Spice up your meal routine with this bang bang shrimp pasta!
Succulent shrimp and al dente pasta are coated in the most tantalizing creamy, sweet and spicy Asian-inspired sauce.
Each bite delivers an explosion of flavor that will leave you craving more.
And the best part? It’s all done in 30 minutes or less!
Why You’ll Love This Bang Bang Shrimp Pasta
Quick Prep: Ready in under 30 minutes, this bold, crave-worthy meal is perfect for a fast and fabulous dinner!
Bangin’ Sauce: Thai chili sauce, tangy lime juice, spicy Sriracha, and creamy mayo create the most irresistible sauce.
Crowd-Pleaser: Turn a popular Asian appetizer into a full-on meal that will wow your guests. It’s ideal for dinner parties or a special weeknight treat!
Customizable Heat: Mild or extra fiery, you can easily adjust the heat to your perfect level of spice.
Ingredients
- Pasta: Spaghetti, linguine, or fettuccine are best. Cook until al dente for the ideal texture.
- Mayonnaise: It creates a rich, creamy base for the signature bang bang sauce.
- Thai Sweet Chili Sauce: The sweet and tangy sauce adds the signature Thai flavor.
- Fresh Lime Juice: It adds brightness and acidity to balance the creaminess.
- Sriracha: You can’t have bang bang sauce without the heat! Add more or less to suit your spice preference.
- Unsalted Butter: For sautéing the shrimp.
- Medium Shrimp: Peeled and deveined medium shrimp work best for this pasta recipe.
- Garlic: It adds aromatic depth.
- Red Pepper Flakes: An optional heat enhancer kicks the spice up a notch.
- Fresh Parsley: The finishing touch! It adds a fresh, herbaceous flavor to contrast the creamy, spicy sauce.
How to Make Bang Bang Shrimp Pasta
This restaurant-quality meal is surprisingly easy to make at home. Simply follow these easy steps:
1. Prepare the pasta. Boil the pasta until al dente according to the package instructions. Drain and set aside.
2. Mix the sauce. Whisk together the mayonnaise, Thai sweet chili sauce, lime juice, and Sriracha in a bowl until smooth. Set aside.
3. Cook the shrimp. Cook the shrimp in melted butter for 4–5 minutes, stirring occasionally. Stir in the minced garlic and the red pepper flakes if using. Cook for 1 minute.
4. Reduce the heat to low. Add the cooked pasta. Pour the prepared sauce over the top and toss. Cook until the sauce is warm, 1–2 minutes.
5. Let it sit. Rest the pasta for 3-5 minutes to let the sauce thicken slightly.
6. Serve. Divide the pasta among plates or bowls. Sprinkle with freshly chopped parsley. Add a pinch of red pepper flakes if desired. Serve immediately.
Tips for the Best Bang Bang Shrimp Pasta
If you love bang bang shrimp as much as me, you’ll swoon over this pasta recipe! For a truly bangin’ dish, follow these tips:
- Thin it out. If the sauce is too thick, thin it out with pasta water. Be sure to reserve 1 cup of pasta water before draining.
- Don’t overcook! Cook the shrimp just until pink and opaque to avoid a rubbery texture. Also, cook the pasta al dente. It will soften as it absorbs the sauce.
- Spice it up or down. Adjust the red pepper flakes and Sriracha for desired spiciness. Start with less and add more if needed.
- Get ahead of the game. Prepare the bang bang sauce in advance to save time during cooking.
- Try tasty variations. Substitute the shrimp with chicken or tofu. You can also add vegetables like bell peppers or broccoli.
How to Store
Leftover bang bang shrimp pasta is great for an easy lunch or quick dinner the next day.
To Store: Place the cooled leftovers in an air-tight container. Refrigerate for up to 3-4 days. I don’t recommend freezing this recipe. The sauce will break down after thawing.
To Reheat: For best results, reheat the pasta on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave it, stirring halfway through, until it reaches the desired temperature.
Bang Bang Shrimp Pasta
4
servings15
minutes10
minutes630
kcalThis bang bang shrimp pasta is sweet, spicy, and delicious! With chili sauce, lime juice, and Sriracha, this dish packs a punch.
Ingredients
1 pound spaghetti, linguine, or fettuccine
3/4 cup mayonnaise
3/4 cup Thai sweet chili sauce
1/4 cup fresh lime juice
2 teaspoons Sriracha (adjust to taste)
1 tablespoon unsalted butter
1 pound medium shrimp, peeled and deveined
1 teaspoon minced garlic
1/4-1/2 teaspoon red pepper flakes (optional, for extra heat)
3 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add your choice of spaghetti, linguine, or fettuccine. Cook until al dente according to the package instructions, about 10–12 minutes. Drain and set aside.
- In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, lime juice, and Sriracha until smooth. Set aside.
- In a large skillet or pot, melt the butter over medium heat. Add the shrimp and cook for 4–5 minutes, stirring occasionally, until they turn pink and are fully cooked. Stir in the minced garlic and the red pepper flakes if using. Cook for 1 more minute until fragrant.
- Reduce the heat to low. Add the cooked pasta to the skillet with the shrimp. Pour the prepared sauce over the top and toss everything until well combined. Cook for 1–2 minutes to warm the sauce.
- Turn off the heat and allow the pasta to rest for 3-5 minutes to let the sauce thicken slightly.
- Divide the pasta among plates or bowls. Sprinkle with freshly chopped parsley. For extra heat, add a pinch of red pepper flakes on top if desired. Enjoy!
