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Bang bang shrimp pasta is what weeknight dinner dreams are made of! Juicy shrimp, tender pasta, and that irresistible sweet-and-spicy bang bang sauce come together in just 20 minutes. It’s creamy, bold, and guaranteed to be a hit.
Why This Recipe Is About to Be a Family Favorite
- Creamy with a Kick: That bang bang sauce brings the perfect combo of sweet heat and creamy goodness. Just like my Bang Bang Salmon and Bang Bang Chicken!
- Weeknight Wow Factor: It feels like something you’d order at your favorite restaurant, but it’s surprisingly simple to throw together at home.
- Shrimp + Pasta = Instant Win: Juicy shrimp tossed with saucy noodles? It’s comforting, satisfying, and just different enough to keep dinner exciting.
Ingredients for Bang Bang Shrimp Pasta
- Spaghetti Noodles: Any pasta will work! Thin spaghetti, angel hair, or bowtie are great substitutes.
- Shrimp: I used large shrimp for this recipe because shrimp shrinks quite a bit as it cooks.
- Heavy Cream: I love the addition of cream in the sauce! It thins the sauce just enough to help coat the noodles and shrimp perfectly.
- Sriracha Sauce: Use more or less depending on your preference.
How to Make Bang Bang Shrimp Pasta
If you love bold flavors without a ton of fuss, this pasta is calling your name! This shrimp recipe has saucy noodles and a creamy kick that come together in minutes, and trust me, everyone will be asking for seconds.
- Make the Sauce: In a medium-sized bowl, whisk together mayonnaise, heavy cream, Thai sweet chili sauce, honey, Sriracha, and salt until combined. Set aside.
- Cook Pasta: Boil the spaghetti in a large pot according to the package directions, drain, then set aside.
- Season the Shrimp: Place shrimp in a large bowl, then season with paprika, salt, and pepper.
- Cook the Shrimp: Heat the butter in a large skillet over medium-high heat, then add the garlic and cook for 30 seconds. Add the seasoned shrimp to the skillet and cook for 6-8 minutes, until pink. Don’t overcook the shrimp, or they will be chewy. Remove the shrimp from the pan, then set aside.
- Heat the Sauce: Return to the same skillet and reduce the heat to medium-low. Add the sauce and heat for 1 minute, whisking continuously.
- Combine: Add the cooked shrimp and pasta, then toss to coat in the sauce.
Alyssa’s Pro Tip
Don’t Overcook the Shrimp! Shrimp cook in about 2 minutes per side. Once they’re pink, opaque, and curled into a loose C, they’re done. A tight O means they’re overcooked and rubbery.
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Sauce
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In a medium-sized bowl, whisk together ⅓ cup mayonnaise, ¼ cup heavy cream, ⅓ cup sweet chili sauce, 1 tablespoon honey, 1 tablespoon Sriracha sauce, and ¼ teaspoon salt until combined. Set aside.
Shrimp and Pasta
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Cook 8 ounces dry spaghetti according to the package directions. Drain and set aside.
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In a large bowl, season 1 pound large shrimp with 1 teaspoon paprika, ½ teaspoon salt, and ½ teaspoon pepper.
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Heat 2 tablespoons unsalted butter in a large skillet over medium-high heat. Add 1 clove minced garlic and cook for 30 seconds. Add the seasoned shrimp to the skillet and cook until it turns pink, about 4-6 minutes. Don’t overcook the shrimp, or they will be chewy. Remove the shrimp from the pan and set aside.
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Return to the same skillet and reduce the heat to medium-low. Add the sauce and heat for 1 minute, whisking continuously.
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Add the cooked shrimp and pasta and toss to coat in the sauce.
- Fridge: Store cooled leftovers in an airtight container for 1-3 days.
- Reheating: Reheat leftovers in the microwave or over the stove until warmed through. I like to add a splash of cream to help add moisture to the pasta as it heats.
- Freezer: Not recommended.
- Make ahead: Best served fresh.
Calories: 582kcalCarbohydrates: 59gProtein: 24gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 183mgSodium: 1504mgPotassium: 299mgFiber: 2gSugar: 17gVitamin A: 863IUVitamin C: 3mgCalcium: 91mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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