This creamy, spicy, and slightly sweet Bang Bang Shrimp Pasta is packed with bold flavors and comes together in just 30 minutes! It’s one of those dishes that feels indulgent yet surprisingly easy to whip up, perfect for a weeknight dinner or a casual get-together.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 oz spaghetti (or your favorite pasta)
1 lb shrimp (peeled & deveined)
2 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
Salt & pepper to taste
Bang Bang Sauce:
½ cup mayonnaise
1 tbsp sriracha (adjust to taste)
1 tbsp honey
¼ cup sweet chili sauce
1 tbsp lime juice
1 tsp soy sauce
One clove garlic, minced
Directions
Cook the pasta according to package instructions. Drain and set aside.
Season the shrimp with paprika, garlic powder, salt, and pepper.
Heat olive oil in a pan over medium-high heat. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Remove from heat.
In a bowl, whisk together all the Bang Bang sauce ingredients until smooth.
Toss the cooked pasta with the sauce, then add the shrimp. Stir everything gently to coat evenly.
Serve immediately, garnished with chopped green onions, parsley, or a sprinkle of red pepper flakes for extra heat if I’m feeling bold.
Pro tip: I like to add a splash of the reserved pasta water to the sauce for a silkier, more cohesive texture.
Servings and timing
This recipe serves about 3 to 4 people. It takes roughly 30 minutes from start to finish, making it ideal for a quick yet flavorful meal.
Variations
For a healthier twist, I swap spaghetti for zucchini noodles or whole wheat pasta.
To add extra veggies, I toss in some steamed broccoli or sautéed bell peppers.
If I want more heat, I add extra sriracha or sprinkle crushed red pepper flakes on top.
For a dairy-free version, I use a vegan mayo alternative and skip the honey, substituting with maple syrup.
Sometimes, I grill the shrimp instead of pan-frying to add a smoky flavor.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. When reheating, I gently warm the pasta in a skillet over low heat, adding a splash of water to loosen the sauce and keep the shrimp tender. Avoid the microwave if possible, as it can make the shrimp rubbery.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to avoid excess moisture.
What can I substitute for sweet chili sauce?
I sometimes mix honey or sugar with a little hot sauce or chili paste as a homemade alternative if I don’t have sweet chili sauce on hand.
Can I make the Bang Bang sauce ahead of time?
Yes, the sauce can be made a day ahead and stored in the fridge. Just give it a good stir before tossing with the pasta.
Is this recipe spicy?
The level of spice depends on how much sriracha you add. I usually start with 1 tablespoon and adjust according to my heat preference.
Can I use a different type of pasta?
Definitely! This recipe works well with any pasta shape you like, from fettuccine to penne or even rice noodles.
Conclusion
Bang Bang Shrimp Pasta has become one of my go-to meals when I want something that’s quick, flavorful, and satisfying. The creamy, spicy sauce paired with tender shrimp and pasta never fails to impress. Whether I’m cooking for myself, family, or friends, this dish always hits the spot and comes together in no time. Give it a try and make it your own with the variations and tips I’ve shared!
Recipe:
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Bang Bang Shrimp Pasta
- Total Time: 30 minutes
- Yield: 3 to 4 servings
- Diet: Low Fat
Description
A creamy, spicy, and slightly sweet Bang Bang Shrimp Pasta combining crunchy shrimp with comforting pasta in a luscious sauce, ready in just 30 minutes.
Ingredients
8 oz spaghetti (or your favorite pasta)
1 lb shrimp (peeled & deveined)
2 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
Salt & pepper to taste
Bang Bang Sauce:
½ cup mayonnaise
¼ cup sweet chili sauce
1 tbsp sriracha (adjust to taste)
1 tbsp honey
1 tbsp lime juice
1 tsp soy sauce
1 clove garlic, minced
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Season the shrimp with paprika, garlic powder, salt, and pepper.
- Heat olive oil in a pan over medium-high heat. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Remove from heat.
- In a bowl, whisk together all the Bang Bang sauce ingredients until smooth.
- Toss the cooked pasta with the sauce, then add the shrimp. Stir everything gently to coat evenly.
- Serve immediately, garnished with chopped green onions, parsley, or a sprinkle of red pepper flakes for extra heat if desired.
- Pro tip: Add a splash of reserved pasta water to the sauce for a silkier texture.
Notes
Use zucchini noodles or whole wheat pasta for a healthier twist.
Add steamed broccoli or sautéed bell peppers for extra veggies.
Increase sriracha or red pepper flakes for more heat.
Use vegan mayo and maple syrup to make it dairy-free.
Grill shrimp instead of pan-frying for a smoky flavor.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in a skillet with a splash of water to keep shrimp tender; avoid microwave reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-fry and boil
- Cuisine: Fusion / American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg
