Sweet, spicy, and creamy bang bang shrimp pasta made with al dente pasta and pan-seared shrimp in a creamy sriracha and chili sauce, plus ready in only 20 minutes!
Bang Bang Shrimp and Pasta
Bang bang shrimp is a copycat appetizer from the popular Bonefish Grill restaurant, but when you make bang bang shrimp and pasta it becomes an entire meal just like this bang bang shrimp taco recipe.
The shrimp is plump, juicy and cooked until crispy then smothered in a creamy spicy sauce and served with spaghetti like with my shrimp scampi recipe. It’s differs from kung pao shrimp because in bang bang shrimp pasta, mayo makes it creamy!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Pasta: Any long noodle will work. Spaghetti noodles or angel hair pasta is what I prefer but fettuccini will work. Learn how to cook pasta for perfect al dente texture.
- Shrimp: Fresh or thawed from frozen medium-sized shrimp. Peeled and deveined beforehand.
- Garlic & ginger: Since we’re making a sauce that uses other Thai-inspired ingredients like coconut, lime, and Thai chili sauce, these aromatics are a must!
- Mayonnaise: This is the key ingredient to making the sauce thick and creamy. You can swap with heavy whipping cream if you’d prefer.
- Thai sweet chili sauce: This can be found at your local grocery store. It looks a bit like the sweet “red sauce” you get at Chinese restaurants, however, there are noticeable red pepper flakes in it, which give it spiciness.
- Sriracha sauce: Another red spicy sauce! This one has a more intense heat from red peppers. It’s also a thicker and deeper red color.
- Lime juice: Love the bright zip this adds to the cream sauce. Lime always pairs well with seafood, where in a sauce, or used in a ceviche kind of way!
- For serving: Optional garnishes for this bang bang shrimp recipe can include crushed peanuts, toasted coconut, green onions, cilantro and/or parsley.
How to Make Bang Bang Shrimp Pasta
Cook pasta to al dente in a large pot of salted water. In a large skillet over medium heat, cook garlic and ginger then add the shrimp and cook for 1-2 minutes per side, until pink and no longer translucent. Transfer the shrimp to a plate.
Add the mayo, chili sauce, sriracha, lime juice, and salt to the skillet and whisk until combined. Bring it to a boil and then reduce the heat to a simmer. Simmer on low for 5 minutes until the sauce is thick enough to coat the back of a spoon.
Drain the noodles and add it to the sauce along with the shrimp. Grab a pair of tongs and toss everything to make sure it’s all coated in the sauce. Serve with your choice of garnish. Enjoy!
Tips and Variations
- To add extra crispy shrimp to this pasta dish, feel free to coat the shrimp in cornstarch before adding them to the skillet to saute.
- Adjust the spice level (how much sriracha you use) according to your tastes. Add some honey to tone down the spice.
- If using frozen shrimp, make sure they’re thawed and drained first.
- Double the amount of shrimp and sauce then portion it out before adding the pasta.
Storing Bang Bang Shrimp with Pasta
Keep leftover pasta stored in an airtight container in the fridge for up to 3 days. I don’t suggest freezing it as the texture will change upon thawing. Not to worry though, it’ll all be gone by then!
Looking for more easy shrimp recipes? Start with grilled shrimp skewers, easy crockpot jambalaya, or this slow cooker seafood stew recipe.
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Bang Bang Shrimp Pasta
Video
Ingredients
- 1 pound spaghetti or angel hair pasta
- 1 Tablespoon olive oil , or coconut oil
- ½ Tablespoon minced garlic
- ½ Tablespoon minced ginger
- ½ pound medium shrimp , peeled and deveined
- ¾ cup mayonnaise , or heavy whipping cream
- ¾ cup Thai sweet chili sauce
- Sriracha sauce , to taste
- ½ Tablespoon lime juice
- Kosher salt , to taste
Optional for serving: Crushed peanuts, Toasted coconut, Green onions, Parsley
Instructions
- In a large stockpot filled with boiling, salted water, add 1 pound spaghetti noodles and cook until al dente.
- Saute shrimp. In a large, deep skillet, heat 1 Tablespoon oil over medium heat. Add 1/2 Tablespoon garlic and 1/2 Tablespoon ginger and cook 1 minute, or until fragrant. Add 1/2 pound shrimp and sauté 1 to 2 minutes per side, or until pink and cooked through. Transfer to a plate.
- Make sauce. Add 3/4 cup mayonnaise, 3/4 cup chili sauce, Sriracha, 1/2 Tablespoon lime juice, and salt to the skillet and whisk until fully combined. Bring to a boil and reduce heat to low. Simmer 5 minutes, or until the sauce is thick enough to coat the back of a spoon.
- Assemble. Add the pasta and shrimp and toss using tongs to coat. Top with peanuts, coconut, green onions, or parsley, if desired, to serve.
Notes
- To make the sauce a little sweeter, add 1 teaspoon honey or maple syrup.
- For extra spice, add some cayenne or hot sauce.
- Try swapping the mayonnaise for coconut milk to add another layer of flavor.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, 30 Minute Meals, Asian, Dinner, Nut-Free, Pasta, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
