This Bang Bang Shrimp Pasta combines succulent, tender shrimp with a slightly spicy, creamy sauce that is simply irresistible! Ready in just 20 minutes, this easy shrimp pasta recipe has an amazing blend of flavors and textures that is sure to be an instant hit with your family!
Looking for more pasta recipes? Make sure to try my Chicken Alfredo Bake, Lazy Day Lasagna and Chili Mac and Cheese!
Bang Bang Shrimp Pasta Recipe
Shrimp pasta recipes are one of our favorites that we turn to during busy weeks. Not only do they come together quickly, they taste amazing! This Bang Bang Shrimp Pasta is a tried and true recipe that combines succulent, tender shrimp with a creamy, spicy sauce that is simply irresistible. Quick, satisfying, and easy to make this easy shrimp recipe has an incredibly blend of flavors and textures. A terrific way to ensure you get more “timeout” to enjoy with your friends and family.
You’re going to love the blend of delightful East Asian flavors and comforting Italian pasta – it’s sure to be a new favorite!
Why You’ll Love This Recipe
Whether you’re looking for a quick and easy weeknight dinner or simply want to try out a new flavorful recipe, this Bang Bang Shrimp Pasta is sure to please!
- Flavor Fusion: This simple shrimp pasta recipe combines the best of Asian flavors with a classic, creamy Italian pasta dish.
- Quick and Easy: This recipe comes together so quickly! I always recommend getting the water boiling first because that’s what takes the longest. Shrimp are simply the quickest protein to prepare and the sauce is just as easy to make.
- Customizable: Make this recipe with chicken or tofu or try it was some veggies! Artichokes would be delicious! The sauce can be as spicy or simple as you like it.
How To Make Bang Bang Shrimp Pasta
This simple recipe comes together quickly and easily! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a quick look at how to make this delicious shrimp pasta recipe:
- Pasta. Bring water to a boil in a large stock pot and salt generously. Cook the pasta to al dente, according to the instructions on the package. Drain and set aside.
- Sauce. Combine the mayonnaise, sweet chili sauce, lime juice and sriracha in a small bowl and set aside.
- Shrimp. Combine shrimp with garlic, paprika, salt and onion powder. Toss gently to combine. Add the oil to a large skillet over medium heat. Add the shrimp in a single layer and cook two to three minutes per side or until the shrimp are nearly opaque.
- Combine. Stir in the sauce and cook for until the sauce comes to a simmer and begins to thicken. Add the pasta and toss to combine. Serve with freshly minced parsley.
Storage Information
- Make Ahead: You can prepare the sauce in advance and store it in the fridge.
- Storage: This pasta can be stored in an airtight container in the fridge for up to three days.
- Freezing: I don’t recommend freezing this recipe. The cream sauce and shrimp may not thaw or reheat well.
- Reheating: Heat slowly over low heat to avoid overcooking the shrimp.
Variations To Try
- Try this recipe with chicken or beef. Tofu and veggies work for a vegetarian option.
- Use your favorite pasta! This recipe works wonderfully with any pasta so use your favorite. We lvoe this with linguine, fettuccine and penne pasta.
- Add some veggies! Bell peppers, snap peas and broccoli can be great additions. Add them to the skillet when cooking the shrimp until crisp tender.
How can I make this dish less spicy?
Reduce the amount of sriracha and/or sweet chili sauce in the sauce.
Can I use frozen shrimp?
Sure! Frozen shrimp works great! Just make sure to thaw completely and pat dry with a paper towel before seasoning and cooking.
Trish’s Tips
- Opt for medium-sized shrimp that are already deveined and peeled to cut back on prep time. Fresh shrimp is preferable, but frozen will absolutely work with thawed completely and patted dry.
- Avoid overcooking the shrimp to keep them tender and not rubbery.
- Feel free to adjust the amount of sriracha and lime juice to suit your taste.
- Cook the pasta just to al dente so they pasta doesn’t get mushy when combined with the sauce.
- If the sauce is too thick, add a little water or lime juice to thin it out. If it’s too thin, continue simmering until the sauce reaches your desired consistency.
More Delicious Shrimp Recipes
- Air Fryer Shrimp
- Shrimp Nachos
- Honey Walnut Shrimp
- Slow Cooker Shrimp Boil
- Shrimp Foil Packets
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Bang Bang Shrimp Pasta
This Bang Bang Shrimp Pasta combines succulent, tender shrimp with a slightly spicy, creamy sauce that is simply irresistible! Ready in just 20 minutes, this easy shrimp pasta recipe has an amazing blend of flavors and textures that is sure to be an instant hit with your family!
Ingredients
- 8 ounces spaghetti or linguine pasta
- ¾ cup mayonnaise
- ⅓ cup sweet chili sauce
- 2 limes juiced
- 2 tablespoons sriracha
- 12 ounces medium shrimp deveined and peeled
- 2 cloves garlic finely minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 tablespoon vegetable oil or olive oil
Garnish (Optional)
- 1 tablespoon parsley chopped
Instructions
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Bring water to a boil in a large stock pot and salt generously. Cook the pasta to al dente, according to the instructions on the package. Drain and set aside.
8 ounces spaghetti
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While the pasta is cooking, prepare the sauce. In a small bowl, combine the mayonnaise, sweet chili sauce, lime juice and sriracha. Set aside.
¾ cup mayonnaise, ⅓ cup sweet chili sauce, 2 limes, 2 tablespoons sriracha
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In a large bowl, combine shrimp with garlic, paprika, salt and onion powder. Toss gently to combine.
12 ounces medium shrimp, 2 cloves garlic, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon onion powder
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Add the oil to a large skillet over medium heat. Add the shrimp in a single layer and cook two to three minutes per side or until the shrimp are nearly opaque.
1 tablespoon vegetable oil
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Stir in the sauce and cook for another 5 minutes or until the sauce comes to a simmer and begins to thicken.
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Add the drained pasta and toss to combine before serving with freshly minced parsley for garnish if desired.
1 tablespoon parsley
Notes
- Make Ahead: You can prepare the sauce in advance and store it in the fridge.
- Storage: This pasta can be stored in an airtight container in the fridge for up to three days.
- Freezing: I don’t recommend freezing this recipe. The cream sauce and shrimp may not thaw or reheat well.
- Reheating: Heat slowly over low heat to avoid overcooking the shrimp.
Nutrition
Calories: 659kcal | Carbohydrates: 58g | Protein: 26g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 1339mg | Potassium: 431mg | Fiber: 3g | Sugar: 13g | Vitamin A: 385IU | Vitamin C: 17mg | Calcium: 89mg | Iron: 2mg
