Indulge in the bold, creamy, and spicy flavor of Bang Bang Shrimp Pasta—a dish that perfectly marries succulent shrimp with a rich, sweet-and-spicy sauce, served over tender strands of pasta. This meal is quick enough for a busy weeknight and impressive enough for a weekend dinner party. With its creamy texture, zesty kick, and satisfying bite, it’s a guaranteed hit for seafood lovers and pasta fans alike.
Why You’ll Love This Recipe
It comes together in under 30 minutes with minimal prep.
The creamy, sweet, and spicy bang bang sauce is packed with flavor.
Easy to customize with pasta types, spice levels, or added vegetables.
It feels like restaurant-quality food made right at home.
Perfect for entertaining or a cozy family dinner.
It’s both indulgent and easy to make.
The shrimp cooks quickly, making this a great last-minute dinner.
You can make it gluten-free with the right pasta.
The sauce is made from common pantry ingredients.
Leftovers are just as flavorful the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For The Pasta:
¾ to 1 pound thin spaghetti, angel hair pasta, or gluten-free pasta
½ cup mayonnaise (can use light mayo if preferred)
½ cup Thai sweet chili sauce
2 cloves garlic, finely minced
2 tablespoons fresh lime juice
⅛ teaspoon crushed red pepper flakes (adjust to taste)
Optional: 1 teaspoon sriracha or hot sauce for extra heat
Optional Garnishes:
Fresh chopped parsley or cilantro
Extra red pepper flakes
Lime wedges
Chopped green onions
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, prepare the sauce. In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, minced garlic, lime juice, red pepper flakes, and sriracha (if using). Set aside.
In another bowl, toss the shrimp with paprika, minced garlic, parsley, and freshly ground black pepper until evenly coated.
Heat coconut oil in a large skillet over medium-high heat. Add the seasoned shrimp in a single layer. Cook for about 3 to 4 minutes on each side, or until the shrimp are pink and opaque. Remove the skillet from heat.
Add the cooked pasta to the skillet with the shrimp. Pour the bang bang sauce over the pasta and toss everything together until the shrimp and noodles are evenly coated in the sauce.
Serve immediately, topped with optional garnishes like chopped parsley, lime juice, or red pepper flakes.
Servings And Timing
Serves: 6
Preparation Time: 10 to 15 minutes
Cooking Time: 10 minutes
Total Time: 20 to 25 minutes
Variations
Make It Milder: Skip the red pepper flakes and sriracha for a less spicy version.
Make It Spicier: Add extra red pepper flakes, sriracha, or a splash of hot sauce.
Use Chicken: Substitute shrimp with cubed chicken breast or thigh meat. Sauté until fully cooked before adding the sauce.
Add Vegetables: Stir in steamed broccoli, asparagus, spinach, or bell peppers for a colorful, nutritious touch.
Use Different Pasta: Try linguine, fettuccine, or even penne if that’s what you have on hand.
Lower The Calories: Use light mayo or swap half the mayo for plain Greek yogurt.
Go Dairy-Free: Use a vegan mayo and ensure your pasta is dairy-free.
Make It Gluten-Free: Use certified gluten-free pasta and check the sauce ingredients to avoid hidden gluten.
Make It Creamier: Stir in a splash of cream or a tablespoon of cream cheese for a richer texture.
Add Crunch: Top with chopped peanuts or cashews for added texture and flavor.
Storage/Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Avoid using high heat to prevent the shrimp from becoming rubbery.
Microwave: Reheat in 30-second intervals, stirring in between. Cover with a damp paper towel to keep the pasta moist.
Freezing: Not recommended due to the mayo-based sauce which may separate when thawed.
FAQs
How Spicy Is This Dish?
It has a mild to moderate heat level. You can easily adjust it by using more or less red pepper flakes or omitting the sriracha.
Can I Use Frozen Shrimp?
Yes, just make sure to thaw and pat them dry before cooking to avoid excess moisture in the skillet.
What If I Don’t Have Thai Sweet Chili Sauce?
You can substitute it with a mix of honey and sriracha or use a homemade version combining sugar, vinegar, garlic, and chili flakes.
Can I Make This Ahead Of Time?
You can prepare the sauce and cook the pasta and shrimp ahead of time. Combine them just before serving for best texture and flavor.
Is This Dish Good For Meal Prep?
Yes, it reheats well. Just be careful not to overcook the shrimp during reheating.
What Type Of Pasta Works Best?
Thin spaghetti or angel hair works best, but linguine or fettuccine also hold the sauce well.
Can I Add Cheese?
Cheese isn’t traditional in this recipe, but a light sprinkle of Parmesan or a dairy-free alternative can add a savory twist.
How Do I Know When The Shrimp Are Done?
Shrimp are done when they turn pink and opaque. Overcooking can make them tough, so keep a close eye on them.
Can I Make This Dish Without Seafood?
Absolutely. You can substitute shrimp with chicken, tofu, or just use vegetables for a vegetarian option.
What Wine Pairs Well With This Dish?
A crisp white wine like Sauvignon Blanc or a light Pinot Grigio complements the spicy and creamy elements beautifully.
Conclusion
Bang Bang Shrimp Pasta is a quick, flavorful, and satisfying dish that combines creamy sweetness with just the right amount of heat. Whether you’re looking to spice up your dinner rotation or impress guests with a restaurant-style meal at home, this recipe delivers every time. Simple ingredients and bold flavors make it a dish you’ll come back to again and again.
Bang Bang Shrimp Pasta is a quick and flavorful dish that combines tender shrimp with a creamy, sweet-and-spicy sauce served over pasta. It’s perfect for weeknight dinners or entertaining guests with minimal prep time and maximum flavor.
Ingredients
¾ to 1 pound thin spaghetti or angel hair pasta
Water for boiling
Salt for seasoning pasta water
1½ pounds medium shrimp, peeled and deveined
1 tbsp coconut oil or olive oil
3 cloves garlic, minced
3 tsp paprika
1 tbsp dried parsley or 2 tbsp fresh chopped parsley
Freshly ground black pepper, to taste
½ cup mayonnaise (or light mayo)
½ cup Thai sweet chili sauce
2 cloves garlic, finely minced
2 tbsp fresh lime juice
⅛ tsp crushed red pepper flakes (adjust to taste)
1 tsp sriracha or hot sauce (optional)
Chopped parsley or cilantro, for garnish (optional)
Extra red pepper flakes, for garnish (optional)
Lime wedges, for serving (optional)
Chopped green onions, for garnish (optional)
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
In a medium bowl, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, red pepper flakes, and sriracha (if using). Set aside.
In another bowl, toss shrimp with paprika, garlic, parsley, and black pepper until evenly coated.
Heat coconut oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 3–4 minutes per side until pink and opaque. Remove from heat.
Add cooked pasta to the skillet with the shrimp. Pour the prepared sauce over the mixture and toss until evenly coated.
Serve immediately, garnished with optional herbs, lime wedges, or extra chili flakes if desired.
Notes
Use gluten-free pasta to make this dish gluten-free.
Light mayo or Greek yogurt can be used to lighten the sauce.
Adjust spice level to your liking by altering the red pepper flakes or omitting sriracha.
Frozen shrimp work well—just thaw and pat dry before cooking.
