Bang Bang Shrimp Pasta

I bring together tender shrimp and creamy, spicy bang bang sauce with pasta for a flavor-packed dish that’s ready in just about 20 minutes. It’s a fusion of comforting Italian pasta with bold, tangy Asian-inspired sauce that always hits the spot.

Why You’ll Love This Recipe

I love how this recipe blends creamy mayo with sweet chili and sriracha, delivering a delightful sweet-heat sauce in minutes. Plus, shrimp cook so quickly, making this a perfect choice for a fuss-free weeknight dinner. I also enjoy how effortlessly I can customize the protein or veggies and adjust the spiciness to fit my cravings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 ounces spaghetti or linguine pasta

• ¾ cup mayonnaise

• ⅓ cup Thai or sweet chili sauce

• Juice of 2 limes

• 2 tablespoons sriracha (adjust if I prefer milder)

• 12 ounces medium shrimp, peeled and deveined

• 2 cloves garlic, finely minced

• 1 teaspoon paprika

• 1 teaspoon salt

• 1 teaspoon onion powder

• 1 tablespoon vegetable or olive oil

• Optional garnish: 1 tablespoon chopped parsley

directions

1. I bring a large pot of salted water to a boil, cook pasta until al dente, then drain and set aside.

2. While pasta cooks, I whisk together mayo, sweet chili sauce, lime juice, and sriracha in a bowl.

3. I toss shrimp with garlic, paprika, salt, and onion powder until they’re evenly coated.

4. In a skillet over medium heat, I warm the oil and cook the shrimp 2–3 minutes per side until just opaque.

5. I stir in the sauce and simmer until it thickens slightly.

6. Finally, I toss in the pasta until everything is well coated, then serve garnished with parsley.

Servings and timing

• Servings: 4

• Prep time: 5 minutes

• Cook time: 15 minutes

• Total time: 20 minutes

Variations

• I swap shrimp for chicken, tofu, or even beef for a different protein twist.

• I use any pasta shape I like—penne, fettuccine, or linguine all work beautifully.

• I add veggies like bell peppers, snap peas, or broccoli—just sauté them with the shrimp until crisp-tender.

• I adjust the spice by reducing sriracha or chili sauce, or adding extra for a kick.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I avoid freezing it because creamy sauce and shrimp don’t reheat well. When reheating, I gently warm it over low heat until heated through to prevent tough shrimp.

FAQs

Can I use frozen shrimp?

Yes—I thaw and pat them dry thoroughly before seasoning and cooking.

How do I make it less spicy?

I reduce the amount of sriracha or sweet chili sauce, or sometimes omit the sriracha completely.

Can I prepare this ahead?

Absolutely. I make the sauce ahead and store it in the fridge—just cook shrimp and toss with pasta when ready.

What if my sauce seems too thick or thin?

If too thick, I add a splash of water or lime juice. If it’s thin, I simmer it a little longer to thicken.

Can I substitute ingredients?

Yes! Greek yogurt instead of mayo lightens it, and smoked paprika adds a nice depth—experimenting helps me match it to my tastes.

Conclusion

I find this Bang Bang Shrimp Pasta is a vibrant, satisfying mash-up of flavors that comes together in no time. It’s versatile enough to change according to what I have on hand, and always earns “wow” reactions at the table. I hope it becomes a staple in your dinner routine too!