Ever have one of those days where your taste buds feel a bit bored? That’s when this bang bang shrimp pasta comes to the rescue. It’s creamy, spicy, a little sweet, and wildly satisfying. I first whipped this up after a friend dared me to make something “better than takeout” in under 30 minutes. Let’s just say, I won. We’re talking saucy shrimp clinging to tender spaghetti, with that magical bang bang sauce that’s got just the right kick. If you’re someone who loves chicken pasta recipes or easy pasta recipes that don’t skimp on flavor, this one’s a keeper. It’s also surprisingly light. So yeah, if you’re the kind who scrolls for healthy pasta recipes or hunts down a pasta salad recipe for leftovers that taste even better the next day—this checks those boxes too. The kind of dish that makes you want to keep a jar of that sauce in your fridge, just in case dinner needs rescuing again.
Table of Contents
- 1) Key Takeaways
- 2) Easy Bang Bang Shrimp Pasta Recipe
- 3) Ingredients for Bang Bang Shrimp Pasta
- 4) How to Make Bang Bang Shrimp Pasta
- 5) Tips for Making Bang Bang Shrimp Pasta
- 6) Making Bang Bang Shrimp Pasta Ahead of Time
- 7) Storing Leftover Bang Bang Shrimp Pasta
- 8) Try these Main Course Recipes next!
- 9) Bang Bang Shrimp Pasta Recipe
- 10) Nutrition
1) Key Takeaways
- Learn how to make this creamy shrimp pasta in 25 minutes flat
- Find out which ingredients bring the bang to bang bang sauce
- Tips for storing leftovers without losing flavor or texture
- Adaptable recipe that works with chicken or tofu
2) Easy Bang Bang Shrimp Pasta Recipe
This bang bang shrimp pasta checks all the boxes when it comes to flavor, speed, and crowd appeal. The creamy sauce clings to every bite of pasta, and the shrimp? They’re spicy, slightly sweet, and straight-up addictive. I’ve made this for weeknight dinners, game nights, and even a lunch date with my picky cousin. Everyone loves it.
The whole idea came to life when I ran out of ideas for dinner one Tuesday evening. I had shrimp, mayo, some chili sauce, and half a box of spaghetti left. I figured, let’s give it a go. What followed was the best pasta decision I’ve made in months. I wouldn’t call this healthy pasta, but it’s the kind of comfort you come back to without guilt.
If you’ve got 25 minutes and a craving for something different, this is your dish. Bonus? You can tweak the heat, swap in chicken, or even make it cold for a pasta salad version. If you like pasta recipes that are bold and easy, this one earns a spot on your regular rotation.
3) Ingredients for Bang Bang Shrimp Pasta
Spaghetti
Use whatever long pasta you’ve got in the pantry. Spaghetti holds the sauce well, but linguine or fettuccine works, too.
Shrimp
Fresh or frozen, peeled and deveined. If they’ve still got shells, you’ll want to remove those first. Medium to large shrimp will do just fine.
Olive Oil
For cooking the shrimp. You’ll need just enough to coat the pan and get a little sear going on the shrimp.
Salt and Pepper
The basics. Season your shrimp well before tossing them in the skillet. You’ll want that layer of flavor from the start.
Mayonnaise
The base for that rich and creamy bang bang sauce. Don’t skip this. It holds everything together with that familiar smooth finish.
Sweet Chili Sauce
This brings the sweet side of the bang bang combo. It’s sticky and tangy and makes the sauce sing.
Sriracha
Adds the fire. Adjust the amount to suit your spice level. Want a bigger kick? Throw in a little extra.
Honey
A touch of sweetness rounds out the sauce. If your chili sauce is sweet enough, you can leave this out, but I think it balances the heat perfectly.
Garlic
Fresh garlic, minced fine. Don’t substitute with powder unless you really have to. The fresh stuff makes a difference.
Chopped Green Onions & Parsley
Totally optional but recommended. These little toppings add brightness and a pop of color right at the end.
4) How to Make Bang Bang Shrimp Pasta
Step 1
Boil a big pot of salted water and cook your pasta until it’s just al dente. Drain it and set it aside. Don’t rinse it, just let it hang out for a bit.
Step 2
Pat the shrimp dry with paper towels and sprinkle with salt and pepper. You want the surface to be dry so they get a bit of sear in the pan.
Step 3
In a large skillet, warm up your olive oil over medium heat. Drop in the shrimp and cook for about 2 to 3 minutes per side, until they turn pink and curl up. Pull them off the heat once done.
Step 4
Whisk together your mayo, sweet chili sauce, sriracha, honey, and garlic in a bowl. Taste and adjust heat if needed.
Step 5
Toss your drained pasta with the sauce until every strand is coated. Then fold in the shrimp gently so they don’t break apart.
Step 6
Plate it up. Sprinkle with green onions and parsley if you’re using them. Serve warm, or let it cool for a chilled pasta salad vibe.
5) Tips for Making Bang Bang Shrimp Pasta
Let’s talk texture. Cook the pasta until just al dente. That little bite gives structure and helps it stand up to the creamy sauce. Mushy noodles? Nobody wants that.
Use fresh shrimp if you can. Frozen is fine, but thaw them properly and dry them well. That dry surface helps them sear instead of steam. You want color, not gray soggy shrimp.
Adjust the sauce. Everyone’s heat tolerance is different. I love mine with a strong sriracha hit, but you can dial it down for kids or sensitive palates. Or crank it up if you’re living on the edge.
6) Making Bang Bang Shrimp Pasta Ahead of Time
This one holds up surprisingly well in the fridge. I’ve made it in the morning, packed it for lunch, and it was still a hit by noon. That sauce soaks into the pasta in the best way.
When prepping ahead, I like to keep the shrimp separate until it’s time to eat. Toss them in last so they keep their texture and don’t get too soft sitting in sauce all day.
If you’re going the cold pasta salad route, let everything chill first before mixing it all together. That helps the flavors settle without turning the dish soggy.
7) Storing Leftover Bang Bang Shrimp Pasta
Got leftovers? Great. Store them in an airtight container in the fridge and eat within three days. The sauce might thicken a little, but a quick splash of warm water or broth can help bring it back to life.
Reheat gently on the stove over low heat if you want it warm again. Or just eat it cold straight from the fridge. I’ve done both, and they’re equally satisfying.
Avoid freezing though. Creamy sauces tend to break apart and shrimp don’t love the freezer. Stick to the fridge, and you’re golden.
8) Try these Main Course Recipes next!
9) Bang Bang Shrimp Pasta Recipe
Bang Bang Shrimp Pasta – Pasta Recipes for Flavor Lovers
Ingredients
- 8 oz spaghetti
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon sriracha (or more for heat)
- 1 teaspoon honey
- 2 cloves garlic, minced
- Chopped green onions and parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, pat the shrimp dry and season with salt and pepper.
- In a large skillet over medium heat, heat the olive oil. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from heat.
- In a bowl, whisk together the mayo, sweet chili sauce, sriracha, honey, and garlic.
- Toss the drained pasta with the sauce until evenly coated. Then add the cooked shrimp and mix gently.
- Top with chopped green onions and parsley if using. Serve warm or cold.
10) Nutrition
Serving Size: 1/4 of dish, Calories: 485, Sugar: 6.5 g, Sodium: 812 mg, Fat: 25 g, Saturated Fat: 4.5 g, Carbohydrates: 38 g, Fiber: 2 g, Protein: 26 g, Cholesterol: 165 mg
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