This Bang Bang Shrimp Pasta has the most scrumptious creamy sauce that is ready in about 20 minutes. This recipe is truly one of the best shrimp recipes ever!
You may also like these seafood recipes. Cod Recipe with Tomato Basil Sauce | Pan Seared Salmon | Lemon Oregano Swordfish | Sheet Pan Shrimp Fajitas
If you are a shrimp and pasta recipe seeker, you will really love this easy dinner. The sauce is what makes it delish!!
I have never cooked with Thai sweet chili sauce and I love it. It has just enough spice to it but not too much to be overwhelming. If you like a little extra spice, you can add a little red pepper flakes to kick it up even more.
My hubby’s birthday was yesterday and I wanted to cook something new and exciting. I knew I wanted to make something with seafood since that is his favorite. I decided on this simple bang bang shrimp recipe and it is so delicious. We were all practically licking our bowls!
I bought frozen shrimp and just soaked them in a bowl in cold water for a few minutes to thaw them quickly. While the pasta is cooking, sauté the shrimp and mix up the sauce. If you like a saucier dish, feel free to double the sauce ingredients.
It is such a quick, delicious meal for any night or special occasion! You could even make it with chicken you might have cooked in the freezer already too.
Ingredients Needed for this Shrimp Recipe
Psst – all the quantities are listed in the printable recipe card at the end of this post.
Thin Spaghetti Noodles or Angel Hair Pasta works best in this recipe. Regular spaghetti noodles are just fine too. You can use gluten-free pasta as well if needed. For a low carb version, serve it over cooked spaghetti squash.
I use frozen medium shrimp that peeled and deveined. Feel free to use any size shrimp you prefer either fresh or frozen
Coconut oil gives this the best flavor but any other oil like olive oil or canola oil would work fine too.
Fresh minced garlic gives the boldest flavor but I usually have a jar of minced garlic on hand at all times.
For seasonings, use paprika, dried or fresh parsley, salt and pepper (to taste)
For the sauce
Mayonnaise is the base for making the sauce so creamy. You can also use light mayonnaise to lower calories. I’m a Hellman’s lover myself.
The Thai sweet chili sauce gives the sauce the nice sweet and spicy flavor that absolutely makes this dish!
A little more minced garlic because honestly who doesn’t love a little garlic.
I like to use fresh lime juice if I have them but I also keep a bottle of lime juice on hand.
Use as much crushed red pepper flakes as you prefer. I am not a huge spicy lover so I usually go pretty light on it myself.
How to Make this Bang Bang Shrimp with Pasta
Mix the sauce ingredients together in a bowl and set aside. (You can warm this on the stove on medium-low if you desire but it warmed up nicely for me when mixed with the hot pasta.)
In a large pot of boiling water, cook the pasta per package directions. Then drain well.
Place the uncooked shrimp in a medium-sized bowl and add the paprika, 3 cloves of garlic, pepper and toss to coat.
Heat the coconut or olive oil on medium-high heat and add the coated uncooked shrimp.
Stir constantly while cooking until pink for approx. 6-8 minutes.
Remove from heat and set aside if pasta is not ready.
In a large serving bowl, combine the pasta, shrimp and sauce mixture and toss.
Garnish with parsley and serve immediately.
ENJOY!!
I have had a few people ask about the bowl I served it in (in the picture). It is a Wilton Armetale bowl that I received as a wedding gift. I love their products! They keep food warm (or cold) when serving and they are so pretty! The one I have is the William and Mary Medium Serving Bowl.
Try these other delicious dinner recipes too:
Creamy Crockpot Chicken and Brown Rice Casserole
Bang Bang Shrimp Pasta
Ingredients
- ¾ – 1 lb thin spaghetti or angel hair pasta or gluten free pasta
- 1 ½ lbs medium shrimp peeled and deveined
- 1 tablespoon coconut oil
- 3 cloves garlic minced
- 3 teaspoon paprika
- 1 tablespoon dried parsley
- freshly ground black pepper to taste
Sauce
- ½ cup mayonnaise or light mayonnaise
- ½ cup Thai sweet chili sauce
- 2 cloves garlic minced
- 2 tablespoon of lime juice
- ⅛ teaspoon crushed red pepper flakes
Instructions
- Mix the sauce ingredients together in a bowl and set aside.(You can warm this if you desire but it warmed up nicely for me when mixed with the hot pasta.)
- In a large pot of boiling water, cook the pasta and drain well.
- Place the uncooked shrimp in a medium sized bowl and add the paprika, 3 cloves of garlic, pepper
- Heat the coconut oil on medium high heat and add the coated uncooked shrimp. Stir constantly while cooking until pink for approx. 6-8+ minutes. (depending on the size of the shrimp)
- Remove from heat and set aside if pasta is not ready
- In a large serving bowl, combine the pasta, shrimp and sauce mixture and toss.
- Garnish with parsley and serve immediately.
Nutrition
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Adapted from Skinny Mom
Vickey
My husband loved it. I to used sriracha.sauce and pepper flakes to heat it up. It was actually a bit to hot for me. I like the idea someone suggested to add honey. I’ll add some to cream and mix it in. Thanks for a new favorite. Vickey
Barry Bridges
I was excited to try this. Bang Bang shrimp is one of fav appetizers at Bonefish. I followed the recipe to a T and it didn’t look like the picture. No where near enough sauce. I used 1lb of pasta and 2lb of raw shrimp that needed to be peeled and deveined. The flavor was way overwhelmed by the Paprika and was bland. I hit it with more crushed red pepper and it was edible. I don’t think it is worth trying to tweak, going to look for a different bang bang shrimp recipe online. The Bonefish copycat recipes online have NO paprika……..
Gretchen Mitchell
Excellent recipe. I only had hot sriracha so I added honey. Also I put a little bit of heavy cream in it too. Was amazing. Thanks for the recipe.
Sherri
I’m so happy you enjoyed it!
Janet
I love this recipe, make often and don’t even measure anything anymore. Last night i made it with scallops and it was amazing. I’ve made this recipe with shrimp, chicken, pork and now scallops, very versatile thank you very much for so many recipes in one.
Christina
My fiancé loved it! Great recipe.
Terry Vickers
Love this recipe. This is the 4th time making it and it won’t be the last. The only thing I changed was I left out the red pepper flakes. It’s hot enough for me with the sweet chili sauce.
Sherri
I’m so happy to hear you enjoy it as much as we do!
Chelly
This sounds amazing, but unfortunately I am not a sea food person. What do you think about using chicken instead?
Rebekah
Try chicken
Terry Zielinski
I made this exactly as written and used large shrimp and did increase the red pepper flakes to 1/4 tsp. because we like heat.
Vicki
Nothing like the picture! Too much pasta and not enough shrimp and I even used 2 lbs. Next time I would use half the pasta.
Les
Added twice as much red peppers…nailed it….great taste
Sherri
I’m so glad you enjoyed it!
Amy Girty
I made this according to recipe. It was really quick and easy. The next time I will add more chili sauce and seasoning to combat the mayonnaise.
Audrea
It was OK, it was kinda sour and plain. I was disappointed with this one.
Gary
I tried this and altho I did enjoy it, it was rather sweet. And I love sweet stuff. I was expecting a spicier taste for this Bang Bang recipe. If I make it again I will try more red pepper flakes, or adding sriracha or tabasco to really give it a BANG.
Philippe
Made this and thought the flavors erre too plain. As others have mentioned it was too heavy on the mayo. Tasted more like pasta with sweetened mayo. Added more spice.to it…which helped somewhat….but overall, I was disappointed.