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Bang Bang Shrimp and Pasta

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This Bang Bang Shrimp and Pasta recipe has the most scrumptious, creamy sauce ever. It’s an easy recipe that is ready in about 20 minutes.  The best shrimp pasta dish ever!

Bang Bang Shrimp and Pasta recipe in a silver serving bowl - Complete recipe found on ToSimplyInspire.com

BANG BANG SHRIMP PASTA

My hubby’s birthday was yesterday and I wanted to cook him something new and exciting. I knew I wanted to make something with seafood since that is his favorite. This simple recipe is so, so yummy delicious. We were all practically licking our bowls!

I bought frozen shrimp and just ran it under very cold water for about 5 minutes in a colander to thaw it quickly. While the pasta is cooking, sauce the shrimp and mix up the sauce.  If you like a saucier dish, feel free to double the sauce ingredients.

IS BANG BANG SHRIMP PASTA SPICY?

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.

If you are a shrimp and pasta recipe seeker, you will really love this easy dinner.   It was ready in about 20 minutes!  You could even make it with chicken you might have cooked in the freezer already too.  The sauce is what makes it delish!!

I have had a few people ask about the bowl I served it in (in the picture). It is a Wilton Armetale 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.

BANG BANG SHRIMP AND PASTA INGREDIENTS

3/4 – 1 lb of thin spaghetti or angel hair pasta (or gluten free pasta)

1 1/2 lbs of medium shrimp, peeled and deveined

1 TBSP – coconut oil

3 cloves garlic, minced

3 tsp Paprika

1 TBSP dried parsley

freshly ground black pepper to taste

For the sauce

1/2 cup mayonnaise or light mayonnaise to lower calories (I’m a Hellman’s lover myself)

1/2 cup Thai sweet chili sauce

2 cloves garlic, minced

2 TBSP of lime juice

1/8 tsp of crushed red pepper flakes

HOW TO MAKE BANG BANG SHRIMP PASTA

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. 7- 10 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!!

Bang Bang Shrimp and Pasta recipe in a silver serving bowl - Complete recipe found on ToSimplyInspire.com

4.56 from 29 votes
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Bang Bang Shrimp and Pasta

Bang Bang Shrimp and Pasta is one of the best shrimp meals ever.  It's made with an easy, savory sauce and is ready in less than 30 minutes. 

Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 593 kcal
Author Sherri

Ingredients

  • 3/4 - 1 lb thin spaghetti or angel hair pasta or gluten free pasta
  • 1 1/2 lbs medium shrimp peeled and deveined
  • 1 TBSP coconut oil
  • 3 cloves garlic minced
  • 3 tsp paprika
  • 1 TBSP dried parsley
  • freshly ground black pepper to taste

Sauce

  • 1/2 cup mayonnaise or light mayonnaise
  • 1/2 cup Thai sweet chili sauce
  • 2 cloves garlic minced
  • 2 TBSP of lime juice
  • 1/8 tsp crushed red pepper flakes

Instructions

  1. 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.)
  2. In a large pot of boiling water, cook the pasta and drain well.
  3. Place the uncooked shrimp in a medium sized bowl and add the paprika, 3 cloves of garlic, pepper
  4. Heat the coconut oil on medium high heat and add the coated uncooked shrimp. Stir constantly while cooking until pink for approx. 7- 10 minutes.
  5. Remove from heat and set aside if pasta is not ready
  6. In a large serving bowl, combine the pasta, shrimp and sauce mixture and toss.
  7. Garnish with parsley and serve immediately.
Nutrition Facts
Bang Bang Shrimp and Pasta
Amount Per Serving
Calories 593 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 4g 20%
Cholesterol 293mg 98%
Sodium 1219mg 51%
Potassium 298mg 9%
Total Carbohydrates 69g 23%
Dietary Fiber 3g 12%
Sugars 12g
Protein 33g 66%
Vitamin A 11.8%
Vitamin C 8.8%
Calcium 19.1%
Iron 20.8%
* Percent Daily Values are based on a 2000 calorie diet.

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Bang Bang Shrimp and Pasta recipe served in a silver bowl with recipe name - Recipe found at ToSimplyInspire.com
Adapted from Skinny Mom

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Comments

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    • Actually bang bang shrimp is a dish served by Bonefish Grill restaurant. The shrimp is coated in Panko breading and deep fried. The bang sauce is similar to t h e sauce in this recipe. It’s tossed together at last minute and served on bed of lettuce. This recipe looks like a wonderful way to get the taste without the deep frying. Will definitely give it a try

      Reply

  10. Thanks for linking up to Pin Worthy Wednesday, I have pinned your post to the Pin Worthy Wednesday Pinterest Board. I love shrimp dishes and this one sounds gorgeous 🙂

    Reply

  17. Hello gorgeous! I’m licking my lips right now, it looks so good! Pinned and tweeted. I hope to see on Monday at 7 pm. We love to party with you! Happy Saturday~Lou Lou Girls

    Reply

  19. Oh, I must dig out the bag of shrimp from the freezer. This sounds fantastic. Thank you for sharing and linking up to Scraptastic Saturdays. This post has been shared via Facebook, Twitter and Pinterest. Have a wonderful week.

    Reply

  21. I have some shrimp I wanted to make. Looks your recipe may be dinner. Pinned. Thanks for bringing this to Weekend Bites. We will be live tonight 8:30 EST. Happy Thanksgiving.

    Reply

  23. My family loves spicy dishes and this sounds perfect for us. Congrats, you’re featured this week at Inspire Us Thursday on Organized 31.

    Reply

  24. Made this tonight. It was really good. I didn’t have enough Paprika but will have next time!!!! Only had one pound of shrimp. I will double sauce next time. I didn’t measure spaghetti, maybe used too much. Not dry but could have been if I used all the spaghetti I cooked. Yummm

    Reply

  27. This is one of those true gems you find every once in a while. Truly delish! Very good with shrimp, I can’t wait to try it with chicken breast, beef or pork tenderloin… The sauce is epic. I even think I will use it to dip French fries in. Thanks so much for sharing!

    Reply

  28. Ohh I agree with you that there are so so many sauces in Asian isle that I feel most of the time, I have no idea what to do with them!! This looks so good and I am sure my husband will love this too!

    Reply

  30. This was pretty good. Definitely double the sauce because what the recipe calls for barely covers 1lb of pasta. I used chicken instead of shrimp because my boyfriend doesn’t eat fish so I can’t wait to make my own batch!

    Reply

  31. Could you tell me what store you bought the Thai Sweet Chili sauce and what isle it might be on? I had trouble finding it! Thanks!

    Reply

    • I found it in the aisle with the soy sauce and other Asian foods. It was on the top shelf in my local grocery store but I have seen it any most chain stores in my area too. Hannaford, Shaws, Walmart.

      Reply

      • My local grocery store chain is Shop Rite. The only thing they carried was their store brand sauce called “Red Thai Style Chili” sauce, found in the aisle with Asian foods. It came in a 11.8 oz bottle and was labeled as “Shop Rite Special Edition” brand. I made the recipe exactly as noted, except only used about 3/4 of the box of angel hair pasta. The taste was AMAZING! Will definitely be saving and sharing this recipe.

        Reply

  33. What can you substitute the sweet chili sauce for? I don’t have that one but really want to make the recipe and use chicken insted if shrimp?

    Reply

  35. Sherri, can not wait to make this tonight, but 1.5 lbs of shrimp looks like a lot of shrimp for 2 adults. The recipe indicates (4) servings … are these descent size servings? Contemplating half-ing the recipe for two adults.

    Reply

  36. I’m gonna try this and add some chicken too since my kids don’t like shrimp also minus the red pepper flakes should still be amazing

    Reply

  38. This was not a hit in our house. Perhaps half the sauce and use as a sauce for the shrimp over plain white rice. The sauce was too overwhelming for us.

    Reply

  39. Was delicious until I added spaghetti. I didn’t even use the whole pound I was supposed to, and it barely coated it! Increase ingredients in sauce or cut back on pasta, and then this dish will be spectacular!!

    Reply

    • The frozen shrimp cost me $7.99. The Thai chili sauce was approx $3.00 at my grocery store. I happened to have all the other ingredients already on hand but I would say less than $15.00 if you had to buy every ingredient. 🙂 You can substitute any oil for the coconut oil as well.

      Reply

  42. Looks great this seems to be a quick, not expensive shrimp and Pasta dish you can get right out of your very own kitchen, other than Olive Garden, a Nice piece of Catfish would be AWESOME

    Reply

  43. I can’t have spicy food due to my health condition. How spicy is the Thai Chili Sauce? Is there something else that can be substituted?

    Reply

    • Nicole, someone on Pinterest commented that they made it with ketchup and chili powder instead of Thai Sweet Chili Sauce and it was delicious still.

      Reply

  44. I do not eat shrimp and my hubby is not susposed to because of cholesteral so can I use same amount of chicken and still use the same ingredients and spices…..it looks sooooo good

    Reply

  47. I love the recipe. I do have an issue with wasting water for 5 minutes trying to defrost the shrimp, so I left it out to defrost in the fridge for 2 days and just rinsed the day of. Please save water; specially if you are in California. Defrost a couple of days before.

    Reply

    • You don’t have to waste water to defrost with it. Allow the shrimp to sit in a colander which is placed inside another bowl and fill with water. This way you can lift the colander to shake the shrimp around and then drop back into the cold water bath to continue thawing.

      I personally have always thawed shrimp this way, never have I left the water running for five minutes…

      Reply

  48. Hi. Sherri I would like to say that the dish is awesome…..
    But the elegant serveware you presented it on is so eye catching so my question is does your bowl/plate come in a set and where can I purchase it weather it’s online or via instore purchase I have a lot of dinner parties and your platter would be a great addition to my collection! So please tell me where I can purchase it!!! Thank you

    Reply

  52. One question…you don’t comment if the sauce is heated. Do you heat it? I’m planning on cooking this for my son’s bday. Thanks!

    Reply

    • You certainly could heat the sauce in a small saucepan on low heat while you cook the pasta. I didn’t myself. When I mixed the sauce into the hot pasta, it warmed it plenty for me. Enjoy!!

      Reply

  53. This recipe was awesome and easy. The only negative I can note is that we doubled the sauce amount and it was still to dry. For the amount of pasta the recipe called for it just soaked up the sauce fast. If anyone is like me an isn’t enamored of much sweet in your savory foods you might want to melt some butter and mix that into the sauce.

    Reply

  54. I made this tonight and it was a huge hit! Who would’ve thought mayo and pasta? 🙂 Next time I would make a little more sauce as my pasta was a little dry and it is just SO yummy!! I didn’t have coconut oil so I used garlic chili infused olive oil and I topped it off with fresh grated parmesan and garlic chili sauce (like you find at chinese restaurants- added a perfect amount of spiciness). Thank you so so much for this recipe! It is certainly a keeper!

    Reply

  55. Can’t wait to try it! Your new pictures look great! I’m in the market for a new camera; do you mind telling what you purchased? Thanks! Christina

    Reply

    • Thank so much! I have the Nikon 3100 and I love it!! I have been learning how to shoot in manual mode vs auto too and it makes so much difference. 🙂

      Reply

  56. I made this last night for dinner and I have to say that the recipe didn’t really work and I had to change a lot of things. First of all, the recipe in the post and the printable recipe call for different amounts of mayo. But either way it’s not even close to enough. This will make 1 cup of sauce for an entire pound of pasta. I used half the pasta and still had to double the sauce recipe so it made 2 cups. Aside from having to make some changes it was good, but not great to be honest. The sauce was a bit bland and my husband added siracha sauce to it to add some flavor.

    Reply

  57. This is one yummy and delicious pasta. I love the creaminess of the sauce and of course, who wouldn’t love the shrimps? This dish is just incredible. Asian sauces are really something good to try. I just love this pasta!

    Reply

  58. I just made this tonight. It is delicious!! This one will be put into the dinner rotation for sure! THank you!

    Reply

  59. Do you think Greek yogurt would work instead of mayo? The dish sounds delicious except for the mayo.

    Reply

  60. A lot of people have commented about substituting the mayo for a different ingredient. I am not a mayo fan either and found the mayo taste in the original recipe to be too overpowering. I substituted heavy whipping cream for the mayo and the recipe turned out amazing. I simply used 1/2 cup of heavy whipping cream instead of the 1/2 cup of mayo. I thought it turned out just as creamy, but without the “mayonnaise-y” taste. I also doubled the amount of garlic and red pepper flakes, per my preference. The recipe turned out wonderfully; the paprika-y shrimp and flavorful, creamy sauce are a great combo. I think that the original bang-bang sauce would be great on hamburgers or to dip french fries in, but was too mayo-heavy for the use as a pasta sauce, IMHO. A lot of people have had success with greek yogurt, but that seemed like it would add a strange flavor, to me. Thanks for a great recipe!

    Reply

    • Thank you so much for letting us know this. I have never made it with anything must mayo because everyone I have made it for loves the original sauce. Plus I was scared to mess up a good thing. 🙂 My thoughts are the same about the Greek Yogurt and that it would taste too tangy.

      Reply

  62. Why does the picture at the top look different from the others? It looks “saucier” lol I like the looks of the top one. What was done differently between the two?

    Reply

  64. Made this tonight for dinner. It was really good. The only thing I might change is to cut the sweet chili sauce in half next time. I thought it was a tad bit too sweet. My husband thought it was great

    Reply

  66. .I just made this for dinner and it is delicious! I would recommend making 1 1/2 the recipe for sauce, as there wasn’t enough to sufficiently coat the noodles. Also, leave out the crushed pepper if you don’t like spicy. It has a kick, but not too hot for me!

    Reply

  70. Is this sauce like the YUM YUM sauce you can buy pre-made at the store? And, if so, how much of it would you think would equate to your sauce recipe?

    Reply

    • I love Yum Yum Sauce! It doesn’t have the sweet chili sauce (as far as I know) in it, which is just SO good in this recipe. You could try a cup of Yum Yum sauce and add more if you’d like. 🙂

      Reply

  71. I made this a few nights ago. It was delicious. I’m not a huge fan of spicy so I omitted some of the red pepper flakes but besides that I followed it exactly. I will be making this again!

    Reply

  72. I made this last night for dinner. Sooo good!! Followed the recipe exactly. Little bit of sweet and a little bit of spicy.

    Reply

  76. For the pasta and shrimp I also have made something like this and added mayonnaise. I live on the west coast so we call your Hellman’s mayo, Best Foods . Except instead of the Thai chili sauce I added sriracha hot sauce. But I didn’t add the lime . It was really tasty!

    Reply

  78. Bang bang shrimp and pasta dish:

    Delicious and super fast to prepare and serve….the sauce is a mix of sweet and spicy and the mayo gives the dish a creamy texture….I’m eating it now…..yum yum and thanks for sharing.

    Reply

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  15. […] This Bang Bang Shrimp and Pasta has the most scrumptious, creamy sauce. Plus it’s ready in about 20 minutes! The dish turns out easy, but at the same time, very hearty, like a lot of other Italian dishes. And most importantly – very tasty, because, by and large, self-catering today is meaningful only for the sake of taste. Read Full Instruction please visit : to simply inspire […]

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