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
Adapted from Skinny Mom
Helen
Delicious!!
Deb Barnard
So easy. So delicious. Made as per recipe. Perfect easy weekday meal
Sherri
I’m so glad you enjoyed it! We really love it!
Carrie Noworolnik
I found it too sweet. I added cajun and seasoning salt to cut the sweetness. I think I would rather make this with a creamy cajun sauce instead.
Pink
Unbelievably delicious!! Wouldn’t change a thing.Amazing!!!
Melanie Moree
Very easy and fast that made it a winner in the beginning but after the first bit I was hooked. and the Husband loved it
Aim
We loved this recipe. I did add a dash of red pepper flakes to the shrimp, in addition to the amount in the sauce, as we like spice. Very quick and easy to make. We will be adding this to our week night dinner rotation.
Sherri
I’m so happy to hear that! It’s such a favorite in our house!
Anna Pypers
Can this recipe be successfully made and frozen??
None
This was meh. I won’t make this again. Disappointed
Eva
Made it but I thought it was really lacking in flavor. The Thai chili sauce was too light in flavor, really heavy on garlic. I added a few squirt of sriracha but It was still too plain. I was able to savage this recipe by adding 2tb of dark sweet soy sauce, more lime and cilantro but probably turn it into something else and it was no longer bang bang pasta. I probably won’t make it again, I wasn’t my favorite.
Roxanne
Tasted very heavily of mayonnaise and just fell flat for us. The seasoning on the shrimp was good but I would definitely make a different sauce. Won’t be making again
Patti
What salad would be good with this?
Chris
Loves this recipe, problem is Momma is NOT a seafood lover. Could this be adapted to use thin slice steak or chicken breast??
Sherri
Absolutely! I have made it with chicken and it’s so delicious too!!
Jasmine
I was a little hesitant making this, as I read some reviews that it was not good. But I went ahead and made it and it was different in a good way. I didn’t have Thai sweet chili sauce so I used Hoisin with rice vinegar and red pepper as a substitute. I don’t know if it tastes the same as if I used sweet chili sauce but we liked it. My husband said it made him think of Pad Thai. I also did not have fresh lime, just bottled, and it was still good. I’m glad I did not listen to other reviewers that said the sauce was not enough to coat the pasta, as it was more than enough for 1 lb of linguini. Next time I will try with Thai sweet chili sauce and see what the difference is. Thank you for this recipe.
Barbara
Not being a mayo eater, I might try heavy cream..
Amy
Very good!!! I followed the directions, and it was a huge hit with the family! I can hardly wait to make it again.
Sherri
I’m so happy to hear that!
JJ
How many will this serve?
Donna
Delicious and easy to make.
Dee
Can you use miracle whip
Judith Murphy
So very easy and amazingly delicious.
Linda S
I was scrolling facebook and this recipe came up. 100% spontaneous. I had everything on hand except the thai sweet Chili sauce so I mixed a thick wing hot sauce and honey together 3:2. I used tons of garlic to warm the already cooked shrimp I had on hand. This came together really fast and was absolutely delicious!
Emily A Hall
I made this for dinner. It was so good. I didn’t use the exact measurements since we don’t like it too hot. I only used about 1/4 of Sriracha.
Kris
Did I miss where the Sriracha is? I don’t see it in the recipe above
Cat
Doesn’t call for siracha
Mary Ellen
made this tonight as it was easy on a Football night. Super easy and tasty! A tad too spicy for me but my better half loved it! I doubled the sauce so there will be leftovers for a friend. Will be making this again.