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!
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.
You may also like these seafood recipes. Cod Recipe with Tomato Basil Sauce, Pan Seared Salmon, Lemon Oregano Swordfish, Sauteed Scallops Recipe.
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.
Bang Bang Shrimp Pasta Ingredients
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 Bang Bang Shrimp 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. 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!!
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
- 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
- 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.
Nutrition
Adapted from Skinny Mom
Julie Colbert says
Made this tonight, everyone loved it!
Chrystal says
Very good and easy to make. Could be a little more hearty. Maybe I’ll add croissants or garlic toast on the side.
Jennifer says
Terrible!! I tossed in the garbage.
Denise says
Because it didn’t meet your taste buds, sad this is the feedback you give for trying something YOU picked to try. So negative and apparently the only one!!!
Janet says
Tried this for dinner tonight. Awesome dish. Definitely will make this again. Great dish to use when entertaining. Easy peasy nice and easy.
Jeanne says
Made this for dinner tonite. My biggest critic(hubby). Said excellent! Will make again!
Sherri says
I”m so happy to hear this! 🙂
Debra C. Williams says
Can you use whipped dressing (mayo type salad dressing) for this instead of the mayo?
Sherri says
I have not tried it using whipped dressing but I don’t see why not. 🙂 It may have a sweeter flavor if you don’t mind.
Marchelle says
Have you eve made the sauce the day before using it? I’m just thinking about saving time after work.
Sherri says
You could absolutely do that!
Kim Markou says
I love this recipe! I use fresh mint instead of parsley, and I offer feta cheese for a topping, which my family loves.
Sherri says
Ooooooo, I like those ideas! So happy to hear you love this recipe.
Casey says
Can I make this with already cooked peeled and deveined shrimp? That’s what I currently have.
Sherri says
I think you could absolutely use that. Just heating them up slightly in a pan would be fine. 🙂
Lisa Gnyp says
This was delicious. I don’t care for red pepper flakes so I added “a Pinch” of Thai chili powder and also added smoked sausage along with the shrimp. I may add chicken next time to change it up.
Mikaela says
Is there another pil i can use instead of the coconut oil?
Sherri says
Olive oil, canola or vegetable oil would work just fine. 🙂
Terrie says
This was so good and easy!!! I’ll be making this again!
Grace says
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.
OMB100 says
Fantastic, i love you Blog
Congratulations
Anita says
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!
Lindsey says
This looks YUM ! I’m gonna try it and substitute the shrimp for tofu ! 🙂
Peggy DeLucia says
loved it easy even my mom shrimp eater ate 2 helpings!!!
Sherri says
So happy to hear that!! 🙂
reg says
thanks for the recipe bang bang shrimp pasta i made it came out perfect
Brad says
I made this last night for dinner. Sooo good!! Followed the recipe exactly. Little bit of sweet and a little bit of spicy.
Sherri says
I’m so glad to hear you enjoyed it! It’s still a house favorite for us too!!
Jen says
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!
Sherri says
I’m so happy you like it!
Regina Lamason says
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?
Sherri says
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. 🙂
Andrew says
Ohhh delicius for me and my family. Thanks you, we love shrimp!!
Jenni Albright says
.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!
Julie says
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
Sherri Cahill says
This recipe is definitely a keeper!! Thank u for sharing 🙂
Sherri says
Thank you!!
Jo says
Nice site – love the easy print option!
Laurel says
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!
Sherri says
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.
Carol K says
Do you think Greek yogurt would work instead of mayo? The dish sounds delicious except for the mayo.
Sherri says
Hmmmm I’m really not sure. I have never tried that. 🙂
Elissa says
I just made this tonight. It is delicious!! This one will be put into the dinner rotation for sure! THank you!
Sherri says
I’m so glad to hear that Elissa!
Maureen says
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!
Christina says
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
Sherri says
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. 🙂
Robin says
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!
Pamela says
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.
Lonnie says
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!
Sherri says
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!!
arlene says
I’m cooking this today. Hope it turns out as good as your pic. Thanks for posting.
Judy says
This does look great! My anniversary is on Valentine’s day and now I have a great dish to make. Thanks so much
Carla Vaca says
Making this tonight! Can’t wait t try it out. thanks!
Tasha says
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
Sherri says
Thank you so much Tasha! The bowl is Wilton Armetale, http://amzn.to/1yfnPl1
I received the one in the picture as a wedding gift and fell in love with the company! I have the William and Mary Medium Serving Bowl- http://amzn.to/198Pb7z
Their products are fabulous because the metal keeps food warm (or cold) when serving.