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.
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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
The complete list of ingredients with amounts are listed in the full recipe card below.
- 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.
- Frozen medium shrimp – 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.
- Seasonings – paprika, dried or fresh parsley, salt and pepper (to taste)
For the sauce
- Mayonnaise – the base for making the sauce so creamy. You can also use light mayonnaise to lower calories. I’m a Hellman’s lover myself.
- Thai sweet chili sauce – gives the sauce the nice sweet and spicy flavor that absolutely makes this dish!
- Minced garlic because honestly who doesn’t love a little garlic.
- Fresh lime juice – if I have them but I also keep a bottle of lime juice on hand.
- Crushed red pepper flakes – Use 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
Step 1: 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.)
Step 2: In a large pot of boiling water, cook the pasta per package directions. Then drain well.
Step 3: Place the uncooked shrimp in a medium-sized bowl and add the paprika, 3 cloves of garlic, pepper and toss to coat.
Step 4: Heat the coconut or olive oil on medium-high heat and add the coated uncooked shrimp.
Step 5: Stir constantly while cooking until pink for approx. 6-8 minutes.
Step 6: Remove from heat and set aside if pasta is not ready.
Step 7: In a large serving bowl, combine the pasta, shrimp and sauce mixture and toss.
Garnish with parsley and serve immediately.
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:
- Chicken Pad Thai
- Creamy Chicken Casserole
- Creamy Crockpot Chicken and Brown Rice Casserole
- Bacon Ranch Chicken Casserole
- Slow Cooker Angel Chicken
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
Nutrition information is automatically calculated and should only be used as an approximation.
Adapted from Skinny Mom
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Michelle
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.
danielle
any idea on calories or weight watchers points? plan on making this tomorrow.
Sherri
There are approx. 13 grams of fat per serving (per my own calculations of the ingredients in the sauce) That is mostly from the mayo. Hope that helps a little. 🙂
Lise
I would guess around 13 points for a 1 cup serving.
Leslie
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?
Sherri
I found this recipe on All Recipes that gets good reviews you could try. You can use white vinegar instead of rice vinegar. And crushed red pepper flakes instead of chili pepper.
http://allrecipes.com/Recipe/Sweet-Chili-Thai-Sauce/
Mary
This was an absolutely wonderful dish!!! My husband loved it too….
I will make this again and again!
Sherri
It has quickly become a weekly request in my house!
Jessica
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!
Sherri
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.
Kelly
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.
LAUREN
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!
Kathleen | HapaNom
Oh my! I love bang bang shrimp, but never thought to mix it with pasta – brilliant!
Ami@NaiveCookCooks
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!
Ms. PinMeister
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!
Lesa
Has anyone tried to substitute the pasta with spaghetti squash? Looking for lighter meals for the New Year.
Sherri
I’m sure it would be wonderful! The sauce it what makes it so yummy 🙂
rRobyn
I was thinking of using spaghetti squash in place of the pasta as well. This recipe sounds so yummy.
Gianna
Can I substitue the mayo for a different ingredient?
michele keddie
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
Susan
My family loves spicy dishes and this sounds perfect for us. Congrats, you’re featured this week at Inspire Us Thursday on Organized 31.
Sherri
Thank you so much Susan!
Serena
Can we substitute the mayo with anything? Would like it to become vegan. Thank you!
Sherri
I know you could probably substitute with plain greek yogurt but I think there is a vegan alternative to mayonnaise. It’s made from soy called Nayonaise. If you don’t see it in a local natural foods store you can order it on Amazon. — http://amzn.to/1I1s7EZ
Nancy Vanvoast
Mayonnaise made with olive oil is available in supermarkets…
Branda Ericksen
mayo still has egg. its egg and oil. the vegan alternative is egg free.
Amanda
I don’t think the mayo is your biggest issue in making this a vegan dish–what would you use as a shrimp substitute?
Lisa
I made this tonight and it turned out pretty good. I think next time, i’ll add a few scallions to it. Overall, this was really good; I’d make it again.
Diane Balch
I have some shrimp I wanted to make. Looks your recipe may be dinner. Pinned.
Jennifer Dawn
This looks amazing! I’m pinning this one! I think I know what dinner is going to be today!