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.
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. 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.
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:
Bang Bang Shrimp Pasta
- 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
- 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
- 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.
Adapted from Skinny Mom