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
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Adapted from Skinny Mom
Ela
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.
Jenepher Castillo
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…
Christine Ratcliff
Sounds awesome,can’t wait to try it.thanksChris
Sheila
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
Sherri
Yes, absolutely! It’s the sauce that makes it so wonderful 🙂
yvette
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
Paige Johnson
How much would you say he ingredients cost as a whole?
Sherri
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.
ginger
Could you use lite mayo to help with calories?
Amy
i have a coconut allergy. Do you know which oil would make a good substitute?
Sherri
You could also use olive oil 🙂
sabe
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
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