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
Nutrition information is automatically calculated and should only be used as an approximation.
Adapted from Skinny Mom
Maureen
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
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
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
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
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.
arlene
I’m cooking this today. Hope it turns out as good as your pic. Thanks for posting.
Judy
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
Making this tonight! Can’t wait t try it out. thanks!
Tasha
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
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.
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