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
OMB100
Fantastic, i love you Blog
Congratulations
Anita
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
This looks YUM ! I’m gonna try it and substitute the shrimp for tofu ! 🙂
Peggy DeLucia
loved it easy even my mom shrimp eater ate 2 helpings!!!
Sherri
So happy to hear that!! 🙂
reg
thanks for the recipe bang bang shrimp pasta i made it came out perfect
Brad
I made this last night for dinner. Sooo good!! Followed the recipe exactly. Little bit of sweet and a little bit of spicy.
Sherri
I’m so glad to hear you enjoyed it! It’s still a house favorite for us too!!
Jen
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
I’m so happy you like it!
Regina Lamason
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
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
Ohhh delicius for me and my family. Thanks you, we love shrimp!!
Jenni Albright
.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
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
This recipe is definitely a keeper!! Thank u for sharing 🙂
Sherri
Thank you!!
Jo
Nice site – love the easy print option!
Laurel
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
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
Do you think Greek yogurt would work instead of mayo? The dish sounds delicious except for the mayo.
Sherri
Hmmmm I’m really not sure. I have never tried that. 🙂
Elissa
I just made this tonight. It is delicious!! This one will be put into the dinner rotation for sure! THank you!
Sherri
I’m so glad to hear that Elissa!