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
Carike
This was out of this world delicious!! I added a small amount of Sriracha Hot Chilli Mayo and ate the dish with rice. But other than these changes it was so yummy. Thanks for the recipe! It’s definitely one I’m keeping.
Taylor
I made this often before I got pregnant and then after having a couple kids I had some allergies! Still tastes good when I substituted mayo for avocado and avocado oil!!!
Bonnie
I dunno if its because I used light mayo or I just don’t like it..but I did not like this. Too sweet. Yet very spicy. Also didnt like that the garlic in the sauce isn’t cooked first so i kept chewing on little pieces of raw garlic. Sorry but wouldn’t make again.
Katherine D Jordan
I just made this recipe and i really liked it. I wasn’t sure if it should be served hot or cold but i ate it right after i cooked it. I will be making it again.
JoAnn Meilleur
Very Tasty… I will keep on the menu
Julie Colbert
Made this tonight, everyone loved it!
Chrystal
Very good and easy to make. Could be a little more hearty. Maybe I’ll add croissants or garlic toast on the side.
Janet
Tried this for dinner tonight. Awesome dish. Definitely will make this again. Great dish to use when entertaining. Easy peasy nice and easy.
Jeanne
Made this for dinner tonite. My biggest critic(hubby). Said excellent! Will make again!
Sherri
I”m so happy to hear this! 🙂
Debra C. Williams
Can you use whipped dressing (mayo type salad dressing) for this instead of the mayo?
Sherri
I have not tried it using whipped dressing but I don’t see why not. 🙂 It may have a sweeter flavor if you don’t mind.
Marchelle
Have you eve made the sauce the day before using it? I’m just thinking about saving time after work.
Sherri
You could absolutely do that!
Kim Markou
I love this recipe! I use fresh mint instead of parsley, and I offer feta cheese for a topping, which my family loves.
Sherri
Ooooooo, I like those ideas! So happy to hear you love this recipe.
Casey
Can I make this with already cooked peeled and deveined shrimp? That’s what I currently have.
Sherri
I think you could absolutely use that. Just heating them up slightly in a pan would be fine. 🙂
Lisa Gnyp
This was delicious. I don’t care for red pepper flakes so I added “a Pinch” of Thai chili powder and also added smoked sausage along with the shrimp. I may add chicken next time to change it up.
Mikaela
Is there another pil i can use instead of the coconut oil?
Sherri
Olive oil, canola or vegetable oil would work just fine. 🙂
Terrie
This was so good and easy!!! I’ll be making this again!
Grace
Bang bang shrimp and pasta dish:
Delicious and super fast to prepare and serve….the sauce is a mix of sweet and spicy and the mayo gives the dish a creamy texture….I’m eating it now…..yum yum and thanks for sharing.