Bang Bang Shrimp Pasta

Introduction

Welcome to my kitchen! Today I’m excited to share one of my absolute favorite weeknight recipes: **Bang Bang Shrimp Pasta**. Creamy, spicy, sweet, and tangy all at once, this dish brings together succulent shrimp coated in a zippy sauce and twirled through perfectly cooked pasta. It’s a fusion of textures and flavors that feels indulgent yet simple enough to whip up on a busy evening. Whether you’re cooking for family, friends, or just treating yourself, this pasta recipe is sure to become a regular in your dinner rotation.

My recipe story

I first encountered “Bang Bang Shrimp” at a restaurant chain years ago, and I vividly remember the tingling kick from the sauce paired with crispy shrimp—it felt decadent and playful. Over time, I started tinkering with that concept at home. I wanted to find a way to make it more family-friendly and turn it into a fuller meal, so pasta naturally became the vehicle. After lots of tweaking—adjusting the sauce balance, testing different pasta shapes, and perfecting cooking times—this version emerged as one everyone raves about. On nights when I’m short on time but want maximum flavor, this is the dish I turn to.

Why you’ll love this recipe

Ingredient breakdown

Let’s walk through the ingredients so you know why each one matters and where you can make minor tweaks. The foundation is **pasta**—I use spaghetti or linguine, which have just enough surface area to capture sauce without overpowering the shrimp. You want it al dente so that it holds up under the sauce and doesn’t become mushy over time.

The **shrimp** itself should be medium to large, peeled and deveined, and ideally tail-off so that the sauce clings all around. I prefer shrimp because it cooks fast and pairs beautifully with creamy, tangy sauces. If shrimp isn’t your favorite, feel free to substitute with scallops, chunks of cooked chicken, or even tofu in a pinch.

The creamy, rich **sauce** is where the magic happens. It’s a simple blend of **mayonnaise**, **sweet chili sauce**, **lime juice**, **sriracha**, **honey**, **garlic powder**, **smoked paprika**, and salt. The mayo gives it body, the chili sauce gives sweetness and mild heat, lime juice brightens it, and sriracha/honey let you fine-tune the spice/sweet balance. Smoked paprika adds a subtle smoky depth, while garlic powder ensures savory undertones without overwhelming.

You’ll also need a little **oil** (neutral oil like canola, vegetable, or light olive oil) for cooking shrimp, and optional **fresh herbs or green onions** for garnish. A squeeze of fresh lime on the finished dish amplifies brightness again. With these simple ingredients, you get maximum flavor without needing a huge ingredient list.

Equipment you’ll need

• Large pot for boiling pasta
• Colander or strainer
• Large skillet or frying pan
• Mixing bowl (medium size)
• Tongs or pasta fork
• Measuring cups and spoons
• Whisk or fork
• Serving bowl or individual plates

Step-by-step directions

Step 1: Cook the pasta. Bring a large pot of salted water to a rolling boil. Add your spaghetti or linguine and cook according to package instructions minus 1 minute (you want it just shy of al dente). Drain, reserving about ½ cup of pasta cooking water. Set the pasta aside. This reserved water helps loosen the sauce later.

Step 2: Prepare the Bang Bang sauce. In a medium mixing bowl, whisk together ¾ cup mayonnaise, ⅓ cup sweet chili sauce, the juice of 2 limes, 1–2 tablespoons sriracha (adjust to heat preference), 1 tablespoon honey, ½ teaspoon garlic powder, ¼ teaspoon smoked paprika, and a pinch of salt. Taste and adjust—if you want more tang, add lime; more heat, add sriracha; more sweetness, a touch more honey.

Step 3: Cook the shrimp. Pat your shrimp dry with paper towels. In a large skillet over medium heat, add 1 tablespoon oil. Once hot, add shrimp in a single layer (don’t overcrowd—cook in batches if necessary). Cook each side about 1½ to 2 minutes until pink and opaque. Remove the shrimp to a plate and set aside. Avoid overcooking, or they’ll become rubbery.

Step 4: Combine pasta and sauce. In the same skillet (off the heat), add the drained pasta and about half the reserved pasta water. Pour the Bang Bang sauce over and toss gently using tongs or a pasta fork until the noodles are coated. Add more pasta water as needed to loosen the sauce and help it cling.

Step 5: Add shrimp & finish. Return the cooked shrimp to the pasta, folding gently so they’re evenly distributed and coated. Warm everything through on very low heat if needed (just 30 seconds or so). Taste and adjust seasoning: add salt, more lime juice, or extra sriracha as desired.

Step 6: Garnish & serve. Transfer to a serving bowl or individual plates. Garnish with sliced green onions, fresh cilantro or parsley, and an extra wedge of lime. Serve immediately while warm and creamy.

Variations & substitutions

• Swap the protein: Use scallops, cooked shredded chicken, or tofu cubes instead of shrimp if preferred.
• Pasta type: Try fettuccine, penne, bucatini, or even zucchini noodles for a lighter twist.
• Dairy twist: Stir in 2 tablespoons of cream cheese or Greek yogurt for extra creaminess (reduce mayo slightly).
• Heat mod: Use less sriracha for a milder version, or add a dash of cayenne or chili flakes for more kick.
• Vegan option: Use vegan mayo, vegan “shrimp” or tofu, and ensure your sweet chili sauce is plant-based.
• Herbs & aromatics: Add a bit of chopped basil, mint, or Thai basil for fresh aromatic notes.

Expert tips & troubleshooting

Storage, freezing & make-ahead

You can absolutely prepare this dish ahead or store leftovers. After cooking, allow it to cool slightly, then transfer to an airtight container and refrigerate for up to 2 days. When reheating, use a low-heat skillet, add a splash of water or cream to loosen the sauce, and stir gently to avoid overcooking the shrimp.

For make-ahead, you can combine cooked pasta with sauce (without shrimp) and keep that in the fridge for a few hours. When you’re ready to eat, warm the mixture gently and add freshly cooked shrimp. I don’t recommend freezing, since the mayonnaise-based sauce may separate and the shrimp can become rubbery when thawed.

Serving ideas & pairings

This Bang Bang Shrimp Pasta pairs beautifully with light, fresh sides and a few indulgences. A crisp green salad with citrus vinaigrette or cucumber-tomato salad balances the richness. You might also serve garlic bread or crusty baguette slices for dipping. For drinks, a crisp white wine (like Sauvignon Blanc or Pinot Grigio) or iced tea with lemon works well. Garnish with fresh herbs, extra lime wedges, or even a sprinkling of chili flakes for extra heat.

FAQ

• Can I use frozen shrimp?
  Yes—just thaw fully, pat dry to remove excess moisture, and proceed as directed. Make sure they’re not watery before cooking.
• Is mayonnaise okay to heat?
  Yes, in this recipe the mayonnaise is gently warmed and combined with pasta. Because it’s mixed off direct high heat and diluted with sauce and pasta water, it doesn’t break down or separate if handled carefully.
• What if I don’t have sweet chili sauce?
  You can substitute with a mix of sweet chili garlic sauce or even a combo of honey + chili garlic sauce or chili paste + sugar. Adjust to taste so you maintain sweet, spicy, tangy balance.
• Can I make this gluten-free?
  Absolutely! Use gluten-free spaghetti or linguine. Check that your sweet chili sauce is gluten-free and that any processed ingredients (like mayonnaise) are labeled accordingly.
• How can I reduce calories or fat?
  You can lighten it by using light or vegan mayonnaise, reduce the amount slightly, or combine with Greek yogurt. You could also cut back on pasta (or use veggie noodles) and bulk up with extra vegetables like bell peppers or zucchini.
• Can I double the recipe?
  Yes—just double all ingredients. Cook the pasta in a larger pot and the shrimp in batches to maintain proper heat control.

Final thoughts

I hope this **Bang Bang Shrimp Pasta** becomes one of your go-to meals. It combines ease, speed, and bold flavors into something that feels special without a lot of effort. Once you master the balance of creamy, spicy, sweet and tangy, you’ll find yourself adapting it for all kinds of proteins or seasonal vegetables. Let me know how yours turns out, and enjoy every saucy, vibrant bite!

Bang Bang Shrimp Pasta

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• Author: Sarah White
• Total Time: 25 minutes
• Yield: 4 servings

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Description

Creamy, spicy, and irresistibly tangy shrimp pasta that comes together in under 30 minutes. A perfect balance of heat, sweetness, and zest for a quick, flavorful meal.

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Ingredients

 • 8 ounces spaghetti or linguine pasta
• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• ¾ cup mayonnaise
• ⅓ cup sweet chili sauce
• 2 limes, juiced
• 1–2 tablespoons sriracha (adjust to taste)
• 1 tablespoon honey
• ½ teaspoon garlic powder
• ¼ teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons chopped green onions or cilantro, for garnish

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Instructions

1. Bring a large pot of salted water to a boil and cook pasta until al dente. Drain, reserving ½ cup of pasta water. 
2. In a bowl, whisk together mayonnaise, sweet chili sauce, lime juice, sriracha, honey, garlic powder, paprika, and salt until smooth. Set aside. 
3. Pat shrimp dry and season lightly with salt and pepper. Heat olive oil in a skillet over medium heat, then cook shrimp for 1–2 minutes per side until pink and opaque. Remove from pan. 
4. In the same skillet, add pasta and sauce, tossing to coat evenly. Add a splash of pasta water as needed for creaminess. 
5. Return shrimp to the skillet and stir gently until heated through. Adjust seasoning to taste. 
6. Garnish with green onions or cilantro and serve warm with lime wedges if desired.
   

Notes

For a lighter version, use light mayonnaise or replace half with Greek yogurt. Add vegetables like bell peppers or zucchini for extra texture. Best served immediately, but leftovers keep up to 2 days in the refrigerator.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American