When I want a meal that’s quick, creamy, and exploding with bold flavor, I turn to this Bang Bang Shrimp Pasta. It’s got tender shrimp tossed in a sweet, spicy, and tangy sauce, all served over a bed of perfectly cooked spaghetti or angel hair pasta. It’s one of those dishes that feels like restaurant takeout—but I can make it at home in under 30 minutes.
Why You’ll Love This Recipe
I love how easy this dish is to pull together, but the flavor makes it taste like I spent all evening in the kitchen. The shrimp cook in just minutes, the sauce is creamy with just the right amount of heat, and the pasta soaks it all up perfectly. It’s my go-to for weeknight dinners or last-minute guests—comforting, crave-worthy, and completely satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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¾–1 lb thin spaghetti, angel hair pasta, or gluten-free pasta
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1 ½ lbs medium shrimp, peeled and deveined
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1 tablespoon olive oil or butter
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Salt and pepper, to taste
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1/2 teaspoon paprika
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1/2 teaspoon garlic powder
For the bang bang sauce:
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1/2 cup mayonnaise
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1/4 cup sweet chili sauce
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1 tablespoon sriracha (adjust to taste)
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1 tablespoon honey (optional, for added sweetness)
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1–2 tablespoons lime juice (freshly squeezed)
Optional garnishes:
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Sliced green onions
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Red pepper flakes
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Lime wedges
Directions
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I cook the pasta according to the package instructions, then drain and set it aside. I like to reserve a little pasta water in case I want to thin out the sauce later.
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While the pasta cooks, I season the shrimp with salt, pepper, garlic powder, and paprika.
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In a large skillet, I heat olive oil over medium-high heat. I cook the shrimp for about 2–3 minutes per side, until they’re pink and cooked through. I remove them from the pan and set them aside.
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In a small bowl, I whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy.
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I reduce the heat to medium-low and add the cooked pasta to the same skillet. I pour in the bang bang sauce and toss everything to coat evenly.
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I add the cooked shrimp back to the pan, gently tossing them with the pasta and sauce. I let everything heat through for 1–2 minutes.
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I garnish with sliced green onions, a sprinkle of red pepper flakes, or a squeeze of lime juice if I want an extra kick.
Servings and timing
This recipe serves about 4–5 people. It takes around 10 minutes to prep and another 15 minutes to cook, so I’ve got a full meal ready in just 25 minutes.
Variations
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I sometimes swap the shrimp for grilled chicken or tofu for a twist.
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For a lower-carb version, I use zucchini noodles or spaghetti squash.
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I add a handful of steamed broccoli or snap peas to get some veggies in.
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If I want it spicier, I increase the sriracha or add crushed red pepper to the sauce.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta gently in a skillet with a splash of water or milk to loosen the sauce. I avoid microwaving the shrimp too long so they don’t get rubbery.
FAQs
Can I make this dish ahead of time?
Yes, I can prep the sauce and cook the pasta ahead of time. I reheat everything gently and toss it all together just before serving.
Can I use frozen shrimp?
Absolutely. I just thaw the shrimp completely and pat them dry before cooking to avoid excess moisture in the pan.
Is this dish very spicy?
It’s mildly spicy, but I control the heat by adjusting the amount of sriracha. If I want it milder, I use less or omit it entirely.
Can I make the sauce dairy-free?
Yes, this sauce is naturally dairy-free since it’s mayo-based. I just make sure the mayo and chili sauce I use don’t contain hidden dairy ingredients.
What pasta works best for this?
I like thin spaghetti or angel hair because they soak up the sauce well, but I’ve also used gluten-free pasta with great results.
Conclusion
Bang Bang Shrimp Pasta is one of those meals I keep in my back pocket when I want something fast but full of flavor. The creamy, spicy sauce paired with juicy shrimp and pasta makes it a total comfort dish with just the right amount of heat. Whether I’m cooking for myself or feeding a crowd, it always gets rave reviews—and it never lasts long.
PrintBang Bang Shrimp Pasta
This Bang Bang Shrimp Pasta is a creamy, spicy, and flavor-packed dish that comes together in just 25 minutes! Juicy shrimp are seasoned and sautéed, then tossed with pasta in a rich bang bang sauce made from sweet chili, sriracha, and mayo. It’s an easy, restaurant-style meal perfect for weeknights or entertaining guests.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4–5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired, American Fusion
Ingredients
- For the Pasta and Shrimp:
- ¾–1 lb thin spaghetti, angel hair pasta, or gluten-free pasta
- 1½ lbs medium shrimp, peeled and deveined
- 1 tablespoon olive oil or butter
- Salt and pepper, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- For the Bang Bang Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon honey (optional)
- 1–2 tablespoons fresh lime juice
- Optional Garnishes:
- Sliced green onions
- Red pepper flakes
- Lime wedges
Instructions
- Cook pasta according to package directions. Drain and set aside, reserving a bit of pasta water.
- Season shrimp with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a skillet over medium-high heat. Cook shrimp 2–3 minutes per side, until pink. Remove from pan.
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice to make the sauce.
- Lower skillet heat to medium-low. Add cooked pasta and sauce, tossing to coat evenly. Add a splash of pasta water if needed.
- Return shrimp to pan and toss everything together. Cook for 1–2 more minutes until warmed through.
- Serve immediately, garnished with green onions, red pepper flakes, and lime wedges if desired.
Notes
- Adjust the sriracha to control heat level.
- Use thawed, dry shrimp if using frozen.
- Zucchini noodles or spaghetti squash work for a low-carb version.
- Sauce is naturally dairy-free—just check your mayo and chili sauce labels.
Nutrition
- Serving Size: 1 portion (of 5)
- Calories: 540
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 175 mg
