I love making Bang Bang Shrimp Linguine when I want something creamy, slightly spicy, and packed with bold flavor. I combine tender shrimp with a rich, sweet-and-spicy sauce and toss it all with perfectly cooked linguine for a dish that feels indulgent yet easy enough for a weeknight dinner.
Why You’ll Love This Recipe
I enjoy how the creamy sauce coats every strand of pasta while the shrimp stay juicy and flavorful. I like the balance of heat and sweetness in the bang bang sauce, which gives the dish its signature taste. I also appreciate that it comes together quickly, making it perfect when I want something impressive without spending hours in the kitchen. Whenever I crave a restaurant-style pasta at home, this is one of my go-to recipes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 oz linguine
1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
Salt to taste
Black pepper to taste
3 cloves garlic, minced
1 cup heavy cream
1/2 cup mayonnaise
1/3 cup sweet chili sauce
1–2 tablespoons sriracha (adjust to taste)
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice
2 tablespoons chopped green onions
Fresh parsley, chopped (optional garnish)
Directions
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I cook the linguine in salted boiling water according to package instructions until al dente, then drain and set aside.
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I season the shrimp with salt and black pepper.
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In a large skillet, I heat olive oil over medium heat and sauté the shrimp for about 2–3 minutes per side until pink and cooked through. I remove them from the skillet and set aside.
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In the same skillet, I sauté the minced garlic for about 30 seconds until fragrant.
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I stir in the heavy cream and let it gently simmer for a few minutes.
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I whisk in the mayonnaise, sweet chili sauce, and sriracha, adjusting the heat level to my preference.
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I add the Parmesan cheese and lemon juice, stirring until the sauce thickens slightly.
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I return the shrimp to the skillet and toss to coat in the sauce.
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I add the cooked linguine and gently toss everything together until well combined.
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I garnish with chopped green onions and parsley before serving.
Servings and Timing
I usually get about 4 servings from this recipe.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
I sometimes add sautéed bell peppers or spinach for extra color and flavor. When I want a lighter version, I substitute half-and-half for heavy cream. If I prefer more heat, I increase the sriracha or add a pinch of red pepper flakes. I also enjoy using fettuccine or spaghetti if I do not have linguine on hand.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the pasta gently on the stove over low heat, adding a splash of cream or milk to loosen the sauce. I avoid high heat to prevent the sauce from separating. I do not recommend freezing this dish, as the creamy sauce can change texture after thawing.
FAQs
Can I use frozen shrimp?
I can use frozen shrimp as long as I thaw and pat them dry before cooking.
How spicy is this dish?
I control the spice level by adjusting the amount of sriracha. I can make it mild or quite spicy depending on my preference.
Can I make the sauce ahead of time?
I sometimes prepare the sauce a few hours in advance and gently reheat it before adding the shrimp and pasta.
What can I serve with this pasta?
I like serving it with a simple green salad or garlic bread for a complete meal.
Can I make this without mayonnaise?
I can reduce or replace the mayonnaise with more cream, though the flavor and thickness will be slightly different.
Conclusion
I always enjoy preparing Bang Bang Shrimp Linguine because it combines creamy richness with bold, vibrant flavors. The tender shrimp and silky sauce create a satisfying dish that feels both comforting and exciting. Whenever I want a quick yet impressive pasta dinner, this recipe never lets me down.
PrintBang Bang Shrimp Linguine
Tender shrimp tossed with linguine in a creamy, sweet-and-spicy bang bang sauce made with garlic, Parmesan, and a hint of lemon for a bold and satisfying pasta dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Asian Fusion
- Diet: Halal
Ingredients
- 12 ounces linguine
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup mayonnaise
- 1/3 cup sweet chili sauce
- 1–2 tablespoons sriracha (to taste)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons chopped green onions
- Fresh parsley, chopped (optional garnish)
Instructions
- Cook linguine in salted boiling water according to package instructions until al dente. Drain and set aside.
- Season shrimp with salt and black pepper.
- Heat olive oil in a large skillet over medium heat. Sauté shrimp for 2–3 minutes per side until pink and cooked through. Remove and set aside.
- In the same skillet, sauté minced garlic for about 30 seconds until fragrant.
- Add heavy cream and let it gently simmer for 2–3 minutes.
- Whisk in mayonnaise, sweet chili sauce, and sriracha until smooth.
- Stir in Parmesan cheese and lemon juice. Simmer until slightly thickened.
- Return shrimp to the skillet and toss to coat in the sauce.
- Add cooked linguine and gently toss until evenly coated.
- Garnish with chopped green onions and parsley before serving.
Notes
- Adjust sriracha to control the spice level.
- Add spinach or bell peppers for extra vegetables.
- Use half-and-half instead of heavy cream for a lighter option.
- Reheat gently with a splash of milk or cream to loosen the sauce.
- Not recommended for freezing due to the cream-based sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 720 kcal
- Sugar: 9 g
- Sodium: 880 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 220 mg
