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Bang Bang Shrimp Linguine

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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.

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

  1. Cook linguine in salted boiling water according to package instructions until al dente. Drain and set aside.
  2. Season shrimp with salt and black pepper.
  3. 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.
  4. In the same skillet, sauté minced garlic for about 30 seconds until fragrant.
  5. Add heavy cream and let it gently simmer for 2–3 minutes.
  6. Whisk in mayonnaise, sweet chili sauce, and sriracha until smooth.
  7. Stir in Parmesan cheese and lemon juice. Simmer until slightly thickened.
  8. Return shrimp to the skillet and toss to coat in the sauce.
  9. Add cooked linguine and gently toss until evenly coated.
  10. 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

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