Bang Bang Shrimp Pasta

Bang Bang Shrimp Pasta is my go to when I want something guaranteed to get the family circling the dinner table fast. It brings together creamy spicy sauce coated pasta with juicy shrimp and it vanishes before you even have a chance to refill your glass.

I still remember my husband asking me to make this again the minute he finished his plate. Now it is a must have for birthdays and cozy Sunday dinners.

Ingredients

• Thin spaghetti or angel hair pasta: choose a shape that soaks up sauce and cooks quickly
• Medium shrimp: look for fresh or frozen deveined shrimp for the best texture and easy prep
• Coconut oil: this adds a hint of sweetness but olive oil works too for a milder base
• Garlic: adds punch to both shrimp and sauce go for fresh and mince just before using
• Paprika: infuses color and creates a subtle warmth in every bite
• Black pepper: gives complexity and highlights the sauce’s flavors
• Fresh or dried parsley: for a fresh finish and touch of green
• Mayonnaise: creates the backbone of the creamy sauce use good quality or light for fewer calories
• Thai sweet chili sauce: provides the signature tang and heat try to get an authentic Thai brand for depth of flavor
• Lime juice: fresh is best and brings brightness to counterbalance the richness
• Red pepper flakes: just enough for gentle heat adjust to make it your kind of spicy

Instructions

Make the Sauce:

Whisk together mayonnaise Thai sweet chili sauce half of the minced garlic lime juice and red pepper flakes in a mixing bowl until completely smooth and uniform in color. Let this stand while you finish the rest it helps the flavors blend.

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente about one minute less than package recommends. Drain thoroughly and set aside reserving a little pasta water if you like a silkier texture.

Season the Shrimp:

In a separate bowl toss the peeled shrimp with the remaining minced garlic paprika and black pepper making sure every shrimp is evenly coated. This is crucial for that burst of flavor in each bite.

Sauté the Shrimp:

Heat coconut oil in a wide skillet over medium high heat. Once shimmering add the seasoned shrimp in a single layer. Cook for six to eight minutes flipping halfway through until the shrimp are pink and just opaque. Do not overcook or they will turn rubbery.

Combine Everything:

Add cooked pasta to a roomy serving bowl. Top with seared hot shrimp and pour over the creamy sauce. Using tongs gently toss until all the pasta strands are luxuriously coated.

Finish and Serve:

Sprinkle chopped parsley on top and serve immediately. If you want more flair offer bowls of chopped green onions extra lime wedges or even a pinch more red pepper flakes on side.

I am partial to squeezing just a little extra lime right at the table that pop brings the whole dish up a notch. My little one always wants to be the official parsley sprinkles each time Bang Bang night rolls around.

Storage Tips

Store leftovers in a tightly sealed container in the fridge for up to two days. Pasta will absorb sauce as it sits so you might add a tablespoon of water or cream when reheating. Always reheat gently so shrimp stay tender.

Ingredient Substitutions

If you do not have coconut oil opt for olive oil for a light savory touch. Swap out the shrimp for scallops or cooked chicken strips if needed. Light mayonnaise replaces regular easily and Greek yogurt can work if you prefer tangy over creamy.

Serving Suggestions

Garnish with extra green onions or toasted sesame seeds for more crunch. A crisp Asian slaw or steamed broccoli makes a cooling counterpoint. I love passing extra lime wedges for anyone who wants extra zing.

Cultural and Historical Context

Bang Bang sauce has roots in Asian American fusion cuisine especially popular in US seafood chains. The name is said to reference flavors that hit your tongue fast and hard. Merging it with pasta leans into playful weeknight home cooking and the love of mixing traditions.

Seasonal Adaptations

Swap fresh basil for parsley in summer for a herbal note. Add snap peas or julienned carrots for crunch in spring. Use whole wheat pasta for a heartier winter twist.

Success Stories

A childhood friend who never liked shrimp cleaned her plate the very first time I made this. One neighbor now requests this dish whenever she visits for movie night and raves about the leftovers.

Freezer Meal Conversion

While this dish is best fresh you can prepare the sauce and precooked shrimp in advance and freeze them separately. Thaw overnight and toss with newly cooked pasta for nearly the same flavor and texture as day one.

Bang Bang Shrimp Pasta is weeknight magic that everyone reliably devours. Make it once and you will be making it again and again.

Common Recipe Questions

→ Can I use frozen shrimp for this dish?

Yes, thaw frozen shrimp thoroughly before cooking. Pat dry to avoid excess moisture in the pan.

→ Is there an alternative to Thai sweet chili sauce?

You can mix regular chili sauce with a touch of honey or sugar and a dash of vinegar to mimic the sweet, tangy flavor.

→ What pasta works best here?

Thin spaghetti or angel hair works well, but any long, slender pasta will nicely hold the zesty sauce.

→ How can I make this less spicy?

Reduce or omit red pepper flakes, and use less chili sauce for a milder profile while keeping the flavor bright.

→ Can I add vegetables to this dish?

Absolutely! Sautéed bell peppers, snap peas, or broccoli make tasty additions to the shrimp and pasta blend.