Bang Bang Shrimp Pasta

Plump and perfectly seasoned shrimp coated in an irresistible sauce to die for! And what better way to soak up every last drop of the creamy, spicy, tangy deliciousness than with al dente pasta? This recipe hits all the right notes and leaves you craving more.

Course dinner, Lunch, Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 541kcal

Author Imma

Ingredients

8 ounces (226g) spaghetti
1 pound (450g) raw shrimp, deveined and peeled
1 teaspoon (2g) smoked paprika
2 ounces (57g) unsalted butter, divided
½ cup (26g) diced yellow onions
3 cloves garlic, minced
½ cup (115g) mayonnaise
½ cup (237ml) sweet Thai chili sauce
1 tablespoon (15ml) sriracha sauce
1 tablespoon (15ml) fresh lime juice
¼ cup (60ml) reserved pasta water
2 green onions, chopped
Salt and pepper to taste
⅛ teaspoon crushed red pepper flakes to garnish (optional)

Instructions

Heat a large pot of lightly salted water to a boil and cook pasta al dente according to package instructions. Drain the pasta (reserving about ½ cup of pasta water). Set aside.
Season shrimp with salt, black pepper, paprika, and one tablespoon of sweet chili sauce in a small bowl. Mix well until all shrimp are coated with the seasoning.
Heat a large skillet over medium, and melt half of the butter. Arrange seasoned shrimp in a single layer and cook for 2-3 minutes per side or until just cooked through and golden. Then transfer them to a plate, and set aside.
Melt the remaining butter in the skillet, then add onion and garlic. Saute until fragrant and the onion is translucent, being careful not to burn the garlic, approximately 2 minutes.
Next, add mayo, sweet chili sauce, sriracha, and pasta water to the skillet and whisk until thoroughly combined. Heat to a boil, then lower the heat to a simmer for 2-3 minutes or until the Bang Bang sauce is smooth and slightly thickened. Taste the sauce repeatedly to ensure it meets your liking. Add additional salt or pepper as needed.
Add cooked pasta and toss until pasta is coated evenly with sauce. Return the shrimp and toss lightly to coat the shrimp. Squeeze fresh lime juice over the pasta and shrimp, garnish with chopped green onions, red pepper flakes, and serve.

Notes

You can go easy on the chili sauce if you like spicy but not overly hot, 2 teaspoons is a good balance. However, 4 teaspoons are perfect for me- the sweetness from the honey balances everything out.
Be careful not to overcook your shrimp (can anyone say rubbery?). You're looking for a beautiful pink tone, and the meat is no longer translucent.
If you prefer a lower heat level, reduce the chili sauce to 2 teaspoons.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition