Bang Bang Shrimp Pasta is sauteed shrimp that is mixed with a plate of spaghetti noodles and smothered in a creamy sweet and spicy bang bang sauce. Try my Shrimp Pasta with Tomatoes for another delicious pasta dish with shrimp.
Bang Bang Shrimp Pasta
Bang bang shrimp is a delicious, fried shrimp appetizer known for its sweet and spicy sauce. In fact, I love the sauce so much that I even used it for Bang Bang Chicken Skewers that you will have to try! This recipe uses the same homemade bang bang sauce and adds it to sauteed shrimp and pasta. You get all the same great flavors in a main dish.
Bang Bang Shrimp Pasta Ingredients
Shrimp: For this bang bang shrimp recipe, I used uncooked shrimp that was peeled, deveined, and had the tail removed. If you are buying fresh shrimp, it is up to you if you decide to devein the shrimp. Deveining is actually based on looks, not any other reason. To peel the shrimp, start underneath. Remove the tail for this recipe.
To devein, make a slit (not too deep) along the back of the shrimp, pulling out the black vein with the tip of a knife. It’s really not as intimidating as it would seem. So, if already peeled and deveined shrimp are not an option for you, don’t skip on the recipe–try the fresh stuff!
Sweet Chili Sauce: The sweetness really comes out in each bite, followed by the heat from the Sriracha.
Sriracha: We used half a teaspoon of Sriracha in this recipe, but you could definitely go up to a full teaspoon, depending on how much heat you can handle!
Spaghetti Noodles: You could get by with using any pasta noodles you have on hand. Get the pasta made first, following the package instructions.
How to Make the Sauce
It’s all about the sweet and spicy bang bang sauce in this recipe. To make the sauce, simply mix together the mayonnaise, sweet chili sauce, Sriracha, and honey. (Remember, you can always add more Sriracha to give the sauce a little more of a kick.) Set the sauce aside as you saute the shrimp. If you are not preparing the shrimp pasta right away, store the sauce in the refrigerator for up to a week.
How to Make Bang Bang Shrimp Pasta
After the sauce has been made, it’s time to get the shrimp pasta made and ready to serve. First, cook the spaghetti, drain, and set the noodles aside. Next, season the shrimp with salt and pepper. Then, melt butter in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes per side. Shrimp is cooked when it is no longer gray and is firm.
Add the garlic to the skillet and cook another minute. Finally, remove the skillet from the heat and add in the cooked noodles and bang bang sauce. Toss until everything is combined. Serve immediately with a side of Garlic and Parmesan Roasted Asparagus. Garnish the pasta with green onions and crushed red pepper flakes for added flavor and heat. Store leftovers, covered, in the refrigerator for up to two days.
Bang Bang Shrimp Pasta
Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet Thai chili sauce
- ½ teaspoon sriracha sauce, or more to taste
- 1 tablespoon honey
- 10 ounces shrimp, peeled, deveined, tail removed
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons butter
- 3 cloves garlic, minced
- 8 ounces spaghetti noodles, cooked al dente
- green onions, for garnish (optional)
- red pepper flakes, for garnish (optional)
Bang Bang Sauce
- In a small bowl add the mayonnaise, Thai sweet chili sauce, Sriracha, and honey. Mix well and set aside. (If you are not making the shrimp pasta right away, store the sauce in the refrigerator for up to a week.)
- Cook spaghetti noodles al dente, according to package instructions. Drain and set aside.
- Season shrimp with salt and pepper and set aside.
- In a large skillet over medium-high heat, melt butter. Add shrimp and cook 1-2 minutes per side until cooked through. (Shrimp is cooked when it turns an opaque white with some pink tints. It will also be firm. Do not eat shrimp if it is gray.) Add the garlic and cook for 1 more minute.
- Remove from heat and add in the cooked spaghetti noodles and sauce. Toss until combined.
- Top with green onions and red pepper flakes for garnish. Serve hot.
Did you make this recipe?
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