There’s something about the sizzle of garlic in a pan, the plump pink curl of shrimp hitting heat, and the promise of a creamy, spicy sauce that makes my heart skip a beat. This Bang Bang Shrimp Pasta was born on one of those evenings when takeout menus were tempting me, but my pantry whispered, “No, darling—let’s make magic instead.” And oh, did we ever. It’s the kind of dish that feels indulgent but comes together in less time than it takes to watch your favorite sitcom rerun. The sauce? A luscious blend of sweet chili, creamy mayo, and just enough heat to make things interesting. The shrimp? Succulent little morsels that soak up all that flavor. And the pasta? Well, it’s the cozy blanket that ties everything together.

Ingredients You’ll Need

• Shrimp (1 lb, peeled & deveined) – I prefer large, wild-caught shrimp for their sweet, briny flavor, but any size will do in a pinch.
• Pasta (12 oz) – Linguine or fettuccine are my go-tos, but spaghetti works beautifully too.
• Mayonnaise (½ cup) – The creamy backbone of our sauce. Use full-fat for the best texture.
• Sweet chili sauce (¼ cup) – Look for the Thai-style bottles in the international aisle.
• Sriracha (1-2 tbsp) – Adjust to your heat tolerance. My motto? Start with 1, taste, then add more.
• Garlic (3 cloves, minced) – Because what’s pasta without garlic’s warm embrace?
• Lemon juice (1 tbsp) – A bright squeeze to balance the richness.
• Green onions & cilantro (for garnish) – Fresh herbs make everything prettier.
• Salt, pepper, & a pinch of red pepper flakes – The holy trinity of seasoning.

Let’s Make It Step by Step

1. Cook the pasta in generously salted boiling water until al dente. Reserve a cup of that starchy pasta water—it’s liquid gold for sauces!
2. Sizzle the shrimp in a hot skillet with a drizzle of oil, garlic, and a pinch of red pepper flakes. They cook fast—just 2-3 minutes per side until pink and slightly caramelized. Remove and set aside.
3. Whisk the sauce by combining mayo, sweet chili sauce, sriracha, and lemon juice in a bowl. Taste and adjust—maybe more heat? More tang? This is your moment.
4. Bring it all together by tossing the drained pasta with the sauce in the skillet, adding splashes of pasta water until the sauce clings like a dream. Fold in the shrimp gently.
5. Garnish generously with green onions, cilantro, and an extra drizzle of sriracha if you’re feeling bold. Serve immediately—this dish waits for no one!

Tip: If your shrimp are frozen, thaw them overnight in the fridge or place them in a colander under cold running water for 5 minutes. Pat them very dry—this ensures a perfect sear.

Pro Tips, Variations, and Substitutions

This Bang Bang Shrimp Pasta is wonderfully versatile, so don’t be afraid to tweak it to suit your tastes or pantry staples. Here are some ideas to make it your own:

• Spice Level: If you prefer a milder dish, reduce the amount of sriracha or swap it for sweet chili sauce. For extra heat, add a pinch of red pepper flakes.
• Protein Swap: Not a fan of shrimp? Try grilled chicken, scallops, or even crispy tofu for a vegetarian twist.
• Pasta Choices: While fettuccine works beautifully, linguine, spaghetti, or even penne would be delicious alternatives.
• Creaminess Hack: If you want a lighter version, substitute half the mayo with Greek yogurt or coconut milk for a dairy-free option.

What to Serve With Bang Bang Shrimp Pasta

This dish is rich and flavorful, so pairing it with something fresh or light helps balance the meal. Here are a few of my favorite sides:

• A crisp garden salad with a tangy vinaigrette
• Garlic bread or a crusty baguette for soaking up the sauce
• Steamed or roasted vegetables like asparagus, broccoli, or zucchini
• A chilled white wine or sparkling water with lemon for a refreshing sip

Storage and Reheating Tips

If you have leftovers (which is rare in my house!), here’s how to keep them tasting fresh:

• Storage: Transfer the pasta to an airtight container and refrigerate for up to 2 days. The sauce may thicken, so a splash of milk or broth when reheating helps bring it back to life.
• Reheating: Warm it gently in a skillet over low heat, stirring occasionally. The microwave works too—just cover the dish and heat in 30-second intervals to avoid overcooking the shrimp.
• Freezing: I don’t recommend freezing this dish, as the creamy sauce can separate when thawed.

Frequently Asked Questions

Can I make this dish ahead of time?

While it’s best enjoyed fresh, you can prep the sauce and cook the shrimp separately, then combine everything just before serving to maintain the best texture.

Is there a gluten-free option?

Absolutely! Use gluten-free pasta and double-check that your sauces (like soy or sriracha) are gluten-free certified.

Can I use frozen shrimp?

Yes! Just thaw them completely in the fridge overnight and pat them dry before cooking to ensure they sear nicely.

How can I make this dish less rich?

Try reducing the mayo or using a lighter alternative like Greek yogurt. You can also add extra veggies to bulk it up without as much creaminess.

Final Thoughts

There’s something so comforting about a creamy, spicy pasta dish that comes together in minutes. Whether you’re cooking for a weeknight dinner or impressing guests, this Bang Bang Shrimp Pasta never disappoints. The bold flavors, tender shrimp, and silky sauce make every bite irresistible. I hope this recipe becomes a staple in your kitchen—just like it has in mine. Happy cooking, friends!