Bang Bang Shrimp Pasta is a quick, creamy, flavor-packed dinner made with tender shrimp, al dente spaghetti, and a homemade sweet-and-spicy bang bang sauce. It comes together fast and delivers restaurant-style flavor with simple ingredients.
A Quick Look at the Recipe
✅ Recipe Name: Bang Bang Shrimp Pasta
🕒 Ready In: ~20 minutes
👪 Serves: 4 servings
🍽 Calories: ~520 per serving (estimated)
🥣 Main Ingredients: Shrimp, spaghetti, sweet chili sauce, mayonnaise, sriracha, lime
📖 Dietary Info: Dairy-free option; gluten-free option; customizable spice level
👌 Difficulty: Easy - simple stovetop recipe
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This bang bang shrimp pasta recipe stays true to the classic combination of creamy, tangy, and lightly spicy flavors. Whether you're searching for an easy shrimp pasta recipe, a creamy bang bang shrimp dish, or a homemade version of the restaurant favorite, this recipe hits every note.
If you're planning your weekly dinner rotation, don't forget to add a few more simple meals to your list. Try additional quick and flavorful recipes like Egg Roll Bowl, Sheet Pan Lemon Pepper Salmon, and Cheesesteak Skillet.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Bang Bang Shrimp Pasta:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Bang Bang Shrimp Pasta:
- Recipe Notes & Tips:
- How to Store:
- Bang Bang Shrimp Pasta FAQs:
- More Pasta Recipes You'll Love
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- Bang Bang Shrimp Pasta
Why You'll Love this Bang Bang Shrimp Pasta:
Creamy and spicy: The sweet chili, sriracha, and mayo create the perfect balance of heat and sweetness.
Quick to make: Ready in just 25 minutes, ideal for busy weeknights or an easy date-night dinner.
Restaurant-quality flavor: Inspired by the popular Bang Bang Shrimp, but made simple with pantry ingredients.
Versatile: Works with any pasta or can be served over rice or zucchini noodles.
Crowd-pleaser: A bold, flavorful dish that everyone will love, from mild spice fans to heat lovers.
Key Ingredients:
- spaghetti noodles. Traditional choice for this recipe, use linguine or fettuccine if you prefer a thicker noodle.
- raw shrimp. Use medium or large raw shrimp, peeled and deveined for convenience. Fresh or frozen (thawed) both work well.
- fresh cilantro. Offers a fresh, herby finish that brightens up the creamy sauce.
- mayonnaise. Creates the smooth, creamy base for the Bang Bang sauce.
- sweet chili sauce. Adds sweetness and subtle heat, look for Thai-style sweet chili sauce.
- fresh lime juice. Brings tanginess and balance to the creamy sauce.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the pasta: Use gluten-free spaghetti to make this bang bang shrimp pasta fully gluten-free without changing the flavor or texture.
- Adjust the heat: Add more sriracha for a spicier sauce or reduce it for a milder, family-friendly version.
- Use different proteins: Try sliced chicken, salmon, or even tofu if you want a different take on the classic bang bang shrimp flavor.
- Make it lighter: Replace half of the mayonnaise with Greek yogurt for a lighter, tangier sauce that still stays creamy.
- Add vegetables: Stir in steamed broccoli, sautéed bell peppers, or snap peas to give the pasta more color and texture.
How to Make Bang Bang Shrimp Pasta:
- Step 1: Cook spaghetti according to package directions until al dente. In a small bowl, whisk together mayonnaise, sweet chili sauce, lime juice, and sriracha until smooth.
- Step 2: In a large skillet, melt the butter and add the shrimp and cook for 2-3 minutes per side. Add the minced garlic and chopped cilantro and cook for 30 seconds.
- Step 3: Reduce the heat to low and pour the prepared sauce into the skillet, stirring to warm it through.
- Step 4: Add the cooked pasta to the skillet and toss until the noodles are fully coated in the sauce.
Recipe Notes & Tips:
- Use raw shrimp: Pre-cooked shrimp can turn rubbery when reheated, so start with raw for the best texture.
- Don't overcook the shrimp: They only need 2-3 minutes per side, remove them as soon as they turn pink and opaque.
- Cook pasta al dente: Slightly firm noodles hold up better once tossed in the creamy sauce.
- Reserve pasta water: If the sauce feels too thick, add a few tablespoons of the starchy cooking water to loosen it.
- Adjust spice level: Add more or less sriracha depending on how spicy you like it.
- Toss off the heat: Combine the sauce and pasta over low heat or off the burner to keep the mayo-based sauce creamy instead of separating.
- Add extra flavor: Sprinkle crushed red pepper flakes or a squeeze of extra lime juice before serving for brightness.
- Make it lighter: Swap half the mayo for Greek yogurt to reduce calories while keeping it creamy.
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How to Store:
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended, as the creamy sauce can separate after thawing.
Reheating: Warm gently in a skillet over low heat, adding a splash of milk or broth to loosen the sauce. Avoid microwaving on high heat to prevent the shrimp from becoming tough.
Bang Bang Shrimp Pasta FAQs:
Bang bang shrimp pasta has a mild to moderate heat level depending on how much sriracha is added. This recipe keeps the bang bang shrimp pasta sauce balanced and creamy, but you can easily make it spicier by adding more sriracha or milder by reducing it.
Yes, you can make bang bang shrimp pasta gluten-free by using gluten-free spaghetti or your favorite gluten-free pasta shape. The sauce and shrimp are naturally gluten-free, so swapping the pasta is the only change needed for a fully gluten-free bang bang shrimp pasta recipe.
Bang bang shrimp pasta is best served fresh, but you can prep components ahead. Cook the shrimp and whisk the sauce up to one day in advance, then cook the pasta and combine everything just before serving.
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Bang Bang Shrimp Pasta
Ingredients
- 8 ounces spaghetti
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 tablespoon cilantro, chopped
- ½ cup mayonnaise
- ½ cup sweet chili sauce
- 1 tablespoon lime juice
- 1 tablespoon sriracha
Instructions
- Cook the spaghetti according to the package instructions until al dente. Drain well and set aside.
- In a small bowl, whisk together the mayonnaise, sweet chili sauce, lime juice, and sriracha until smooth. Set the sauce aside.
- In a large skillet, melt the butter over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Add the minced garlic and chopped cilantro and cook for 30 seconds, just until fragrant.
- Reduce the heat to low and pour the prepared sauce into the skillet, stirring to warm it through.
- Add the cooked pasta to the skillet and toss until the noodles are fully coated in the sauce.
- Serve immediately, with extra cilantro on top if desired.
Nutrition
Notes
- Use raw shrimp: Pre-cooked shrimp can turn rubbery when reheated, so start with raw for the best texture.
- Don't overcook the shrimp: They only need 2-3 minutes per side, remove them as soon as they turn pink and opaque.
- Cook pasta al dente: Slightly firm noodles hold up better once tossed in the creamy sauce.
- Reserve pasta water: If the sauce feels too thick, add a few tablespoons of the starchy cooking water to loosen it.
- Adjust spice level: Add more or less sriracha depending on how spicy you like it.
- Toss off the heat: Combine the sauce and pasta over low heat or off the burner to keep the mayo-based sauce creamy instead of separating.
- Add extra flavor: Sprinkle crushed red pepper flakes or a squeeze of extra lime juice before serving for brightness.
- Make it lighter: Swap half the mayo for Greek yogurt to reduce calories while keeping it creamy.
Brenda says
I love Bang Bang chicken so I was excited to try it with shrimp and your recipe was delicious, so glad I tried it!