Bang Bang Shrimp Pasta
Bang Bang Shrimp Pasta is a dinner recipe that explodes with so much flavor and heat!
Ingredients
- 8 ounces spaghetti
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 tablespoon cilantro, chopped
Sauce:
- 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.
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