Delicious Bang Bang Shrimp Pasta

This bang bang shrimp pasta is the perfect blend of creamy, spicy, and crispy all in one bowl. It’s a dish that brings comfort with a little bit of flair, and it always feels like a special treat even on the busiest nights. After years of experimenting with creamy and spicy pasta dishes, this recipe finally hits that sweet spot where every bite tastes like it belongs in a top-notch restaurant but made comfortably at home. Once you master it, this will quickly become your go-to weeknight favorite.

I first made this during a hectic workweek and was surprised how quickly it came together. Now it’s a family favorite that everyone asks for whenever we want something both cozy and exciting on the plate.

Ingredients

• Pasta: One pound of pasta, fettuccine, linguine, or spaghetti all work well. Choose your favorite for the best texture.
• Shrimp: One pound large shrimp, peeled and deveined for easy eating and quick cooking. Look for fresh or good quality frozen shrimp.
• All-purpose flour: Half cup creates the base for a crispy coating on the shrimp.
• Cornstarch: Quarter cup, the secret to extra crispiness, ensures a light crunchy shell.
• Salt: One teaspoon enhances all the flavors naturally.
• Black pepper: Half teaspoon brings just enough earthiness without overpowering.
• Paprika: Half teaspoon adds a subtle smoky warmth and bright color, I prefer sweet Spanish paprika if you can find it.
• Full-fat mayonnaise: Half cup provides richness that makes the sauce luxuriously creamy.
• Sweet chili sauce: Quarter cup gives the sauce its distinctive sweet and tangy kick and sets the flavor apart.
• Sriracha: Two tablespoons adds the perfect amount of heat to balance sweetness. Adjust to your spice preference.
• Honey: One tablespoon smooths out the sauce with a gentle layer of sweetness.
• Lime juice: One tablespoon, freshly squeezed for brightness and to tie all the flavors together.
• Fresh parsley: Quarter cup chopped fresh parsley, a fresh herbaceous finish and a burst of color.

Step-by-Step Instructions

Sauté the pasta:

Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente. This means the pasta should be tender yet still have a slight bite. Drain well and set aside.

Prepare the shrimp coating:

In a shallow bowl, combine the flour, cornstarch, salt, black pepper, and paprika. Whisk everything together thoroughly so the flavors and dry ingredients mix evenly.

Coat the shrimp:

Add the peeled and deveined shrimp to the flour mixture. Toss gently to evenly coat every piece with the flour blend, making sure each shrimp is lightly dusted on all sides.

Fry the shrimp:

Heat enough oil in a skillet over medium-high heat to cover the bottom by about a quarter inch. Wait for the oil to get hot but not smoking. Carefully add the shrimp in a single layer, avoiding overcrowding the pan. You may need to fry in batches. Cook each side for 2 to 3 minutes until golden brown and cooked through. Remove and drain on paper towels to keep them crisp.

Make the bang bang sauce:

In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and freshly squeezed lime juice. Stir well until smooth and creamy.

Combine and serve:

In a large bowl, add the cooked pasta, crispy shrimp, and bang bang sauce. Toss everything gently to coat the noodles and shrimp evenly in the sauce. Sprinkle fresh chopped parsley on top for color and freshness. Serve immediately and enjoy.

Save

My favorite part is the crispy shrimp coated with that creamy sweet and spicy sauce. One time, I made this for a family dinner, and everyone kept sneaking bites from the skillet before it even hit the table. It’s just that addictive.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to two days. The shrimp will lose some crispness but the flavors remain delicious. To revive the shrimp’s crunch, quickly reheat them in a hot skillet for a minute or two. Avoid the microwave if you want to keep texture intact.

Ingredient Substitutions

If you do not have sweet chili sauce, mix honey with a little chili garlic sauce or add red pepper flakes for heat, though it will alter the flavor slightly. Greek yogurt can replace mayonnaise for a lighter sauce but expect less richness. You can use any pasta shape on hand like penne or rigatoni, though flat noodles like fettuccine work best to hold the sauce.

Serving Suggestions

This dish pairs well with a simple green salad dressed with lemon vinaigrette to balance richness. Garlic bread or crusty baguette are great for soaking up any remaining sauce. A crisp white wine complements the creaminess and spice beautifully.

Cultural and Historical Context

Bang bang sauce originates from Asian cuisine with its signature sweet, spicy, and creamy flavor combination. It has been popularized in American kitchens through dishes like bang bang shrimp, combining familiar textures with diverse tastes. Creating a pasta dish with bang bang shrimp is a fusion that gives a new spin on traditional comfort food while honoring these vibrant flavors.

Pro Tips

Make sure your oil is hot enough before frying shrimp so they crisp up quickly without soaking oil. Don’t skip freshly squeezing the lime juice, it brightens the sauce and lifts the flavors. Taste the sauce before mixing, tweak sweetness or heat by adjusting honey or Sriracha to your liking.

Recipe FAQs

→ What pasta types work best here?

Fettuccine, linguine, or spaghetti all complement the creamy, spicy sauce well, holding it on each strand for great flavor with every bite.

→ How can I make the shrimp extra crispy?

Coating shrimp with a mix of flour and cornstarch before frying creates a golden, crunchy exterior while keeping the inside juicy.

→ Can I adjust the spice level?

Absolutely. Adjust the amount of Sriracha in the sauce to make it milder or hotter based on your preferred heat tolerance.

→ What’s a good substitute for the mayonnaise in the sauce?

For a lighter option, Greek yogurt can be used, though mayonnaise provides a richer, creamier texture.

→ How do I prevent mushy pasta?

Cook pasta just until al dente, meaning tender but still firm to the bite, then drain promptly to avoid overcooking.