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Bang Bang Shrimp Pasta Recipe

Bang Bang Shrimp Pasta Recipe

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This Bang Bang Shrimp Pasta features crispy fried shrimp tossed with tender pasta in a bold, creamy, sweet and spicy sauce. It’s a 30-minute meal that delivers restaurant-quality flavor right at home, perfect for weeknights or impressing guests.

Ingredients

Scale

For the Shrimp:

  • 1 pound large shrimp, peeled and deveined
  • ½ cup cornstarch
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • 2 tablespoons vegetable oil

For the Bang Bang Sauce:

  • ½ cup mayonnaise
  • ¼ cup sweet chili sauce
  • 12 tablespoons Sriracha
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 2 garlic cloves, minced

For the Pasta:

  • 8 oz spaghetti or fettuccine
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped green onions
  • Red pepper flakes (optional)

Optional Add-Ins:

  • Sautéed bell peppers, spinach, or zucchini
  • Lemon zest
  • Tofu (instead of shrimp)
  • Gluten-free pasta and cornstarch

Instructions

1. Season shrimp with salt, pepper, and paprika. Toss in cornstarch and shake off excess.

2. Heat oil in skillet and fry shrimp 2–3 minutes per side until golden and crispy. Drain on paper towels.

3. Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.

4. In a bowl, whisk together mayo, chili sauce, Sriracha, honey, lime juice, and garlic. Adjust to taste.

5. In the same skillet, sauté minced garlic in olive oil for 30 seconds.

6. Add pasta and toss to coat in garlic oil. Pour in Bang Bang sauce and mix well. Add a splash of pasta water if needed.

7. Gently toss in the fried shrimp.

8. Top with Parmesan, green onions, and red pepper flakes. Serve hot with lime wedges.

Notes

• Adjust heat by changing the amount of Sriracha.

• Add veggies like bell peppers or spinach for a healthier twist.

• Use gluten-free pasta and cornstarch to make it gluten-free.

• Tofu is a great substitute for shrimp in a vegetarian version.

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