Bang Bang Shrimp Pasta
The favorite bang bang shrimp is turned into the creamiest, easiest pasta dishes of all!
I’ve been somewhat obsessed with this whole bang bang sauce so in an effort to have it again for like the 10th time in the last 3 weeks, I decided to give it a try in a pasta form. And boy, am I glad I did because of all the bang bang recipes I’ve tried lately, the pasta one turned out to be the best.
It’s also the easiest bang bang recipe ever! All you have to do is roast some shrimp in a little bit of paprika for that smoky flavor, and while that’s in the oven, you can boil up your pasta, and make that epic, creamy bang bang sauce. Once that’s done, you can toss those together for the creamiest pastas of all time, giving you a kick of heat and refreshing tangy goodness!
Bang Bang Shrimp Pasta
Ingredients
- 8 ounces spaghetti
- 8 ounces medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
For the sauce
- ½ cup mayonnaise*
- ¼ cup Thai sweet chili sauce
- 2 cloves garlic, pressed
- Juice of 1/2 lime, or more, to taste
- 1 teaspoon Sriracha, optional
- Pinch of crushed red pepper flakes
Instructions
- To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.
- In a large bowl, combine pasta, shrimp and mayonnaise mixture.
- Serve immediately, garnished with parsley.
Notes
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Delicious! I don’t even like bang bang shrimp but this was great! Needs green onion for some color but I’ll definitely be making this again- probably with zoodles!
Chungha, just wanted to tell you what a GREAT recipe this was!!! Husband loved it. Kept saying omg, omg! After reading the reviews, I used a combo of mayo/yoghurt/ sour cream instead of all mayo. Was wonderful!! I also added some sweet peas to the last few min of the pasta water. EVERY recipe I’ve tried, we have loved. You and I must have the same taste pallet. I own your cookbook, again ALL GREAT. Thanks for wonderful recipes, I’m hooked!
This is a wonderful shrimp dish! Family loved it!
Can’t wait to make this tonight! It is right up my alley flavorwise. Maybe you should go to another website! Damn Delicious is one of my go to sites!
I have loved every recipe I have found on this website.
Chungah, we made this for dinner and loved it! I do not understand some of the negative reviews (unless they added too much pasta maybe.
The flavor was very good, the spicing perfect! We added a tbsp of butter to the pasta before adding the sauce. We prefer spaghettini. This is a keeper for sure!!
Thank you!
Loved this it was so easy and delicious but I didn’t have spaghetti noodles I had to use shells but it still worked out well.
We love this dish! I make my own mayonnaise using lime juice as my acid and added a clove of crushed garlic so it’s really more of a lime garlic aioli, I guess. Anyway, I otherwise follow the recipe except we like to add fresh spinach to the pasta just before wepull it off the stove and drain it. Then mix the pasta and spinach with the sauce and roasted shrimp. So delicious! Thanks for this and all your great recipes.
This was awesome. Those complaining about the mayo being gross have clearly never eaten Bang Bang shrimp a day in their lives. The only thing I did differently was add onion powder and extra sriacha for the sauce. Definitely making this again,
Sounds like a preference thing. I have made this recipe on repeat for my boyfriend and I, his friends , my sister etc and everyone loved it. But I like to use dukes mayonnaise and it’s always a new jar. Not refrigerated. I use minced roasted garlic. I don’t add siracha, never have just the sweet chili sauce lime garlic mayo and heavy red pepper flakes. Wisk really good and then add to shrimp while it’s finishing up sautéing in olive oil. I also sprinkled red pepper flakes garlic and half a lime juiced into the shrimp while cooking. Bring the shrine and sauce mixture to a simmer for a few minutes and then add your strained pasta.
Absolutely delicious. Perfect as is.
Quick and easy to cook and DELICIOUS! Didn’t change a thing!
Can you use sweet & sour sauce by LA Choy or does it have to be Thai chili sauce?
I just tried this recipe with sweet and sour we loved it.
We loved this easy dish! So creamy and tango. It was the perfect mix. Parsley for the garnish is not really needed.
The shrimp is good, the sauce is disgusting. Last time I mix mayo into a recipe. I even used a special avocado with hint of lime mayo, still gross.
This is a marvelous recipe. I made a couple substitutions to make it more Weight Watchers friendly by using spaghetti squash for the pasta and the Greek yogourt. Delish! Thank you for sharing.
What a great way to make a healthier version! Yum!
I gave this a Japanese twist by using sanukiya udon (instead of spaghetti) and Japanese mayo. Absolutely delicious. Thanks for the recipe!
I LOVE this recipe!!! I just wanted to add that you can also substitute heavy cream or even half and half instead of the mayo. So delicious!!!
Love, love! I use Greek yogurt and just about 1 tblsp. Mayo. The last time I made it I used small pasta shells and doubled the sauce. It was even better with all that yum in the pasta shells. I crave this all the time!
Made this last night for my boyfriend & I. We both love it. So so flavorful. The shrimp seasoning itself was a knock out and I’m thinking I’ll start seasoning shrimp that way. This was FULL of flavor. I used olive oil mayo and it came out great.