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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I just went shopping and I couldn’t find the “Thai sweet chili sauce” I found other sweet and chili sauces but not that particular one, so where did you find it? And since I found this recipe somewhere else it didn’t say “smoked paprika” so I only have regular paprika, so this might sound dumb, but what’s the difference?
Here is a great article discussing the differences between the two paprikas: http://www.thekitchn.com/whats-the-difference-hot-sweet-68134. As for the Thai sweet chili sauce, I was able to find it in the Asian section of my local grocery store. If all else fails, you can always purchase it from Amazon.com.
I really wanted to like this, but for me the mayo was overpowering. Everything else was perfect, I love this method of roasting shrimp in the oven. Spices and the ratio of sweet chili to sirracha were spot on. I’m a very sparingly mayo type person which is really the issue, I might try again with the Greek yogurt as suggested above.
Melanie, if you are not the biggest fan of mayo, it is best to reduce the amount or substitute it with Greek yogurt and/or sour cream.
i just made this exactly as you shared it, and I LOVE your recipe! It’s fantastic & so quick & easy.
Can you use frozen shrimp? I am assuming you can but I want to make sure.
Yes, but it is best to thaw the shrimp prior to using.
I just made this – so delicious! Amazing recipe – will use again!
I tried this recipe last night for my mother and boyfriend. My boyfriend can’t stand mayo so I substituted sour cream and it was delicious and I also used cilantro instead of parsley which I think gives the dish more of a fresher note, but over all it was a great recipe and my family loved I’ll definately be doing this recipe again. I just wanted to post because I know there are some people who can’t stomach the idea of half w cup of mayonnaise. Honestly I tried it with mayo and it tasted better with sour cream imho. The sour cream was thicker so I had to double all the other ingredients so it wasn’t over powering.
This looks amazing! I’m making it for my husband for Valentine’s Day!!! On a scale of 1-10 how spicy is it?
I’d say about 1-2 – it’s really not very spicy at all!
what about using sour cream how would that work?
You can certainly try substituting sour cream but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.
Has anyone tried this recipe with greek yogurt?
Would you recommend this substitution?
Greek yogurt would be a great (and definitely more healthy) substitution!
I don’t have any lime OR lemon, and my paprika isn’t smoked. Would it be worth it to make this without those ingredients? I’m impatient and want to cook it today!
You can certainly try omitting the lime and using regular paprika instead of smoked but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Omitting ingredients or using substitutions may also result in a mediocre outcome.
My family loved this dish. My daughter does not eat shrimp so for her I used sautéed chicken breasts. It turned out great. I also used a bag of baby spinach, it was wonderful. Now I have 2 new really good and quick dinners to add to my recipes. Thanks for sharing.
By sweet chili sauce do you mean like a DelMonte product or is there an oriental sauce ?
It is best to use Thai sweet chili sauce.
I have hot sweet chill Thai sauce will that be ok??
Yes!
Did you use powder Sriracha or sauce ?
It is best to use the sauce. I didn’t even know that Sriracha had a powder!
Hi new to your receipts, if I use a 1 lb of shrimp do I need to double the sauce, and what about half Mayo and Greek yogurt, love the idea of roasting the shrimp
Yes, I recommend doubling everything if you double the amount of shrimp. Hope that helps!
This recipe is amazing! I actually just finish making this as Im typing this comment. Have been craving seafood this past couple days so decided to make this and because I prefer more heat I just added chili powder to the whole dish at the end. Thank you so much for this !
I do not have the sweet chilli sauce – what can I substitute ? Love your website, easy recipes, and the illustrations are awesome! Want to try this recipe in a hurry !!!!
I actually don’t recommend a substitute – the sweet chili sauce is actually the star in this dish!
Probably a stupid question, but do you use raw shrimp or pre cooked?
It is best to use raw shrimp.
Do you use cooked or raw shrimp to make this?
Brooke, it is best to use raw shrimp.
I’ve been drooling over your recipes for a while, but I just started actually making them a couple of weeks ago – this is the third thing I’ve made (I made a couple of one pot meals) and this is so delicious. Unfortunately, I didn’t have everything the recipe called for and I forgot them at the store, so I made the shrimp with regular paprika and the sauce without the siracha and lime juice. I added a bit of vinegar to give it some acid since I didn’t have the limes. Even though it wasn’t exactly to plan it was still delicious. Next time I’ll make sure I get everything and I’m hoping it will be even better.
Your recipes are so easy – I’m not as hesitant to cook anymore because these are so easy to make. Thanks!
I’ve tried several of your recipes and have only had great things to say! Can’t wait to try this one while I’m home for the holidays!
Roasting shrimp is really the only way to go.
Tried this tonite….delish! However, if i may weigh in on the mayo vs greek yogurt debate….I didn’t like the mayonaise-y feel of the sauce in my mouth, so next time I’ll go with the yogurt. I’m going to serve the shrimp (without Pasta) on Christmas Eve. Yumm!!!