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
Did you make this recipe?
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Do you think you could substitute the mayo for greek yogurt and get the same results??
You can certainly try substituting Greek yogurt but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
I used half mayo, half sour cream, my family preferred it iver the original recipe…yummy!
I actually have substituted the mayo for a yogurt-based ranch before and I actually thought it tasted better than the mayo version!
I used 1/2 mayo and half Fage Plain Greek Yogurt and it was yummie.
What kind of mayo do you use?
I prefer to use Hellmann’s mayo but any brand should work just fine!
Made this for dinner last night, absolutely fantastic!! Thanks for yet another great recipe 🙂
The sauce on this sounds amazing! Love anything with seafood and pasta. Pinned!
That sauce – mmmm creamy, with a bit of a zingy kick to it 😀 Yum! x
Nice recipe – thank you.
Don’t you heat up the sauce to go with the pasta and shrimps?
Yvonne, the residual heat of the hot pasta should be sufficient to warm the sauce.
I added the sauce to the shrimp and heated till bubbly, just a few minutes. Then I tossed in my whole wheat angel hair pasta and mixed it all together. It has a different, delicious, spicy and slightly sweet flavor. Hiwever, the recipe printed above us not the same as your recipe I printed a few days ago. It called for 1lb spaghetti, 1 and 1/2 lb shrimp, plus the other ingredients were different measures too. I will say, there is not enough sauce for 1lb spaghetti. I only used about 1/2 lb. Love it though!
You have a few bang-bang recipes and this one looks like a winner for sure! That’s great it turned out to be the best yet!
This looks really flavourful with the paprika Chungah!