Spicy Bang Bang Shrimp Pasta

I'm so excited to share this bang bang shrimp pasta with you because honestly, it's become one of my favorite weeknight dinners at home. The first time I made it, I wasn't sure if the combination of Thai sweet chili sauce and sriracha would actually work with pasta, but then I tasted it and realized I'd stumbled onto something special.

Jump to:

• Why You Will Love This Bang Bang Shrimp Pasta
• Bang Bang Shrimp Pasta Ingredients
• Bang Bang Shrimp Pasta Instructions
• How To Store And Reheat Bang Bang Shrimp Pasta
• Tips And Variations For Bang Bang Shrimp Pasta
• Questions About Bang Bang Shrimp Pasta
• Recipes You May Like
• Final Thoughts On This Bang Bang Shrimp Pasta
• Spicy Bang Bang Shrimp Pasta

This recipe came together one Tuesday night when I wanted something that felt restaurant-quality but didn't require me to spend hours in the kitchen. Alex was home from school, Sarah wanted something with a little kick to it, and Donald was skeptical about shrimp at first. But after one bite, everyone was asking when I'd make it again. Now I make this bang bang shrimp pasta at least twice a month because it's just that good.

The best part? The entire dish comes together in 30 minutes. That's from the time you turn on the stove to the moment you're sitting down to eat. The creamy sauce coats perfectly tender shrimp and perfectly cooked fettuccine in a way that makes you feel like you've spent way more time on dinner than you actually have. If you love Asian-inspired pasta dishes, you've got to try this one. And if you're looking for other easy shrimp recipes, I absolutely recommend trying my creamy garlic butter shrimp scampi which has a similar quick cooking method but a totally different flavor profile.

Why You Will Love This Bang Bang Shrimp Pasta

Here's what I love most about making this recipe at home:

• Takes only 30 minutes total from start to finish, making it perfect for busy weeknights
• The creamy sauce is made with just a handful of ingredients you likely already have in your kitchen
• Perfectly cooked shrimp that stays tender and juicy because you're not overcooking them
• The combination of Thai sweet chili sauce, sriracha, and lime juice creates a flavor that's both spicy and slightly sweet
• Comes together in one skillet, which means fewer dishes to clean up afterward
• Kid-approved at my house, which honestly feels like a victory on most nights

Bang Bang Shrimp Pasta Ingredients

Here's everything you'll need to make this delicious pasta dish:

• 1 lb fettuccine, cooked al dente according to package directions
• 1 ½ lb jumbo shrimp, peeled and deveined (about 20 large shrimp)
• 2 tablespoon butter
• 3 garlic cloves, minced
• 1 cup heavy whipping cream
• ¼ cup Thai sweet chili sauce
• 1 tablespoon fresh ginger, minced
• ¼ cup sriracha sauce
• ½ lime, juiced
• ½ tablespoon paprika
• ½ tablespoon garlic powder
• Sliced green onions for garnish
• Salt and pepper to taste

One note about the shrimp: I always buy the frozen kind because they're usually cheaper and honestly, they work just as well as fresh. Just thaw them completely before using. The bang bang shrimp pasta tastes the same either way.

Bang Bang Shrimp Pasta Instructions

Let me walk you through making this recipe step by step. I promise it's easier than it looks.

Start With The Pasta Base

Start by bringing a large pot of salted water to a boil. Add your fettuccine and cook it according to the package directions until it's al dente, which means tender but still with a little bit of firmness to it. Once it's done, drain it well (but save about 1 cup of that pasta water before you drain it, as you'll need it later). Set the pasta aside on a plate.

Cook The Shrimp

While the water comes to a boil, pat your shrimp dry with paper towels. This is honestly the key to getting them to cook evenly. In a small bowl, mix together the paprika and garlic powder, then season your shrimp generously with this mixture.

Heat the butter in a large skillet over medium heat. Once it's melted and starts to smell nutty, add your minced garlic and cook for about 30 seconds until it becomes fragrant. Add the seasoned shrimp to the pan and let them cook for about 2 to 3 minutes per side. You'll know they're done when they turn pink and look opaque. Transfer them to a plate and set aside.

Make The Creamy Sauce

This is where the magic happens. Add the heavy cream, Thai sweet chili sauce, fresh ginger, and sriracha to the same skillet you used for the shrimp. Whisk everything together until it's fully combined and there are no lumps.

Bring the sauce to a boil, then reduce the heat to low and let it simmer for about 5 minutes until it starts to thicken up a bit. This is the point where you'll really start to smell how good this is going to taste. Honestly, the aroma alone makes it worth making.

Bring It All Together

Drain your pasta (remember, you saved that pasta water earlier) and add it to the pan with the sauce. Slowly pour in about ¼ cup of that reserved pasta water and toss everything together until the pasta is evenly coated with the sauce. The pasta water helps thin out the sauce so it coats everything nicely without being too thick.

Add the cooked shrimp back into the pan and toss gently so you don't break them. Squeeze fresh lime juice over everything and give it one more toss. Taste it and add salt and pepper if needed.

Transfer everything to a serving dish and garnish with those green onions. That's it. You've just made a restaurant-quality pasta dish in 30 minutes.

How To Store And Reheat Bang Bang Shrimp Pasta

This pasta keeps well for about 3 days in the refrigerator when stored in an airtight container. I actually love having leftovers because it makes for an easy lunch the next day.

To reheat, I put a portion in a skillet over medium heat with a splash of cream or pasta water to help loosen up the sauce. Heat it for about 5 minutes until it's warmed through. You can also reheat it in the microwave, but I find the stovetop method keeps the texture better.

You can also freeze this for up to 2 months if you want to make it ahead. Just thaw it in the refrigerator overnight and reheat gently on the stovetop.

Tips And Variations For Bang Bang Shrimp Pasta

Over the time I've been making this, I've learned a few things that make it even better:

• If you don't have fresh ginger, use ½ teaspoon of ground ginger instead. It works well.
• Some people prefer their bang bang shrimp pasta less spicy, so feel free to reduce the sriracha to 2 tablespoon if you're sensitive to heat.
• Want to add veggies? Toss in some red bell peppers, snap peas, or broccoli when you're cooking the shrimp.
• If you can't find Thai sweet chili sauce, you can substitute with more sriracha and a tablespoon of honey, though the flavor will be a bit different.
• Prefer a lighter sauce? Use half the heavy cream and substitute the other half with chicken broth or pasta water.

Here's the thing about this recipe: it's flexible. Alex likes his without too much heat, so I make his portion separately with less sriracha. Sarah actually likes it spicier, so she always asks for extra lime and sriracha on top. Donald just eats whatever I make and asks for seconds.

Questions About Bang Bang Shrimp Pasta

How Do I Know When Shrimp Is Done Cooking?

The biggest mistake I made early on was overcooking the shrimp. Shrimp only needs about 2 to 3 minutes per side on medium heat. When they turn pink and opaque, they're done. If you cook them longer, they get tough and rubbery, which is not what we want. I learned this the hard way when I first made this dish and didn't watch the pan closely enough.

Can I Use A Different Type Of Pasta?

Absolutely. I use fettuccine because the wide noodles hold the sauce beautifully, but you could use penne, linguine, or even angel hair if that's what you have. The cooking time might be slightly different, so just follow the package directions. Any pasta you choose will work with this creamy sauce.

What If I Don't Like Spicy Food?

You have options here. Start with just 2 tablespoon of sriracha instead of ¼ cup, and taste as you go. You can always add more heat, but you can't take it out. The Thai sweet chili sauce is the key to the flavor, so keep that, but definitely adjust the sriracha to your preference. I've made this for family members who don't like spicy food by cutting back the sriracha significantly.

How Do I Prevent The Shrimp From Getting Overcooked?

The secret is watching your pan carefully and not walking away. Pat your shrimp dry before cooking them so they cook evenly. Also, don't overcrowd the pan. If you have too many shrimp in there at once, they'll steam instead of sear, and they won't cook as evenly. I always make sure there's a little space around each shrimp.

Recipes You May Like

If you love this bang bang shrimp pasta, you absolutely need to try these other recipes at my house:

• Creamy Crock Pot Marry Me Chicken because it has that same creamy, comforting sauce that makes you feel like you're eating something fancy
• Creamy Cajun Chicken Pasta if you love bold flavors and creamy pasta dishes
• Quick Garlic Butter Shrimp Scampi for another quick shrimp recipe that comes together in under 30 minutes

Final Thoughts On This Bang Bang Shrimp Pasta

I love this recipe because it reminds me that homemade doesn't have to mean complicated or time-consuming. Some of my favorite meals at home are the ones that come together quickly because everyone's busy and hungry. This bang bang shrimp pasta checks all those boxes while still feeling special enough to make you feel proud of what's on the table.

The combination of flavors is what makes it special. The sweetness from the Thai chili sauce plays so nicely against the heat from the sriracha, and then the lime juice brings everything into focus. It's the kind of dish that makes everyone at your table happy, whether they're spice lovers or not.

I hope you'll give this one a try. Trust me when I say that it's going to become a regular rotation in your house too. And if you do make it, please come back and let me know how it turned out. I always love hearing what you think about my recipes.

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