Easy Bang Bang Shrimp Pasta is a fun and tasty dish that brings together crispy shrimp coated in a creamy, spicy sauce with perfectly cooked pasta. The sauce has just the right kick and a hint of sweetness that pairs beautifully with the tender shrimp and noodles. This meal feels bold without being complicated, making it a great choice for busy weeknights or casual dinners.
I love making this dish because it comes together quickly, but still feels special. The bang bang sauce is a simple mix of mayo, sweet chili sauce, and a little heat from sriracha or hot sauce—super easy to whip up, yet everyone always asks for seconds. I usually toss the shrimp right into the sauce and then mix it with the pasta so every bite has a little bit of that spicy creaminess.
One of my favorite ways to serve this pasta is with a sprinkle of fresh green onions or cilantro on top to add a pop of color and freshness. It’s perfect for sharing at the table, and the combination of crunchy shrimp and soft pasta never disappoints. If you’re looking for a quick meal that feels like a treat, this one definitely fits the bill!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen peeled shrimp works great. I like using large shrimp for a good bite, but medium-sized are fine too. If you’re allergic or don’t eat seafood, cooked chicken chunks or tofu make nice swaps.
Pasta: Spaghetti or angel hair are perfect here because their thinness lets the sauce cling just right. You can swap for linguine or fettuccine for a slightly wider noodle if you like.
Bang Bang Sauce: The mayo gives the sauce creaminess, and sweet chili sauce adds sweetness and mild heat. If you want it lighter, try Greek yogurt instead of mayo. For less spice, cut back on Sriracha or leave it out.
Green Onions: They add a fresh crunch and mild onion flavor on top. You can swap with chopped chives or scallions if needed.
How Can I Get Perfectly Cooked Shrimp Without Overcooking?
Shrimp cooks quickly and can get rubbery if overdone. Here’s how to nail the texture:
- Pat shrimp dry before seasoning—this helps them brown nicely.
- Use medium-high heat to get a good sear, but don’t crowd the pan.
- Cook shrimp about 2-3 minutes per side until they turn pink and opaque. They’ll curl slightly when ready.
- Remove shrimp from heat right away to avoid carryover cooking.
Keeping an eye and trusting the pink color is key. Juicy, tender shrimp make the whole dish shine.
Equipment You’ll Need
- Large pot – for boiling the pasta to the perfect al dente texture.
- Large skillet or frying pan – excellent for cooking shrimp evenly and tossing everything together.
- Mixing bowl – to whisk together the bang bang sauce ingredients easily.
- Tongs or pasta fork – makes mixing and serving the pasta with shrimp simpler.
- Colander – for draining the cooked pasta without hassle.
Flavor Variations & Add-Ins
- Swap shrimp for cooked chicken or tofu to make it more budget-friendly or vegetarian-friendly.
- Add steamed broccoli or snap peas for a fresh crunch and some green veggies.
- Mix in shredded mozzarella or cheddar for a creamy cheesy twist.
- Stir in fresh herbs like cilantro or basil at the end to brighten the flavors.
Easy Bang Bang Shrimp Pasta
Ingredients You’ll Need:
Pasta & Shrimp:
- 8 oz spaghetti or angel hair pasta
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- Salt and pepper, to taste
Bang Bang Sauce:
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1-2 tbsp Sriracha sauce (adjust to desired spice level)
- 2 cloves garlic, minced
- 1 tsp lemon juice
Garnish:
- 2 green onions, thinly sliced
- Optional: crushed red pepper flakes or sesame seeds
How Much Time Will You Need?
This dish takes about 20 to 25 minutes from start to finish—10 minutes to cook the pasta, about 6 minutes to cook the shrimp, and a few minutes to mix everything and add the sauce. Perfect for a quick and flavorful meal.
Step-by-Step Instructions:
1. Cook the Pasta:
Fill a large pot with salted water and bring it to a boil. Add the pasta and cook according to the package directions until al dente, usually about 7-9 minutes. Drain the pasta and set aside.
2. Make the Bang Bang Sauce:
In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, minced garlic, and lemon juice. Taste and adjust the spiciness by adding more or less Sriracha.
3. Cook the Shrimp:
Pat the shrimp dry with paper towels and season lightly with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove from the heat.
4. Combine Shrimp and Sauce:
Pour the bang bang sauce over the cooked shrimp in the skillet. Toss gently to coat the shrimp evenly with the sauce.
5. Toss Pasta and Serve:
Add the drained pasta to the skillet with the shrimp and sauce. Toss everything together carefully until the pasta is well coated and the shrimp are evenly mixed.
6. Garnish and Enjoy:
Plate the pasta and shrimp, then sprinkle the sliced green onions on top. For a little extra flavor and crunch, add crushed red pepper flakes or sesame seeds if you like. Serve right away while warm and delicious!
Can I Use Frozen Shrimp for This Recipe?
Yes! Just make sure to thaw the shrimp completely before cooking. The fastest method is placing them in a sealed bag and submerging in cold water for about 15-20 minutes. Pat them dry well to avoid extra moisture in the skillet.
Can I Make This Dish Ahead of Time?
You can prep the sauce and cook the shrimp a few hours in advance, then refrigerate separately. When ready, reheat gently and toss with freshly cooked pasta for the best texture and flavor.
What Pasta Works Best?
Spaghetti or angel hair works wonderfully since their thin shape helps the sauce cling nicely. If you prefer, linguine or fettuccine are good alternatives that still pair well with the shrimp and sauce.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of water or broth if the sauce has thickened too much.
