Our bang bang shrimp pasta will make your tastebuds come alive with tender spaghetti and seasoned shrimp in a spicy and creamy sauce. Unbelievably easy, this great recipe is also incredibly full of flavor; inspired by the iconic dishes at the Cheesecake Factory and Bonefish Grill, this will be a winner every time with the whole family.
Bang Bang Shrimp Pasta Ingredients
You’ll need:
For the Spicy Bang Bang Sauce
- ½ cup mayo
- ½ cup sweet Thai chili sauce
- juice of 1 lime
- 1½ teaspoons sriracha sauce
PRO TIP:
You can use frozen shrimp as it is easy to have on hand in your freezer. To thaw the shrimp quickly, place them in a bowl of cold water for about 20 minutes.
For the Pasta and Shrimp
- 8 ounces spaghetti noodles, cooked according to package directions and drained
- 12 ounces medium shrimp, peeled and deveined
- 1½ tablespoons olive oil (or coconut oil)
- 1 tablespoon fresh minced cloves of garlic
- 2 teaspoons smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ⅛ teaspoon red pepper flakes
- fresh chopped parsley or fresh chopped cilantro (optional garnish)
PRO TIP:
Try to buy the deveined shrimp, if you can find it. You can also sometimes find peeled shrimp which would make prep a snap.
SUBSTITUTIONS AND ADDITIONS
MAYO: Instead of ½ cup mayonnaise, you can substitute plain Greek yogurt, cream cheese, heavy cream, or even sour cream.
CHILI SAUCE: Thai sweet chili sauce can also be substituted for plain sweet chili sauce. Sweet Korean chili sauce (Chogochujang) could also be used.
SEAFOOD: Scallops could stand in for the shrimp if you’re not a fan of shrimp.
PASTA: Long noodles are the best choice for this recipe. You could easily substitute your favorite pasta of choice, including linguine or angel hair pasta, for spaghetti.
How To Make This Bang Bang Shrimp Pasta Recipe
For the Sauce
STEP ONE: In a small mixing bowl, whisk together the mayo, sweet chili sauce, lime juice, and sriracha sauce until it is smooth. Set it aside.
OUR RECIPE DEVELOPER SAYS
Using a new jar of room temperature, unopened mayonnaise may make a noticeable positive difference in the flavor.
For the Pasta and Shrimp
PRO TIP:
Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.
STEP ONE: Using a medium-sized mixing bowl, toss together the shrimp, ½ tablespoon olive oil, fresh minced garlic, paprika, kosher salt, black pepper, and red pepper flakes.
STEP TWO: In a large skillet (12-inch) over medium heat, add the remaining 1 tablespoon of olive oil.
STEP THREE: Add in the coated shrimp, constantly stirring to ensure the garlic does not burn and the shrimp cooks evenly, about 8 to 10 minutes. The shrimp will turn pink when completely cooked. There will also be liquid in the pan that the shrimp releases during cooking. Turn off the stovetop.
STEP FOUR: Leaving the skillet on the stovetop, add the cooked pasta and sauce on top of the cooked shrimp. Toss to completely coat the noodles and the shrimp.
STEP FIVE: Garnish with either the fresh chopped parsley or fresh chopped cilantro. Serve while hot.
How To Serve
Make sure to serve this delicious dish immediately. Allowing the dish to sit for any length of time before serving will make a difference in the look and texture of your pasta.
Serve this easy bang bang shrimp pasta dish with a side of Caesar salad and garlic bread.
If you like this fantastic recipe and want to try it without the pasta next time, check out our bang bang shrimp recipe. Or try our spicy garlic shrimp for another tasty shrimp with a kick.
MORE SHRIMP RECIPES
Storage
IN THE FRIDGE: Store any leftovers tightly covered in the refrigerator for up to 2 days.
IN THE FREEZER: We do not recommend freezing this recipe as the creamy texture of the sauce will change.
Shrimp and pasta are a match made in heaven. They are both quick to prepare, and the flavors are out-of-this-world delicious. Serve this bang bang shrimp and pasta recipe as a main course on a busy weeknight, and I’m betting that you won’t have any leftovers at all.
FREQUENTLY ASKED QUESTIONS
Bang bang shrimp pasta is cooked in a spicy sauce, but you can adjust the spice level by adding less sriracha when adding your ingredients to make the sauce.
You could serve bread and a side salad with your bang bang shrimp pasta.
Yes, you can use frozen shrimp. Just thaw the shrimp and add to your recipe.
More Recipes You’ll Love
- Spicy Garlic Shrimp
- Shrimp Tacos With Spicy Cilantro Lime Sauce
- Shrimp Fried Rice
- Creamy Garlic Pasta
- One Pot Pasta
Bang Bang Shrimp Pasta
Ingredients
Sauce
- ½ cup mayo
- ½ cup sweet chili sauce
- 1 lime juice
- 1½ teaspoons sriracha sauce
Pasta and Shrimp
- 8 ounces spaghetti noodles, cooked according to package directions and drained
- 12 ounces medium shrimp, peeled and deveined
- 1½ tablespoons olive oil
- 1 tablespoon fresh garlic, minced
- 2 teaspoons smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ⅛ teaspoon red pepper flakes
- fresh chopped parsley or fresh chopped cilantro (optional garnish)
Instructions
Sauce
- In a small mixing bowl, whisk together the mayo, sweet chili sauce, lime juice, and sriracha sauce until it is smooth. Set it aside
Pasta and Shrimp
- Using a medium-sized mixing bowl, toss together the shrimp, ½ tablespoon olive oil, fresh minced garlic, paprika, kosher salt, black pepper, and red pepper flakes.
- In a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil.
- Add in the coated shrimp, constantly stirring to ensure the garlic does not burn and the shrimp cooks evenly, about 8 to 10 minutes. The shrimp will turn pink when completely cooked. There will also be liquid in the pan that the shrimp releases during cooking. Turn off the stovetop.
- Leaving the skillet on the stovetop, add the cooked spaghetti and sauce on top of the cooked shrimp. Toss to completely coat the noodles and the shrimp.
- Garnish with either the fresh chopped parsley or fresh chopped cilantro. Serve while hot.
Video
Notes
- You can use frozen shrimp as it is easy to have on hand in your freezer. To thaw the shrimp quickly, place them in a bowl of cold water for about 20 minutes.
- Try to buy the deveined shrimp, if you can find it. You can also sometimes find peeled shrimp which would make prep a snap.
- Using a new jar of room temperature, unopened mayonnaise may make a noticeable positive difference in the flavor.
- Al dente is the ideal consistency for pasta. The pasta will be tender and will still have a slightly firm texture when you bite into it.
Nutrition
Comments
Gloria says
Super easy and delicious – a favorite in our house. The sauce is creamy and flavorful!
Cissy Allen says
This was great. Left out the ingredients that would add heat. will make it again.
Traci says
Did you measure 8 oz of dry pasta or 8 oz of cooked pasta?
Layne Kangas says
Hi, Traci – it’s 8-ounces of dry noodles. Many boxes of spaghetti are 16-ounces so it would be half that box. Enjoy!
Davie says
Was outstanding. Made a second batch as the first disappeared nearly instantly. Easy.
Jillian says
Can you reheat this? Thanks!!
Layne Kangas says
Hi, Jillian – yes, you can store in the fridge for up to two days and then reheat. Enjoy!
C says
I am making this for a big event like 12 people can I double it?
Layne Kangas says
This recipe serves four, so if you’re feeding 12, you’d want to at least triple it if not quadruple it. Enjoy!
Heather says
May I use regular chili sauce instead of sweet? I thought I had sweet but I do not may I use the regular or should I get the sweet and make it next week?
Layne Kangas says
Hi, Heather – we haven’t tested it with regular so I am not sure how big of a difference it will make!
Heather says
Never mind I had to go to the store for something else! It was delicious I made it as the recipe says…. I honestly can’t wait to eat it for lunch tomorrow! It was awesome thanks so much for taking the time to post this!!
Liisa says
This is one of my favourite recipes! I have always made it exactly as written! I was in the same boat tonight where I only have chili garlic sauce and no sweet chili sauce so I used a bit of the chili garlic sauce (about a tablespoon) and then added a small packet of olum sauce to tone it down… let’s just say my mouth is burning haha I would definitely just stick to the sweet chili sauce, unless of course you love super spicy 🙂
Pat says
Fantastic recipe. I used both shrimp and scallops with fettuccine noodles. My husband and I certainly enjoyed the dishen
Sharon says
Super easy and yummy!!! I used Chinese egg noodles! Otherwise followed recipe to the tee!!! Hubby and guests loved it!!! Definitely will make again!!!
Julie Fager says
I have never made bang bang shrimp. Don’t know why NOT, because I loooooove shrimp!
Beth says
Love this! Tastes better than the restaurant’s. Going to try it with small rigatoni. Let the lovely sauce get into the ridges!!!
Connie says
No, I have never made this before, but I plan on making it this weekend! I will let you know how it turns out! Thank you for the recipe.
Lisa A Stebbins says
Yummy!!
Lisa A Stebbins says
I’ve never had it before but definitely going to try it!!!
Hope Sheppard says
I’ve never heard of bang bang shrimp. I might try some of these recipe
Renita Reid says
I have never had bang bang shrimp pasta before but I cannot wait to try this recipe!!
PETRINA Collins says
I would use Angel hair pasta. Great recipe.! Thank you.
Rick Salzsauler says
Looks amazing!
Definitely going to try this one.
Ginnie C says
Soooo good! I am a huge fan of all kinds of bang bang shrimp. This did not disappoint! Also good over zoodles for those low carbing it.
Lynn Smith says
Have you tried homemade bang bang shrimp pasta?
I have never tried homemade bang bang shrimp pasta before, but will definitely try this recipe only using half of the sriracha sauce. Can’t wait to make it!
Lori A Pennington says
I have never tried bang bang shrimp before but I am going to try it love all the recipes on here…..
Jay says
A combination of sweet and heat that is easy to do.
Tonya says
Can’t wait to try. I’ve never had Bang Bang Shrimp!
Ruby says
No I have never had Bang Bang Shrimp Pasta, but it does look delicious. I think I will be making in within the next couple of days.
Rosellen Russell says
I like Bang Bang shrimp. Recipe looks interesting
Dorothy Levesque says
this recipe looks really good, will be trying it soon!!!!!
Suzee says
Looks delicious! I’ve never eaten Bang Bang Shrimp, and I’ve never made it before! I love most Chinese food .. this recipe looks simple to make and not too spicy, so I will be trying it! Thanks for a lot of terrific recipes!
KH says
I just made this! Easy and delish! Highly recommend!
daniel pace says
I love bang Bang Shrimp alone….I love pasta almost any kind. Putting the two together it’s a no-brainer. I’ll try tonight, thanks for the recipe.
Kelly Kardos says
I have made Bang Bang Shrimp but this looks way better so will be printing this out!!
Devin says
We love bang bang shrimp but never tried it as a pasta. Can’t wait to try this recipe!
Sabrina Parnell says
This looks delicious and no I had never tried it before.
Lynn says
I have never made bang bang shrimp before.
Shelley says
I would definitely use scallops in this recipe! Showing this to my husband, who loves to experiment with sauces.
Jen says
This look amazing! I’d make this with home made pasta, fettuccine perhaps. Would be even more delicious 🤤
Charlotte says
Easy and super delicious will make again.
Katherine K Anderson says
Looks devine!Gonna go shopping right away! Will get back with ya shortly! Thx a bunch!
JENNIFER says
I have never had bang bang shrimp before, but this looks like something we would love! definitely going on my to- make list!
Ingrid Bruce says
Yes I have had Bang Bang Shrimp at a restaurant in my home town,It was delicious.
Maureen Foster says
Made this for dinner tonight. Absolutly BANG BANG
Maureen Foster says
Made this for dinner tonight. Absolutely BANG BANG. Please accept my review. I would like a response. I have never made ths recipe before.
Britney says
Absolutely love this recipe only bang bang shrimp recipe I use has so much flavour and it’s delicious. 10/10 would always make this again
Renetta says
Great recipe. I used with steamed rice and it was great
Jane Ludwig says
I have never had this but am going to try it!!! YUM!!! The only side I would add to it, is some home made bread/rolls to make sure I get every last drop of sauce!!
Kim says
Delicious! Wanted something with a little heat for dinner. This hit the spot! Hubby loved it and he does not like mayo 😉. I did do half mayo and half Greek yogurt. I also added some spinach last minute to my pan with the shrimp. Hubby told me “this one is a keeper!”
Betty says
Yummy and so easy!
Isabelle says
Didn’t see the comment about using a new jar of Mayo until after I made the meal. My suggestion would be to measure out a 1/2 cup and put it in the vessel you’re going to use to mix the ingredients with the Mayo before you go ahead and prep with the other couple of ingredients. This will bring down the cold temp. I noticed the ingredients were quite cold so i threw it in when finishing cooking the shrimp. When adding the hot pasta, it helped. Next time I’ll definitely make the sauce ahead of time to bring the temp up to room temperature. Very good dish. Maybe too spicy for children. If you ever had the Bang Bang Sauce, you’ll understand what I mean. Very quick to put together.
Jane Laue says
I like making a cold version of this ! Put my noodles in an ice bath after cooking ,and use pre cooed shrimp ,garnish with green onion ! Yum
Julie says
Always so yummy!
Michele says
Omg! So good!! Made this tonight and it’s def a keeper. Had to improvise on the sauce, didn’t have sweet chili so subed creamy siracha and a little honey and has just the right kick. Thank you! Yummm
Jane says
This was my husbands new favorite supper I have made! I didn’t have the chili sauce and used red pepper jelly instead and it worked great, probably was a little light on the siracha as well since I don’t love too much heat and was feeding a 1 and 3 year old as well. Everyone loved it and my siracha loving, add it to everything husband didn’t even add it to this. Will definitely be making this again, thanks for the recipe!
Debbie says
We love this recipe! I’m not a heavy heat person so I usually half the sriracha, and it’s perfect for me. My husband will add a bit more sriracha to his bowl directly. The mayo flavour can be a little much, so thought I would try half mayo half Greek yogurt. This recipe is definitely a keeper for us.
Diana says
This was delicious. Just the right amount of sweet and heat!
Kayla says
This was SO delicious. Such a good switch up of our regular meal rotations. The heat level was perfect. I would add a little more shrimp next time but the flavors were great!
Carrie B says
My hubby and I LOVED this! Can’t wait to make again. Had just enough kick but not over powering
Mish says
This was delicious!!! 😋🤤 Perfect blend of sweet and heat. I’ll probably make this with chicken, as well!!! Definitely making frequently! Thank you!
Laurie Olson says
Excellent! My kids all love getting bang bang shrimp appetizers at restaurants, and this tasted exactly the same. They were very excited to turn that small portion treat into a full dinner. Even my picky 8yo had seconds. This will definitely go on our regular rotation of favorites, and I might occasionally change it up with chicken or add veggies.
Sylvie says
Made this tonight. Nice taste.
Used baby scallops and some cooked shrimps. Added shrimps at last minute. Really good sauce and only used half of the sriracha sauce and it was spicy enough.
It is a keeper and was fast to make.
Teresa Jakowich says
Loved this recipe. We like spicy so we added more sriracha. So good
Kayla says
I’ve made this several times now and it comes out great every time! I tend to leave out the red pepper flakes because the heat is strong enough for me with just the Sriracha, but it has so much flavor! It always gets lots of compliments and has a good amount of shrimp to pasta ratio. Thanks for the recipe!