Indulge in a creamy, sweet-and-spicy pasta dish where tender shrimp meet a flavorful “bang bang” sauce and your favorite thin noodles. I bring together simple ingredients and minimal effort for a dinner that feels both indulgent and satisfying.
Why You’ll Love This Recipe
I love how quickly this comes together—just minutes in the kitchen and you’ve got a dish with restaurant flair. The sauce is the star: a balance of mayonnaise, sweet chili sauce (think Thai-style), garlic and lime for brightness. The shrimp add meaty texture, the pasta makes it comfort food, and you get that satisfying sweet-spicy kick. You’ll love how the flavors meld into something special yet grounded in everyday ingredients.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
¾–1 lb thin spaghetti or angel hair pasta (or gluten-free alternative)
1 ½ lbs medium shrimp, peeled and deveined
1 Tbsp coconut oil (or substitute olive or canola)
3 cloves garlic, minced
3 tsp paprika
1 Tbsp dried parsley
Freshly ground black pepper, to taste
For the sauce:
½ cup mayonnaise (regular or light)
½ cup Thai sweet chili sauce
2 cloves garlic, minced
2 Tbsp lime juice
⅛ tsp crushed red pepper flakes (adjust for heat)
Directions
Cook the pasta in a large pot of boiling salted water according to package directions; drain well and set aside. (I aim for al dente so the noodles hold up when tossed.)
While the pasta cooks, mix all sauce ingredients in a bowl and set aside.
In a medium bowl toss the shrimp with paprika, minced garlic, pepper and parsley.
Heat the coconut oil in a skillet over medium-high heat. Add the seasoned shrimp and cook, stirring constantly, until the shrimp turn pink and are just cooked through (about 6–8 minutes depending on size). Remove from heat if pasta isn’t ready.
In a large bowl, combine the cooked pasta, the shrimp, and the sauce. Toss thoroughly so the noodles are coated and everything is evenly mixed.
Serve immediately—garnish with extra parsley or a squeeze of lime if desired.
Servings and Timing
This recipe yields approximately 4–6 servings.
Prep time: ~10 minutes
Cook time: ~8–10 minutes
Total time: ~18–20 minutes
Variations
Swap in gluten-free pasta or even zucchini noodles for a lighter option.
Use chicken or scallops instead of shrimp if you prefer; just adjust cooking time accordingly.
For more heat, increase the crushed red pepper flakes or add a teaspoon of sriracha.
For a richer sauce, substitute part of the mayonnaise with heavy cream.
Garnish with chopped green onions, cilantro, or toasted coconut flakes for extra flavor and texture.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over low heat with a splash of milk or broth to loosen the sauce (microwaving may cause the mayo-based sauce to separate). Freezing is not recommended as the creamy sauce may separate when thawed.
FAQs
What size shrimp should I use?
I use medium shrimp peeled and deveined—it works well. You could use larger shrimp too, just adjust the cooking time so they don’t overcook and become rubbery.
Can I make this dish less spicy?
Absolutely. Simply reduce or omit the crushed red pepper flakes and use less sweet chili sauce or sriracha. The dish will still have great flavor, just milder.
What if I don’t have Thai sweet chili sauce?
You can substitute with a combination of sweet chili sauce and a touch of sriracha or hot sauce for the heat/sweet balance. Some recipes also suggest using plain chili sauce plus honey.
How do I prevent the sauce from separating?
Because the sauce is mayo-based, I recommend tossing everything off the heat or with the skillet turned off, so the pasta warms the sauce gently. Avoid very high heat once the sauce is added.
Can I prep parts of this ahead of time?
Yes — you can cook the pasta slightly ahead and store it (undressed) in the fridge. You can also mix the sauce ahead and keep it chilled. Then when you’re ready, cook the shrimp fresh, toss with warmed pasta and sauce and serve right away.
Conclusion
I find this Bang Bang Shrimp Pasta to be a perfect weeknight dinner that still feels special. It delivers bold flavor, creamy texture, and satisfying comfort—all without hours in the kitchen. Whether I’m serving it for a cozy dinner or a casual get-together, it never disappoints.
Bang Bang Shrimp Pasta is a quick and indulgent dish featuring tender shrimp tossed in a creamy, sweet-and-spicy sauce with pasta. It’s bold, satisfying, and ready in under 30 minutes—perfect for a weeknight dinner with restaurant flair.
Total Time:20 minutes
Yield:4–6 servings
Ingredients
¾–1 lb thin spaghetti or angel hair pasta
1 ½ lbs medium shrimp, peeled and deveined
1 Tbsp coconut oil (or olive/canola oil)
3 cloves garlic, minced
3 tsp paprika
1 Tbsp dried parsley
Freshly ground black pepper, to taste
For the Sauce:
½ cup mayonnaise
½ cup Thai sweet chili sauce
2 cloves garlic, minced
2 Tbsp lime juice
⅛ tsp crushed red pepper flakes (adjust to taste)
Instructions
Cook the pasta in salted boiling water according to package directions. Drain and set aside.
Mix all sauce ingredients in a bowl and set aside.
In another bowl, toss the shrimp with paprika, garlic, pepper, and parsley.
Heat coconut oil in a skillet over medium-high heat. Add shrimp and cook, stirring, until pink and just cooked through (6–8 minutes).
In a large bowl, combine the pasta, cooked shrimp, and sauce. Toss until well coated and evenly mixed.
Serve immediately, garnished with extra parsley or lime if desired.
Notes
Don’t overcook the shrimp—they should be just pink and firm.
Toss everything off the heat to avoid breaking the mayo-based sauce.
Add more red pepper flakes or sriracha if you like extra heat.
To lighten it, use light mayo or swap some mayo for Greek yogurt.
Leftovers are best reheated gently in a skillet with a splash of broth or milk.
