This bang bang shrimp pasta features spaghetti noodles, tasty shrimp, and a wonderfully savory and creamy sauce! Your entire family will love this dish so much that it will find a spot on your weekly dinner rotation. Plus, it is on the table and ready to enjoy in just 20 minutes!
½teaspooncrushed red pepper flakes(optional, but recommended)
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Instructions
Cook pasta according to boxed directions. Drain and rinse, coat with a bit of olive oil if desired. Set aside.
Whisk or stir together sauce ingredients: mayonnaise, Thai sweet chili sauce, 1 teaspoon portion of minced garlic, lime juice, sriracha, honey and crushed red pepper flakes. Set aside.
Bring a large skillet or frying pan to medium high heat, add the olive oil, second ½ tablespoon portion of minced garlic, and the shrimp. Add a pinch of salt and pepper, then paprika. Cook the shrimp until pink, about 3-4 minutes. Remove the shrimp to a plate, set aside.
Add the sauce to your skillet or frying pan and cook for 1-2 minutes. Stir the sauce in the pan, picking up all of the pan drippings and flavor of the cooked shrimp.
Add the cooked pasta, toss to coat evenly with the sauce then add the shrimp and toss as well. Garnish with lime zest, Parmesan cheese, additional crushed red pepper flakes, or sesame seeds. Serve immediately.
Video
Notes
You can adjust the heat of this dish by adding, reducing (or omitting) the crushed red pepper flakes or sriracha!
I enjoy using medium-sized shrimp for this recipe, but any size will work.
To store: Place leftovers into a sealed container in the fridge for up to 4 days.
To reheat: Either heat your leftovers with small bursts in the microwave or on the stove over medium-low heat.