I grew up eating creamy, spicy seafood dishes, and this Bang Bang Shrimp Pasta is a grown-up version of those comforting flavors: crispy, cornstarch-dredged shrimp tossed in a sweet-heat bang bang sauce, then folded with al dente pasta and a hit of lime and Parmesan. It’s fast enough for a weeknight but showy enough for guests — and it’s endlessly adaptable if you want it lighter, vegetarian, or gluten-free. For another quick shrimp dinner idea, try this shrimp francese recipe while your pasta water comes to a boil.
Why you’ll love this dish
This recipe balances textures and flavors — crunchy shrimp, silky sauce, bright lime, and savory Parmesan — so every forkful feels finished. It’s quick (30–40 minutes), adjustable for heat, and crowd-pleasing for people who like a little kick without overpowering the seafood.
“Perfect weeknight comfort: crispy shrimp with a tangy, slightly sweet sauce that clings to every strand of pasta.” — home cook review
Reasons to try it:
- Fast prep and cook time: most work is hands-on but brief.
- Flexible: easy to make vegetarian (crispy tofu), gluten-free, or packed with veggies.
- Great for batch-cooking the sauce or frying shrimp ahead if you’re hosting.
How this recipe comes together
Step-by-step overview
- Dredge shrimp in seasoned cornstarch and fry until crispy.
- Boil pasta and reserve some pasta water for saucing.
- Whisk together a creamy bang bang sauce (mayo + sweet chili + Sriracha + honey + lime + garlic).
- Sauté garlic in olive oil, toss pasta with sauce and a splash of reserved pasta water for silkiness.
- Fold in Parmesan, green onions, and the fried shrimp. Garnish and serve.
What you’ll need
- 1 pound large shrimp, peeled and deveined
- ½ cup cornstarch (for dredging)
- ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon smoked paprika (optional)
- 2 tablespoons vegetable oil (for frying)
- Sauce: ½ cup mayonnaise, ¼ cup sweet chili sauce, 1–2 tablespoons Sriracha (to taste), 1 tablespoon honey, 1 tablespoon lime juice, 2 garlic cloves minced
- Pasta: 8 oz spaghetti or fettuccine (or any pasta shape)
- 2 tablespoons olive oil, 2 garlic cloves minced (for the pasta)
- ¼ cup grated Parmesan cheese
- ¼ cup chopped green onions (garnish), red pepper flakes (optional)
- Optional veggies: sautéed bell peppers, zucchini, or spinach
Substitutions/notes: - Vegetarian: swap shrimp for crispy tofu (press, cornstarch-coat, and fry).
- Gluten-free: use GF pasta and cornstarch (many brands are naturally gluten-free).
- Brighten with a teaspoon of lemon zest before serving. For more seafood ideas to rotate into your weeknight rotation, check out this simple shrimp salad-style recipe.
Step-by-step instructions
- Prepare and season shrimp
- Pat shrimp dry. Toss with salt, pepper, and smoked paprika. Dredge evenly in cornstarch, shaking off excess.
- Fry the shrimp
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Fry shrimp in batches 1–2 minutes per side until golden and crisp. Transfer to a paper-towel-lined plate. (Shrimp cook quickly — don’t overcook.)
- Cook the pasta
- Boil pasta in salted water until al dente. Reserve ½–1 cup pasta water, then drain.
- Make the bang bang sauce
- Whisk together mayonnaise, sweet chili sauce, Sriracha (start with 1 tbsp), honey, lime juice, and minced garlic. Taste and adjust heat or sweetness. The sauce should be creamy, tangy, and slightly sweet.
- Toss pasta with sauce
- In a large skillet, heat 2 tablespoons olive oil over medium. Add minced garlic and sauté 30 seconds until fragrant. Add drained pasta, the bang bang sauce, and 2–3 tablespoons reserved pasta water. Toss until coated; add more pasta water if you want a looser sauce. Stir in Parmesan.
- Combine and finish
- Fold in the fried shrimp (reserve a few for garnish if you like). Plate, sprinkle with chopped green onions and red pepper flakes, and add a squeeze of lime or lemon zest if desired. Serve immediately.
Best ways to enjoy it
Serving suggestions:
- Plate on a shallow bowl so the sauce pools and coats each bite.
- Pair with a crisp green salad (arugula with lemon vinaigrette) or garlic-roasted broccolini.
- For wine: a bright Sauvignon Blanc or off-dry Riesling handles the sweet-heat balance well.
- If you want a fuller meal, stir in quick-sautéed spinach or roasted bell peppers before adding shrimp.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 2 days. Keep shrimp and pasta together; the sauce helps preserve texture but shrimp will soften over time.
- Freezing: Not recommended for best texture because fried shrimp and creamy sauce degrade when frozen and reheated. If you must, freeze only pasta + sauce (no shrimp) for up to 1 month; thaw overnight in the fridge.
- Reheating: Reheat gently on the stovetop over low heat with a splash of water or broth to loosen the sauce. For crisper shrimp, reheat shrimp separately in a hot oven (400°F / 200°C) for 4–6 minutes to refresh the crust, then add to the sauced pasta.
Pro chef tips
- Cornstarch for crunch: Cornstarch gives shrimp an ultra-crispy coating that stays crisp longer than flour. Make sure shrimp are dry before dredging.
- Don’t overcrowd the pan: Fry in batches so oil temperature stays high and shrimp crisp rather than steam.
- Reserve pasta water: That starchy water is the secret to a silky sauce that clings to noodles. Add it gradually until you reach the desired consistency.
- Sauce scaling: The sauce keeps well in the fridge for 3–4 days; use it as a dip, on sandwiches, or with grilled veggies.
- Safety: Cook shrimp until opaque and internal temperature reaches 120–125°F; overcooking makes them rubbery.
Creative twists
- Veg-forward: Add sautéed zucchini and bell peppers or fold in a couple of handfuls of spinach at the last minute.
- Vegetarian: Swap shrimp for thick tofu slices — press tofu, coat in cornstarch, and pan-fry until golden.
- Extra citrus: Finish with lemon or lime zest and an extra squeeze of juice for brightness.
- Smoky twist: Use smoked paprika in the dredge and a touch of chipotle in adobo blended into the sauce for a smoky depth.
- Low-fat: Replace half the mayonnaise with Greek yogurt for tang and fewer calories (stir gently over very low heat to avoid breaking).
Common questions
Q: How long does this take from start to finish?
A: About 30–40 minutes: 10–15 minutes prep, 10–15 minutes frying and boiling pasta, and a few minutes to finish and toss.
Q: Can I make the sauce ahead?
A: Yes — the bang bang sauce keeps up to 4 days in the fridge. Make it ahead to speed weeknight assembly.
Q: Is there a gluten-free option?
A: Absolutely. Use gluten-free pasta and ensure your cornstarch brand is labeled gluten-free. The rest of the ingredients are naturally gluten-free.
Q: How can I reduce the heat?
A: Start with 1 teaspoon Sriracha (or omit) and use more sweet chili sauce to keep the balance. Serve red pepper flakes on the side.
Q: Can I bake the shrimp instead of frying?
A: Yes, toss cornstarch-coated shrimp with a little oil and bake at 425°F (220°C) for 8–10 minutes, flipping once. They won’t be quite as crisp but will still be tasty.
Conclusion
If you want more inspiration or another take on bang-bang flavors, see this detailed version at Bang Bang Shrimp and Pasta, and for another practical home-kitchen write-up try this Bang Bang Shrimp Pasta – Garnish & Glaze.
Bang Bang Shrimp Pasta
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined
- ½ cup cornstarch (for dredging)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional)
- 2 tablespoons vegetable oil (for frying)
For the Bang Bang Sauce
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1-2 tablespoons Sriracha (to taste)
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 cloves garlic, minced
For the Pasta
- 8 oz spaghetti or fettuccine (or any pasta shape)
- 2 tablespoons olive oil
- 2 cloves garlic, minced (for the pasta)
- ¼ cup grated Parmesan cheese
- ¼ cup chopped green onions (garnish)
- red pepper flakes (optional)
Optional Veggies
- sautéed bell peppers
- zucchini
- spinach
Instructions
Prepare and Season Shrimp
- Pat shrimp dry. Toss with salt, pepper, and smoked paprika. Dredge evenly in cornstarch, shaking off excess.
Fry the Shrimp
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Fry shrimp in batches 1–2 minutes per side until golden and crisp. Transfer to a paper-towel-lined plate.
Cook the Pasta
- Boil pasta in salted water until al dente. Reserve ½–1 cup pasta water, then drain.
Make the Bang Bang Sauce
- Whisk together mayonnaise, sweet chili sauce, Sriracha, honey, lime juice, and minced garlic. Taste and adjust heat or sweetness.
Toss Pasta with Sauce
- In a large skillet, heat 2 tablespoons olive oil over medium. Add minced garlic and sauté 30 seconds until fragrant. Add drained pasta, the bang bang sauce, and 2–3 tablespoons reserved pasta water. Toss until coated.
Combine and Finish
- Fold in the fried shrimp. Plate and sprinkle with chopped green onions and red pepper flakes. Serve immediately.