Bang Bang Shrimp Pasta
This creamy, spicy Bang Bang Shrimp Pasta features crispy shrimp tossed in a sweet-heat bang bang sauce, combined with al dente pasta, lime, and Parmesan for a delightful meal.
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.
Notes
For a vegetarian option, substitute shrimp with crispy tofu. This recipe can be adapted for gluten-free by using gluten-free pasta and ensuring cornstarch is gluten-free.