Some evenings I want dinner to feel a little different from the usual chicken and rice rotation, but I still don’t have the energy for anything complicated. This bang bang shrimp pasta is exactly that kind of dinner. It’s got a little heat, a little sweetness, and a creamy sauce that clings to every noodle, but it comes together in about half an hour.
Thank you for reading this post, don't forget to subscribe!The shrimp roasts in the oven while the pasta boils and the sauce gets whisked together, so there’s no real waiting around. Once everything’s ready, you just toss it all in one bowl. That’s really the whole method.
Why You’ll Love This Dinner
This one is quick enough for a weeknight but still feels like something a little special. The sauce is creamy with just enough heat and tang to keep things interesting, and it comes together while the shrimp and pasta are cooking, so nothing is sitting around waiting on anything else.
It’s also fairly hands-off. The shrimp roasts on a sheet pan instead of needing to be watched in a skillet, which frees you up to handle the pasta and sauce at the same time. And since it’s a full meal in one bowl, there’s not much to think about for sides.
Ingredients
Here’s what you’ll need for the pasta and shrimp:
8 ounces spaghetti
8 ounces medium shrimp, peeled and deveined
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon smoked paprika, or more, to taste
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
For the sauce:
½ cup mayonnaise (Greek yogurt can be substituted)
¼ cup Thai sweet chili sauce
2 cloves garlic, pressed
Juice of ½ lime, or more, to taste
1 teaspoon Sriracha, optional
Pinch of crushed red pepper flakes
A quick note before you start. If mayonnaise-based sauces aren’t usually your thing, don’t let that scare you off here. Once it’s mixed with the sweet chili sauce and lime, it turns into something closer to a tangy, spicy dressing than anything that tastes like mayo on its own.
Step-by-Step Instructions
To make the sauce, whisk together the mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha, and red pepper flakes in a bowl. Set it aside while you work on everything else.
Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions. Drain it well once it’s done.
While the pasta cooks, preheat your oven to 400°F and lightly oil a baking sheet, or coat it with nonstick spray.
Place the shrimp on the prepared baking sheet. Add the olive oil, garlic, paprika, salt, and pepper, and gently toss until the shrimp are evenly coated. Roast until the shrimp turn pink and firm, about 6 to 8 minutes. Keep an eye on them toward the end — shrimp go from just right to overcooked pretty quickly, so pull them the moment they’ve turned opaque all the way through.
In a large bowl, combine the drained pasta, roasted shrimp, and the sauce. Toss gently until everything is coated evenly.
Serve right away, garnished with the chopped parsley.
What to Serve With It
This pasta is pretty complete on its own, but a simple side salad with a light vinaigrette is a nice way to add something fresh to the plate. Garlic bread also works well if you want something to round out the meal.
Variations
If shrimp isn’t your thing, or you just don’t have any on hand, this sauce works well tossed with cooked chicken instead. A splash of reserved pasta water can loosen the sauce up a bit if it feels too thick once everything’s tossed together. And if you like more heat, an extra dash of Sriracha or a few more red pepper flakes will do the trick.
If you’re in the mood for another creamy pasta dinner, this creamy garlic parmesan chicken pasta is worth a look, or if you want something with a similarly bold, flavorful sauce, this cowboy butter chicken pasta is a good one to try next.
Storage
Leftovers keep in an airtight container in the fridge for up to 2 days. The pasta is best enjoyed fresh since the sauce and shrimp don’t reheat quite as well, but a quick warm-up in the microwave still works fine if you’re not picky about texture. I wouldn’t recommend freezing this one — the sauce doesn’t hold up well once thawed.
Frequently Asked Questions
Can I use a different pasta shape?
Yes. Any long pasta like linguine or fettuccine would work well here, or a short shape like penne if that’s what you have.
Can I make the sauce ahead of time?
Yes. The sauce can be whisked together and refrigerated up to a day in advance. Give it a stir before tossing it with the pasta.
Is this recipe very spicy?
It has a mild to moderate kick from the Sriracha and red pepper flakes, but you can leave the Sriracha out entirely if you’d rather keep it milder, or add more if your family likes heat.
Can I use frozen shrimp?
Yes, just make sure it’s fully thawed and patted dry before roasting so it browns instead of steaming.
What can I use instead of mayonnaise?
Greek yogurt is a good substitute if you’d rather not use mayonnaise. It gives the sauce a slightly tangier flavor but still works well.
Can I reheat leftovers?
You can, though the texture of the shrimp changes a bit once reheated. A quick spin in the microwave is the easiest way to warm it back up.
I hope this one becomes a nice change of pace for a night when you want something a little different without much extra effort.
Bang Bang Shrimp Pasta
Equipment
- Large pot
- Baking sheet
- Mixing bowl
Ingredients
- 8 oz spaghetti
- 8 oz medium shrimp peeled and deveined
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp smoked paprika or more, to taste
- kosher salt and freshly ground black pepper to taste
- 2 tbsp fresh parsley leaves chopped
- 0.5 cup mayonnaise Greek yogurt can be substituted
- 0.25 cup Thai sweet chili sauce
- 2 cloves garlic pressed
- lime juice juice of 1/2 lime, or more, to taste
- 1 tsp Sriracha optional
- pinch crushed red pepper flakes
Instructions
- To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha, and red pepper flakes; set aside.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Preheat oven to 400°F. Lightly oil a baking sheet or coat with nonstick spray.
- Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt, and pepper, to taste, and gently toss to combine. Roast just until pink, firm, and cooked through, about 6-8 minutes. Remove from oven and set aside.
- In a large bowl, combine pasta, shrimp, and the mayonnaise mixture.
- Serve immediately, garnished with parsley.
