Bang Bang Shrimp Pasta
A creamy, tangy shrimp pasta with a hint of sweet heat, ready in about 30 minutes.
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.
Notes
Greek yogurt can be substituted for the mayonnaise. Best enjoyed fresh; not recommended for freezing.
