Description
Bang Bang Shrimp Pasta combines tender spaghetti with seasoned shrimp and a creamy, spicy sauce made from mayo, sweet Thai chili sauce, lime, and sriracha. Inspired by Cheesecake Factory and Bonefish Grill, it’s a quick, flavorful dinner ready in 20 minutes.
Ingredients
- ½ cup mayonnaise
- ½ cup sweet Thai chili sauce
- Juice of 1 lime
- 1½ teaspoons sriracha sauce
- 8 ounces spaghetti noodles, cooked and drained
- 12 ounces medium shrimp, peeled and deveined
- 1½ tablespoons olive oil (or coconut oil)
- 1 tablespoon fresh minced garlic
- 2 teaspoons smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- ⅛ teaspoon red pepper flakes
- Fresh chopped parsley or cilantro (optional garnish)
Instructions
- Cook spaghetti noodles according to package directions, then drain and set aside.
- In a small bowl, whisk together mayonnaise, sweet Thai chili sauce, lime juice, and sriracha to make the bang bang sauce. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp, garlic, smoked paprika, salt, pepper, and red pepper flakes. Cook 3–5 minutes until shrimp are pink and opaque.
- Reduce heat to low and add the cooked spaghetti noodles to the skillet.
- Pour the bang bang sauce over the pasta and shrimp, tossing until evenly coated.
- Garnish with fresh parsley or cilantro before serving.
Notes
- You can use frozen shrimp; thaw quickly by soaking in cold water for 20 minutes.
- Peeled and deveined shrimp save prep time.
- Substitute mayo with Greek yogurt, cream cheese, heavy cream, or sour cream if preferred.
- Scallops can replace shrimp for a variation.
- Adjust spice level by increasing or decreasing sriracha and red pepper flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 15g
- Sodium: 1100mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 175mg
