Bang Bang Shrimp Pasta
This bang bang shrimp pasta is the kind of dish that makes people think you spent way more time in the kitchen than you actually did. Tender, golden shrimp tossed in a creamy, sweet-and-spicy bang bang sauce, all wrapped around a tangle of linguine. It's bold, a little indulgent, and completely weeknight-friendly. Every single time I make this, someone asks for the recipe before they finish their bowl.
The sauce is the real story here. It's that same irresistible combination you know from bang bang shrimp at restaurants: mayo-based, sweetened with chili sauce, kicked up with sriracha. When it hits a warm pan and coats the pasta, it turns silky and deeply savory. A squeeze of lime at the end cuts right through the richness. You will want to make this on a Tuesday and feel like you did something special.
Ingredients
For the shrimp:
Ingredients
For the bang bang sauce:
Ingredients
For the pasta:
Ingredients
Instructions
Ingredients
Tips & Tricks
Dry shrimp is non-negotiable. Moisture kills a good sear, so press them firmly between two layers of paper towels. Frozen shrimp works perfectly here. Just thaw them overnight in the fridge or under cold running water and dry them thoroughly.
Do not skip the pasta water. That starchy liquid is what makes the sauce cling to the noodles instead of pooling at the bottom of the bowl. Start with 1/4 cup and go from there.
Cook your pasta just shy of fully done. It will finish in the sauce and pick up a little more texture as it sits in the pan. Slightly underdone is always better than mushy when you are tossing pasta into a warm sauce.
Taste the sauce before it goes in the pan. Everyone has a different heat tolerance. One tablespoon of sriracha gives a moderate kick. Two tablespoons and it is genuinely spicy in the best way.
Variations
Grilled bang bang shrimp pasta. Toss the coated shrimp on skewers and grill over high heat for 2 minutes per side instead of pan-searing. The slight char adds a smoky note that works really well against the creamy sauce.
Baked bang bang shrimp pasta. Make the pasta as written, transfer to a baking dish, and bake at 375°F for 15 minutes with a layer of panko breadcrumbs on top. The crunchy topping takes it somewhere entirely different, almost like a pasta bake.
Swap the protein. This sauce is great on chicken strips, too. Use thinly sliced chicken breast, cook it the same way as the shrimp with 2 to 3 extra minutes per side, and follow the rest of the recipe exactly.
Lighter version. Substitute Greek yogurt for half the mayonnaise. You lose a bit of richness but it is still deeply flavorful, and the tang of the yogurt actually complements the lime nicely.
Storage & Make Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days. The shrimp can get a little rubbery when reheated, so warm everything low and slow in a skillet over medium-low heat with a splash of water to bring the sauce back. Avoid the microwave if you can.
You can make the bang bang sauce up to 5 days ahead and keep it covered in the fridge. Having that done in advance makes the whole dinner come together faster on a busy night. The shrimp are best cooked fresh right before serving.
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Frequently Asked Questions
Bang bang sauce is a creamy, sweet, and spicy condiment made from mayonnaise, sweet chili sauce, sriracha, and a splash of lime juice. Some versions add a touch of honey to balance the heat. It comes together in under two minutes and can be made ahead and stored in the fridge for up to five days.
Absolutely. Frozen shrimp works just as well as fresh for this recipe. Thaw them overnight in the refrigerator, or place them in a colander under cold running water for about 10 minutes. The most important thing is to pat them completely dry before coating and cooking so they sear properly instead of steaming.
With one tablespoon of sriracha, the heat level is moderate, noticeable but not overwhelming. If you prefer milder food, start with just a teaspoon. If you love heat, go up to two tablespoons or add a pinch of cayenne to the shrimp coating. You can always taste the sauce before it goes in the pan and adjust from there.
Linguine and spaghetti are the top choices because the long, thin strands coat beautifully in the creamy sauce. Fettuccine is another great option if you want something a little heartier. Short pastas like penne or rigatoni also work well since the sauce gets trapped inside the tubes, but the overall texture of the dish feels a bit different.
