Let's Talk: Why I Keep Coming Back to Bang Bang Shrimp Pasta
Okay, so here's the thing. Bang Bang Shrimp Pasta isn't really something I grew up with (my mum was more of a meat-and-three-veg sort of cook), but the first time I made it, I was hooked. Not gonna lie, my first attempt was a little...saucy. Like, the pasta was swimming, but not in a good way. But you live, you learn, and you try again (or order pizza). I usually whip this up on a random Wednesday when the week feels longer than a Monday morning queue at the post office. It's quick, it's creamy, and it's got that sweet-spicy kick that makes you want to lick the plate (not that I have, but, well, maybe I have).
Why You'll Love This (Or At Least Why My Family Loses Their Minds Over It)
I make this when I want dinner to feel a little bit special but don't want to spend hours staring into a pot. My youngest actually asked if the sauce was "magic ketchup" and honestly, I let her believe it. This is the only pasta dish my partner has ever requested for his birthday two years running (he says the leftovers taste even better, but—spoiler—they rarely make it to leftovers). Oh, and if you like food that makes you sit up a bit straighter from the heat but not enough to break a sweat, this is your jam. Also, not having to fry the shrimp separately? Game changer. Used to swear I'd never cook shrimp at home—too many rubbery disasters—but this recipe changed my mind.
Pasta, Shrimp, and the Rest: Ingredients (with Substitutions, Obviously)
- 250g (a bit more than half a pound) linguine or spaghetti (or honestly, whatever pasta shape is lurking at the back of the cupboard, penne works fine too)
- 400g (about 1 lb) raw shrimp, peeled & deveined (frozen is fine if you thaw it, and I sometimes use precooked in a pinch—just don’t overcook it)
- ½ cup mayonnaise (I've tried both Hellmann's and the store brand... couldn't really tell the difference, shh)
- ¼ cup sweet chili sauce (I like Mae Ploy, but any will do)
- 2-3 tablespoons Sriracha or hot sauce (go on, live a little)
- 2 teaspoons honey or sugar (my friend swears by agave, but I've never gone there)
- Juice of half a lime (sometimes I use lemon if that's all I've got)
- 2-3 cloves garlic, minced (you can cheat and use the jarred stuff, no judgment)
- Salt and pepper, to taste
- 2 green onions, chopped (optional, but the color is nice)
- A handful of fresh cilantro or parsley (if you like it—some folks don't, and that's fine!)
- 1 tablespoon olive oil or butter for cooking
How I Actually Make Bang Bang Shrimp Pasta (Not Always by the Book)
- Boil your pasta: Get a big pot of salted water bubbling and throw the pasta in. Check the packet, but start checking a minute before they're "done"—al dente is the goal. (This is usually when I start worrying I didn't make enough.)
- Mix the sauce: In a decent-sized bowl, stir together the mayo, sweet chili sauce, Sriracha, honey/sugar, and lime juice. It’ll look a little separated at first—give it a good whisk and it'll come together. (This is where I taste. Sometimes too spicy, sometimes not enough. No one’s judging.)
- Sauté your shrimp: Heat the oil or butter in a large pan over medium-high. Add the garlic, cook thirty seconds (try not to burn it—I've done it), then toss in the shrimp. Season with salt and pepper. Sauté until they're pink and curled up—about 2 minutes each side. If they're precooked, just heat them through.
- Combine everything: Drain the pasta (save a cup of pasta water!). Tip it into the pan with the shrimp. Pour over the sauce. Toss, toss, toss. Add a bit of the pasta water if it seems thick, or just because you like things creamy (I always do). Don’t worry if it seems gloopy at first; it sorts itself out in a minute.
- Finish with herbs: Scatter over the green onions and cilantro or parsley. Give it one last toss. I always sneak a shrimp at this point, just to be sure.
Notes from My Own Kitchen Mishaps
- If you’re using frozen shrimp, really do thaw and dry them—they’ll release water otherwise and water down your sauce. Learned that the messy way.
- The sauce is pretty adaptable; sometimes I add a tablespoon of Greek yogurt to lighten things up. Nobody’s noticed yet.
- If you overdo the Sriracha and it’s a firestorm, stir in a bit more mayo. Or just keep a glass of milk nearby (ask me how I know).
Tried-and-Failed (and Succeeded) Variations
- Once I swapped in chicken instead of shrimp—worked a treat, but needed longer to cook. So don’t rush it.
- I tried using spiralized zucchini instead of pasta once (was on a health kick; didn’t last). The sauce was too heavy. Wouldn’t recommend unless you really love zucchini.
- Adding toasted peanuts on top is actually brilliant—didn’t think it would be, but here we are.
- If you’re dairy-free, vegan mayo actually works here. I was surprised!
What You Actually Need (and What You Can Get Away Without)
- Big pot for pasta (though I’ve used a wok in a pinch—just don’t fill it too high!)
- Large frying pan/skillet
- Tongs for tossing (but a big fork and spoon does the job if you’re not fancy)
- Bowl for mixing the sauce
If you’re short on pans, honestly, I’ve made the sauce in the pasta pot after draining. Minimal washing up.
How to Store (Though It Rarely Makes It That Far...)
Pop any leftovers in an airtight box and stick it in the fridge. Lasts a solid 2 days—though honestly, in my house it never lasts more than a day! To reheat, just splash a bit of water in and microwave or warm in a pan over low heat. Actually, I think the flavors get even better overnight, but that might just be wishful thinking.
How I Like to Serve It (and a Weird Family Tradition)
We eat this straight out of the pan sometimes, but if I’m trying to look like I have my life together, I’ll pile it onto big plates and sprinkle extra green onions on top. My partner insists on a squeeze of extra lime. Occasionally we have it with a simple green salad. And—don’t ask why—my oldest likes a side of garlic bread with it. Who am I to judge?
Pro Tips (Aka, Lessons Learned the Hard Way)
- I once tried to skip drying the shrimp. Big mistake. Saucy chaos. So, pat them dry. It’s boring but necessary.
- If you dump all the sauce in at once and don’t toss, you’ll have pasta in a mayo puddle. Add half, toss, then the rest.
- Don’t walk away from the shrimp. They cook fast and rubbery shrimp is a crime against nature.
Bang Bang Shrimp Pasta FAQ (Actual Questions I've Gotten!)
- Can I make this less spicy? Totally! Just cut back the Sriracha. Or leave it out if you must—though it won’t really be bang bang, will it?
- Is frozen shrimp okay? Absolutely. I actually use frozen most of the time—just thaw and dry like I said. Or, if you’re in a real jam, I've even tossed in precooked cocktail shrimp at the end and it was... fine.
- Can I use gluten-free pasta? Yup! I’ve honestly never noticed a difference, but maybe that’s just me. Try this resource if you want some gluten-free pasta ideas.
- What if I don't have sweet chili sauce? You can mix a bit of honey with Sriracha and ketchup, or check this recipe to make your own. Or just wing it, honestly—it’s a forgiving dish.
- What wine goes with this? I’m not a sommelier, but a cold sauvignon blanc is what I reach for. Or just... water. Stay hydrated!
If you want to get nerdy about pasta-sauce ratios (I mean, who doesn’t?), check out Serious Eats’ guide—it's a deep dive.
And that’s it. If you try this Bang Bang Shrimp Pasta, let me know how it goes. Or don’t. But do eat up.
Ingredients
- 8 oz linguine or spaghetti pasta
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 2 tablespoons sriracha sauce
- 2 cloves garlic, minced
- 2 green onions, sliced
- Salt and black pepper, to taste
Instructions
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1Cook the pasta according to package instructions until al dente. Drain and set aside.
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2In a small bowl, whisk together mayonnaise, sweet chili sauce, and sriracha to make the Bang Bang sauce. Set aside.
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3Season the shrimp with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Add minced garlic and sauté for 1 minute.
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4Reduce heat to low. Add the cooked pasta and Bang Bang sauce to the skillet with the shrimp. Toss everything together until well combined and heated through.
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5Serve immediately, garnished with sliced green onions.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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