Creamy Bang Bang Shrimp

Creamy Bang Bang Shrimp Pasta is the type of dinner my friends beg me to make again and again. Imagine juicy crunchy shrimp layered over strands of pasta all coated in a sweet spicy lush sauce inspired by bold Asian flavors. This is pure comfort food with a restaurant twist and you can have it on the table in just half an hour. It is perfect for surprising guests or making an ordinary weeknight feel special.

When I made this for friends last weekend the whole group went quiet for that first bite and then raved about the combination of spicy creamy sauce over the crispy shrimp. Several asked for the recipe right there at dinner.

Ingredients

• Large shrimp: Choose ones that are plump and cleaned for the best crunch and sweet flavor
• Cornstarch: This creates that light crisp coating so the shrimp stays juicy inside
• Sweet chili sauce: Use a good quality bottled version for the essential shiny sweet and mild heat
• Mayonnaise: Look for full fat for richness it makes the sauce creamy and smooth
• Sriracha: This brings the spice and color tweak the amount to match your heat preference
• Fresh lime juice: The acidity brightens up all the other flavors and adds a fresh pop
• Good pasta: Long shapes like spaghetti or fettuccine capture every bit of sauce

Cooking Instructions

Prep the Shrimp:

Pat shrimp completely dry and season with salt plus black pepper for underlying flavor. Dust each piece in a thin layer of cornstarch then set on a plate. Heat a neutral oil in a skillet until shimmering. Fry shrimp in batches without overcrowding so they crisp up on all sides about three minutes per side until they are golden and curled. Remove and set aside on a paper towel.

Make the Bang Bang Sauce:

Start with real mayonnaise in a mixing bowl. Whisk in sweet chili sauce for shine and flavor then add Sriracha and a drizzle of honey for depth. Squeeze in fresh lime juice and whisk the sauce until completely blended and creamy.

Cook the Pasta:

Bring a pot of heavily salted water to a rolling boil. Cook the pasta until just al dente with a little bite in the center. Reserve about half a cup of the pasta water right before draining to help loosen and emulsify the sauce later.

Combine Everything:

Warm olive oil in a large skillet over medium heat and add minced fresh garlic letting it bloom for about one minute. Toss in the cooked pasta and pour the bang bang sauce over top. Use tongs to gently toss so every strand is coated and glossy. Add the crispy shrimp back into the pan and toss once or twice more for even distribution.

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Cornstarch is my secret weapon here. When I first started testing this recipe I used flour but the cornstarch makes the coating lighter and so much crispier. My favorite moments are when my kids help toss the cooked shrimp in the sauce they cannot wait to eat it.

Storage Tips

Leftover pasta and shrimp should be cooled fully then stored in separate airtight containers for up to three days in the refrigerator. Reheat pasta gently on low heat adding a splash of cream or pasta water to bring back the original creaminess. Warm shrimp quickly in a hot oven to revive their crunch without overcooking.

Ingredient Substitutions

Swap in cubed tofu or chicken if you want a different protein or a vegetarian twist. Zucchini noodles or spaghetti squash can replace pasta if you prefer gluten free. If you are sensitive to spice try using just chili sauce with no Sriracha or add a tiny spoonful and taste as you go.

Serving Suggestions

This pasta shines next to garlicky herb bread or a crisp arugula salad with citrus dressing. For a lighter side I love making a quick slaw with thinly sliced cabbage dressed in rice vinegar and sesame oil which cuts the creaminess of the sauce. Garnish with thin sliced green onions or toasted sesame seeds for extra flair.

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Cultural Context

Bang Bang shrimp gets its name from American Asian fusion menus where spicy sweet creamy sauces are the star. This recipe marries Asian sauce flavors with Italian pasta for a uniquely craveable combination. It is a playful dinner that bridges both comfort and excitement in one dish.

Recipe FAQs

→ How can I reduce the heat level?

Simply cut back or omit the Sriracha; the sweet chili sauce alone adds a pleasant mild kick without overwhelming spice.

→ Which pasta shapes work best here?

Long noodles like spaghetti or fettuccine hold the sauce well, but feel free to use any pasta you have on hand.

→ Can the sauce be prepared in advance?

Yes, the sauce can be made up to two days ahead and kept refrigerated. Just stir well before serving to maintain its creamy consistency.

→ What are good alternatives to shrimp?

Crispy chicken or firm tofu cubes both make excellent substitutes, delivering similar texture contrasts and flavor pairing.

→ Why is cornstarch used on the shrimp?

Cornstarch creates a light, crispy coating that locks in moisture and helps the sauce adhere better to each piece.

→ How should leftovers be stored and reheated?

Keep shrimp and pasta separately if possible. Reheat pasta gently with a splash of cream or reserved pasta water, and crisp shrimp again in a hot oven.