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Bang Bang Shrimp Pasta

Sweet, spicy, and creamy bang bang shrimp pasta is a simple copycat recipe made with al dente pasta and pan-seared shrimp in a creamy sriracha and chili sauce!

More seafood recipes you will love include pan seared salmon, shrimp scampi recipe or baked tilapia.

Bang bang shrimp pasta in a white bowl.
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Bang Bang Shrimp with Pasta

Bang bang shrimp is a copycat appetizer from the popular Bonefish Grill restaurant, but when you make bang bang shrimp and pasta it becomes an entire meal just like this bang bang shrimp taco recipe.

The shrimp is plump, juicy and cooked until crispy then smothered in a creamy spicy sauce. It’s differs from kung pao shrimp and is not the same kind of creamy as creamy rigatoni pasta or creamy chicken pasta, because in bang bang shrimp pasta, mayo makes it creamy!

Why This Recipe Works

  • Quick and easy. It’s a quick 25-minute dish that comes together with cooked shrimp, cooked pasta, and a deliciously flavorful sauce that delivers immense flavor!
  • So much flavor. Thai sweet chili sauce is the best. Along with the sriracha, creamy mayo, and lime juice the layers of spicy and sweet flavors are out of this world.
  • Better than takeout. Turning a copycat appetizer into a bowl of hearty pasta is much better homemade! It’s a great way to use up the shrimp I always have on hand.

Recipe Ingredients

Bang bang shrimp pasta ingredients on a marble counter.

Find the full printable recipe with specific measurements below.

  • Pasta: Any long noodle will work. Fettuccine is what I prefer but you could also use spaghetti noodles or angel hair pasta. I have extra tips on how to cook pasta which makes it the best.
  • Shrimp: Fresh or thawed from frozen medium-sized shrimp. Peeled and deveined beforehand.
  • Garlic & ginger: Since we’re making a sauce that uses other Thai-inspired ingredients like coconut, lime, and Thai chili sauce, these aromatics are a must!
  • Mayonnaise: This is the key ingredient to making the sauce thick and creamy. You can swap with heavy whipping cream if you’d prefer.
  • Thai sweet chili sauce: This can be found at your local grocery store. It looks a bit like the sweet “red sauce” you get at Chinese restaurants, however, there are noticeable red pepper flakes in it, which give it spiciness.
  • Sriracha sauce: Another red spicy sauce! This one has a more intense heat from red peppers. It’s also a thicker and deeper red color.
  • Lime juice: Love the bright zip this adds to the cream sauce. Lime always pairs well with seafood, where in a sauce, or used in a ceviche kind of way!
  • For serving: Optional garnishes for this bang bang shrimp reicpe can include crushed peanuts, toasted coconut, green onions, cilantro and/or parsley.

Substitutions and Variations

  • Sweeter: Make the sauce a bit sweeter by adding 1 teaspoon of honey or maple syrup.
  • Spicier: Add more spice by sprinkling in some cayenne pepper, red pepper flakes or hot sauce.
  • Mayo: Instead of mayonnaise, you could use coconut milk, cream cheese or sour cream instead.
  • Seafood: Not a shrimp fan? You could try scallops instead.

How to Make Bang Bang Shrimp Pasta

Showing how to make bang bang shrimp in a 4 step collage.
  • Cook pasta to al dente. In a large pot, add water and a generous amount of salt. Bring to a boil and cook the fettuccine for 12 minutes, or until al dente. The salted water will add flavor to the pasta. Plus, salt water boils faster!
  • Saute the shrimp. In a large skillet over medium heat, cook the garlic and ginger for 1 minute until fragrant. Stir them to avoid burning. Both cook quickly. Then add the shrimp and cook for 1-2 minutes per side, until pink and no longer translucent. Transfer the shrimp to a plate.
  • Make the sauce. Add the mayo, chili sauce, sriracha, lime juice, and salt to the skillet and whisk until combined. Bring it to a boil and then reduce the heat to a simmer. Simmer on low for 5 minutes until the sauce is thick enough to coat the back of a spoon.
  • Toss to combine. Drain the fettuccine and add it to the sauce along with the shrimp. Grab a pair of tongs and toss everything to make sure it’s all coated in the sauce. Serve with your choice of garnish. Enjoy!
Bang bang shrimp pasta in a white pot.

Expert Tips

  • To add extra crispy shrimp to this pasta dish, feel free to coat the shrimp in cornstarch before adding them to the skillet to saute.
  • Adjust the spice level (how much sriracha you use) according to your tastes.
  • If using frozen shrimp, make sure they’re thawed and drained first.
  • Double the amount of shrimp and sauce then portion it out before adding the pasta.

Recipe FAQs

What goes well with bang bang shrimp pasta?

As with most pasta dishes, a side salad and a basket of Artisan bread on the table are all it needs! Although, if you want something different try some homemade egg rolls to complement the spice.

Is bang bang sauce the same as yum yum sauce?

They are similar in texture because they’re both creamy with a kick, however, bang bang sauce has a sweet component to it, whereas yum yum sauce has more of a savory tomato flavor.

How to store leftovers?

Keep leftover pasta stored in an airtight container in the fridge for up to 3 days. I don’t suggest freezing it. Not to worry though, it’ll all be gone by then!

How spicy is bang bang shrimp pasta?

In the end, it’s as spicy as you make it. It you prefer it mild, use less sriracha. If you prefer some extra heat, add more sriracha, or as mentioned above some cayenne, or extra red pepper flakes.

Bang bang shrimp pasta in a white bowl with fork.

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Bang bang shrimp pasta in a white bowl.

Bang Bang Shrimp Pasta

5 from 16 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Sweet, spicy, and creamy bang bang shrimp pasta is a simple copycat recipe made with al dente pasta and pan-seared shrimp in a creamy sriracha and chili sauce!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6



  • 1 pound fettucine or spaghetti pasta
  • 1 Tablespoon olive oil , or coconut oil
  • ½ Tablespoon minced garlic
  • ½ Tablespoon minced ginger
  • ½ pound medium shrimp , peeled and deveined
  • ¾ cup mayonnaise , or heavy whipping cream
  • ¾ cup Thai sweet chili sauce
  • Sriracha sauce , to taste
  • ½ Tablespoon lime juice
  • Kosher salt , to taste

Optional for serving: Crushed peanuts, Toasted coconut, Green onions, Parsley


    • In a large stockpot filled with boiling, salted water, add fettucine and cook 12 minutes, or until al dente.
    • In a large, deep skillet, heat oil over medium heat. Add garlic and ginger and cook 1 minute, or until fragrant. Add shrimp and sauté 1 to 2 minutes per side, or until pink and cooked through. Transfer to a plate.
    • Add the mayonnaise, chili sauce, Sriracha, lime juice, and salt to the skillet and whisk until fully combined. Bring to a boil and reduce heat to low. Simmer 5 minutes, or until the sauce is thick enough to coat the back of a spoon.
    • Add the fettucine and shrimp and toss using tongs to coat. Top with peanuts, coconut, green onions, or parsley, if desired, to serve.


    • To make the sauce a little sweeter, add 1 teaspoon honey or maple syrup.
    • For extra spice, add some cayenne or hot sauce. 
    • Try swapping the mayonnaise for coconut milk to add another layer of flavor.
    Storage: Store in an airtight container in the refrigerator up to 3 days. 


    Calories: 601kcal | Carbohydrates: 70g | Protein: 19g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 558mg | Potassium: 296mg | Fiber: 3g | Sugar: 17g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Main Dish
    Cuisine: Asian

    Did you make this recipe? Don’t forget to give it a star rating below!

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