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!
Optional for serving: Crushed peanuts, Toasted coconut, Green onions, Parsley
Instructions
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.
Notes
Variations:
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.