Bang Bang Shrimp Pasta
Sweet, spicy, and creamy bang bang shrimp pasta made with al dente pasta and pan-seared shrimp in a creamy sriracha and chili sauce.
Ingredients
- 1 pound spaghetti or angel hair 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
Instructions
- In a large stockpot filled with boiling, salted water, add 1 pound spaghetti noodles and cook until al dente.
- Saute shrimp. In a large, deep skillet, heat 1 Tablespoon oil over medium heat. Add 1/2 Tablespoon garlic and 1/2 Tablespoon ginger and cook 1 minute, or until fragrant. Add 1/2 pound shrimp and sauté 1 to 2 minutes per side, or until pink and cooked through. Transfer to a plate.
- Make sauce. Add 3/4 cup mayonnaise, 3/4 cup chili sauce, Sriracha, 1/2 Tablespoon 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.
- Assemble. Add the pasta 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.
Nutrition
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.
