Name: Bang Bang Shrimp Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American / Asian-Inspired
Ingredients: 1 lb spaghetti (or pasta of choice); 1 ½ lbs medium shrimp, peeled and deveined (or 1 lb boneless chicken, chopped); 1 ½ tablespoons olive oil; 3 cloves garlic, minced; 3 teaspoons paprika; Black pepper, to taste; 1 tablespoon fresh parsley (optional, for garnish); ½ cup mayonnaise (or substitute with yogurt, sour cream, or cream cheese); ½ cup Thai sweet chili sauce; 2 cloves garlic, minced; 2 tablespoons lime juice; ¼ teaspoon crushed red pepper flakes; ½ tablespoon onion powder

Why You’ll Love This Recipe

I love this recipe because it is quick to prepare and packed with flavor. I enjoy how the creamy sauce balances the heat from the chili and the brightness from the lime juice. I also like that I can easily swap shrimp for chicken depending on what I have, making it flexible and satisfying every time.

Ingredients

1 lb spaghetti or preferred pasta
1 1/2 lbs medium shrimp, peeled and deveined (or 1 pound boneless chicken, chopped)
1 1/2 tablespoons olive oil
3 cloves garlic, minced
3 tsp paprika
1 tablespoon fresh parsley
black pepper to taste

For the sauce:
1/2 cup mayonnaise
1/2 cup Thai sweet chili sauce
2 cloves garlic, minced
2 tablespoons lime juice
1/4 tsp crushed red pepper flakes
1/2 tablespoon onion powder

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

I start by mixing all the sauce ingredients in a large bowl until smooth, then I set it aside.
I cook the pasta according to package instructions, then drain it and set it aside.
I place the shrimp (or chicken) in a bowl and season it with paprika, garlic, and black pepper, mixing well to coat.
I heat olive oil in a large skillet over medium-high heat, then add the shrimp or chicken and cook while stirring until fully cooked and no longer pink, about 8–10 minutes.
I remove the cooked protein from heat and set it aside.
In a large bowl, I combine the pasta, cooked shrimp or chicken, and the sauce. I toss everything well until evenly coated.
I finish with fresh parsley and serve immediately.

Servings and timing

I usually get about 4 to 6 servings from this recipe. It takes me around 10–15 minutes to prepare and about 15–20 minutes to cook, making the total time approximately 30–35 minutes.

Variations

I sometimes use chicken instead of shrimp for a different texture. I also like substituting mayonnaise with plain yogurt or sour cream for a lighter version. If I want more heat, I increase the red pepper flakes or add a splash of hot sauce.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat it, I warm it gently on the stove or in the microwave, adding a splash of water or milk to loosen the sauce if needed.

FAQs

Can I use frozen shrimp?

I can use frozen shrimp, but I thaw and pat them dry before cooking for the best texture.

Is this dish very spicy?

I find it mildly spicy, but I can adjust the heat by changing the amount of chili flakes.

Can I make this ahead of time?

I prefer making it fresh, but I can prepare the sauce ahead and cook everything when ready.

What pasta works best?

I usually use spaghetti, but I also like penne or fettuccine for holding the sauce well.

Can I make it dairy-free?

I can keep it dairy-free by sticking with mayonnaise or using a dairy-free alternative.

Conclusion

I like making bang bang shrimp pasta because it is creamy, bold, and incredibly satisfying. I enjoy how quickly it comes together and how the sauce transforms simple ingredients into a flavorful meal.