Bang Bang Shrimp Pasta

Bang Bang Shrimp Pasta is all about pairing juicy shrimp with velvety noodles and a bold, creamy chili sauce that packs a punch. Over time it has become my go-to when I want a little heat and something extra comforting on a weeknight. If you love restaurant-style pasta but want it fresh at home you will love how quickly everything comes together.

I first made this when I craved that famous restaurant appetizer and wanted something cozy I could pull together between work calls. The zingy sauce and big bites of shrimp always remind me of lazy weekend meals at home.

Ingredients

• Fettucine pasta: adds heft and soaks up all the delicious sauce look for noodles with a golden color and check for a tender firm feel when cooked
• Jumbo shrimp: brings sweetness and bouncy texture always choose shrimp that smells fresh and feels firm to the touch
• Paprika: adds subtle warmth and a pop of color I prefer Hungarian paprika for its mild flavor
• Garlic powder: provides seasoned depth and is easy to keep in the pantry
• Butter: gives the sauce and shrimp a rich glazed finish splurge on real butter for the best decadence
• Fresh garlic: sharpens each bite and should be firm and not sprouting
• Heavy whipping cream: creates the creamy base make sure it is labeled whipping cream not just half and half for thickness
• Thai sweet chili sauce: brings signature sweetness and gentle heat look for bottles with chili flakes visible
• Fresh ginger: brightens the sauce with zip buy plump unwrinkled roots and store leftovers in the freezer
• Sriracha sauce: lends spicy complexity and a rich red color choose your favorite for the right heat
• Lime juice: adds brightness and keeps the sauce from being too heavy pick limes that give slightly under gentle squeeze
• Green onions: to garnish lift the flavors and add crunch go for crisp fresh bunches with bright green tops

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of well salted water to a rolling boil. Add fettucine and cook according to package instructions until al dente about eight to ten minutes. Drain the pasta. Reserve one cup of pasta cooking water for later.

Season the Shrimp:

Sprinkle paprika and garlic powder evenly over the peeled and deveined jumbo shrimp. Toss to coat the shrimp fully for maximum seasoning in every bite.

Sear the Shrimp:

Place a large skillet over medium heat and add the butter. Once melted and foamy add the seasoned shrimp and minced garlic. Cook shrimp for about two to three minutes per side until they turn just pink and opaque do not overcook. Transfer cooked shrimp to a plate for later.

Make the Bang Bang Sauce:

In the same skillet pour in the heavy cream Thai sweet chili sauce fresh minced ginger Sriracha and a generous pinch of salt. Whisk to blend the sauce smoothly. Bring everything just to a gentle boil then lower the heat and let the sauce simmer for five minutes until slightly thickened.

Combine Pasta and Sauce:

Add the drained pasta directly into the skillet with the sauce. Slowly drizzle in about one fourth cup reserved pasta water while tossing gently so the noodles are coated evenly. Add more water only if needed for a silky consistency.

Add Shrimp and Finish:

Return the cooked shrimp to the pan and toss gently until everything is hot and coated in sauce. Squeeze over the fresh lime juice and give everything one last gentle toss.

Garnish and Serve:

Scatter sliced green onions over the top for color and fresh crunch. Serve immediately for best flavor.

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My favorite ingredient is always the Thai sweet chili sauce because it balances heat and sweetness in a way that makes every forkful irresistible. The first time I served this my family practically licked the plates clean and now it is the most requested birthday dinner at my house.

Storage Tips

Let leftovers cool completely before transferring to airtight containers. Store in the fridge for up to three days. To reheat add a splash of milk or water to loosen the sauce and warm gently over low heat to keep the cream from separating.

Ingredient Substitutions

If you cannot find jumbo shrimp use large or even medium shrimp just adjust cooking time. Fettucine can be swapped for linguini or even spaghetti. Coconut milk is a good alternative to heavy cream if you want a dairy free dish though the sauce will be a bit lighter. Adjust Sriracha for less spice or leave it out entirely if serving kids.

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Serving Suggestions

Bang Bang Shrimp Pasta stands alone but it is also great with a crisp salad or steamed broccoli for balance. Add extra lime wedges on the side or a small pile of chopped peanuts for crunch. If you like it hot place a bottle of Sriracha on the table for guests to adjust their own spice level.

Cultural Context

Bang Bang shrimp is a classic American twist on Asian inspired flavors particularly that sweet spicy chili sauce. The pasta version borrows from the fusion movement bringing comfort food and bold tastes together in one plate. What started as a quick weeknight craving has become a reliable showstopper whenever friends visit.

Commonly Asked Questions

→ How do you ensure the shrimp stay tender?

Cook shrimp just until they turn pink and opaque, about 2-3 minutes per side, to avoid overcooking.

→ Can I use a different pasta shape?

Yes, you can substitute fettuccine with spaghetti, linguine, or any preferred pasta for similar results.

→ What makes the sauce creamy and spicy?

The combination of heavy cream and Thai sweet chili sauce with sriracha creates a rich, spicy, and tangy flavor.

→ How do I keep the sauce from getting too thick?

Add reserved pasta water gradually to reach the desired consistency without thinning the flavors.

→ Is it possible to make this dish less spicy?

Reduce or omit the sriracha to dial back the heat, and adjust to your personal taste preference.