Bang Bang Shrimp Pasta (Printable Version)
# What You'll Need:
→ Pasta
01 -
450 g fettuccine, cooked al dente according to package instructions
→ Seafood
02 -
680 g jumbo shrimp, peeled and deveined, approximately 20 pieces
→ Aromatics & Spices
03 -
0.5 tablespoon paprika
04 -
0.5 tablespoon garlic powder
05 -
3 garlic cloves, minced
06 -
1 tablespoon fresh ginger, minced
→ Sauce & Flavorings
07 -
2 tablespoons butter
08 -
240 ml heavy whipping cream
09 -
60 ml Thai sweet chili sauce
10 -
60 ml Sriracha sauce
11 -
Juice of 0.5 lime
12 -
Salt, to taste
→ Garnish
13 -
Sliced green onions, for garnish
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil and cook the fettuccine al dente according to package instructions. Reserve 240 ml of pasta water before draining.
02 -
Pat the shrimp dry and season evenly with paprika and garlic powder.
03 -
In a large skillet over medium heat, melt the butter. Add the seasoned shrimp and minced garlic, cooking 2–3 minutes per side until opaque and pink. Remove shrimp from the pan and set aside.
04 -
In the same skillet, combine heavy cream, Thai sweet chili sauce, ginger, Sriracha, and a pinch of salt. Whisk thoroughly and bring to a gentle boil. Reduce heat and simmer for 5 minutes until slightly thickened.
05 -
Add drained fettuccine to the skillet, gradually incorporating about 60 ml reserved pasta water. Toss until the pasta is evenly coated with sauce.
06 -
Return the cooked shrimp to the pan, tossing gently to coat with sauce. Drizzle with freshly squeezed lime juice.
07 -
Transfer to plates and garnish with sliced green onions. Serve immediately.
# Helpful Notes:
01 -
Reserve some pasta water to help emulsify and bind the sauce to the pasta.
02 -
Avoid overcooking the shrimp to maintain tender texture.