Bang Bang Shrimp Pasta — Damn Delicious

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Bang Bang Shrimp Pasta

The favorite bang bang shrimp is turned into the creamiest, easiest pasta dishes of all!

I’ve been somewhat obsessed with this whole bang bang sauce so in an effort to have it again for like the 10th time in the last 3 weeks, I decided to give it a try in a pasta form. And boy, am I glad I did because of all the bang bang recipes I’ve tried lately, the pasta one turned out to be the best.

It’s also the easiest bang bang recipe ever! All you have to do is roast some shrimp in a little bit of paprika for that smoky flavor, and while that’s in the oven, you can boil up your pasta, and make that epic, creamy bang bang sauce. Once that’s done, you can toss those together for the creamiest pastas of all time, giving you a kick of heat and refreshing tangy goodness!

Bang Bang Shrimp Pasta

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

The favorite bang bang shrimp is turned into the creamiest, easiest pasta dishes of all!

Ingredients:

  • 8 ounces spaghetti
  • 8 ounces medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika, or more, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

For the sauce

  • 1/2 cup mayonnaise*
  • 1/4 cup Thai sweet chili sauce
  • 2 cloves garlic, pressed
  • Juice of 1/2 lime, or more, to taste
  • 1 teaspoon Sriracha, optional
  • Pinch of crushed red pepper flakes

Directions:

  1. To make the sauce, whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  4. Place shrimp onto the prepared baking sheet. Add olive oil, garlic, paprika, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.
  5. In a large bowl, combine pasta, shrimp and mayonnaise mixture.
  6. Serve immediately, garnished with parsley.

*Greek yogurt can be substituted.

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186 comments

This looks really flavourful with the paprika Chungah!

You have a few bang-bang recipes and this one looks like a winner for sure! That’s great it turned out to be the best yet!

Don’t you heat up the sauce to go with the pasta and shrimps?

Yvonne, the residual heat of the hot pasta should be sufficient to warm the sauce.

I added the sauce to the shrimp and heated till bubbly, just a few minutes. Then I tossed in my whole wheat angel hair pasta and mixed it all together. It has a different, delicious, spicy and slightly sweet flavor. Hiwever, the recipe printed above us not the same as your recipe I printed a few days ago. It called for 1lb spaghetti, 1 and 1/2 lb shrimp, plus the other ingredients were different measures too. I will say, there is not enough sauce for 1lb spaghetti. I only used about 1/2 lb. Love it though!

Nice recipe – thank you.

That sauce – mmmm creamy, with a bit of a zingy kick to it 😀 Yum! x

The sauce on this sounds amazing! Love anything with seafood and pasta. Pinned!

Made this for dinner last night, absolutely fantastic!! Thanks for yet another great recipe 🙂

What kind of mayo do you use?

I prefer to use Hellmann’s mayo but any brand should work just fine!

Do you think you could substitute the mayo for greek yogurt and get the same results??

You can certainly try substituting Greek yogurt but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.

I used half mayo, half sour cream, my family preferred it iver the original recipe…yummy!

I actually have substituted the mayo for a yogurt-based ranch before and I actually thought it tasted better than the mayo version!

I used 1/2 mayo and half Fage Plain Greek Yogurt and it was yummie.

This bang bang sauce is delicious! We didn’t have Siracha so we used chili garlic sauce.

You are taking this bang bang shrimp to a whole nother level! Gonna try this recipe sometime this week 🙂

Made this last night. Excellent. Another winning recipe that I hope to make again.

I SOOOOOOOOOO want to eat this.

I love the sauce. It’s ingredients I have on hand all the time. I kind of eat what I feel like at the time. So this is plus for me. Since I am already thinking about lunch, I look at the picture and my stomach is calling to me. Be Quiet. Too early to be hungry!

Yummy! I love it 🙂

These are as fantastic as they look! So easy! So delicious!…So addicting! So happy I found your blog!

Looks like super yummy delicious

Made this last night. A hit with the whole family. I am three for three with your recipes. Thank you!

I don’t have any lime juice. Can I use lemon? I love your recipes.

Yes, the lemon work work as a great substitute.

This is AH-MAZING! It’s definitely more decadent with mayo, but second time around I used regular lowfat Greek yogurt as a substitute (Cabot brand), and HOLY COW. It’s wonderful. All of the creamy goodness!

I made this last night and the sweetness of the mayo has been a turn off for me and my roommates. Other than that, the dish was perfect! Is there any way the sauce could be made with a heavy cream alternative? I’m a college student so I’m not that great at cooking, and would really appreciate your insight. Thanks!

You can certainly try substituting heavy cream but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible. But if you are not a mayo fan, then this recipe may just not be for you and your roommates.

I think I am going to try Greek Yogurt tonight, which should be tangy not sweet. But this is to cut calories so that is why I am not doing cream 🙂

Sweetness of the mayo? Sweetness usually isn’t a descriptor associated with mayo. You didn’t by chance use Miracle whip did you? Many people use it instead of mayo and yes, that would be sweet tasting and not lend well to the outcome of the recipe!

Mayo isn’t sweet, are you sure that you didn’t use Miracle Whip?

I love the easy sauce. This is a great meal for those of us who work and also want to eat tasty food!

I’m so glad I discovered your blog! I’ve already saved a ton of recipes and hope to try them out soon.

could you use boneless chicken breast instead of shrimp?

Can I use plain paprika instead of the smoked paprika without compromising the taste? Thanks.

It is best to use smoked paprika to obtain the best results possible.

I served this delicious meal for six people ( doubled the recipe) last night and not a morsel was left on anyone’s plate. My husband says this is his FAVORITE of your recipes. I too really enjoyed it but contend that your Lo Mien is still my favorite.

Thank you It met with success.

We liked it. Can the sauce be used with other types of food?

I am not a heat person can red pepper flakes be served on the side?

Cheryl, you can omit the red pepper flakes or serve on the side – it’s up to you!

Thank you for your awesome recipes Chungah! I have tried a few from your site and they all have been great. This one in particular was AWESOME! I had a couple bell peppers lying around so I chopped them up and roasted them with the shrimp, too. That sauce is sooooo addicting! 🙂

Wow, this looks really good! I already found it and pinned it. 🙂

Just an FYI – if you try to save the recipe, the service you used to use for that is down.

We are trying this tonight and cannot wait!

Tried this tonite….delish! However, if i may weigh in on the mayo vs greek yogurt debate….I didn’t like the mayonaise-y feel of the sauce in my mouth, so next time I’ll go with the yogurt. I’m going to serve the shrimp (without Pasta) on Christmas Eve. Yumm.

Roasting shrimp is really the only way to go.

I’ve tried several of your recipes and have only had great things to say! Can’t wait to try this one while I’m home for the holidays!

I’ve been drooling over your recipes for a while, but I just started actually making them a couple of weeks ago – this is the third thing I’ve made (I made a couple of one pot meals) and this is so delicious. Unfortunately, I didn’t have everything the recipe called for and I forgot them at the store, so I made the shrimp with regular paprika and the sauce without the siracha and lime juice. I added a bit of vinegar to give it some acid since I didn’t have the limes. Even though it wasn’t exactly to plan it was still delicious. Next time I’ll make sure I get everything and I’m hoping it will be even better.

Your recipes are so easy – I’m not as hesitant to cook anymore because these are so easy to make. Thanks!

Do you use cooked or raw shrimp to make this?

Brooke, it is best to use raw shrimp.

Probably a stupid question, but do you use raw shrimp or pre cooked?

It is best to use raw shrimp.

I do not have the sweet chilli sauce – what can I substitute ? Love your website, easy recipes, and the illustrations are awesome! Want to try this recipe in a hurry .

I actually don’t recommend a substitute – the sweet chili sauce is actually the star in this dish!

This recipe is amazing! I actually just finish making this as Im typing this comment. Have been craving seafood this past couple days so decided to make this and because I prefer more heat I just added chili powder to the whole dish at the end. Thank you so much for this !

Did you use powder Sriracha or sauce ?

It is best to use the sauce. I didn’t even know that Sriracha had a powder!

Hi new to your receipts, if I use a 1 lb of shrimp do I need to double the sauce, and what about half Mayo and Greek yogurt, love the idea of roasting the shrimp

Yes, I recommend doubling everything if you double the amount of shrimp. Hope that helps!

By sweet chili sauce do you mean like a DelMonte product or is there an oriental sauce ?

It is best to use Thai sweet chili sauce.

I have hot sweet chill Thai sauce will that be ok??

My family loved this dish. My daughter does not eat shrimp so for her I used sautéed chicken breasts. It turned out great. I also used a bag of baby spinach, it was wonderful. Now I have 2 new really good and quick dinners to add to my recipes. Thanks for sharing.

I don’t have any lime OR lemon, and my paprika isn’t smoked. Would it be worth it to make this without those ingredients? I’m impatient and want to cook it today!

You can certainly try omitting the lime and using regular paprika instead of smoked but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Omitting ingredients or using substitutions may also result in a mediocre outcome.

what about using sour cream how would that work?

You can certainly try substituting sour cream but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.

Has anyone tried this recipe with greek yogurt?

Would you recommend this substitution?

Greek yogurt would be a great (and definitely more healthy) substitution!

This looks amazing! I’m making it for my husband for Valentine’s Day. On a scale of 1-10 how spicy is it?

I’d say about 1-2 – it’s really not very spicy at all!

I tried this recipe last night for my mother and boyfriend. My boyfriend can’t stand mayo so I substituted sour cream and it was delicious and I also used cilantro instead of parsley which I think gives the dish more of a fresher note, but over all it was a great recipe and my family loved I’ll definately be doing this recipe again. I just wanted to post because I know there are some people who can’t stomach the idea of half w cup of mayonnaise. Honestly I tried it with mayo and it tasted better with sour cream imho. The sour cream was thicker so I had to double all the other ingredients so it wasn’t over powering.

I just made this – so delicious! Amazing recipe – will use again!

Can you use frozen shrimp? I am assuming you can but I want to make sure.

Yes, but it is best to thaw the shrimp prior to using.

i just made this exactly as you shared it, and I LOVE your recipe! It’s fantastic & so quick & easy.

I really wanted to like this, but for me the mayo was overpowering. Everything else was perfect, I love this method of roasting shrimp in the oven. Spices and the ratio of sweet chili to sirracha were spot on. I’m a very sparingly mayo type person which is really the issue, I might try again with the Greek yogurt as suggested above.

Melanie, if you are not the biggest fan of mayo, it is best to reduce the amount or substitute it with Greek yogurt and/or sour cream.

I just went shopping and I couldn’t find the “Thai sweet chili sauce” I found other sweet and chili sauces but not that particular one, so where did you find it? And since I found this recipe somewhere else it didn’t say “smoked paprika” so I only have regular paprika, so this might sound dumb, but what’s the difference?

Here is a great article discussing the differences between the two paprikas: http://www.thekitchn.com/whats-the-difference-hot-sweet-68134. As for the Thai sweet chili sauce, I was able to find it in the Asian section of my local grocery store. If all else fails, you can always purchase it from Amazon.com.

Do you think Veganaisse would be an acceptable substitute for the mayo? I am trying to eat vegan as much as possible and also Best Foods/Hellmans is GMO.

You can certainly try substituting Veganaisse but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.

I was out of the Thai sweet chili sauce, so I had to whip up a quick substitution with red wine vinegar, Stevia, 3/4 of a diced jalapeno, and a little lime juice and salt. After boiling, I threw it into my sauce where I used Greek yogurt in place of the mayo, and I was a little nervous it may have been a LITTLE too much experimentation on my end, but it ended up delicious! Thanks for the inspiration, my fiance said it was one of his favorite dinners ever (even though he first came home and smelled the overpowering vinegar from making my “chili sauce” and was nervous!). I never roast shrimp, but what a great way to cook them. With the smoked paprika, these shrimp were totally killer. I’ll be making this again. THANK YOU!!

Love this recipe for many reasons, very easy, quick to prepare and the simple ingredients blend beautifully together. Have included this recipe in my Tried and True cookbook. Looking forward to cooking more of your recipes.

Can you freeze the dish with mayo?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

Oooh, please don’t do it. Mayo does not freeze well. It becomes grainy and will break and separate upon thawing and cannot be brought back to it’s original consistency. I am afraid it would destroy the dish!

I made this tonight for dinner and it came out so delicious. Thank you for sharing this recipe.

I just love this. I make it for myself when hubby is out of town, quick and easy. Have also done with chicken for the 2 of us.

I Love it! Don’t change a thing. Delicious! : )

I’m really sorry, I was so excited to make this pasta, but it was absolutely foul. I think it was the mayo. You should probably try cream cheese instead of mayo. The mayo made the whole pasta tasted horrid. I really was pulling for you though!

Joan, thank you for trying my recipe! I’m so sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But I must say – if you are not a fan of mayo, then yes, this dish is not meant for your taste buds. However, you can try substituting Greek yogurt or sour cream.

I made this last night and the hubby went nuts for it. Mayo is a perfect rich blend, greek yogurt will clash with the flavors IMO, but that”s just me cooking 30+ years. I have tried several from your site now…ALL winners!

Julie, I just made this with fat-free Greek yogurt and it turned out very nicely. There was no “clashing”. 🙂 I’ve also made the recipe with the southern favorite Duke’s mayonnaise. I’m not going to lie, it was so much richer with the mayo, but definitely not a dish I could make very often. I will continue to make it with the Greek yogurt or sometimes perhaps a blend of the two. I also subbed coconut oil for the olive oil when cooking the shrimp – it added another layer that was yummy!

Bang Bang Shrimp and Grits! As southerners, we love shrimp and grits and we also love Bang Bang Shrimp. I now serve this over grits and everyone loves it! Thanks for the inspiration!

Loved this dish, but I have to tell you it did not go over well with my 100% Italian husband. He could not get over the mayo. taste…..however he ate his share:)

I forgot to buy a lime. Should I sub. lemon juice or just leave it out all
together?

Lemon juice should work just fine.

I made it tonight and it was wonderful! I didn’t have mayo either so I used Miracle Whip but my husband and I loved it so much. This is my 2nd time cooking a recipe from your site and both dishes were delish. Thanks.

I never thought to make a pasta sauce this way! My son LOVES noodles but is allergic to dairy, tomato and a number of other things. We used Just Mayo and it turned out fantastic. Thanks for a great, simple recipe!

I whipped this up tonight in an attempt to make dinner for my husband with stuff I had around the house – I didn’t have quite enough sweet chili sauce, and I had to substitute lemon for the lime, but he still loved it! Thanks for a great, quick & easy recipe.

Made this tonight and loved it, thanks so much!

What if I’m lazy and using frozen precooked shrimp?

You can cook the shrimp as directed on the packaging. From there, you can add the cooked shrimp into the pasta as directed in the recipe.

I love, love, love your blog. I’ve made several of your recipes but this Bang Bang Shrimp Pasta is the household favorite. My husband and 3 year old love it! (The Hoisin Meatballs also regularly make their way into our dinner rotation.) I am planning to make this pasta this week and just wondering if you had any suggestions for a side dish that would compliment the dish. Thanks and keep the yumminess coming!

Jen, you can actually serve this with a light, hearty salad. Feel free to check out my salad recipes here.

Could you make this dish using veggie noodles? Wife and I recently got a Veggeti for spiral slicing “noodles” from vegetables. Just a bit worried that might become too watery from the veggie noodles

That sounds like a great substitute but without having tried it myself, it is really hard to say how the consistency will be. Please use your best judgment.

Hello. I bought regular already cooked frozen shrimp not thinking about buying fresh. Can I still cook the already cooked shrimp in the oven or will it make them too tough? Any other suggestions as to what to do with them? Perhaps just sauté them quickly? Making the dish for my boyfriends birthday tomorrow so I hope to hear from you before then. Thanks 🙂

Alison, cooking the shrimp in the oven as directed in the recipe will most likely result in a tough texture. A quick saute may be best.

If the shrimp is pre cooked, do you still need to roast it in the oven?

Nope – no roasting needed 🙂

We make this 2-3 a month. It is a favorite. My husband would eat this every night if he could. (: thanks for the amazing recipe.

I made this yummy dish but instead of plain siracha powder I used garlic siracha it was delish. Fast and easy to make ….its a new favorite

Is it possible to make this ahead & reheat it the next day?

I made this for my wife and I last night. I really do not like mayo but tried it anyways. I figured with the heat it would be good. I could not finish it. Sauce and shrimp had great flavor, but next time no mayo for sure. Also when adding the shrimp, pasta and sauce, seemed like the sauce shoulda been heated because it made the shrimp and pasta cold. We will tinker around with this recipe. Maybe Alfredo instead.

I made this dish this evening and I was put off of it. I think it is the mayo that I didn’t like….it left an unpleasant mouth feel. I am going to try it again but with greek yoghurt I think which would keep it lighter and less of a coating in ones mouth.

If you are not a fan of mayonnaise, Greek yogurt would be a great (and definitely more healthy) substitution!

I agree. It was not hit. Too much mayo Maybe I will try greek yogurt , if I give it a go again. Or maybe 1/2 the mayo… Not sure which is best .

Is there a different sauce or powdered flavoring I can substitute for the sweet Thai chili sauce?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

Just made this and was a bit skeptical about how it would turn out.. well! It was a very nice surprise.
My husband loved it “,
Thank you so much for this recipe 🙂

This receipe was absolutely delish. My father isn’t a pasta lover and even he went for a second dish. Good review from us!

I also recommed for a lighter flavour too use a substitute for the mayo! But others then that, if you like pasta and Heat, this ones a gooder!

I was searching the internet looking for new ideas for shrimp when I came across this. It looks great and I cannot wait to make it! I’ve been a chef for 30 plus years and I’m always looking for new ideas. Glad I found your blog and I’m looking forward to making this and checking out some of your other recipes!

Made it tonight and it was as good as I expected!

Good spice and flavor but honestly the taste of mayo was overwhelming in this dish. Won’t make again.

You can substitute sour cream or Greek yogurt for the mayo to suit your preferences a little bit better.

Can I serve this at room temperature the following day as a pasta salad?

I find that this is best when served immediately but as always, please use your best judgment.

Both of my kids agreed this was a winner. High praise indeed!

Making this tonight! Did you leave the tails on? Some looked like you did ad some looked like the tail was removed

You can choose to leave the tails on or off – it’s up to you!

This recipe is not very good. The sauce tastes more like a salad dressing. The idea sounds good but the result isn’t worth trying.

I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.

I made this last night and OMG, It turned out so good. I felt like a natural born chef when I was done. I used coconut oil, added mushrooms and extra crushed red pepper to make it spicier. Didn’t add the Sarahchi.

I wish I had a place to post a picture because it looks like a gourmet meal!

Hello, I tried making this just now! It turned out great! I used Japanese mayo though and added a few drops of chilli-garlic oil for the an Asian taste. Thank you for this recipe!

Can I use cooked , frozen shrimp for this recipe?

I recommend using uncooked shrimp to avoid overcooking, which can result in a rubbery texture.

Trying this tonight….SO excited….how can it not be awesome….I almost licked the screen.

I made this last night. I like mayo, and found this his dish hard to eat because of the overpowering mayo. The sauce also has raw garlic in it, so I brushed my teeth 3 times throughout the night trying to get that garlic flavor out of my mouth. I think it would be great to roast the shrimp as directed (which were delicious) and then serve with buttered noodles rather than this sauce. To me mayo does not equal, “creamy.” Sorry, but I won’t be making this again…

Good solid recipe. Made per recipe, but “garnished” with some lime juice in addition to the parsley. Next time, I think I’ll try with chicken and throw in a container of spinach when mixing before serving so we get our greens. Glad to know others made with yogurt or half mayo half yogurt cause would like to try that too!

If one can achieve an orgasm from eating food … I do believe I just had one ❤️❤️❤️❤️❤️…. Do not make any substitutions this is PHENOMINAL. … Please send me more recipes !

This recipe is PHENOMINAL. If one can achieve an orgasm from consuming food … I do believe I just had one . Make no substitutions! The only thing you may want to do is to DOUBLE The recipe … Once you taste it you are going to want more and more and more ! Thank you so much for this recipe . I can’t wait to make more of your recipes … Keep them coming !

I really wanted to like this! I could not get past the mayo flavor. I might try again with Greek yogurt, but I am not sure if it would make a difference.

Could very well be one of the nastiest recipes I’ve ever made. Tastes like noodles and mayonnaise- disgusting!

I made this with Greek yogurt instead of mayo. I also roasted some veggies in the oven before the Shrimp went in (I roasted sliced yellow onions & bell peppers, and broccoli)

So yummy and I think the sauce was even better the next day. I made extra sauce since I added veggies

I made this last night, and it was AMAZING. Will be making this again as TACOS!.

I like the idea of making tacos with it!

Even easier is to pick up some Bang Bang Shrimp from Bonefish Grill and toss it in some pasta. Just ask for extra sauce at the restaurant. It’s ah-mazing.

the mayonnaise made it gross and inedible. I’ll make it again without it

I made this tonight and it was AMAZING. I’ll definitely make this again and again. Thank you.

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