This Bang Bang Shrimp Pasta has tender shrimp, perfectly al denté pasta, and a sweet, spicy, and creamy sauce. This easy dinner ready is sure to be a crowd favorite.
If you love shrimp and you love pasta, then you’ll be head over heels for this bang bang shrimp pasta! It’s quick and easy, creamy, sweet, and a little bit spicy! What’s not to love?
What is bang bang sauce made of?
Bang bang sauce contains mayo, sweet chili sauce, Sriracha, and seasoned rice vinegar. See my full recipe for bang bang sauce for exact measurements!
Ingredients
- Shrimp – you’ll need 8 oz raw shrimp that has been peeled and deveined with the tails removed. We used “medium” shrimp which has about 40-50 shrimp per pound. Fresh or frozen may be used. If the shrimp is frozen, thaw according to package directions.
- Extra Virgin Olive Oil – coats the shrimp to prevent a rubbery texture and also adds flavor. Any oil you have on hand is fine: olive oil, avocado oil, coconut oil, etc.
- Spices: Salt, Pepper, Garlic Powder, Onion Powder – a simple seasoning blend that adds tons of flavor to the shrimp and also compliments the flavor of the bang bang sauce.
- Pasta – spaghetti was used in the original recipe, but feel free to use your favorite pasta shape! Regardless, cook the pasta to al denté according to box directions.
- Bang Bang Sauce – the MVP! This 4 ingredient sauce is sweet, spicy, and creamy and makes the perfect sauce for pasta and shrimp.
How to make
- Place shrimp onto a silicone mat lined baking sheet, drizzle with the oil, sprinkle with salt, pepper, garlic powder, and onion powder, then toss to combine.
- Bake in a 350 degree F oven until the shrimp are cooked through, then toss with the cooked pasta and bang bang sauce.
Do you use fresh or frozen shrimp?
Fresh or frozen shrimp can be used for this pasta dish. Frozen shrimp is a great option when fresh isn’t available. Either way, look for peeled, deveined shrimp with the tails removed for the least amount of prep-work. Thaw according to package directions, pat dry, then proceed with the recipe.
Shrimp come in a variety of sizes ranging from tiny to extra colossal. Depending on the size you get, cook time will vary. I used medium shrimp, which contains about 40-50 shrimp per pound, for this recipe.
What to serve with bang bang shrimp pasta
Complete this meal with a salad, a non-starchy vegetable, and some bread!
- Green Salad with Asian Salad Dressing
- Asian Roasted Broccoli
- Rhodes Rolls
How to store
Although best enjoyed immediately, leftovers can be stored in an airtight container in the fridge for up to 4 days. Freezing is not recommended.
To enjoy again, reheat on the stove or in the microwave until warm. If the sauce is too thick, thin with a little water, then taste and re-season, if necessary.
– Jennifer
Bang Bang Shrimp Pasta
Equipment for this recipe
Ingredients
- 8 oz raw shrimp peeled, deveined, tails removed, and thawed, if frozen (I used medium shrimp, 40-50 shrimp per pound)
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 8 oz spaghetti cooked al denté according to box directions
- 1 batch bang bang sauce
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with a silicone baking mat.
- Place shrimp onto prepared baking sheet, drizzle with the oil, sprinkle with salt, pepper, garlic powder, and onion powder, then toss to combine.
- Bake in preheated oven for 6-8 minutes, or until the shrimp are cooked through*.
- Gently toss the cooked shrimp with the cooked pasta and bang bang sauce**.
- Taste and re-season, if necessary, then serve and enjoy!
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.