Description
A delightful and spicy twist on a classic pasta dish, Bang Bang Shrimp Pasta is a creamy and flavorful recipe that is perfect for a quick weeknight dinner. Tender shrimp coated in a crispy cornstarch crust are tossed in a creamy and tangy sauce, then combined with al dente pasta for a satisfying meal with a kick.
Ingredients
Scale
Pasta:
- 8 ounces linguine or spaghetti
Shrimp:
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons cornstarch
- Salt and pepper to taste
- 2 tablespoons olive oil
Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 1–2 tablespoons sriracha (to taste)
- 2 cloves garlic, minced
- 1 tablespoon lime juice
Garnish:
- 2 green onions, sliced
- Chopped parsley or cilantro (optional)
Instructions
- Cook the pasta: Boil the pasta according to package instructions until al dente. Drain and set aside.
- Cook the shrimp: Pat dry the shrimp, then coat with cornstarch, salt, and pepper. Heat olive oil in a skillet, and cook the shrimp until pink and crispy, about 2–3 minutes per side. Remove from heat.
- Prepare the sauce: In a bowl, mix together mayonnaise, sweet chili sauce, sriracha, garlic, and lime juice until smooth.
- Combine: Toss the cooked pasta with the sauce until well coated, then gently fold in the cooked shrimp.
- Garnish and serve: Garnish with sliced green onions and herbs if desired. Serve warm.
Notes
- Adjust sriracha to taste for preferred spice level.
- You can lighten the sauce by using Greek yogurt in place of some of the mayonnaise.
- Enhance the dish by adding steamed broccoli or snap peas for extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 510
- Sugar: 7g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 165mg
