If you’re anything like me, you crave dinner recipes that feel indulgent but don’t leave you chained to the kitchen for hours—and that’s exactly why this Bang Bang Shrimp Pasta has become one of my all-time weeknight go-tos. Picture succulent, plump shrimp enrobed in a creamy, sweet-spicy sauce, then tossed with tender fettuccine, a kiss of garlic and lemon, and bright green onions. In under 30 minutes, you’ve got restaurant-style flavors without the hefty bill or the extra dishes.

I first stumbled on this combo when I was craving that famous Bang Bang Shrimp appetizer at one of my favorite seafood spots. I loved it so much I started dreaming up ways to stretch it into a full meal—and honestly, once I tossed it with pasta and a splash of pasta water for that silky finish, there was no going back. Now, it’s the recipe I turn to when friends drop by unexpectedly or when I just need a little midweek celebration on a plate.

This dish checks all the boxes: it’s quick, it’s flavor-packed, and it’s totally customizable. You can dial up the heat with extra sriracha or lighten things up swapping half of the mayo for Greek yogurt. If you’re in the mood to sneak in some greens, steamed broccoli or snap peas stirred in at the end add the perfect pop of color and crunch. Ready to get started? Let’s dive in.

STEPS

Cook the pasta
Bring a large pot of salted water to a rolling boil. Add 8 ounces of fettuccine or linguine and cook according to the package directions until just al dente. Before you drain, scoop out ¼ cup of the hot cooking water and set it aside—this starchy liquid is the trick to turning your sauce from good to silk-smooth. Drain the pasta and transfer it to a large mixing bowl or leave it in the pot if you prefer to finish everything in one pan.
Whisk together the bang bang sauce
While the pasta cooks, grab a small bowl and combine:
- ½ cup mayonnaise
- 3 tablespoons sweet chili sauce
- 1 tablespoon sriracha (more or less, depending on how fiery you like it)
- 1 tablespoon honey
- 1 teaspoon fresh lime juice
Whisk until completely smooth. Taste and adjust: add a dash more honey if it’s too spicy, or a squeeze more lime juice if you want extra brightness. Then set the sauce aside—your shrimp will take center stage in just a moment.
Season the shrimp
Pat 1 pound of large shrimp dry with paper towels, then sprinkle evenly with salt, pepper, and 1 teaspoon garlic powder. Dry shrimp sear better, which gives you that nice bit of caramelization.
Sear the shrimp
Heat 1 tablespoon olive oil over medium-high heat in a large skillet. Add the seasoned shrimp in a single layer—crowding the pan will steam them instead of searing, so work in batches if needed. Cook for about 2 minutes per side, until the shrimp are pink and opaque. As soon as they’re done, transfer them to a plate and tent loosely with foil to keep them warm.

Sauté the aromatics
With the shrimp resting, reduce the skillet heat to medium. Add 2 tablespoons unsalted butter and let it melt, swirling the pan so it coats every curve. As soon as the butter foams, stir in 3 minced garlic cloves and the white parts of 2 thinly sliced green onions. Cook for about 30 seconds—just long enough for that garlic to become fragrant without browning.
Combine pasta and sauce
Return the drained pasta to the skillet, then pour in your prepared bang bang sauce. Pour it in a steady stream, then immediately toss with tongs or two spatulas to coat every strand. If the sauce feels too thick, drizzle in reserved pasta cooking water a tablespoon at a time until you reach a silky consistency that clings beautifully to the noodles.
Fold in the shrimp
Add the seared shrimp back to the pan. Gently fold them into the sauced pasta—be careful not to overmix or the shrimp can break apart. Cook just 30–60 seconds more, until the shrimp are heated through and the sauce bubbles lightly around the edges.
Finish and garnish
Remove the skillet from heat. Sprinkle with the green parts of the sliced green onions and 2 tablespoons chopped fresh parsley for brightness. Give everything one final, gentle toss, then transfer to a warmed serving platter or individual bowls.

At this point, you’ll notice the sauce has that irresistible sheen and just the right balance of creamy, sweet, spicy, and tangy. Plate it up with a wedge of lime on the side if you like an extra hit of citrus.

Pro Tips & Variations

Keep it saucy: That reserved pasta water is pure magic. Its starchiness not only thins the sauce but helps it cling, so don’t skip it. If you end up with leftovers that thicken in the fridge, just loosen with a splash of water or milk when reheating.
Adjust the heat: If you crave more kick, stir in an extra teaspoon of sriracha or swap sweet chili for a hotter Asian chili paste. For milder palates, scale back the sriracha to ½ tablespoon and boost the honey by the same amount.
Lighten up: Swap half the mayonnaise for plain Greek yogurt or use a light mayo to shave calories without losing that creamy texture.
Sneak in veggies: Fold in 1 cup of blanched broccoli florets, snap peas, or thinly sliced bell peppers at the final toss for color, crunch, and a nutritional boost.

Protein swaps: Not in the mood for shrimp? Grilled chicken strips, crispy tofu cubes, or even shredded rotisserie chicken all work beautifully with the bang bang sauce.
Make-ahead shortcut: Whip up the sauce a day in advance and store it covered in the fridge. When dinnertime rolls around, cook shrimp and pasta fresh, then just warm and toss with your chilled sauce.
Storage & reheating: Store leftovers in an airtight container for up to 2 days. Reheat gently in a nonstick skillet over low heat with a splash of water, stirring until warmed through.

Frequently Asked Questions

1. Can I make the bang bang sauce ahead of time?
Absolutely! The sauce actually develops deeper flavor if it rests for a few hours. Whisk it together, store it in an airtight container in the fridge for up to 2 days, then bring it to room temperature before tossing with hot pasta so it coats evenly.

2. What’s the best way to reheat leftovers without drying out the shrimp?
Heat a nonstick skillet over low heat, add your leftover pasta, and splash in 1–2 tablespoons of water or milk. Cover briefly to create a little steam, then gently stir until warmed through. Avoid the microwave if you can—low, even heat helps preserve that silky sauce and keeps shrimp tender.

3. How can I adjust the spice level for kids or spice-averse eaters?
Cut the sriracha by half or omit it altogether, and boost the honey by an extra teaspoon for a sweeter finish. You can also swap sweet chili sauce for a milder chili-garlic sauce or simply use ketchup plus a dash of rice vinegar for a kid-friendly glaze.

4. Is this recipe gluten-free?
The core recipe can be gluten-free if you choose a certified gluten-free pasta and swap the sweet chili sauce for a gluten-free variety. Always check labels on the mayo, sriracha, and chili sauce—many brands are naturally gluten-free, but it’s best to confirm.

5. Can I freeze this pasta?
I generally don’t recommend freezing creamy pasta dishes—the sauce can separate and become grainy upon thawing. If you must, freeze only the cooked shrimp and sauce (no pasta) in a tight-sealing container for up to one month. Thaw in the fridge overnight, then warm gently in a skillet before adding freshly cooked pasta.

6. How do I sneak in extra veggies?
Great question! At the final toss, stir in 1 cup of quick-blanched veggies—think broccoli florets, snap peas, or thin strips of bell pepper. The hot sauce-pasta combo wilts them just enough to stay crisp-tender, and they soak up that bang bang flavor beautifully.

7. What’s a good side dish for serving?
Since this is already a hearty, saucy pasta, I like to keep sides light and bright. A crisp green salad with a lemon–olive oil vinaigrette, garlic bread for mopping up extra sauce, or even a simple cucumber–mint salad all make perfect companions.

Conclusion

There you have it—an easy, crowd-pleasing Bang Bang Shrimp Pasta that comes together in under 30 minutes yet tastes like you spent hours honing each detail. From the silky, starchy pasta water that brings the sauce to life, to the sweet-spicy kick of homemade bang bang sauce, every bite delivers a satisfying blend of flavor and texture.

Whether you’re whipping this up for a busy weeknight dinner, hosting a casual weekend gathering, or simply treating yourself to a restaurant-style meal at home, this recipe has you covered. Feel free to get creative with proteins, veggies, or heat levels—this dish is as flexible as your taste buds allow.

Give it a try, then let me know how it turned out! Drop a comment with your favorite variation, any tips you discovered, or questions you still have. I love hearing from you, and who knows—you might inspire the next twist on this Bang Bang Shrimp Pasta that someone else will fall in love with. Happy cooking!

Bang Bang Shrimp Pasta

STEPS

Frequently Asked Questions

Conclusion