Did you know that 70% of home cooks are intimidated by restaurant-style seafood pasta dishes, believing they require a chef’s touch to get right?
I used to be one of them! I’d stare longingly at plates of creamy, spicy pasta in fancy restaurants, convinced that recreating that magic at home was a near-impossible feat. The fear of overcooked shrimp, a bland sauce, or just a general lack of that “wow” factor kept me from even trying. But what if I told you that the secret to the absolute Best Bang Bang Shrimp Pasta Recipe isn’t a secret at all? It’s about embracing a few simple techniques and a sauce so good, you’ll want to put it on everything.
This dish is my love letter to all of us who crave big, bold flavors without the big, complicated process. It’s a celebration of contrasts—the gentle sweetness of plump, juicy shrimp against the fiery kick of chili sauce, all swirled together in a luxuriously creamy, dreamy sauce that clings to every strand of pasta. It’s the kind of meal that turns an ordinary Tuesday into a spontaneous dinner party for one (or two, if you’re feeling generous!).
I first fell for Bang Bang Shrimp at a little seaside bistro years ago. The name alone made me smile, promising a dish with personality. One bite and I was utterly smitten. I knew I had to bring that experience into my own kitchen, to create a version that was not just a copy, but an evolution—a truly foolproof, show-stopping pasta dish that would become a regular in my recipe rotation. After countless tests (and many happy taste-testers), I’m so excited to share the first steps with you.
The Heart of the Dish: Deconstructing the Famous Sauce
Before we even think about heating a pan, let’s talk about the star of the show: that iconic Bang Bang sauce. Its power lies in its beautiful simplicity and the perfect balance of its three core components.
First, the creamy base. We’re reaching for good, real mayonnaise. This isn’t the time for a light substitute; the rich fat content is what creates that luscious, coating texture for our Best Bang Bang Shrimp Pasta Recipe. To that, we add the sweet and tangy punch of Thai sweet chili sauce. It provides a gorgeous glossy sheen and a fruity heat that builds slowly.
And finally, the bang! This comes from a generous dollop of Sriracha or another hot chili sauce. This is where you can truly make the dish your own. Love a serious kick? Add an extra squeeze. Prefer a milder warmth? Just a teaspoon will do. The result is a complex, multi-layered sauce that is creamy, sweet, spicy, and tangy all at once. It’s pure magic in a bowl.
PrintBang Bang Shrimp Pasta
- Author: Dorothy Miler
Description
A creamy, spicy pasta dish with crispy shrimp tossed in a signature bang bang sauce.
Ingredients
For the Crust:
- 8 oz linguine pasta
- 1 lb shrimp, peeled and deveined
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1/2 cup mayonnaise
- 1/4 cup sweet chili sauce
- 2 tbsp sriracha
- 1 tsp honey
- 1 tbsp lime juice
- 2 green onions, sliced
- 1 tbsp chopped cilantro
Instructions
1. Prepare the Crust:
- Cook pasta according to package directions, then drain and set aside.
- Toss shrimp with cornstarch, salt, and pepper until coated.
- Heat oil in a skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until crispy and cooked through.
- In a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice to make the bang bang sauce.
- Combine cooked pasta, shrimp, and sauce in a large bowl. Toss gently to coat.
- Garnish with green onions and cilantro before serving.
Notes
You can customize the seasonings to taste.
The Story Behind the Sizzle
Have you ever had one of those restaurant dishes that you just can’t stop thinking about? The kind you find yourself craving on a random Tuesday afternoon? For me, that dish has always been Bang Bang Shrimp. That perfect, crispy, sweet-and-spicy bite is pure magic. But I wanted to turn that appetizer magic into a full, satisfying meal. So, I set out to create a version you can cozy up with at home, and let me tell you, this Bang Bang Shrimp Pasta is everything I dreamed of and more.
It’s the ultimat
e comfort food with a kick—tender pasta, succulent shrimp with a golden crust, all tossed in that iconic, creamy, irresistible sauce. It comes together faster than ordering takeout and fills your kitchen with the most incredible aroma. Let’s gather our ingredients and make some magic happen.Gathering Your Cozy Kitchen Arsenal
First things first, let’s talk about what you’ll need. The beauty of this recipe is in its simplicity and the power of a few key players.
For the Bang Bang Sauce (The Star of the Show!)
- 1/2 cup mayonnaise: This is the base for our creamy, luscious sauce. I prefer a good-quality, full-fat mayo for the best texture.
- 1/4 cup sweet chili sauce: This is where the “sweet” comes from! It adds a gorgeous gloss and fruity heat.
- 2 tablespoons Sriracha: Adjust this to your spice tolerance, my dears! This gives us the “bang” and a lovely garlicky undertone.
- 1 tablespoon honey: Just a touch to round out the flavors and add a little extra sweetness.
- A squeeze of fresh lime juice: About half a lime’s worth. This is non-negotiable! It cuts through the richness and brightens the entire dish.
For the Shrimp & Pasta
- 1 pound large shrimp, peeled and deveined: Pat them very dry with paper towels. This is the secret to getting them crispy instead of steamy!
- 1/2 cup cornstarch: This is what gives the shrimp its incredibly light, crackly coating.
- 2 large eggs, lightly beaten: Our glue for the cornstarch!
- 8 ounces linguine or spaghetti: I love a long pasta here to really swirl up that sauce.
- 2 tablespoons vegetable or avocado oil: For frying. You want something with a high smoke point.
- Salt and pepper: For seasoning our shrimp. Be generous!
- Thinly sliced green onions and sesame seeds: For that beautiful, fresh finish.
Let’s Get Cooking: A Step-by-Step Dance in the Kitchen
Alright, my friends, apron on? Let’s begin our cozy cooking dance. I promise it’s easier than it looks!
Step 1: The Pre
p WorkStart by bringing a large pot of generously salted water to a boil for your pasta. While that’s heating up, let’s make the famous sauce. Simply whisk together the mayonnaise, sweet chili sauce, Sriracha, honey, and lime juice in a medium bowl until it’s smooth and beautifully pink. Taste it! This is your moment. Want more heat? Add another dash of Sriracha. More tang? Another squeeze of lime. Set this glorious sauce aside.
Step 2: The Shrimp Shuffle
Now, let’s tend t
o our shrimp. Season them well with salt and pepper. Set up your dredging station: one shallow bowl with the cornstarch and another with the beaten eggs. Working in batches, dredge each shrimp first in the cornstarch, shaking off any excess, then dip it in the egg, and finally give it one last coat in the cornstarch. This double-dredge is the key to that ultra-crispy, puffy coating we’re after. Place the coated shrimp on a plate or baking sheet.Step 3: Crispy Perfection
By now, your pasta water should be boiling. Go ahead and drop your linguine in and cook according to package directions for al dente. Meanwhile, heat the oil in a large skillet over medium-high heat. To test if it’s ready, flick a tiny bit of cornstarch into the oil—if it sizzles immediately, you’re good to go!
Carefully add the shrim
p in a single layer (don’t crowd the pan—cook in two batches if you need to!) and cook for about 2-3 minutes per side, until they are golden brown, crispy, and cooked through. Transfer them to a paper towel-lined plate to drain any excess oil. Oh, that sound! It’s the sound of success.
Taking Your Bang Bang Shrimp Pasta to the Next Level
Now that you’ve got the basics down, let’s talk about how to truly make this dish your own. The beauty of this recipe is its flexibility. It’s a wonderful canvas for your culinary creativity!
Pro Tips & Kitchen Wisdom
A few little secrets can make a huge difference between a good pasta and a great one.
- Don’t Overcook the Shrimp: They cook in a flash! Wait until your sauce is nearly ready before tossing them in. They’re done when they turn pink and opaque, which usually takes just 2-3 minutes. Overcooked shrimp become rubbery.
- Reserve Pasta Water: Before you drain your pasta, scoop out about a cup of the starchy cooking water. This liquid gold is the key to creating a silky, restaurant-quality sauce that clings to every noodle.
- Toast Your Panko: For an incredible crunchy topping, toss the panko breadcrumbs in a dry skillet over medium heat for a few minutes until golden brown. It adds a whole new layer of texture.
Delicious Variations & Simple Substitutions
Don’t be afraid to play around with what you have on hand!
- Protein Swap: Not a shrimp fan? Diced, cooked chicken breast works wonderfully. For a vegetarian twist, try crispy baked cauliflower or chickpeas.
- Spice Level:strong> Control the heat! For a milder dish, use less sriracha or add a tablespoon of honey to balance the spice. For extra fire, add a pinch of cayenne pepper or more sriracha to taste.
- Pasta Shape: While fettuccine is classic, this sauce is fantastic on linguine, angel hair, or even penne rigate, which holds the sauce in its tubes.
- Creamier Sauce: Feel free to stir in a couple of tablespoons of cream cheese or heavy cream at the end for an even richer, creamier sauce.
The Perfect Sidekicks: What to Serve It With
This pasta is a star on its own, but a well-chosen side can turn it into a complete, memorable meal.
- A Crisp Green Salad: A simple salad with a light vinaigrette is the perfect fresh contrast to the rich, creamy pasta.
- Garlic Bread: Is it even a pasta night without it? It’s perfect for sopping up every last bit of that delicious sauce.
- Steamed Vegetables: Simple steamed broccoli, asparagus, or green beans add a healthy and colorful element to your plate.
- A Glass of Wine: A crisp, chilled Pinot Grigio or Sauvignon Blanc cuts through the richness of the sauce beautifully.
Why We Love This Dish: More Than Just a Meal
This recipe isn’t just about feeding your belly; it’s about feeding your soul. It’s a fantastic way to get a restaurant-quality experience at home without the hefty price tag or the wait for a table. It comes together in under 30 minutes, making it the ultimate “fancy-feeling” weeknight dinner. It’s also a guaranteed crowd-pleaser for date nights or when you have friends over. The combination of creamy, spicy, and crunchy is simply irresistible.
Real-Life Tips from My Kitchen to Yours
Here’s the real talk you won’t always find in a recipe card.
- Prep First (Mise en Place): This recipe moves quickly. Have your shrimp patted dry, your sauce whisked together, and your garnishes ready to go before you even turn on the stove. It makes the process so much smoother and less stressful.
- Leftovers? The sauce may separate a little upon reheating, but it’s still delicious! Gently reheat it in a skillet on the stove with a tiny splash of water or milk to bring it back together.
- Fresh is Best: While bottled lime juice works in a pinch, freshly squeezed lime juice right at the end brightens up the entire dish in a way bottled juice just can’t match.
I hope these tips give you the confidence to whip up this incredible dish and make it perfectly suited to your taste. Happy cooking!

Conclusion
And there you have it—a restaurant-worthy dish that’s surprisingly simple to whip up in your own kitchen. This Bang Bang Shrimp Pasta truly has it all: succulent shrimp coated in that sweet, spicy, and creamy sauce, all tangled up with your favorite pasta. It’s the kind of meal that feels like a treat but is totally achievable on a busy weeknight.
I hope this recipe brings as much joy to your dinner table as it does to mine. Don’t forget to tag me on social media @YourBlogName if you give it a try—I absolutely love seeing your creations! For more cozy and delicious pasta recipes, be sure to check out my Pasta Night Collection. Happy cooking!
FAQs
Can I make this dish ahead of time?
You can definitely prepare the Bang Bang sauce a day in advance and store it in an airtight container in the fridge. For the best texture, I recommend cooking the shrimp and pasta fresh and combining everything just before serving.
What’s the best substitute for Sriracha if I don’t like too much heat?
No problem! A good substitute is sweet chili sauce. It will give you that lovely sweetness with a much milder kick. You can always add a tiny pinch of cayenne pepper if you want to bring back just a hint of spice.
My sauce seems too thick. How can I thin it out?
This is a common one! Simply add a tablespoon or two of the pasta cooking water, milk, or even a little more mayonnaise to the sauce and whisk until it reaches your desired consistency. The starchy pasta water is my secret weapon for making sauces silky and helping them cling to the noodles.
Can I use frozen shrimp?
Absolutely. Thaw frozen shrimp completely in the refrigerator overnight or by placing them in a colander under cold running water for a few minutes. Just be sure to pat them very dry with paper towels before seasoning and cooking to get a nice sear.
Is there a way to make this recipe gluten-free?
Yes, easily! Use your favorite gluten-free pasta and double-check that your mayonnaise and Sriracha are gluten-free brands (most are, but it’s always good to check the labels). The rest of the ingredients are naturally gluten-free.