Description
This Bang Bang Shrimp and Pasta recipe is a creamy, spicy dish combining succulent jumbo shrimp with a rich bang bang sauce made from Thai sweet chili, Sriracha, and heavy cream. Served over perfectly cooked fettucine, this flavor-packed meal comes together in just 30 minutes, making it an ideal weeknight dinner that's both comforting and impressive.
Ingredients
Pasta
- 1 lb fettucine, cooked al dente according to package directions
Shrimp Seasoning
- 1/2 tbsp paprika
- 1/2 tbsp garlic powder
Shrimp and Sauce
- 1 1/2 lb jumbo shrimp, peeled and deveined (about 20 shrimp)
- 2 Tbsp butter
- 3 garlic cloves, minced
- 1 cup heavy whipping cream
- 1/4 cup Thai sweet chili sauce
- 1 Tbsp fresh ginger, minced
- 1/4 cup Sriracha sauce
- Salt, to taste
- 1/2 lime, juice only
Garnish
- Sliced green onions
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettucine until al dente, following the package instructions. Drain and set aside, reserving 1 cup of pasta water.
- Season the shrimp: In a bowl, toss the peeled and deveined jumbo shrimp with paprika and garlic powder to evenly coat.
- Cook the shrimp: Heat a large skillet over medium heat and melt the butter. Add the seasoned shrimp and minced garlic, cooking for 2-3 minutes per side or until the shrimp turn pink and opaque. Remove shrimp from the skillet and set aside on a plate.
- Make the bang bang sauce: In the same skillet, add heavy cream, Thai sweet chili sauce, minced ginger, Sriracha sauce, and salt. Whisk to combine and bring the mixture to a boil. Reduce heat to low and simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Toss pasta with sauce: Add the drained fettucine to the skillet with the sauce. Gradually add about 1/4 cup of the reserved pasta water while tossing to evenly coat the pasta with the sauce.
- Add shrimp and serve: Return the cooked shrimp to the pan and toss gently to coat them in the sauce. Squeeze fresh lime juice over the pasta and shrimp. Garnish with sliced green onions and serve immediately.
Notes
- If you prefer less spice, reduce the amount of Sriracha sauce in the sauce.
- For a lighter version, substitute heavy cream with half-and-half or a light cream alternative.
- Reserve pasta water carefully as it helps loosen the sauce and helps it cling to the pasta better.
- The recipe works well with other pasta shapes such as linguine or spaghetti.
- Use fresh shrimp if possible for best flavor; frozen shrimp should be fully thawed and patted dry before cooking.
- Adjust salt according to your preference, especially since some chili sauces can be salty.
