30 Minute Bang Bang Shrimp Pasta Spicy & Irresistible!

If you’ve ever tasted bang bang shrimp pasta at a restaurant and thought, “I need to make this at home,” you’re in the right place. This creamy, spicy, crispy masterpiece combines everything I love in one bowl—tender pasta, perfectly cooked shrimp, and that irresistible sweet-heat sauce. My version came from desperate kitchen experiments after one too many takeout cravings, and let me tell you, it’s even better when you make it yourself.

The magic happens fast—we’re talking 25 minutes tops—but tastes like you spent hours. That crunch from the panko? The way the sauce clings to every noodle? Absolute perfection. This dish became my go-to for impressing dinner guests (or just treating myself on lazy nights) because it delivers restaurant wow-factor with zero fuss.

Why You’ll Love This Bang Bang Shrimp Pasta

This isn’t just another pasta dish—it’s a flavor explosion that’ll have you licking the bowl. Here’s why it’s my weeknight hero:

• Fast & foolproof: Done in under 30 minutes, even if you’re multitasking like me (hello, laundry pile)
• That sauce though: Creamy mayo meets sweet chili and spicy sriracha—it’s addictive enough to drink (but maybe don’t)
• Textures for days: Juicy shrimp, al dente pasta, and crispy panko crumbs create the perfect bite
• Better than takeout: Skip the delivery fee—this tastes fresher and lets you control the heat

Trust me, once you try it, you’ll be making this on repeat. My friends now request it by name!

Ingredients for Bang Bang Shrimp Pasta

Gather these simple ingredients—most might already be in your pantry! The beauty of this dish is how ordinary items transform into something extraordinary. I always eyeball my shrimp count (who actually counts each one?), but stick to these measurements for that perfect sauce-to-pasta ratio.

• Pasta essentials: 8 oz uncooked linguine or fettuccine (half a standard box—save the rest for another craving)
• For the shrimp: 1 lb peeled and deveined shrimp (medium or large size—tails on if you’re fancy)
• Bang bang sauce: 1/2 cup mayonnaise (full-fat for maximum creaminess), 1/4 cup packed sweet chili sauce (the sticky kind!), 1 tbsp sriracha (or more if you dare), 1 tsp garlic powder, 1/2 tsp paprika
• The crunch factor: 1/2 cup panko breadcrumbs, 2 tbsp olive oil (for toasting)
• Finishing touches: Salt & pepper to taste, fresh parsley (the green confetti that makes it look pro)

Pro tip: Buy pre-peeled shrimp if you’re short on time—I won’t judge! Just pat them dry before cooking for that perfect sear.

How to Make Bang Bang Shrimp Pasta

Alright, let’s get cooking! This bang bang shrimp pasta comes together faster than you can scroll through your phone (trust me, I’ve timed it). I’ll walk you through each step—just follow along and don’t overthink it. The key is keeping everything moving while that amazing sauce does its magic.

Step 1: Cook the Pasta

First things first—get that pasta water boiling! I use a big pot (because nobody likes stuck-together noodles) with plenty of salted water—it should taste like the ocean. Toss in your linguine or fettuccine and cook until it’s just al dente, usually 1 minute less than the package says. Reserve about 1/2 cup of that starchy pasta water before draining—it’s liquid gold for adjusting the sauce later.

Step 2: Prepare the Bang Bang Sauce

While the pasta cooks, let’s make that addictive sauce. Grab a medium bowl and whisk together the mayonnaise, sweet chili sauce, sriracha, garlic powder, and paprika. Taste it—this is where you play with the heat! More sriracha if you’re feeling bold, less if you’re serving spice-wimps (no judgment). The sauce should be creamy with a perfect sweet-spicy balance that makes you want to dunk everything in it.

Step 3: Sear the Shrimp

Heat olive oil in a large skillet over medium-high heat. Pat those shrimp dry—this is crucial for getting them crispy instead of steamed. Season lightly with salt and pepper, then cook for 2-3 minutes per side until they turn pink and develop a slight crust. Work in batches if needed—crowding the pan is the enemy of crispy shrimp, and we’re aiming for perfection here.

Step 4: Toast the Breadcrumbs

In the same pan (because we love minimizing dishes), add a touch more oil if needed and toss in the panko breadcrumbs. Stir constantly for about 1-2 minutes until they turn golden brown—they burn fast, so don’t walk away! That nutty, crispy texture makes all the difference in the final dish.

Step 5: Assemble the Dish

Now for the fun part! Return the drained pasta to the pot and toss with half the bang bang sauce, adding splashes of reserved pasta water until it coats every strand beautifully. Plate the saucy pasta, arrange those gorgeous shrimp on top, drizzle with remaining sauce, and shower everything with toasted breadcrumbs and fresh parsley. The contrast of creamy, spicy, crispy, and fresh is what makes this bang bang shrimp pasta absolutely irresistible.

Tips for the Best Bang Bang Shrimp Pasta

After making this dish more times than I can count (okay, maybe I can count—it’s a lot), I’ve picked up some tricks that take it from good to “oh my goodness, what is this magic?” Here are my can’t-skip secrets:

• Dry those shrimp! Pat them thoroughly with paper towels before cooking—water is the enemy of crispy searing. I sometimes even let them air-dry in the fridge for 10 minutes.
• Toast panko in batches if your pan is small. Burnt breadcrumbs ruin the vibe, and stirring constantly is non-negotiable. They go from golden to charcoal in seconds!
• Make extra sauce (trust me). I always whip up a double batch—it’s perfect for dipping garlic bread or drizzling over roasted veggies the next day.

Oh, and don’t toss that pasta water! A splash brings the sauce back to life if leftovers thicken in the fridge.

Bang Bang Shrimp Pasta Variations

One of my favorite things about this recipe? How easily it adapts to whatever’s in your fridge or dietary needs! Here are the tastiest tweaks I’ve tried (and loved):

• Protein swap: Out of shrimp? Chicken works beautifully—just slice it thin and cook until golden. Even tofu cubes make a great vegetarian version!
• Lighter sauce: Swap half the mayo for Greek yogurt if you’re watching calories—it still tastes creamy with a nice tang.
• Gluten-free: Use your favorite GF pasta and almond flour instead of panko for crunch (toast it low and slow).

My spicy-food-averse husband prefers it with extra sweet chili sauce. The beauty is—it’s all delicious!

Serving Suggestions

This bang bang shrimp pasta shines bright on its own, but oh—the things you can pair with it! I love serving it with a crisp, lemony arugula salad to cut through the richness. Garlic bread is practically mandatory for sauce-mopping duties (don’t fight me on this). For that extra zing, toss some lime wedges on the side—a squeeze brightens up every bite. Pro tip: chilled white wine turns this into a full-blown restaurant experience at your kitchen table.

Storage and Reheating

Here’s the deal—this bang bang shrimp pasta tastes best fresh, but I’ve definitely saved leftovers (who am I kidding, I plan for leftovers!). The trick? Store the shrimp and pasta separately to keep that crispy texture. Pop the shrimp on a baking sheet and reheat at 350°F for 5 minutes—they’ll crisp right back up!

For the pasta, microwave it with a splash of water and stir halfway through. The sauce might thicken in the fridge, but that reserved pasta water works miracles to bring it back to life. Honestly though? I’ve been known to eat it cold straight from the container—no shame in my leftover game!

Bang Bang Shrimp Pasta FAQs

I get asked these questions all the time—here are the answers straight from my messy, sauce-splattered notebook (and plenty of trial-and-error experience!):

Can I make bang bang shrimp pasta ahead?
Honestly? I don’t recommend it. The shrimp loses its perfect crispness if it sits too long, and the breadcrumbs soften. If you must prep ahead, cook everything separately and assemble right before serving—it makes all the difference!

How spicy is this dish?
It starts as a nice medium heat, but here’s my rule: always taste the sauce as you go! That 1 tbsp of sriracha is just a suggestion—I often add more because I’m a heat-seeker. For kids or spice-wary folks, start with 1 teaspoon and adjust up.

What’s the best pasta for bang bang shrimp pasta?
Linguine or fettuccine are my gold standards—those flat noodles hold onto every drop of that creamy sauce. But guess what? I’ve used penne in a pinch and it still rocked. Just avoid super-thin noodles that might get overwhelmed.

Can I use frozen shrimp?
Absolutely! Thaw them overnight in the fridge or under cold running water, then pat extra dry. Frozen shrimp actually sear beautifully—sometimes better than “fresh” shrimp that’s been sitting around.

Why toast the breadcrumbs separately?
This step seems fussy but it’s genius! Toasting them alone gives maximum crunch without burning. Once I tried skipping it… let’s just say soggy breadcrumbs ruined my whole dinner vibe.

Nutritional Information

Just a quick note about the nutritional side of things—all those numbers you see floating around? They’re rough estimates at best! The actual nutrition in your bang bang shrimp pasta can change based on the brands you use, how much sauce you drizzle (no judgment if you go heavy!), and even the size of your shrimp. That creamy mayo and sweet chili sauce bring the flavor, but they also mean this isn’t exactly diet food—though I firmly believe some meals are worth every delicious calorie!

Try this recipe tonight and tag us—I’d love to see your saucy, shrimp-loaded creations!

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