This Bang Bang Shrimp Pasta recipe is prepared with garlic, Greek yogurt, sweet chili sauce, Sriracha, and paprika seasoned firecracker shrimp. This one-pot meal is perfect for weeknight dinners.
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Table of Contents
What is Bang Bang Shrimp
You may also love my Air Fryer Bang Bang Shrimp and Sweet Chili Chicken Wings. Bang Bang Sauce and shrimp comes from the chain restaurant, Bonefish Grill. The flavor is a combination of sweet and savory with Sriracha and a sweet chili sauce.
Combined with pasta it definitely has a unique flavor to it. It won't taste like a typical cream sauce pasta recipe. It tastes more like a fusion of Asian sweet and spicy sauce paired with pasta, shrimp, vegetables (I prefer broccoli), and no mayo.
What Type of Pasta to Use
I like to use linguine for this recipe. Spaghetti or linguine will work really. Linguine is delicate and complements seafood and shrimp well, since the protein is often lighter than other meatier options like ground beef or sausage. Due to its narrow shape, you can complement linguine noodles with a thin sauce.
If you use something like fettuccine it’s wider than most pasta types and more hearty. It’s made for thicker sauces like alfredo and Bolognese, thinner pasta struggles to hold the sauce.
Feel free to use what you wish. If you’re looking to make this for leftovers spaghetti, linguine, and penne are my favorites to use.
Here’s a general list of pasta options:
- Fettuccine
- Penne
- Linguine
- Spaghetti
- Farfalle
- Rotini
- Rigatoni
- Campanelle
What Type of Shrimp to Use
Shrimp can be found at the grocery store in a few different ways. There is raw, pre-cooked, raw and frozen, deveined, tails on, tails off, etc.
I never use pre-cooked shrimp. There is an obvious difference in taste due to the lack of quality. The shrimp is cooked and then frozen and you have to cook it/warm it up again. This usually overcooks the shrimp. Raw shrimp only takes minutes to make, just buy it raw.
Always look for deveined, that’s my preference. The black vein that runs along the back of the shrimp is the digestive intestinal tract. Is this shrimp poop, yes.
You can buy it with the vein and remove it using a sharp paring knife to make a slit along the back and lift out the vein with the tip of the knife.
Check out tips on How to Peel and Devein Shrimp here.
How to Thaw Frozen Shrimp
Place the frozen shrimp in a large bowl of cold water. The shrimp will thaw within minutes and will be ready to peel.
Do You Leave the Tails on the Shrimp?
This is completely up to you and is a matter of preference. Often the tails are left on for presentation purposes only. The shrimp simply looks nicer and will have a nice curve to it when the tails are left on.
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What Vegetables to Add to the Pasta
I like to add broccoli. Here is a list of additional options.
- Peas
- Asparagus
- Spinach
- Mushrooms
- Artichokes
- Sundried Tomatoes
How to Make Bang Bang Shrimp Pasta
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the pasta in accordance with the instructions on the package.
- Place a large pot on medium-high heat with teaspoon of olive oil. Add the shrimp and season with paprika, salt, and pepper to taste. Cook for 2-3 minutes on each side.
- Saute onions and garlic until the veggies are translucent and fragrant.
- Add in broth and use a wooden spoon to deglaze the pot.
- Next add in Greek yogurt or sour cream, sweet chili sauce, and Sriracha.
- Stir constantly and cook until the sauce is smooth.
- Add pasta and cooked broccoli to the pot.
- Serve the pasta topped with the shrimp.
Optional Toppings
- Crushed Peanuts
- Green Onions
- Sesame Seeds
Bang Bang Sauce Substitutions
Bang bang sauce is often made with mayo, sweet chili sauce, and Sriracha. I'm not a big fan of mayo-based pasta sauces so I used plain, Greek yogurt instead, which can also be substituted for sour cream. If you are looking for a rich pasta sauce with a hint of sweetness, you may want to go with cream cheese instead of Greek yogurt or sour cream. You can substitute a cup of mayo or 6-8 ounces of cream cheese for the amount of Greek yogurt used in this recipe.
What Type of Pot to Use
I’m a huge fan of making this a one-pot recipe. I go for this 7-quart Dutch oven. It’s large enough to cook the pasta in and it can withhold higher heat for sauteeing the vegetables and shrimp. If you want to make this using one pot, grab one that’s large enough and retains heat well.
If you use a smaller pot, the pasta has less water to cook in. This results in a higher amount of starch in the pot, which will cause your pasta will to come out sticky after you drain the water. To be safe, always go for a big pot, even if you’re only cooking a small amount of pasta. You can read about more Common Mistakes When Cooking Pasta here.
How to Store and Reheat
Leftovers can be stored in the fridge tightly sealed for 3-4 days. I reheat in the microwave. It will maintain some of its consistency and flavor if eaten within 3-4 days. This is a pasta dish I'm not a huge fan of reheating. It tastes better when fresh.
Freezer Tips
You can freeze the dish tightly covered and sealed up to 2 months. With pasta, the faster you eat it after freezing, the better the texture and consistency. Since this dish has dairy, when you reheat you will notice separation. This is normal. Defrost overnight in the fridge.
More Pasta Recipes
Southern Chicken Spaghetti
Spaghetti Salad
Bacon Ranch Pasta Salad
Seafood Stuffed Shells
Cajun Shrimp Pasta
Southern Soul Food Baked Mac and Cheese
Seafood Mac and Cheese
Lobster Mac and Cheese
Homestyle Chicken Noodle Soup
Creamy Lemon Chicken Pasta
Cheesy Taco Pasta
You may also enjoy our Shrimp Parmesan (Parmigiana) and Lemon Pepper Shrimp
recipes.
Bang Bang Shrimp Pasta
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 10 oz linguine or spaghetti pasta
- 1 teaspoon olive oil
- 1 pound raw shrimp Peeled and deveined
- 1 teaspoon paprika I always use smoked paprika. Either will work fine.
- salt and pepper to taste
- ½ cup chopped onions
- 3 garlic cloves Minced.
- ½ cup chicken broth
- 1 cup plain Greek yogurt or sour cream
- ½ cup sweet chili sauce
- 2 tablespoons Sriracha Adjust to taste. If you aren't a fan of spicy start with 1 teaspoon and continue to build.
- 2 cups cooked broccoli
Instructions
- Cook the pasta in accordance with the instructions on the package.
- Place a large pot or Dutch oven on medium-high heat with 1 teaspoon of olive oil. Add the shrimp and season with paprika, salt, and pepper to taste. Cook for 2-3 minutes on each side until the shrimp turns bright pink and fully cooked through. Remove the shrimp and set it aside.
- Add an additional teaspoon of olive oil (if necessary, your pot may be well coated from cooking the shrimp) along with the onions and garlic. Saute until the veggies are translucent and fragrant.
- Add in broth and use a wooden spoon to deglaze the pot. After sauteeing the shrimp you may find the bottom of the pot has brown bits stuck to the pot. These bits are loaded with flavor. You deglaze the pot by using the spoon in conjunction with the broth to scrape up the bits.
- Next add in Greek yogurt or sour cream, sweet chili sauce, and Sriracha.
- Stir constantly and cook until the sauce is smooth. Taste the sauce repeatedly to ensure it meets your liking. Add additional salt or pepper as needed.
- Add the pasta and cooked broccoli to the pot. Reduce the heat to lower and cover for 5-10 minutes to allow the flavor of the sauce to penetrate the pasta.
- Serve the pasta topped with the shrimp.
Video
Notes
- The taste of this pasta has a fusion of Asian sweet and spicy sauce, it doesn't have the flavor of a traditional cream sauce recipe.
- Bang bang sauce is often made with mayo, sweet chili sauce, and Sriracha. I’m not a big fan of mayo-based pasta sauces so I used plain, Greek yogurt instead, which can also be substituted for sour cream.
- If you are looking for a rich pasta sauce with a hint of sweetness, you may want to go with cream cheese instead of Greek yogurt or sour cream. You can substitute a cup of mayo or 6-8 ounces of cream cheese for the amount of Greek yogurt used in this recipe.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Tina says
I was going to wait until dinner to make this, but I was hungry and it was simple so, late lunch it was! Another delicious dish by Brandi - flavorful, tastes decadent but is pretty healthy. I ate this over zoodles and it hit the spot. A new addition to my meal plans! 🤤
staysnatched says
That sounds so good!
Claire says
So good! When you shared this one today on Instagram- I knew I had to try it. Smoked paprika is the best seasoning for shrimp, in my opinion. The sauce is really yummy, not to mention EASY! I haven’t made a sauce using greek yogurt like this before, it made it so creamy!!!
Erin J. says
This recipe is amazing! I saw it on Instagram and immediately sent to my husband and told him we were making it for Friday night dinner. The flavors pair so well together. We used edamame fettuccine and the smoked paprika is a must since it adds an extra element to the whole meal. I had everything on hand for this recipe which made it so easy to add to our meal plan.
staysnatched says
That fettuccine sounds so good!
Megan C says
This recipe was amazing! My husband is pescatarian, so we are always interested in trying new recipes - especially meals that are easy for weeknight cooking. This recipe was perfect, and as soon as Brandi launched it I knew I had to try it. The sweet chili sauce is so flavorful and it paired so well with the shrimp. I even had all of the ingredients at home already.
staysnatched says
I'm glad you had the ingredients!
Elle says
I've never tried any "bang bang" or "yum yum" dishes because I hate mayonnaise. I never thought to sub Greek yogurt! 🤯 This was delicious! Thanks!
staysnatched says
Awesome. I'm glad you enjoyed it.
Heather says
WOW! I knew this would be good (like every recipe I’ve tried from your site), but this pasta was just incredible and so easy to make. A really nice blend between a typical creamy pasta dish and spicy Asian noodles! One serving was so satisfying, but the pasta was so yummy it was hard not to go for seconds! I will definitely make this again and again…and I’m going to try Tina’s idea to use zoodles one day, too.
staysnatched says
I'm so glad you enjoyed it!
Stephanie says
This was a total family pleaser and was definitely easy enough to make on weeknight! Win - Win! I also used smoked paprika (I’m a convert now!) and it added another dimension of flavor to the dish. FYI - there is another post by Brandi about how to tell when a shrimp is perfectly cooked and when it’s over cooked and I have found that to be immensely helpful!
staysnatched says
I'm glad you enjoyed it!
Katie says
Thank you for another awesome recipe. Made this for dinner tonight it was so flavorful!
staysnatched says
I'm so glad to hear that!
Meghann says
Another great recipe! I love how your recipes use pantry staples and not a ton of random ingredients, and still have great flavor. Will definitely make again.
staysnatched says
I’m glad you enjoyed it!
Monica R says
I LOVE a good pasta meal, and need my carb fix everyday, so this was perfect! The dish had a great kick to it, and I roasted my broccoli to give it a little deeper flavor. The shrimp was perfect. I'll absolutely be making this again!
staysnatched says
Glad to hear you will be making it again!
Erica K says
So I’m sitting here eating this pasta thinking, how did I make shrimp pasta before today? I’m throwing those old recipes out of the window! This was a creamy not too sweet, not too tangy version of shrimp pasta that I will put in my go to recipes. I used a cast iron skillet once I had the broccoli cooked and the mushrooms sauteed in a different pot, but other than that tweak. I will try the recommended substitutes next time to add a different zing. I’m looking forward to it. I didn’t have a Dutch oven but I think I’ll buy one and get the most out of this recipe. Thanks hun! A great quick dinner for any day of the week!
staysnatched says
So glad you enjoyed it, Erica!
Joanna says
Another awesome recipe - this was delicious!! Loved the Geek yogurt sub for the mayo in the sauce, it was so creamy and balanced with the chili sauce. Another recipe that will be going into our rotation.
staysnatched says
So glad you added it to the rotation!
Erica K says
Guess who’s bizaccckkk to this recipe. Last time I made this recipe in a cast iron skillet and it was the bomb but this time I broke in my brand spanking new Dutch Oven (shout out to StaySnatched!) and it took this dish to another level. I think it’s something about the non stick of the Dutch oven that tied in the flavors seamlessly. This time I made this dish with chicken and separately with shrimp and the taste was perfect! I used spinach and broccoli and they really gave this dish texture. I will be back again and again for this. It’s a surprisingly rich, sweet and hearty taste.
staysnatched says
Yay! That sounds so good.
Erica says
Ok I made this recipe for my Grandma’s party today and it was a hit! I added in broccoli, spinach and mushrooms. Since I was making it for multiple people I put in more chicken broth so I needed to add more of everything else in the proper proportions. Make sure to measure out things because this recipe is good and precise. That worked like a charm. It was magnificent! The perfect blend of sweet and shrimp. My son and others cleaned their plates!
staysnatched says
I'm so glad to hear it!