2tablespoonsSriracha Adjust to taste. If you aren't a fan of spicy start with 1 teaspoon and continue to build.
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.
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.