Bang Shrimp Pasta

I’ll tell you a little kitchen secret: the sauce makes the shrimp, and the shrimp makes the pasta feel like a party. I stumbled on this Bang Shrimp Pasta while experimenting with leftover fried shrimp and a jar of mayo—don’t judge—and suddenly my whole weeknight dinner game leveled up. Think crispy, golden shrimp tossed in a tangy, spicy-sweet sauce, all wrapped around glossy ribbons of pasta that soak up every drop. I call it a “chef’s secret” because you can make it look restaurant-fancy with pantry staples and less fuss than ordering out. Keep a thermometer handy for the oil if you want to feel extra pro, but mostly trust your senses: the sizzle, the pop of green onions, and that buttery, garlicky aroma will tell you everything.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

This dish hits so many happy notes: crunchy, saucy, creamy, and bright. The contrast between the crisp panko-coated shrimp and the silky pasta makes every bite interesting. It’s fast enough for a weeknight but impressive enough for a small dinner party. Plus, the sauce mixes up in a bowl in minutes—so easy your stove practically approves. Who doesn’t love crunchy edges, a bit of heat, and the comfort of pasta in one bowl?

Ingredients

For the Main Dish:

• 12 oz linguine or fettuccine
• 1 lb large shrimp, peeled and deveined (tail on or off, your call)
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• Salt and freshly ground black pepper, to taste
• 1/2 tsp smoked paprika (optional)
• 3 tbsp vegetable oil (for pan-frying) or enough neutral oil to shallow-fry
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• Fresh parsley or green onions, chopped, for garnish
• 1 lemon, cut into wedges

For the Sauce / Garnish (if applicable):

• 1/2 cup mayonnaise
• 2–3 tbsp sriracha (start with 2 and add more if you like it hot)
• 2 tbsp sweet chili sauce or honey
• 1 tbsp honey
• 1 tbsp fresh lime juice
• 1/2 tsp garlic powder
• Optional: zest of 1 lemon for brightness

How I Make It

Step 1:

Bring a large pot of salted water to a boil and cook the 12 oz linguine until al dente (about 9–11 minutes). Reserve 1 cup of pasta water before you drain. While the pasta cooks, whisk the sauce: combine 1/2 cup mayonnaise, 2 tbsp sriracha, 2 tbsp sweet chili sauce, 1 tbsp honey, 1 tbsp lime juice, and 1/2 tsp garlic powder in a bowl. Taste and adjust heat or sweetness. The sauce should smell tangy and slightly sweet—bright and addictive.

Step 2:

Pat the 1 lb shrimp dry with paper towels. Season lightly with salt, pepper, and smoked paprika. Set up a dredging station: flour in one bowl, beaten eggs in another, and 1 cup panko in the third. Coat each shrimp in flour, then egg, then panko, pressing gently so the crumbs stick. This is where you win the crispy game.

Step 3:

Heat 3 tbsp vegetable oil in a heavy skillet over medium-high heat until the oil shimmers (aim for about 350°F if you use a thermometer). Fry shrimp in batches, don’t crowd the pan, until golden and crisp—about 2–3 minutes per side. Listen for that satisfying sizzle and watch for a golden-brown color. Transfer to a paper towel-lined plate. If you overcook, shrimp turn rubbery fast—so pull them as soon as they’re opaque and pink.

Step 4:

Reduce heat to medium, add 2 tbsp butter to the same skillet, then toss in the minced garlic. Saute until fragrant, about 30 seconds, then add the drained pasta and 1/2 cup grated Parmesan. Pour in 1/4 cup reserved pasta water and a few more spoonfuls as needed to create a glossy sauce. Stir vigorously—this helps the pasta absorb the sauce and get silky.

Step 5:

Toss half the bang sauce into the pasta so the noodles get flavor without becoming overwhelmed. Nestle the crispy shrimp on top and drizzle the remaining sauce over them. Garnish with chopped parsley or green onions and a sprinkle of lemon zest. Serve immediately with lemon wedges. That contrast—hot, saucy pasta and crunchy, saucy shrimp—hits every time.

Pro Tips

• For extra crunch, toast the panko in a dry skillet for 2–3 minutes before breading; it browns faster and gives more texture.
• If your oil smokes, lower the heat—smoky oil ruins delicate flavors. Aim for 350°F for frying.
• Use reserved pasta water to loosen the sauce slowly; the starches help emulsify into a silky coating.
• Don’t stack fried shrimp—give them a single layer on a plate so steam doesn’t make them soggy.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap linguine for gluten-free pasta to make this GF—pasta water trick still works the same.
• Replace mayo with Greek yogurt (use less, about 1/3 cup) for a tangier, lower-fat sauce—expect a slightly thinner sauce.
• Use tofu or cauliflower florets breaded the same way for a vegetarian option; press tofu well before breading.
• For dairy-free, skip the Parmesan and use a splash more pasta water and a pinch of nutritional yeast for savory depth.

Variations & Tips

• Spicy: Add an extra tablespoon of sriracha and a pinch of cayenne to the sauce.
• Kid-friendly: Swap sriracha for ketchup + a touch of honey for milder sweetness.
• Lemon-garlic: Add 1 tbsp lemon zest and an extra clove of garlic to the pasta for a citrus punch.
• Herb-forward: Stir in fresh basil and chopped dill for a garden-fresh twist.
• Sheet-pan version: Bake breaded shrimp at 425°F for about 8–10 minutes instead of frying—flip halfway.
• Creative twist: Toss in roasted corn and cherry tomatoes for a summer-fresh texture contrast.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prep the sauce and cook the pasta a day ahead, store separately in airtight containers. Reheat pasta gently in a skillet with a splash of pasta water, and re-fry or bake shrimp briefly to restore crispness right before serving.

Can I double the recipe?

Sure thing. Fry shrimp in multiple batches to avoid crowding; you may need two skillets or more time. Keep sauce and cooked pasta warm separately and assemble just before serving.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Shrimp cook fast—look for opaque flesh and a firm, slightly springy texture. Pasta should be al dente, glossy from sauce, and not gummy. Shrimp should have golden-brown panko edges and a juicy center.

What if I don’t have ingredient X?

No sweat—use plain mayo instead of aioli, swap sweet chili sauce for more honey plus a pinch of chili flakes, or use plain breadcrumbs if you don’t have panko (expect a slightly less-crunchy result).

How I Like to Serve It

I like this for a laid-back Friday night with a crisp green salad and a chilled glass of Sauvignon Blanc. It also shines at casual dinner parties—place shrimp on top so guests get the crunchy show. For summer, add charred corn; in winter, swap parsley for chives and pair with roasted Brussels sprouts. This dish fits weeknights and celebratory little moments alike.

Notes

• Store leftovers in separate containers for shrimp and pasta for up to 2 days. Reheat shrimp quickly under a broiler or in a hot skillet to re-crisp.
• Safe internal temp for cooked shrimp: 145°F. Pasta cooks to al dente in about 9–11 minutes depending on the brand.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!