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Creamy Bang Bang Shrimp Pasta

Okay, I have to admit—I might have invented a new obsession with this Creamy Bang Bang Shrimp Pasta. Picture succulent, crispy shrimp generously coated in that classic bang bang sauce, draped over silky pasta that just soaks it all up. It’s like the best beachside shrimp taco decided to crash your dinner party and brought a creamy, spicy pasta sidekick along. The sauce has this perfect sweet-heat balance, with a little kick that surprises you just when you think it’s all done. Honestly, I can’t wait for you to whip this up; it’s one of those dishes that looks fancy but comes together in less time than picking a takeout spot!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

For the Main Dish:

12 ounces fettuccine or linguine pasta
1 pound medium shrimp, peeled and deveined
1/2 cup panko breadcrumbs
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon cornstarch

For the Sauce / Garnish:

1/2 cup mayonnaise
3 tablespoons sweet chili sauce
1 tablespoon sriracha (adjust to your heat preference)
2 teaspoons rice vinegar or lime juice
2 cloves garlic, minced
1/4 cup chopped green onions
Optional garnish: chopped cilantro or parsley

How I Make It

Step 1:

First things first: bring a large pot of salted water to a boil and cook your pasta according to package directions until al dente. While that’s going, dry your shrimp well—this helps the panko stick better later. Toss the shrimp with the cornstarch, salt, and pepper for a slight coating that crisps up nicely.

Step 2:

Mix the panko with a pinch of salt and pepper on a plate. Dip each shrimp into the panko, pressing gently so it clings in an even layer. Set aside.

Step 3:

Heat olive oil over medium-high heat in a large skillet. Add the shrimp in batches, cooking about 2 minutes per side until golden and crispy. Don’t overcrowd the pan! Remove cooked shrimp and place on a paper towel-lined plate to drain.

Step 4:

For the sauce: in a bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and minced garlic. Taste and adjust heat or sweetness as you like—it should be creamy, tangy, with a nice kick.

Step 5:

Drain your pasta and quickly toss it back into the pot with half the bang bang sauce, stirring well so every strand shines with flavor.

Step 6:

Plate the sauced pasta, crown it with crispy bang bang shrimp, drizzle any remaining sauce over the top, and sprinkle with chopped green onions and optional cilantro. Serve immediately and prepare for oohs and aahs!

Variations & Tips

Swap fettuccine for spaghetti or even rice noodles for a gluten-free twist.
Use jumbo shrimp for an even more impressive plating moment.
For a lighter version, try Greek yogurt in place of mayo, but keep an eye on the sauce texture.
If you love crunch, toss in some toasted peanuts or cashews on top.
Make it extra garlicky by sautéing the garlic in the oil before frying shrimp.
To save time, use pre-cooked shrimp—just toss them in the sauce warm and skip frying.

How I Like to Serve It

This dish shines on a cozy weekend night when you want something impressive without fuss. It’s perfect paired with a crisp green salad and a chilled glass of white wine. If you’re hosting a summer dinner party, this creamy bang bang shrimp pasta is guaranteed to impress but won’t keep you stuck in the kitchen. Plus, it’s fun to eat right out of the pan when no one’s looking!

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet to keep the shrimp crispy.
Make sure not to overcook shrimp to avoid rubbery texture—watch them closely during frying.

Closing: This creamy bang bang shrimp pasta is one of those easy, bold dishes that feels like a special occasion every time—it’s comfort food with a zing that never disappoints.

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