Skillet Bang Bang Shrimp Pasta with Creamy Sweet Chili Sauce

Contents

Why You’ll Obsess Over This RecipeIngredients You’ll NeedStep-by-Step Cooking InstructionsChef Sarah’s Golden Tips for SuccessFlavor Variations & Dietary SubstitutionsMake-Ahead, Storage & Reheating InstructionsFrequently Asked Questions (FAQ)Can I use frozen shrimp?Can I substitute Greek yogurt for mayonnaise?How spicy is this recipe?

Craving bold sweet heat? This Skillet Bang Bang Shrimp Pasta takes the viral crispy appetizer flavors and transforms them into an irresistible 25-minute weeknight pasta dish. Plump, juicy shrimp are pan-seared and coated in a creamy, sweet Thai chili sauce over tender fettuccine.

Why You’ll Obsess Over This Recipe

• Viral Appetizer Turned Dinner: Reimagines beloved restaurant Bang Bang shrimp into a hearty, family-filling pasta.
• Under 25 Minutes: Seared shrimp cooks in 4 minutes, making this an ideal fast weeknight dinner.
• Customizable Heat: Easily dial the spice level up or down by adjusting the sriracha ratio.
• High Protein: Lean, succulent shrimp delivers 34g of muscle-building protein per serving.

Ingredients You’ll Need

• 1 lb raw large shrimp, peeled, deveined, and tails removed
• 8 oz fettuccine or angel hair pasta
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt and black pepper
• ½ cup mayonnaise (or plain Greek yogurt)
• ⅓ cup sweet Thai chili sauce
• 1–2 tablespoons Sriracha (to taste)
• 1 tablespoon honey
• 2 cloves garlic, finely minced
• 3 green onions, thinly sliced for garnish
• Lime wedges for serving

Step-by-Step Cooking Instructions

1. Boil Pasta: Cook fettuccine in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving ¼ cup pasta water.
2. Mix Bang Bang Sauce: In a medium bowl, whisk mayonnaise, sweet chili sauce, sriracha, honey, and minced garlic together until smooth and blended. Set aside.
3. Season Shrimp: Pat shrimp dry with paper towels. Season with paprika, garlic powder, salt, and black pepper.
4. Sear the Shrimp: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and sear for 2 minutes per side until pink, opaque, and lightly browned. Transfer shrimp to a clean plate.
5. Toss Pasta & Sauce: Lower heat to medium-low. Add remaining 1 tablespoon butter and cooked fettuccine to skillet. Pour in the bang bang sauce and reserved pasta water, tossing vigorously with tongs until every strand is coated and glossy.
6. Combine & Garnish: Add seared shrimp back into the skillet. Toss for 1 minute until warmed through. Garnish generously with sliced green onions and serve hot with lime wedges.

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Chef Sarah’s Golden Tips for Success

• Pat shrimp thoroughly dry before seasoning so they sear with golden color rather than boiling in moisture.
• Do not overheat the sauce in the pan—mayonnaise-based sauces can break if boiled vigorously.
• Reserve pasta cooking water; its starch helps emulsify the sauce and keeps pasta silky.
• Toss in sliced red peppers or snap peas for extra color and vegetable crunch.

Flavor Variations & Dietary Substitutions

For a lighter low-carb version, toss the bang bang sauce and shrimp with zucchini noodles (zoodles) or steamed spaghetti squash.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a spoonful of milk.

Frequently Asked Questions (FAQ)

Can I use frozen shrimp?

Yes! Thaw frozen shrimp completely in cold water for 15 minutes, then dry thoroughly before seasoning.

Can I substitute Greek yogurt for mayonnaise?

Yes, whole milk plain Greek yogurt provides a wonderful tangy, high-protein alternative to mayonnaise.

How spicy is this recipe?

It has a mild sweet heat. For extra kick, increase Sriracha to 2 tablespoons; for mild, use only 1 teaspoon.

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