Bang Bang Shrimp Pasta
Bored with the weeknight dinner routine? This Bang Bang Shrimp Pasta comes together in a flash, and it’s packed with delicious layers of flavor! Put it on the menu this week!
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As I’ve mentioned before, I grew up in Charleston, SC. I wasn’t born there, but my family moved to downtown Charleston when I was almost 6 years old. I have a couple vague memories of our house in Dallas, but most of my memories are of Charleston.
I didn’t realize it at the time, but growing up in Charleston was a super unique experience. I sold lemonade to tourists in the summers. I rode my bike in White Point Garden under oak trees that were hundreds of years old. (The same place where Stede Bonnet – the Gentleman Pirate – was hung in 1718.) I took cotillion. If that’s not a unique Southern rite of passage, then I don’t know what is! I still have memories of old Ms. Whipple calling out the steps to the foxtrot.
On summer weekends, we’d pile in the car and head out to one of the local beaches. My sister and I would do all the things kids do at the beach. We’d hunt for seashells and sand dollars. We’d build sand castles. We’d boogie board in the waves until we couldn’t boogie board anymore.
However, one of the unique things about Charleston beaches is that you often see shrimp boats on the horizon. In fact, seeing the shrimp boats return in the early afternoon is an iconic sight all along the Southern coasts. (Shrimp boats typically go out early in the morning – like 4am early – and return in the early afternoon.)
Some nights (after we rinsed all of the sand out of our hair), we’d head over to Shem Creek and watch the shrimpers unload their day’s catch. There are a handful of seafood restaurants built alongside Shem Creek…talk about fresh seafood!
Bang Bang Shrimp Pasta
Speaking of shrimp, let’s focus on today’s recipe: Bang Bang Shrimp Pasta. Inspired by the favorite menu item at Bonefish Grill, this Bang Bang Shrimp Pasta is a super easy and tasty recipe. All together, you could have this recipe on the table in about the time it takes to boil the water for the pasta. (Angel hair pasta only takes 2 minutes to cook, so that’s pretty negligible in terms of overall time.)
The Bonefish Grill version of Bang Bang Shrimp Pasta is delicious. However, it’s also deep-fried and covered in a mayonnaise sauce. I decided to lighten this version up a bit. Instead of frying the shrimp, I simply sauteed them in a bit of garlic and butter.
And for the bang bang sauce, I substituted half of the mayo with sour cream. The texture is the same, and I didn’t miss the taste one bit. In fact, this recipe will get tucked away as a go-to for those nights when we’re running short on time. We often keep a bag of frozen shrimp on hand, and the other ingredients are mostly pantry/refrigerator staples. (I won’t tell you how much pasta we keep in our pantry on a regular basis. It’s a lot.)
If you’re looking for an easy, flavorful meal, keep this Bang Bang Shrimp Pasta in mind! It’s packed with flavor thanks to the Thai sweet chili sauce, and it’s got a tiny bit of heat thanks to the sriracha and red pepper flakes. (Of course, if you’re daring, feel free to add another squeeze or two from that bottle of sriracha!) Enjoy!
How to Store Leftovers
Leftovers of this Bang Bang Shrimp recipe should be stored in an airtight container in the fridge for up to 5 days. To reheat, place in a dry large skillet with a splash of water for about 4-5 minutes, or until spaghetti noodles are heated through. If possible, reheat the shrimp separately as they will reheat much faster than the pasta.
Did you make this Bang Bang Shrimp Pasta recipe at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for more shrimp dishes? Check out these other favorite recipes:
Charleston Shrimp and Grits
Baked Shrimp Scampi
Sweet and Sour Shrimp
Cajun Fried Shrimp
Cajun Grilled Shrimp w/ Spicy Dipping Sauce
Bang Bang Shrimp Pasta
Ingredients
For the Sauce
- ⅓ cup mayonnaise or omit sour cream and use ⅔ cup mayonnaise
- ⅓ cup sour cream
- ⅓ cup Thai sweet chili sauce
- 2 tsp sriracha
- 1½ tsp minced garlic
- 1 Tbsp lime juice
- 1 tsp paprika
- ¼ tsp crushed red pepper flakes
For the Shrimp
- 16 oz. angel hair pasta
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 tsp minced garlic
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 pound large (26-30 counshrimp peeled and deveined but with tail on
- ¼ cup sliced green onions
Instructions
For the Sauce
- Using a medium bowl, combine the mayonnaise, chili sauce, sriracha, garlic, lime juice, paprika and red pepper flakes; whisk together until well combined. Set sauce aside.
For the Shrimp
- Using a large pot, cook pasta according to package instructions.
- Using a large, deep skillet, add butter, olive oil; place over medium heat.
- Using a medium bowl, add garlic, salt, pepper and shrimp; toss until well combined. Transfer coated uncooked shrimp into skillet and cook for 3-4 minutes, or until shrimp are fully cooked and pink in color.
- Add pasta and sauce to skillet; stir until well combined.
- Divide onto plates or pasta dishes and garnish with sliced green onions before serving.
OK, you took cotillion? So interesting–that was an unexpected tidbit! I’m loving how quick this pasta is to prepare because it’s THAT time of year (although I feel like every time of year is THAT time of year anymore!) and I need all the quick meals I can find! This sounds delicious!
Haha! What can I say, Kelsie? I’m a man of mystery. I did indeed take cotillion…for like 3-4 years, too. Also, I feel like every part of the year is THAT part of the year, too. Where does the time go!?
Such great memories!! It would be awesome to go back for sure! Love quick meals like this for busy weekdays (or any day, really). And pasta on hand? We have a lot too. It was starting to get a bit cray cray, but a little under control now, lol. It’s just too tasty and too versatile, right 😉 ?? The name of this one is just fun too! Love to give it a try…Pinned! Happy Monday, my friend!
Yeah, I think I have a problem with pasta. I just like to make sure we keep a nice selection available in the pantry. Pasta makes for such an easy meal, so that’s how I justify it in my head! This one is super delicious…and it comes together in a flash, too. Thanks, Dawn!
Oh goodness, that sauce sounds wonderful! I guess I would have thought it was simply cream as the base. Love the mayo and sour cream mix – I use that combo a lot.
I’m with ya on the cream bases in pasta, Mimi. They’re delicious. But this one is super fast (like crazy fast) thanks to the sour cream + mayo combination. It works! Thanks so much, my friend!
What lovely memories, David!
This pasta too is calling my name! I love shrimp!! The flavours sound wonderful together.
Shrimp is such a good addition to pasta, and this recipe is definitely a keeper, Alex. It comes together SO quickly, and it’s packed with flavor. Thanks so much, my friend!
Wow, David were you that kid I used to see on Lagarde street selling lemonade? All kidding aside, I think growing up in Charleston would have been wonderful. In my working years, I visited Charles often always staying at the Omni and dinning at Magnolias. Such wonderful memories.
Now, about bang bang shrimp. A great dish you’ve created. We used to love to order PF Changs appy version, so I look forward to trying this. Cotillion, I now know you’re a proper Southern Gentleman. Oh, and pasta is exempt from any max inventory laws…
Ah, I was that kid…just not on Lagarde Street. I would’ve been on Meeting Street right near the corner of Water Street. 🙂 I remember riding my bike past the Omni all the time. Man, I miss those days! I didn’t realize how unique of a childhood that actually was. Good times!
As far as being a proper Southern gentleman, I’ll let Laura chime in on that one. Haha! Thanks, Ron! (And thanks for confirming my pasta addiction is acceptable, too.)
I love dishes that remind you about places you grew up or events from your childhood. Great looking dish, it just sounds and looks great and fresh!
The older I get, I realize those memories are so important. At the time, I definitely didn’t appreciate them, but now I do. And when those memories lead to yummy food, well, sign me up! 😉
hi david
i love angel hair pasta and i adore prawns but sadly hubby doesn’t eat shellfish so we never have it at home. this looks so delicious! love your story about the trawlers going out. we often visit down the northern rivers region, which is about 2.5 hours from us. it is wonderful to watch the trawlers go out and come back early afternoon with their nets swaying in the breeze …
There is something so relaxing about sitting back watching the trawlers go out and come back in. I love it! I also love shrimp in simple pasta dishes, and this recipe checks off those boxes for sure. And it’s super easy to make! Perhaps you can make this just for yourself. (It makes for good leftovers, too…just save a bit of the pasta water for when you reheat the pasta.) Cheers!
That sauce sounds amazing. The whole dish does! Looks so comforting and cozy for fall and winter. I’m so in. I’ve never been to Charleston and it’s been on my list forever. One day. 🙂 ~Valentina
So I say push Charleston up on that list, Valentina. I know it’s a bit of a haul to go cross-country, but it’s a great place! Maybe for October next year? I only say that because they have an amazing haunted ghost tour there! Anytime you can work history into something, then I’m totally on board. Oh, and the food in Charleston? Top notch! Seriously. It’s become a foodie town in recent years.
David, so sweet that you took cotillion! A real Southern Gentleman! While I’ve lived in Virginia well over half of my life, I grew up in Ohio and didn’t realize that cotillion was still a thing! I’ve only ever heard of it in books and movies.
Loving this bang bang shrimp pasta! We love bang bang shrimp and always order it when it’s on the menu. To have it in a pasta dish would be fantastic!
Cotillion is totally still a thing…well, at least it is in downtown Charleston. There were probably 60-70 of us kids who showed up every week. We’d get in two huge circles and dance with our partner. Then we’d rotate one person over and keep going. I remember not loving it, but now the memories sound magical and perfectly Southern. Haha!
So this bang bang pasta is ridiculously easy! It’s flavorful and perfect for busy weeknights. Thanks, Kelly!!
Where does the term bang bang come from? Maybe I’ve lived a sheltered life, but I just really don’t know! Regardless of the name, this dish looks perfect for dinner! I’m all about pasta and just about anything!
That’s a great question, Kathy! According to google, it’s because the Thai sweet chili sauce adds just enough of a kick “to keep things interesting.” I have no idea how accurate that is, but I’m ok with it. This dish is super easy and it’s packed with great flavors!
I’ve heard (Well I guess from you haha!) that Charleston offers many beautiful places to enjoy delicious food.
And while I never lived in the place famous for its seafood as a kid, I’ve grown up loving seafood and particularly seafood pasta. So this pasta is right up to my alley. Besides, the recipe where boiling water takes more time than the actual recipe? Yes please!
Haha! I do touch on the Charleston thing quite a bit. I mean those were my growing up years. I love ’em! And, yes, Charleston really is a great foodie town now. You should plan a vacation there…just don’t go in the middle of the summer (it’s hot).
I’m with ya on recipes where the boiling of the water is the main time constraint. So easy! And so tasty, too. Thanks, Ben!
Such great childhood memories. I see why you have a love for seafood! I didn’t discover it until I started dating Keith and I’ve been making up for it ever since. 😉 My favorite! So I need to put this shrimp loaded pasta on our menu!
You totally need to put this bang bang shrimp pasta on the menu, Marissa. It’s packed with flavor, but it comes together in minutes. Talk about a win-win! 🙂
I would love to visit Charleston someday. Great memories of your childhood. this bang bang shrimp sounds wonderful!
Thanks so much, Dawn! I feel like I talk about Charleston a lot here on the blog, but it was such a unique place. There are just so many great memories from childhood down in South Carolina! 🙂
I love that this is lighter and not deep fried but still has those fantastic bang bang shrimp flavours! I would absolutely devour this for any meal of the day. It looks fabulous, David!
Yup, I was shocked when I looked at the ingredient list on the original bang bang shrimp pasta. Holy cow! However, there are totally some easy ways to lighten up this dish without losing flavor. Thanks so much, my friend!
Looks like a delicious and simple weeknight shrimp pasta dinner David. We love shrimp and pasta meals so you can bet I’ll be giving this one a try soon. Thanks for the idea. I have fond memories of building sandcastles and playing on beaches when I was young too. I tell you going in the sea here in Scotland was pretty cold though!
I remember going to the beach on early Spring days when it was warm enough to play in the sand but not nearly warm enough to step foot in the ocean. It takes so long for the ocean to warm up to acceptable levels! Fortunately this pasta doesn’t take nearly as long. Haha! Thanks, Neil!
thats really a great recipe the ingredients you have used its really affordable and easy to get from the grocerries main course is always been the toughest but this is what you make easiest for us thanks 🙂
Delicious but so quick and easy.
Just the right amount of spice of us.
Served with salad and was perfect.
Thanks so much for stopping back and leaving a comment, B! It’s amazing how easy this recipe is, but it still doesn’t lack for flavor. I hope this one makes it into your regular dinner rotation! 🙂
I was wanting bang bang shrimp, but wanted pasta with it so I googled it, and I picked the first one which was this one! I’m hooked on it!! Made it for friends and they were impressed!! Have garlic bread and a glass of wine!! Thank you sooo much for a great recipe!!
Hey Linda! I’m so good you stumbled across this recipe, and I love that it was a huge hit. 🙂 Garlic bread and a glass of wine makes everything better. Haha! I hope this one makes it into your regular rotation. It’s quite tasty! Cheers!