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:
Bang Bang Shrimp Pasta
For the Sauce
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.