Bang Bang Shrimp Pasta

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I still remember the first time I tossed perfectly seared shrimp in that creamy, sweet-and-spicy bang bang sauce and mixed it with al dente linguine — it felt like restaurant comfort in 20 minutes. This Bang Bang Shrimp Pasta is exactly that: quick, creamy, and bold, ideal for busy weeknights or when you want a crowd-pleasing dinner with minimal fuss. If you want a slightly different spin or more shrimp-forward versions, this Bang Bang Shrimp Pasta recipe on my site has helpful photos and timing notes.

Why you’ll love this dish

This recipe pairs lightly seasoned, pan-seared shrimp with a silky sauce made from mayonnaise, sweet chili sauce, sriracha, and a touch of cream. The result is a tangy, slightly spicy pasta that feels indulgent but comes together fast. It’s perfect when you want something special without hours in the kitchen — great for weeknights, date nights, or casual dinner parties.

"Exactly the kind of bold comfort I want after work — creamy sauce, crunchy green onion, and shrimp that actually stay tender." — home-cook review

If you love shrimp-focused dishes, you might also enjoy comparing techniques in this short guide to Bang Bang Shrimp.

How this recipe comes together

Overview: Boil the pasta. Sauté garlic and shrimp until just cooked. Whisk a quick mayonnaise-based bang bang sauce with sweet chili and sriracha, then finish with heavy cream for silkiness. Toss the pasta into the skillet so every strand gets coated and serve hot with green onions.

Timing expectations:

Total active time: about 20–25 minutes.
Pasta cooks while you prepare shrimp and sauce, so there’s almost no waiting.
The shrimp cook very fast — watch them to avoid rubbery texture.

What you’ll need

Plate of Bang Bang Shrimp Pasta garnished with herbs and spices

8 oz linguine or spaghetti (use linguine for better sauce cling; spaghetti works fine)
1 lb shrimp, peeled and deveined (16–20 count is a good size)
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup mayonnaise (light mayo ok, but full-fat tastes best)
2 tablespoons sweet chili sauce (or sticky Thai sweet chili)
1 tablespoon sriracha sauce (adjust to taste)
1/4 cup heavy cream (half-and-half will thin the sauce)
Salt and pepper to taste
Chopped green onions for garnish

Substitutions & notes:

Swap mayonnaise for Greek yogurt for a tangier, lighter sauce (sauce will be thinner).
Use gluten-free pasta if needed; cook according to package directions.
Frozen shrimp can be used—thaw completely and pat dry to ensure good sear. For other shrimp technique ideas, see this Cajun shrimp pasta guide for seasoning inspiration.

Step-by-step instructions

Fill a pot with salted water and cook the linguine or spaghetti according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant.
Add the shrimp in a single layer. Season with salt and pepper. Cook 2–3 minutes per side until pink and just cooked through. Remove heat briefly.
In a bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha, and 1/4 cup heavy cream until smooth.
Pour the sauce into the skillet with the shrimp and stir gently to coat. Warm the sauce over low heat for 1–2 minutes; do not boil.
Add the drained pasta to the skillet. Toss to coat; add a splash of reserved pasta water if the sauce needs thinning.
Serve hot, sprinkled with chopped green onions.

Serving suggestions

Best ways to enjoy it: Plate a nest of pasta and top with shrimp, spooning extra sauce over the top.
Pairings: A crisp green salad with lime vinaigrette, garlic bread, or steamed broccoli balances the richness.
Drinks: A light, acidic white wine like Sauvignon Blanc or a citrusy IPA cuts through the creaminess.
Garnish ideas: Add toasted sesame seeds, a squeeze of lime, or a handful of chopped cilantro for freshness.

Storage and reheating tips

Refrigerator: Store leftovers in an airtight container for up to 3 days. Shrimp is best eaten within that window.
Freezing: Not recommended for best texture — mayonnaise and cream can separate and shrimp become rubbery after freezing.
Reheating: Gently reheat on the stove over low heat, adding a tablespoon of water or milk to loosen the sauce. Microwave in short bursts, stirring between intervals, to avoid overcooking the shrimp.
Food safety: Cool leftovers quickly and refrigerate within two hours. Reheat to at least 165°F (74°C) before serving.

Pro chef tips

Pat shrimp dry before cooking. Dry shrimp sear faster and brown better.
Don’t overcook shrimp — remove them just as they turn opaque and pink.
Toast garlic lightly for more depth; burned garlic tastes bitter.
If sauce is too thick, thin with pasta water a tablespoon at a time; the starch helps the sauce cling.
For a lighter plate, halve the mayonnaise and increase the cream slightly to maintain mouthfeel.

For inspiration on spicy pasta builds and seasoning balances, check this related Cajun shrimp pasta post.

Creative twists

Crunchy crunch: Toss in panko-crusted shrimp for texture contrast.
Veg-forward: Add sautéed bell peppers, snap peas, or spinach when you return the pasta to the skillet.
Protein swap: Use scallops or thin chicken strips instead of shrimp — adjust cooking time accordingly.
Vegan version: Use vegan mayo, coconut cream, and plant-based shrimp alternatives; choose chickpea or pea-protein pasta.
Extra heat: Replace sriracha with a hotter chili paste or add a pinch of cayenne.

Your questions answered

Q: Can I use frozen shrimp?
A: Yes — thaw fully, pat dry, and remove excess moisture before cooking. This prevents steaming and helps get a good sear.

Q: How spicy is the sauce and can I tone it down?
A: The sauce has a mild to medium heat thanks to sriracha. Reduce to 1/2 tablespoon or omit for a milder flavor, or use a milder chili sauce in place of sriracha.

Q: Can I make this ahead?
A: You can prepare the sauce and cook the pasta ahead, but toss with shrimp just before serving. Fully assembled and refrigerated, the texture and flavor won’t be as fresh.

Q: Is there a lighter version?
A: Yes — swap mayo for plain Greek yogurt and use half-and-half in place of heavy cream. The sauce will be tangier and a bit thinner.

Q: How can I stretch this to feed more people?
A: Increase pasta to 12–16 oz and add extra vegetables or a can of drained white beans for bulk while keeping shrimp at 1–1.5 lb.

Conclusion

If you love bold, creamy seafood dinners that come together in under 30 minutes, this Bang Bang Shrimp Pasta delivers comfort and excitement with minimal effort. For further inspiration and similar takes, see this version titled Bang Bang Shrimp and Pasta, a plated example on Bang Bang Shrimp Pasta – Garnish & Glaze, a step-by-step variant at Bang Bang Shrimp Pasta – Damn Delicious, and another straightforward take at Bang Bang Shrimp Pasta! – My Incredible Recipes. Enjoy cooking, and tweak the heat and creaminess until it feels like yours.