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Bang Bang Shrimp Pasta

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A quick, creamy pasta dish featuring tender shrimp tossed in a sweet-and-spicy bang bang sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 523
Ingredients Method Nutrition Notes

Ingredients
  

Pasta
  • 8 oz linguine or spaghetti Linguine is recommended for better sauce cling.
Shrimp
  • 1 lb shrimp, peeled and deveined (16–20 count is a good size)
  • 1 tablespoon olive oil For sautéing shrimp.
  • 2 cloves garlic, minced Adds flavor to the dish.
Bang Bang Sauce
  • 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 for desired spiciness.
  • 1/4 cup heavy cream (half-and-half will thin the sauce)
  • salt and pepper to taste For seasoning the shrimp.
  • chopped green onions for garnish Adds color and freshness.

Method
 

Preparation
  1. 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.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat and add the minced garlic. Sauté for 30–45 seconds until fragrant.
  3. Add the shrimp in a single layer and season with salt and pepper. Cook for 2–3 minutes per side until pink and just cooked through, then remove from heat temporarily.
Sauce and Assembly
  1. In a bowl, whisk together 1/2 cup of mayonnaise, 2 tablespoons of sweet chili sauce, 1 tablespoon of sriracha, and 1/4 cup of heavy cream until smooth.
  2. 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.
  3. Add the drained pasta to the skillet and toss to coat; add a splash of reserved pasta water if the sauce needs thinning.
  4. Serve hot, sprinkled with chopped green onions.

Nutrition

Serving: 1gCalories: 523kcalCarbohydrates: 55gProtein: 28gFat: 22gSaturated Fat: 4gSodium: 600mgFiber: 2gSugar: 8g

Notes

Store leftovers in an airtight container for up to 3 days. Shrimp is best eaten within that window. Thaw frozen shrimp completely and pat dry to ensure a good sear.
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