Oh my gosh, let me tell you about my absolute obsession with bang bang shrimp pasta! This dish is everything I crave—creamy, spicy, and with that perfect crispy shrimp texture that makes every bite exciting. I first fell in love with it at this tiny seafood place near the coast, and after one taste, I knew I had to recreate it at home. Now, it’s my go-to when I want something quick but ridiculously flavorful. The combo of sweet chili, spicy sriracha, and that crispy panko-coated shrimp? Absolute magic. Trust me, once you try this bang bang shrimp pasta, you’ll be hooked too!

Why You’ll Love This Bang Bang Shrimp Pasta

This recipe is a total game-changer, and here’s why:

Ready in 25 minutes – perfect for busy weeknights when you need something fast but crave-worthy
Restaurant-quality flavors at home – that sweet-spicy-creamy combo will make you feel like you’re dining out
Totally customizable spice level – dial the sriracha up or down to match your heat preference
That addictive crispy shrimp texture – the panko coating gives the most satisfying crunch
Easy to make with pantry staples – no fancy ingredients required!

Seriously, this dish checks all the boxes – it’s my ultimate comfort food with a kick!

Ingredients for Bang Bang Shrimp Pasta

Okay, let’s gather our goodies! Here’s everything you’ll need to make this flavor bomb happen:

8 oz pasta – I love linguine or fettuccine here, but use whatever makes you happy
1 lb large shrimp, peeled and deveined (trust me, do this first – no one wants to devein while cooking!)
1/2 cup mayonnaise – the creamy base of our amazing sauce
1/4 cup sweet chili sauce – that magical sweet-spicy balance
1 tbsp sriracha (more if you’re feeling brave!)
1 tbsp honey – just enough to smooth out the heat
1/2 cup panko breadcrumbs – packed and ready for that perfect crunch
1 tbsp olive oil – for getting our shrimp beautifully golden
2 cloves garlic, minced (fresh is best – I can always smell when it’s pre-minced)
1/2 tsp paprika – for that subtle smoky depth
Salt and pepper – to taste (I’m heavy-handed here, not gonna lie)
Fresh parsley – for that pretty green pop at the end

See? Nothing too crazy – just good, flavorful ingredients ready to become something amazing!

How to Make Bang Bang Shrimp Pasta

Alright, let’s get cooking! This comes together so fast you’ll want to have everything ready before you start. I learned that the hard way when I burned my garlic once – oops! Here’s how we’ll work our magic:

Preparing the Bang Bang Sauce

First, let’s make that incredible sauce that makes this dish so special. Grab a medium bowl and whisk together the mayonnaise, sweet chili sauce, sriracha, and honey until it’s completely smooth. Taste it (I always do – quality control!) and adjust the spice level by adding more sriracha if you’re feeling bold. This sauce should have that perfect balance of sweet, spicy, and creamy – it’s seriously addictive!

Cooking the Shrimp

Now for the star of the show! Toss your peeled shrimp with paprika, salt, and pepper, then coat them evenly in the panko breadcrumbs. Heat your olive oil in a large pan over medium-high heat – you’ll know it’s ready when a breadcrumb sizzles when dropped in. Cook the shrimp for 2-3 minutes per side until they’re golden and crispy. In the last 30 seconds, add the minced garlic – just enough to release its aroma without burning. Oh, that smell is heavenly!

Combining the Pasta and Shrimp

Here’s where the magic happens! Toss your cooked pasta with about half of that luscious bang bang sauce until every strand is coated. Pile those gorgeous crispy shrimp on top, then drizzle with the remaining sauce. Finish with a sprinkle of fresh parsley for color and freshness. The contrast of creamy pasta, crispy shrimp, and that spicy-sweet sauce? Absolute perfection on a plate!

Tips for the Best Bang Bang Shrimp Pasta

Want to take your bang bang shrimp pasta from great to unforgettable? Here are my tried-and-true tricks:

Toast those panko crumbs first! Just toss them in a dry pan for 2-3 minutes until golden. The extra crunch makes all the difference.
Gluten-free friends? Swap regular pasta for your favorite GF variety – the sauce is naturally gluten-free already!
Don’t skip the parsley – that fresh green pop isn’t just pretty, it cuts through the richness perfectly.
Shrimp too pricey? Chicken works great too – just pound it thin and bread the same way.
Make it ahead: Prep the sauce and bread the shrimp in advance, then cook when ready to serve.

Little touches like these are why my family begs for this dish weekly!

Variations of Bang Bang Shrimp Pasta

One of the best things about this recipe? It’s crazy versatile! Here are some of my favorite twists:

Swap the protein – grilled chicken or even crispy tofu works beautifully with that bang bang sauce
Add veggies – toss in some sautéed bell peppers or snap peas for extra crunch
Try different pasta – penne holds the sauce wonderfully, or go low-carb with zucchini noodles
Make it creamy – stir in a splash of heavy cream if you want an extra-rich sauce

The possibilities are endless – make it your own!

Serving Suggestions for Bang Bang Shrimp Pasta

Oh, let me tell you how I love to serve this beauty! A crusty garlic bread is mandatory at my table – perfect for scooping up every last drop of that creamy sauce. For balance, I’ll toss together a simple arugula salad with lemon vinaigrette. And if we’re feeling fancy? A chilled glass of Pinot Grigio cuts through the spice beautifully. Trust me, this combo makes the whole meal sing!

Storing and Reheating Bang Bang Shrimp Pasta

Now, I’ll be honest – this dish is best fresh, but if you must save some (who can resist leftovers?), here’s how to keep it tasting great. Store in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water to the pan and warm gently over medium-low heat – this keeps the pasta from drying out. Pro tip: Keep the shrimp separate if possible and re-crisp them quickly in a hot pan for maximum crunch!

Bang Bang Shrimp Pasta Nutrition Information

Just so you know what you’re diving into – here’s the scoop on this deliciousness! Nutritional values are estimates and will vary based on your exact ingredients. For one hearty serving, you’re looking at:

520 calories – totally worth every bite
24g fat (4g saturated) – that creamy sauce does its job
28g protein – thanks to those plump shrimp
48g carbs – mostly from the pasta and that sweet honey

Remember, you can always tweak the portions if you’re watching numbers – but life’s too short not to enjoy this flavor explosion!

Frequently Asked Questions

I get questions about this recipe all the time—here are the ones that pop up most often!

“Can I use frozen shrimp?” Absolutely! Just thaw them overnight in the fridge or under cool running water. Pat them super dry before breading—wet shrimp won’t get crispy.
“How do I make it less spicy?” Easy! Start with just 1 tsp sriracha, or swap in more sweet chili sauce. The honey also helps balance the heat if you’re sensitive.
“Is there a dairy-free alternative?” Yep! Use vegan mayo (my favorite is the avocado oil kind). The rest of the ingredients are naturally dairy-free already.
“Can I prep this ahead?” Totally! Make the sauce and bread the shrimp up to 4 hours early. Just keep them separate in the fridge until cooking time.
“What if I don’t have panko?” Regular breadcrumbs work in a pinch, but toast them first for extra crunch. Or try crushed cornflakes for fun texture!

See? No stress—this recipe bends to whatever you’ve got on hand!

Final Thoughts

There you have it, friends – my go-to recipe for when I need a meal that’s equal parts comforting and exciting. This bang bang shrimp pasta never fails to impress, whether it’s a busy Tuesday night or when friends drop by unexpectedly. I’d love to hear how yours turns out – tag me if you make it so I can see your delicious creations! Now go grab that sriracha and get cooking – your taste buds will thank you.