Bang Bang Shrimp Pasta with Creamy Chili Sauce (Print version)
Tender shrimp and pasta tossed in a creamy sweet chili sauce with sriracha, lime, garlic, and fresh herbs.
# Ingredients:
For the creamy chili sauce
01 -
1/2 cup (120 g) mayonnaise
02 -
1/2 cup (120 ml) Thai sweet chili sauce
03 -
1 tablespoon sriracha, plus more to taste
04 -
1 tablespoon fresh lime juice
05 -
1 teaspoon honey
06 -
1 large garlic clove, finely grated
For the pasta and shrimp
07 -
10 oz (285 g) spaghetti or thin linguine
08 -
1 lb (450 g) large shrimp, peeled and deveined
09 -
1 teaspoon smoked paprika
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon kosher salt, plus more for pasta water
12 -
1/4 teaspoon black pepper
13 -
1 tablespoon olive oil
14 -
1/2 cup (120 ml) reserved pasta water, plus more as needed
15 -
2 green onions, thinly sliced
16 -
2 tablespoons chopped cilantro or parsley
17 -
Lime wedges, for serving
# Instructions:
01 -
In a medium bowl, whisk mayonnaise, sweet chili sauce, sriracha, lime juice, honey, and grated garlic until smooth. Set aside.
02 -
Boil the pasta in well-salted water until al dente. Reserve at least 1/2 cup of the pasta water, then drain.
03 -
Pat the shrimp dry. Toss with smoked paprika, garlic powder, salt, and black pepper until evenly coated.
04 -
Heat olive oil in a large skillet over medium-high heat. Cook the shrimp for 1-2 minutes per side, until pink and opaque, then remove the skillet from the heat.
05 -
Add the drained pasta, sauce, and 1/4 cup reserved pasta water to the skillet. Toss off the heat until the sauce turns glossy and coats the noodles.
06 -
Add more pasta water if needed to loosen the sauce. Fold in green onions and cilantro or parsley, then serve with lime wedges and extra sriracha if desired.
# Good to know:
01 -
Best served immediately while the sauce is creamy and loose.
02 -
Adjust sriracha before tossing if cooking for mild spice preferences.
03 -
Reserve extra pasta water because the sauce thickens as it sits.