Bang Bang Shrimp Pasta (Print Version)
Shrimp, chili sauce, and pasta combine in a spicy, creamy dish for quick and vibrant dinners.
# Ingredients:
→ Pasta
01 -
340–450 g thin spaghetti, angel hair, or gluten-free pasta
→ Shrimp
02 -
680 g medium shrimp, peeled and deveined
03 -
1 tablespoon coconut oil
04 -
3 cloves garlic, minced
05 -
3 teaspoons paprika
06 -
1 tablespoon dried parsley
07 -
Freshly ground black pepper, to taste
→ Sauce
08 -
120 ml mayonnaise or light mayonnaise
09 -
120 ml Thai sweet chili sauce
10 -
2 cloves garlic, minced
11 -
30 ml lime juice
12 -
0.5 g crushed red pepper flakes
# Instructions:
01 -
In a mixing bowl, combine mayonnaise, Thai sweet chili sauce, minced garlic, lime juice, and crushed red pepper flakes. Mix thoroughly and reserve.
02 -
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions, then drain well.
03 -
In a separate bowl, toss peeled and deveined shrimp with paprika, minced garlic, and freshly ground black pepper until evenly coated.
04 -
Heat coconut oil in a large skillet over medium-high heat. Sauté seasoned shrimp, stirring constantly, until pink and just cooked through, approximately 6–8 minutes depending on size.
05 -
In a large serving bowl, add cooked pasta, sautéed shrimp, and prepared sauce. Toss thoroughly to coat. Adjust seasoning to taste. Garnish with dried parsley and serve immediately.
# Notes:
01 -
Tossing the shrimp with paprika and garlic enhances their flavor; avoid overcooking for the best texture.