Bang Bang Shrimp Pasta

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For the Shrimp

  • 1 pound shrimp, peeled and deveined
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 egg, beaten
  • Salt and pepper, to taste
  • Vegetable oil, for frying

For the Bang Bang Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup Thai sweet chili sauce
  • 1 tablespoon Sriracha (more or less, depending on your spice preference)
  • 1 teaspoon honey (optional, for added sweetness)

For the Pasta

  • 12 ounces spaghetti or linguine
  • 1/4 cup pasta water (reserved from cooking)
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup heavy cream
  • 1 tablespoon parsley or cilantro, chopped (for garnish)

Directions for Bang Bang Shrimp Pasta

Step 1: Prepare the Shrimp

  1. Season the Shrimp: Pat the shrimp dry with paper towels, then season with salt and pepper.
  2. Coat the Shrimp: Set up a breading station with three bowls: one with flour, one with beaten egg, and one with cornstarch. Dip each shrimp in the flour, then egg, and finally in the cornstarch, pressing gently to adhere.
  3. Fry the Shrimp: In a large skillet, heat about 1 inch of vegetable oil over medium heat. Fry the shrimp in batches for 2-3 minutes per side until golden brown and crispy. Remove and place on a paper towel-lined plate to drain any excess oil.

Step 2: Cook the Pasta

  1. Boil the Pasta: Cook the spaghetti or linguine according to the package instructions. Be sure to reserve 1/4 cup of the pasta water before draining.
  2. Make the Creamy Garlic Sauce: In a separate skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the heavy cream and reserved pasta water, then simmer for 2-3 minutes until slightly thickened.

Step 3: Make the Bang Bang Sauce

  1. Mix the Sauce: In a bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, and honey (if using). Taste and adjust the heat level by adding more Sriracha if desired.
  2. Toss the Shrimp in the Sauce: Add the fried shrimp to the bowl and gently toss to coat them evenly in the Bang Bang sauce.

Step 4: Assemble the Dish

  1. Combine the Pasta and Sauce: Add the cooked pasta to the skillet with the creamy garlic sauce, tossing to coat the pasta evenly.
  2. Top with Shrimp: Pile the Bang Bang shrimp on top of the pasta.
  3. Garnish and Serve: Sprinkle with parsley or cilantro for a pop of color and fresh flavor. Serve immediately and enjoy!

Kitchen Equipment You’ll Need

  • Large skillet for frying shrimp
  • Medium saucepan for cooking pasta
  • Mixing bowls for the breading station and sauce
  • Tongs or a slotted spoon for frying shrimp
  • Whisk for the sauce
  • Serving tongs for the pasta

Tips for Making the Best Bang Bang Shrimp Pasta

  • Dry the Shrimp Well: Patting the shrimp dry before breading them ensures that they fry up crispy.
  • Adjust the Heat: If you’re sensitive to spice, you can reduce the amount of Sriracha in the Bang Bang sauce. Conversely, if you love heat, add a little extra Sriracha or even a dash of cayenne pepper.
  • Don’t Overcrowd the Pan: When frying the shrimp, work in batches so that you don’t overcrowd the pan. Overcrowding can lead to soggy shrimp because the oil temperature will drop.
  • Reserve Pasta Water: The starchy pasta water helps to thin out the garlic cream sauce and make it cling to the pasta better. Be sure to reserve it before draining the pasta!

Variations and Recipe Swaps

  • Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend, and use gluten-free pasta to make this dish gluten-friendly.
  • Lighter Version: For a lighter take, you can skip frying the shrimp and sauté them in a little olive oil instead. You can also use Greek yogurt in place of mayonnaise in the Bang Bang sauce.
  • Vegetarian Option: Replace the shrimp with crispy fried tofu or sautéed mushrooms for a vegetarian-friendly version.
  • Extra Creamy: If you love a super creamy sauce, add more heavy cream to the garlic sauce or stir in some cream cheese for extra richness.

How to Store Leftovers

  • Refrigerator: Store any leftover pasta and shrimp in an airtight container in the fridge for up to 2 days. Keep the shrimp and pasta separate if possible to prevent the shrimp from getting soggy.
  • Reheat: Reheat the pasta in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if necessary. Reheat the shrimp in the oven at 350°F for 5-7 minutes to crisp them up again.

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