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Food 18/04/2025 23:06

Bang Bang Shrimp Pasta


Ingredients

8 ounces spaghetti or linguine pasta
¾ cup mayonnaise
⅓ cup sweet chili sauce
2 limes juiced
2 tablespoons sriracha
12 ounces medium shrimp deveined and peeled
2 cloves garlic finely minced
1 teaspoon paprika
1 teaspoon salt
1 teaspoon onion powder
1 tablespoon vegetable oil or olive oil
Garnish (Optional)
1 tablespoon parsley chopped

Instructions

Bring water to a boil in a large stock pot and salt generously. Cook the pasta to al dente, according to the instructions on the package. Drain and set aside.
8 ounces spaghetti
While the pasta is cooking, prepare the sauce. In a small bowl, combine the mayonnaise, sweet chili sauce, lime juice and sriracha. Set aside.
¾ cup mayonnaise,⅓ cup sweet chili sauce,2 limes,2 tablespoons sriracha

In a large bowl, combine shrimp with garlic, paprika, salt and onion powder. Toss gently to combine.
12 ounces medium shrimp,2 cloves garlic,1 teaspoon paprika,1 teaspoon salt,1 teaspoon onion powder
Add the oil to a large skillet over medium heat. Add the shrimp in a single layer and cook two to three minutes per side or until the shrimp are nearly opaque.
1 tablespoon vegetable oil
Stir in the sauce and cook for another 5 minutes or until the sauce comes to a simmer and begins to thicken.
Add the drained pasta and toss to combine before serving with freshly minced parsley for garnish if desired.
1 tablespoon parsley

Notes
Storage Information:
Make Ahead: You can prepare the sauce in advance and store it in the fridge.
Storage: This pasta can be stored in an airtight container in the fridge for up to three days.
Freezing: I don’t recommend freezing this recipe. The cream sauce and shrimp may not thaw or reheat well.
Reheating: Heat slowly over low heat to avoid overcooking the shrimp.

Nutrition
Calories: 659kcal | Carbohydrates: 58g | Protein: 26g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 155mg |

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