Recipes › Pasta › Bang Bang Shrimp Pasta Recipe

Bang Bang Shrimp Pasta Recipe

Recipe by Pedro M. A. Neves

Bang Bang Shrimp Pasta is a vibrant Italian-inspired dish that combines succulent pan-seared shrimp with a creamy, spiced sauce and fresh pasta. The name comes from the bold combination of crispy texture and a subtle kick of heat balanced with rich, velvety cream, creating an exciting yet elegant main course.

Ingredients

• 400g spaghetti or linguine
• 500g large shrimp (21-25 count), peeled and deveined
• 120ml heavy cream (1/2 cup)
• 60ml whole milk (1/4 cup)
• 3 cloves garlic, minced
• 2 tbsp sweet chili paste (sriracha or sambal oelek)
• 1 tbsp mayonnaise
• 1 tbsp lemon juice (15ml)
• 30g grated Parmesan cheese (1/4 cup)
• 2 tbsp extra virgin olive oil
• 1 tbsp butter
• 1/2 tsp red pepper flakes (2.5ml)
• 1/4 tsp black pepper
• 1/2 tsp sea salt
• 1 tsp fresh parsley, chopped
• zest of 1 lemon

Instructions

1. Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente, approximately 8-10 minutes. Reserve 120ml (1/2 cup) of pasta water before draining.

2. While pasta cooks, pat shrimp dry with paper towels. In a small bowl, combine sweet chili paste, mayonnaise, and lemon juice to create the bang bang sauce. Set aside.

3. Heat 1 tbsp olive oil and butter in a large skillet over medium-high heat until the butter foams, approximately 1 minute.

4. Season shrimp with salt and black pepper. Add to the hot skillet in a single layer and cook for 2 minutes without stirring until they begin to turn pink on the bottom.

5. Flip shrimp and cook for another 1-2 minutes until just cooked through (opaque and firm). Transfer to a clean plate.

6. Reduce heat to medium. Add remaining 1 tbsp olive oil to the skillet and sauté minced garlic and red pepper flakes for 30 seconds until fragrant.

7. Pour in heavy cream and whole milk, stirring constantly. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened. Whisk in the bang bang sauce until fully incorporated.

8. Return cooked shrimp to the skillet and add the drained pasta. Toss gently, adding reserved pasta water one tablespoon at a time until the sauce reaches desired consistency (creamy but not runny). Simmer for 1 minute.

9. Remove from heat and stir in Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt and pepper as needed.

10. Divide pasta among four serving bowls. Garnish with fresh parsley and lemon zest. Serve immediately while hot.

Substitutions

• Substitute sweet chili paste with 2 tbsp tomato paste mixed with 1 tbsp honey and 1/4 tsp cayenne pepper for a different heat profile
• Replace heavy cream with full-fat coconut milk for a dairy-free option that maintains richness
• Use 500g large scallops instead of shrimp for an elegant variation with similar cooking time
• Substitute mayonnaise with Greek yogurt (1 tbsp) to reduce fat while keeping creaminess

Tips

• Pat shrimp completely dry before cooking to ensure proper browning and prevent the skillet from becoming wet, which creates steam instead of sear
• Reserve pasta water before draining—its starch helps emulsify the sauce and creates a silkier texture when added gradually
• Do not overcook shrimp; they continue cooking slightly in the warm sauce after being added back, so remove them from the skillet at the first sign of full opacity
• Taste the sauce before serving, as the intensity of chili paste varies by brand; adjust by adding more paste for heat or cream for mildness

While Bang Bang Shrimp originates from Asian-fusion cuisine, this interpretation adapts the concept to Italian pasta traditions by using fresh pasta and building flavor through proper sauce emulsification rather than breading and frying. The dish represents modern Italian cooking that embraces global spice profiles while maintaining classical Italian technique.

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