Homemade Bang Bang Shrimp Pasta

Here is my favorite bang bang shrimp pasta recipe, with creamy fettuccine, perfectly seasoned shrimp, and a spicy-sweet sauce made with chili sauce, Sriracha, and fresh lime juice.

This pasta has become our weeknight dinner hero at home. My kids actually cheer when I tell them it’s on the menu, and my husband always goes back for seconds. The combination of creamy and spicy just works so well together, and it’s ready in about 30 minutes.

What Kind of Shrimp Should I Use?

For this bang bang shrimp pasta, you’ll want to grab medium to large shrimp, which are usually labeled as 31-40 or 21-30 count per pound at the store. Fresh or frozen shrimp both work great here, and honestly, most “fresh” shrimp at the grocery store has been previously frozen anyway. If you’re buying frozen, just make sure to thaw them in the fridge overnight or run them under cold water for a quick thaw. I recommend getting shrimp that’s already peeled and deveined to save yourself some time, but if you don’t mind a little extra prep work, shell-on shrimp will give you slightly better flavor.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Fettucine: You can use linguine, spaghetti, or penne instead. Really, any pasta shape you have on hand will work – just cook according to package directions.
• Shrimp: If shrimp isn’t your thing or you’re allergic, try using chicken breast cut into bite-sized pieces or even firm tofu. Just adjust the cooking time – chicken will need a few extra minutes to cook through.
• Heavy cream: Half-and-half works in a pinch, though the sauce will be slightly thinner. You can also use coconut cream for a dairy-free option, which actually pairs nicely with the Asian-inspired flavors.
• Chili sauce: Sweet chili sauce can be swapped with a mix of ketchup and hot sauce (about 3 parts ketchup to 1 part hot sauce), though the flavor will be a bit different.
• Fresh ginger: If you don’t have fresh ginger, use 1 teaspoon of ground ginger instead. Add it with the other spices rather than sautéing it.
• Sriracha: Any hot sauce you prefer works here – just adjust the amount based on how spicy you like things. Frank’s RedHot or even sambal oelek are good alternatives.

Watch Out for These Mistakes While Cooking

The biggest mistake when making bang bang shrimp pasta is overcooking the shrimp, which happens fast since they only need 2-3 minutes per side – pull them from the pan as soon as they turn pink and opaque, then add them back at the end so they stay tender and not rubbery.

Another common error is letting the cream sauce boil too hard or for too long, which can cause it to break or become grainy, so once it reaches a boil, immediately drop the heat to low and let it gently simmer.

Don’t skip saving that pasta water before draining – the starchy water helps the sauce cling to the noodles and brings everything together, so always keep at least a cup on hand even if you don’t use it all.

Finally, taste your sauce before adding the shrimp back in and adjust the heat level, because different brands of Sriracha and chili sauce vary in spiciness, and it’s much easier to add more heat than to fix a sauce that’s too spicy.

What to Serve With Bang Bang Shrimp Pasta?

Since this pasta is pretty rich and spicy, I like to serve it with something light and refreshing on the side. A simple cucumber salad with rice vinegar and sesame seeds helps cool things down and adds a nice crunch to balance out the creamy noodles. Garlic bread or buttery dinner rolls are always a good call if you want something to soak up the extra sauce, though honestly the pasta is filling enough on its own. For a veggie side, steamed broccoli or snap peas tossed with a little sesame oil work great and keep the Asian-inspired flavors going.

Storage Instructions

Store: Keep your leftover bang bang shrimp pasta in an airtight container in the fridge for up to 3 days. The creamy sauce might thicken up a bit as it sits, but that’s totally normal and easy to fix when you reheat it.

Freeze: I don’t recommend freezing this one since cream-based sauces and cooked shrimp don’t hold up well in the freezer. The sauce can separate and the shrimp gets rubbery, so it’s best enjoyed fresh or within a few days from the fridge.

Reheat: Warm it up gently on the stovetop over medium-low heat with a splash of cream or milk to loosen the sauce. You can also microwave it in 30-second intervals, stirring between each round. Add a squeeze of fresh lime and some green onions on top to brighten it back up!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 105-120 g
• Fat: 70-80 g
• Carbohydrates: 285-310 g

Ingredients

For the pasta:

• 1 lb fettucine (I always use Barilla for the best al dente texture)

For the shrimp:

• 1 3/4 lb shrimp (peeled and deveined with tails removed)
• 1/2 tbsp paprika
• 1/2 tbsp garlic powder
• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• 4 garlic cloves (freshly minced for best flavor)

For the sauce and garnish:

• 1 1/4 cup cream
• 1/4 cup chili sauce (I use Mae Ploy sweet chili sauce)
• 1 tbsp ginger
• 1/3 cup Sriracha
• 1/2 lime (squeezed for about 1 tbsp of fresh juice)
• green onions
• 1/4 tsp salt

Step 1: Start the Pasta and Prepare Mise en Place

• 1 lb fettuccine
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 1/2 lime, squeezed for juice
• green onions, chopped
• 1 1/4 cup cream
• 1/4 cup chili sauce
• 1/3 cup sriracha

Bring a large pot of salted water to a boil and add the fettuccine, cooking it according to package directions until al dente (usually 8-10 minutes).

While the pasta cooks, mince the garlic cloves, grate the ginger, squeeze the lime juice, and chop the green onions.

Measure out the cream, chili sauce, and sriracha into separate small bowls for easy access during cooking.

Step 2: Season and Sear the Shrimp

• 1 3/4 lb shrimp
• 1/2 tbsp paprika
• 1/2 tbsp garlic powder
• 1/4 tsp salt
• 2 tbsp butter

While the pasta finishes cooking, combine the paprika, garlic powder, and salt in a small bowl, then toss the shrimp in this spice mixture until evenly coated.

Melt the butter in a large skillet over medium-high heat, then add the seasoned shrimp and cook for 2-3 minutes per side until they turn pink and opaque.

Remove the cooked shrimp to a plate and set aside.

Step 3: Build the Bang Bang Sauce

• 4 garlic cloves, minced
• 1 1/4 cup cream
• 1/4 cup chili sauce
• 1/3 cup sriracha
• 1 tbsp ginger, grated

In the same skillet with the remaining butter, add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the cream, chili sauce, sriracha, and grated ginger, stirring well to combine.

Bring the sauce to a gentle boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally—this allows the flavors to meld beautifully.

I like to simmer the sauce first before adding pasta because it helps the spices fully bloom and creates a more cohesive flavor.

Step 4: Combine Pasta with Sauce and Shrimp

• cooked fettuccine from Step 1
• 1/4 cup pasta water
• bang bang sauce from Step 3
• cooked shrimp from Step 2
• fresh lime juice from Step 1

Drain the cooked pasta, reserving about 1/4 cup of the starchy pasta water.

Add the drained fettuccine to the simmering sauce and toss to coat, using the reserved pasta water to loosen the sauce and achieve a silky consistency if needed.

Return the cooked shrimp from Step 2 to the skillet and gently toss everything together.

Finish with the fresh lime juice and stir to combine.

Step 5: Plate and Garnish

• green onions, chopped

Divide the bang bang shrimp pasta among serving bowls and top generously with the chopped green onions.

I always add the green onions right before serving so they stay fresh and add a bright crunch that contrasts with the creamy sauce.

Homemade Bang Bang Shrimp Pasta

Delicious Homemade Bang Bang Shrimp Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 2300 kcal

Ingredients

  

For the pasta::

• 1 lb fettucine (I always use Barilla for the best al dente texture)

For the shrimp::

• 1 3/4 lb shrimp (peeled and deveined with tails removed)
• 1/2 tbsp paprika
• 1/2 tbsp garlic powder
• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• 4 garlic cloves (freshly minced for best flavor)

For the sauce and garnish::

• 1 1/4 cup cream
• 1/4 cup chili sauce (I use Mae Ploy sweet chili sauce)
• 1 tbsp ginger
• 1/3 cup Sriracha
• 1/2 lime (squeezed for about 1 tbsp of fresh juice)
• green onions
• 1/4 tsp salt

Instructions

 

• Bring a large pot of salted water to a boil and add the fettuccine, cooking it according to package directions until al dente (usually 8-10 minutes). While the pasta cooks, mince the garlic cloves, grate the ginger, squeeze the lime juice, and chop the green onions. Measure out the cream, chili sauce, and sriracha into separate small bowls for easy access during cooking.
• While the pasta finishes cooking, combine the paprika, garlic powder, and salt in a small bowl, then toss the shrimp in this spice mixture until evenly coated. Melt the butter in a large skillet over medium-high heat, then add the seasoned shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove the cooked shrimp to a plate and set aside.
• In the same skillet with the remaining butter, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the cream, chili sauce, sriracha, and grated ginger, stirring well to combine. Bring the sauce to a gentle boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally—this allows the flavors to meld beautifully. I like to simmer the sauce first before adding pasta because it helps the spices fully bloom and creates a more cohesive flavor.
• Drain the cooked pasta, reserving about 1/4 cup of the starchy pasta water. Add the drained fettuccine to the simmering sauce and toss to coat, using the reserved pasta water to loosen the sauce and achieve a silky consistency if needed. Return the cooked shrimp from Step 2 to the skillet and gently toss everything together. Finish with the fresh lime juice and stir to combine.
• Divide the bang bang shrimp pasta among serving bowls and top generously with the chopped green onions. I always add the green onions right before serving so they stay fresh and add a bright crunch that contrasts with the creamy sauce.