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.