This Bang Bang Shrimp Pasta is one of those quick, satisfying dinners that became a staple in my kitchen the moment I combined the sweet-heat sauce with tender shrimp and simple spaghetti. I first discovered a version of the sauce years ago on a takeout menu, and after a rainy evening of experimenting with pantry staples I adapted it into a rich, creamy dressing that coats every strand of pasta. The contrast—cool creaminess with a touch of chili heat and sticky-sweet Thai chili—keeps people coming back for more. It’s fast enough for busy weeknights and special enough to serve when friends drop by unexpectedly. What makes this plate so memorable is texture and timing: the shrimp are seared quickly until they get just opaque and slightly caramelized on the edges, while the noodles stay al dente and springy. The sauce is forgiving—if you like it spicier, add extra sriracha; if you want it milder, increase the mayonnaise and honey slightly. I often catch my family scraping the skillet clean because the sauce clings to the shrimp and pasta so well. This version is American in spirit but borrows bold flavors from Southeast Asian pantry items for a crowd-pleasing hybrid. I tend to prepare the sauce ahead and keep it chilled for quick assembly, which is a lifesaver on busy nights. The following write-up breaks down why the dish works, what to buy, and exactly how to execute each step for consistent results every time.

Ingredients

• Mayonnaise (for the sauce): Use a full-fat mayonnaise like Hellmann’s or Duke’s for creaminess and mouthfeel. Light mayo can be used but the sauce won’t be as rich.
• Sweet Thai chili sauce: This is the backbone of the bang bang flavor—Mae Ploy or Thai Kitchen are excellent choices; it provides both sweetness and a bit of heat.
• Sriracha: Adjust to taste. Sriracha adds direct chili flavor; start with 1/2 teaspoon and increase if you like more heat.
• Honey: Balances the heat and deepens the glaze. Local runny honey works well; if very thick, warm slightly to blend.
• Shrimp: About 10 ounces, peeled and deveined. Medium-to-large shrimp (16–20 count per pound) work best for a good bite—use thawed frozen shrimp if fresh aren’t available.
• Butter: 2 tablespoons for sautéing gives a golden sear and a touch of richness. Use unsalted butter and season yourself for best control.
• Garlic: Three cloves, minced—adds aromatic depth when cooked briefly with the shrimp.
• Spaghetti noodles: 8 ounces cooked al dente. Regular semolina spaghetti is fine; use gluten-free pasta if needed (see substitutions section).
• Garnishes: Sliced green onions and a pinch of red pepper flakes for color and an extra layer of flavor at the end.

Instructions

Make the Bang Bang Sauce: In a small bowl combine 1/2 cup mayonnaise, 1/4 cup sweet Thai chili sauce, 1/2 teaspoon sriracha (more to taste), and 1 tablespoon honey. Whisk until completely smooth and set aside in the refrigerator while you cook. If preparing ahead, store in an airtight container up to 7 days. Cook the Pasta: Bring a large pot of salted water to a rolling boil; add 8 ounces spaghetti and cook until al dente according to package directions (usually 8–10 minutes). Reserve a cup of pasta water before draining to adjust sauce consistency if needed. Drain and set aside, tossing with a drizzle of olive oil to prevent sticking. Season the Shrimp: Pat 10 ounces shrimp dry with paper towels to ensure a good sear and season evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dry shrimp give a better caramelized edge when sautéed. Sauté the Shrimp: Heat a large skillet over medium-high heat and add 2 tablespoons butter. When foaming, add shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque—avoid overcooking. Add 3 cloves minced garlic for the last 30–45 seconds and stir until fragrant but not browned. Combine and Toss: Remove skillet from heat, add cooked spaghetti and approximately half to three-quarters of the prepared sauce. Toss gently to coat everything evenly; add a splash of reserved pasta water if you want a looser coating. Taste and adjust salt, pepper, or sriracha as needed. Plate and Garnish: Serve immediately, topping with sliced green onions and a pinch of red pepper flakes for color and heat. Leftovers keep well refrigerated for up to 2 days; reheat gently to avoid toughening the shrimp.

Storage Tips

Store the bang bang sauce in an airtight container in the refrigerator for up to 7 days—this is great for meal prep. If you have leftover assembled pasta, place it in a shallow airtight container and refrigerate for up to 48 hours; reheat gently in a skillet over low heat with a tablespoon or two of water to loosen the sauce. Do not freeze the assembled dish—shrimp will become rubbery. If freezing is required, freeze only the sauce in a freezer-safe container for up to 3 months and thaw in the refrigerator before use.

Ingredient Substitutions

If you need gluten-free, substitute spaghetti with a gluten-free pasta made from rice or corn and ensure your sweet Thai chili sauce is gluten-free. For dairy-free, swap the butter for olive oil or a plant-based butter. If you prefer lower fat, use light mayonnaise but increase the honey slightly for sweetness. To make it vegetarian, replace shrimp with roasted tofu or tempeh, searing until crisp and tossing with the sauce; adjust seasoning since tofu absorbs flavors differently.

Serving Suggestions

Serve this plate with a simple cucumber and radish salad dressed with rice vinegar and sesame oil for contrast, or a crisp romaine salad with lemon vinaigrette to cut the richness. Toasted garlic bread or a warm baguette will help soak up extra sauce. For a weekend dinner party, plate the pasta in shallow bowls, garnish with chopped cilantro or basil and a lime wedge for an aromatic finish.

Cultural Background

While labeled “bang bang,” this style of sauce is an Americanized take inspired by Southeast Asian sweet-chili flavors and the saucy, creamy coatings popular in casual seafood dishes. The original bang bang dishes often use sweet chili condiments paired with mayonnaise to create a sticky, creamy glaze. This adaptation melds that flavor profile with Italian pasta tradition, creating a cross-cultural comfort dish that highlights the versatility of global pantry staples.

Seasonal Adaptations

In summer, swap green onions for a fresh herb mix of cilantro and basil and add thinly sliced summer tomatoes for brightness. In winter, stir in a handful of sautéed kale or spinach for color and nutrients. For holiday entertaining, use larger shrimp or add a sprinkle of toasted sesame seeds and a few drops of toasted sesame oil for a deeper, nutty note that pairs well with roasted winter vegetables.

Meal Prep Tips

Make the sauce up to a week in advance and cook a double batch of pasta to speed assembly during the week. Store sauce separately and reheat shrimp briefly in a skillet before tossing with pasta and sauce to avoid overcooking. Portion into microwave-safe containers for quick lunches; add a fresh garnish of green onion when serving to revive the presentation.

There’s a simple joy in serving a dish that feels both indulgent and effortless. This version of bang bang shrimp with pasta has become my go-to for busy nights and casual dinner guests, and I hope you make it your own with the tweaks that fit your kitchen and taste.