Oh my gosh, let me tell you about my love affair with this bang bang shrimp pasta! It all started when I tried to recreate that famous restaurant dish at home – you know the one with the crispy shrimp swimming in that creamy, spicy sauce? After a few (okay, maybe more than a few) test batches, I nailed this version that’s become my go-to when I need dinner to impress in under 30 minutes. The magic happens when the sweet heat of the bang bang sauce coats every strand of pasta, and those golden panko crumbs add the perfect crunch. Trust me, once you try this, takeout will never cross your mind again!

Why You’ll Love This Bang Bang Shrimp Pasta

Let me count the ways this dish will steal your heart (and your appetite!):

Lightning fast – Ready in under 30 minutes, perfect for those “what’s for dinner?!” panic moments
Creamy with a kick – That sweet-spicy sauce clings to every noodle like a flavor hug
Textural heaven – Crispy shrimp meets crunchy panko in every glorious bite
Totally customizable – Dial the heat up or down with more/less sriracha (I always go extra!)
Restaurant-worthy without the price tag – Tastes like you spent hours, but shhh… our secret

Seriously, this is the kind of dish that’ll have everyone asking for seconds – and the recipe!

Ingredients for Bang Bang Shrimp Pasta

Okay, let’s raid the pantry! Here’s everything you’ll need to make this flavor bomb – and trust me, every single ingredient plays a crucial role:

8 oz pasta – I’m partial to linguine or fettuccine (those wide noodles hold sauce like a dream!)
1 lb shrimp – Peeled and deveined, please! Size 26/30 works perfectly here
1/2 cup mayonnaise – The creamy base of our magic sauce
1/4 cup sweet chili sauce – Pack it in the measuring cup for full flavor impact
1 tbsp sriracha – Or more if you’re feeling feisty (I always do!)
1 tbsp honey – Just enough to balance the heat
1/2 cup panko breadcrumbs – For that irresistible golden crunch
2 tbsp olive oil – Divided for shrimp and breadcrumbs
2 cloves garlic – Freshly minced (none of that jarred stuff!)
1/4 cup chopped green onions – Both green and white parts
1 tbsp lemon juice – Freshly squeezed, please!
Salt and pepper – To taste, but don’t skip seasoning those shrimp!

See? Nothing too fancy – just good, honest ingredients that come together to create something extraordinary. Now let’s get cooking!

How to Make Bang Bang Shrimp Pasta

Alright, let’s dive into the fun part – transforming these simple ingredients into restaurant-worthy magic! I’ll walk you through each step like I’m right there in your kitchen (wish I could be – we’d have so much fun cooking together!).

Step 1: Cook the Pasta

First things first – get that pasta water boiling! I use a big pot with plenty of salted water (it should taste like the sea). Drop in your linguine or fettuccine and cook for about 1 minute less than the package says – we want that perfect al dente bite since it’ll keep cooking a bit later. Drain it but save about 1/2 cup of that starchy pasta water – it’s liquid gold for adjusting sauce consistency later!

Step 2: Prepare the Bang Bang Sauce

While the pasta cooks, let’s make that addictive sauce. Grab a medium bowl and whisk together the mayo, sweet chili sauce, sriracha, and honey. Now’s your chance to taste and adjust – want more heat? Add another squirt of sriracha! Prefer it sweeter? A drizzle more honey does the trick. This sauce is your playground – make it yours!

Step 3: Cook the Shrimp

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Pat those shrimp dry (this helps them get nice and crispy!) and season with salt and pepper. Cook them for just 2-3 minutes per side until they turn pink and opaque – any longer and they’ll get rubbery. Remove them to a plate immediately so they don’t overcook in the hot pan.

Step 4: Toast the Panko Breadcrumbs

In the same skillet (no need to wash it – we want all those shrimp flavors!), add the remaining 1 tbsp oil and toss in the panko. Stir constantly for about 1-2 minutes until they turn golden brown. Watch them like a hawk – they go from perfect to burnt in seconds! Scoop them out onto a paper towel-lined plate to stop the cooking.

Step 5: Combine Everything

Now for the grand finale! Lower the heat to medium and sauté the garlic in that same skillet for about 30 seconds until fragrant. Add the drained pasta, cooked shrimp, and bang bang sauce. Toss everything together until every strand is beautifully coated. If the sauce seems too thick, splash in some of that reserved pasta water a tablespoon at a time until it’s just right.

Plate it up, sprinkle generously with those golden panko crumbs and green onions, and give it a final squeeze of lemon juice. Oh my goodness – just look at that masterpiece! Now dig in before I do!

Tips for Perfect Bang Bang Shrimp Pasta

Listen up, shrimp whisperers! Here are my hard-earned secrets for pasta perfection:

Shrimp don’t lie – They’ll tell you when they’re done by curling into perfect C-shapes and turning pink. Any longer and they’ll get tough!
Fresh is best – That pre-minced garlic in a jar? Nope. Take the extra minute to chop fresh cloves – the flavor difference is insane.
Heat control – Start with less sriracha, then add more after tasting. You can always amp it up but can’t tone it down!
Panko pro move – Toast breadcrumbs in batches if needed – overcrowding steams them instead of crisping.
Pasta water magic – That starchy liquid gold is your secret weapon for adjusting sauce consistency.

Follow these, and you’ll have everyone thinking you trained under a Michelin-starred chef!

Ingredient Substitutions for Bang Bang Shrimp Pasta

Okay, let’s talk swaps because we’ve all been there – halfway through a recipe only to realize we’re missing something! Here are my favorite easy fixes that keep the flavor rocking:

Pasta panic? Gluten-free noodles or even zucchini zoodles work beautifully (just reduce cook time!)
Mayo allergies? Greek yogurt or sour cream make fine creamy stand-ins
No sweet chili sauce? Mix apricot jam with a splash of vinegar and red pepper flakes
Veggie boost? Toss in sautéed bell peppers or snap peas with the shrimp
Breadcrumb blues? Crushed cornflakes or almond flour add great crunch too

The moral? This recipe forgives and adapts – make it work for you!

Serving Suggestions for Bang Bang Shrimp Pasta

Oh honey, let’s talk presentation! This beauty deserves to shine bright like the main dish star it is. I always serve mine with warm garlic bread (perfect for scooping up every last drop of that creamy sauce) and a crisp green salad to balance the richness. For color pop, I go wild with extra green onion garnish – those bright green slices make the dish look straight out of a food magazine! Steamed broccoli, asparagus, even a quick side of roasted tomatoes work magic too. Pro tip: serve immediately while the panko’s still crispy and the noodles are gloriously saucy. Now watch everyone’s eyes light up when you bring this masterpiece to the table!

Storage and Reheating Instructions

Okay, let’s be real – this bang bang shrimp pasta is so good there probably won’t be leftovers! But just in case, here’s how to keep it tasting fresh: Store in an airtight container in the fridge for 2-3 days max. When reheating, splash a little water into the pan and warm gently over medium-low heat, stirring often. The sauce might thicken in the fridge, so add that water tablespoon by tablespoon until it’s back to creamy perfection. Quick warning – the panko will lose its crunch, so I always toast up a fresh batch to sprinkle on top when serving leftovers. Trust me, it makes all the difference!

Nutritional Information for Bang Bang Shrimp Pasta

Okay, let’s talk numbers – but don’t let them scare you off this deliciousness! Here’s the nutritional breakdown per serving (and let’s be honest, you might go back for seconds!):

Calories: Around 450
Protein: 25g (thank you, shrimp!)
Carbs: 45g
Fat: 20g

Now, here’s my chef’s confession – these numbers can vary based on your exact ingredients (like how generous you are with that sriracha or panko!). But honestly? Some things are worth every delicious bite – and this pasta is absolutely one of them!

Frequently Asked Questions

I get asked about this bang bang shrimp pasta all the time – here are the answers to the questions that pop up most often in my kitchen (and probably yours too!):

Can I use frozen shrimp? Absolutely! Just thaw them overnight in the fridge or under cold running water first. Pat them extra dry – frozen shrimp release more moisture when cooking.

How do I make it less spicy? Easy! Cut the sriracha in half or skip it entirely. The sweet chili sauce already brings plenty of flavor without the heat.

Can I prep anything ahead? You bet! The sauce keeps beautifully in the fridge for 3 days, and you can toast the panko up to 2 days in advance (store in an airtight container). Just wait to combine everything until serving time.

What if I don’t have panko? No worries! Regular breadcrumbs work, or get creative with crushed crackers or even crispy fried onions for that crunch factor.

Can I make it vegetarian? Totally! Swap shrimp for crispy tofu or chickpeas – just adjust cooking times accordingly. The sauce works magic on everything!

Did you make this dish? I’d love to hear about it! Leave a comment below with your twists or ratings – your kitchen stories make my day!

Irresistible 30 Minute Bang Bang Shrimp Pasta Recipe