Bang Bang Shrimp Pasta
A creamy and spicy dish combining shrimp and pasta, finished with vibrant vegetables and a delicious sauce, perfect for quick weeknight dinners or special occasions.
Ingredients
Pasta and Shrimp
- 8 ounces spaghetti or linguine
- 1 pound shrimp, peeled and deveined
Sauce Ingredients
- 1 cup heavy cream
- 1/4 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 tablespoon sriracha sauce
Vegetables and seasonings
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup bell peppers, sliced
- 1 cup snow peas or snap peas
- Salt and pepper, to taste
Garnishes
- Chopped green onions, for garnish
- Sesame seeds, for garnish
Instructions
Preparation
- Cook the spaghetti or linguine according to the package instructions. Drain and set aside, reserving some pasta water.
Cooking
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add sliced bell peppers and snow peas. Cook for another 2-3 minutes until the vegetables are tender but still crisp.
- Add the peeled and deveined shrimp to the skillet. Season with salt and pepper. Cook until the shrimp turns pink and opaque, roughly 3-4 minutes.
- In a bowl, mix heavy cream, mayonnaise, sweet chili sauce, and sriracha sauce. Pour this mixture into the skillet with the shrimp and vegetables.
- Stir everything together, allowing the sauce to heat up and thicken slightly. Add reserved pasta water if the sauce is too thick.
- Add the cooked pasta to the skillet. Toss to combine, ensuring the pasta is well-coated in the creamy sauce.
- Remove from heat and check for seasoning. Adjust salt and pepper as necessary.
- Serve warm, garnished with chopped green onions and sesame seeds.
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Notes
For a lighter version, swap heavy cream for Greek yogurt. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat with a splash of water or cream to loosen the sauce.