Bang Bang Shrimp Pasta (Print Version)
# Ingredients:
→ Bang Bang Sauce
01 -
120 ml mayonnaise
02 -
60 ml sweet Thai chili sauce
03 -
2.5 ml sriracha sauce, or more to taste
04 -
15 ml honey
→ Shrimp Pasta
05 -
285 g shrimp, peeled, deveined, tails removed
06 -
2.5 ml salt
07 -
1.25 ml black pepper
08 -
30 g unsalted butter
09 -
3 cloves garlic, minced
10 -
225 g spaghetti noodles, cooked al dente
11 -
Green onions, sliced, for garnish (optional)
12 -
Red pepper flakes, for garnish (optional)
# Instructions:
01 -
In a small bowl, combine mayonnaise, sweet Thai chili sauce, sriracha, and honey. Mix thoroughly until smooth and set aside.
02 -
Bring a large pot of salted water to a boil. Add spaghetti noodles and cook until al dente according to package directions. Drain and set aside.
03 -
Pat shrimp dry and season evenly with salt and black pepper.
04 -
In a large skillet over medium-high heat, melt butter. Add seasoned shrimp and cook for 1–2 minutes per side until opaque and just cooked through. Add minced garlic and sauté for an additional minute until fragrant.
05 -
Remove the skillet from heat. Add cooked spaghetti noodles and prepared bang bang sauce to the shrimp. Toss thoroughly to coat the pasta and shrimp evenly with the sauce.
06 -
Portion pasta into serving bowls and garnish with sliced green onions and red pepper flakes if desired. Serve immediately while hot.
# Notes:
01 -
Store leftover sauce in a sealed container in the refrigerator for up to one week.