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Bang Bang Shrimp Pasta

  • Serves: 6
  • Cook Time: 20 min
  • Calories: 364
Bang Bang shrimp pasta in a pan with limes and a crazy sauce

Whether you’re a bang bang shrimp fan, or just on the hunt for a yummy, creamy seafood pasta with a little kick, this bang bang shrimp pasta promises to hit the spot.

What’s Bang Bang Shrimp?

For bang bang shrimp fanatics, this question might sound pretty bonkers—you can just skip ahead to the recipe!—but for the uninitiated “bang bang shrimp” might sound at best confusing and at worst mildly alarming. No, there’s nothing explosive about these shrimp. Except for the flavor! Bang bang shrimp is the name of a cult-favorite dish at the Bonefish Grill. It’s a simple appetizer of crispy fried shrimp that are tossed in a chili-spiked, sweet and creamy “bang bang” sauce. While we think that sounds delicious, we think that taking those big, bold, delicious flavors and creating a pasta out of them is possibly even more delicious! Thus, bang bang shrimp pasta!

raw shrimp in a bowl, green onions, coconut, cream, chili sauce, peanuts, lime, Sriracha, and butter

Everything You’ll Need To Make This Bang Bang Shrimp Pasta

Is there anything better that you could possibly make with a pound of shrimp and a pound of pasta? Doubtful. This shrimp pasta recipe is positively vibrating with flavor—it’s a big panful of sweet, spicy, creamy, rich, shrimp-y deliciousness. It’s a little showy in the best way—great for company, date night, or just as a dinnertime treat for your family. The ingredients aren’t fussy—a quick trip to the store and you’ll be ready to cook. Here’s what you need to make this creamy bang bang shrimp pasta:

  • Long pasta of your choice! We’ve had great success with both spaghetti and fettuccine.
  • Coconut oil (butter works, too)
  • A pound of shrimp
  • Heavy cream
  • Thai sweet chili sauce
  • Sriracha
  • Fresh garlic and ginger
cooked shrimp in a sauce pan
thai chili sauce, garlic and heavy cream in a pan for bang bang sauce
bang bang shrimp sauce in a pan
bang bang pasta in a pan with creamy sauce

How To Make Bang Bang Sauce for Pasta

You’ll start by simply sautéing shrimp in a little coconut oil or butter until it’s cooked—nothing unusual or tricky there. Then, while the pasta boils—the sauce only takes about 8 minutes to come together—you’ll make this saucey magic happen! Here’s how to make creamy bang bang sauce for shrimp pasta:

  1. Pour together the heavy cream, Thai sweet chili sauce, garlic, ginger, Sriracha and a little salt in the same pan you cooked the shrimp in.
  2. Whisk until the sauce looks pretty uniformly pink-ish.
  3. Bring to a boil!
  4. As soon as you see it boil, quickly turn the heat down and simmer the sauce until it coats the back of a spoon. This takes about 5 minutes.
bang bang shrimp pasta in a pan with creamy pasta sauce
bang bang shrimp pasta with coconut flakes, peanuts and lime with a creamy sauce

How To Shop For Shrimp

Cooking shrimp is pretty easy—cook it quick, and don’t overcook it. Buying shrimp, on the other hand, can be really confusing. We’ll try to decode it for you a bit.

  • Shrimp sizing: it’s helpful to know, first of all, that here in the U.S., shrimp is sold by weight. When shrimp size is referenced—”jumbo”, “medium” “small” and so on—that size correlates with the number of shrimp per pound. For this recipe, we’re calling for medium shrimp, which means we’d expect you to get about 30 shrimp per pound.
  • What to buy: wild shrimp is typically a better choice, environmentally-speaking, than farmed, and buying wild American shrimp is a good way to cut any worries about slavery or shady labor practices right out of the equation. Look for wild Gulf shrimp—fresh or frozen—and check labels for preservatives. Different packers use different preservatives in different amounts, and (of course) you want as little added to your shrimp as possible if you’re buying frozen shrimp.
Bang Bang Shrimp Pasta in a pan with cream sauce

Tools You’ll Need:

  • Big sauté pan—it’ll need to hold the shrimp, pasta and sauce with room to stir it all together, so don’t use a little sauté pan!
  • Large stock pot
  • Whisk
  • Tongs are extremely useful for cooking shrimp.

More Shrimp Recipes We’re Crazy About

We’re pretty crazy for these little pink crustaceans. You too? OK great—here are four shrimp recipes we’re loving right now—give ‘em a go!

Bang Bang Shrimp Pasta in a pan with cream sauce
Bang Bang Shrimp Pasta in a pan with cream sauce

Was This Recipe Bang On Target?

Bang puns! Who could blame us? Anyway, we hope you’re as into this bang bang shrimp pasta as we are. If you are, let us know! Snap a photo and tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Bang Bang Shrimp Pasta

  • Serves: 6
  • Cook Time: 20 min
  • Calories: 364


  • 12 oz Pasta (fettuccine or spaghetti), cooked al dente according to package directions
  • 2 Tbsp Coconut oil or butter
  • 1 lb Medium shrimp, peeled and deveined, about 30
  • 1 cup Heavy whipping cream
  • ¾ cup Thai sweet chili sauce
  • 1 Tbsp Garlic, minced
  • 1 Tbsp Fresh ginger, minced
  • 1-2 tsp Sriracha sauce
  • ½ tsp Salt
  • 1 Tbsp Lime juice
  • Crushed peanuts, optional for serving
  • Toasted coconut, optional for serving
  • Green onions, thinly sliced optional for serving


  1. Bring a large pot of salted water to a boil and cook pasta al dente according to the pasta package.
  2. In a large skillet set over medium-heat, melt the coconut oil or butter. Add shrimp and cook about 1 to 2 minutes per side, or until just cooked through. They will turn from grey to pink. Do not over cook. Set the cooked shrimp aside onto a plate.
  3. Add the whipping cream, Thai chili sauce, garlic, ginger, Sriracha and salt to the skillet and whisk until fully combined. Bring to a boil then reduce the heat to keep a heavy simmer until the sauce has thickened slightly, about 5 minutes.
  4. Drain the pasta and add it to the pan with the sauce.
  5. Add the shrimp to the pan and drizzle it with the lime juice. Toss it all together and serve topped with peanuts, coconut flakes and green onions.