Simple Recipes for Every Day
Bang Bang Shrimp Pasta
- Serves: 6
- Prep Time: 5 min
- Cook Time: 20 min
Ingredients
- 12 ounces long, thin pasta such as fettuccine or spaghetti
- 2 tablespoons coconut oil or butter
- 1 pound medium shrimp, peeled and deveined, about 30
- 1 cup heavy whipping cream
- ¾ cup Thai sweet chili sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 teaspoon Sriracha, plus more to taste
- ½ teaspoon sea salt
- 1 tablespoon lime juice
- Crushed peanuts, for serving (optional)
- Toasted coconut flakes, for serving (optional)
- Green onions, thinly sliced, for serving (optional)
Ingredients
- 12 ounces long, thin pasta such as fettuccine or spaghetti
- 2 tablespoons coconut oil or butter
- 1 pound medium shrimp, peeled and deveined, about 30
- 1 cup heavy whipping cream
- ¾ cup Thai sweet chili sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 teaspoon Sriracha, plus more to taste
- ½ teaspoon sea salt
- 1 tablespoon lime juice
- Crushed peanuts, for serving (optional)
- Toasted coconut flakes, for serving (optional)
- Green onions, thinly sliced, for serving (optional)
Method
Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente, according to the package instructions. Drain.
Meanwhile, make the shrimp and sauce. Melt the coconut oil in a large skillet set over medium-heat. Add the shrimp and cook, stirring until opaque, about 1 to 2 minutes per side. Transfer the shrimp to a plate.
Add the whipping cream to the skillet along with the chili sauce, garlic, ginger, Sriracha and salt, stir to combine. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the sauce has slightly thickened, about 5 minutes.
Add the pasta, shrimp and lime juice to the skillet and toss until the pasta is completely coated with sauce.
Serve topped with peanuts, coconut flakes and green onions.