THE RECIPE JOURNAL · Main Course
Bang Bang Shrimp over Creamy Pasta
This dish combines crispy shrimp tossed in a spicy, tangy sauce with a rich and creamy pasta base for the perfect comforting meal. It’s quick to make and sure to impress anyone at your dinner table.
FROM THE KITCHEN • Bang Bang Shrimp over Creamy Pasta
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Flavorful Grilled Chicken
Something delicious to watch next.
01
Step 1
Start by bringing a large pot of salted water to a boil. Cook the fettuccine until it’s tender but still has a bit of bite, about 8 minutes. While the pasta is cooking, mix together the mayonnaise, chili sauce, cream, garlic, Sriracha, paprika, salt, and pepper in a medium bowl until smooth.
02
Step 2
Next, melt the butter in a big nonstick skillet over medium heat. Toss in the shrimp, white wine, and lime juice. Cook, stirring occasionally, until the shrimp start to turn pink and opaque, about 3 to 4 minutes.
03
Step 3
Once the pasta is done, drain it but save a couple of tablespoons of the pasta water. Add that water to the skillet with the shrimp, then pour in the mayo sauce mixture along with some red pepper flakes. Give everything a good stir to combine.
04
Step 4
Finally, add the cooked fettuccine to the skillet and toss it all together so the pasta is nicely coated with the creamy, spicy sauce. Serve it up warm and enjoy!
Why you’ll love it
This dish combines crispy shrimp with a rich, creamy pasta for a perfect balance of textures and flavors. The spicy, tangy sauce adds a delicious kick that makes every bite exciting. It’s quick to prepare, making it great for weeknight dinners or casual gatherings.
How to serve
Serve with a simple green salad or steamed vegetables to add freshness and crunch. A squeeze of lemon over the top brightens the dish and enhances the flavors. Pair with a light white wine or sparkling water for a refreshing finish.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on low heat to avoid overcooking the shrimp. If the sauce thickens too much, add a splash of milk or cream to loosen it up before serving.
