Bang Bang Shrimp and Pasta Recipe
Bang Bang Shrimp Pasta features perfectly cooked shrimp and tender noodles that are tossed in a creamy sauce made with Thai sweet chili sauce, lime juice, heavy cream, and sriracha.
Servings: 6
Calories: 571kcal
Ingredients
- 1 lb fettucine, cooked al dente according to package directions
- 1/2 tbsp paprika
- 1/2 tbsp garlic powder
- 1 1/2 lb jumbo shrimp, peeled and deveined, about 20
- 2 Tbsp butter
- 3 garlic cloves minced
- 1 cup heavy whipping cream
- 1/4 cup Thai sweet chili sauce
- 1 Tbsp fresh ginger, minced
- 1/4 cup Sriracha sauce
- 1/2 lime, juice
- sliced green onions, to garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta al dente according to package instructions.
- Season the shrimp with paprika and garlic powder.
- In a large skillet set over medium heat, melt the butter. Add seasoned shrimp and minced garlic to the pan and cook about 2-3 minutes per side, or until just cooked through. They will turn pink and look opaque when ready. Transfer the shrimp to a plate and set aside.
- Add the heavy cream, Thai chili sauce, ginger, Sriracha and salt to the skillet and whisk until fully combined. Bring to a boil then reduce the heat to low and simmer for about 5 minutes or until the sauce begins to thicken.
- Drain the pasta (reserving 1 cup of pasta water) and add it to the pan with the sauce. Slowly pour in some of the reserved pasta water (I use about 1/4 cup) and toss until pasta is coated evenly with sauce.
- Add the shrimp to the pan and toss lightly to coat the shrimp. Squeeze fresh lime juice over the pasta and shrimp and garnish with sliced green onions.
Nutrition
Calories: 571kcal | Carbohydrates: 64g | Protein: 28g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 215mg | Sodium: 965mg | Potassium: 404mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1257IU | Vitamin C: 10mg | Calcium: 122mg | Iron: 2mg
