30 MINUTE BANG BANG SHRIMP PASTA

This homemade Bang Bang Shrimp Pasta bursts with incredible flavour and is a super easy and fast main course dish.  The shrimp and pasta is tossed with a sauce that is creamy, sweet, and spicy all at the same time.  This recipe can be ready in under 30 minutes making it perfect for busy nights but also fancy enough for a date night meal!  My 15 year old son said it’s “restaurant worthy” when I made it last night.  High praise coming from him.

*To save time, you can use pre-cooked frozen peeled shrimp.  Just thaw the shrimp in cold water for around 20 minutes and drain well before making.

SERVINGS: 6-8

INGREDIENTS

Sauce

• 1 cup mayo

• 1 cup sweet chili sauce

• 2 limes, juiced (or 6 tsp rice vinegar)

• 3 teaspoons sriracha sauce (2 tsp for less spice)

• 1 tsp gochujang paste

Pasta and Shrimp

• 200 grams (16 oz) spaghettini noodles, cooked al dente

• 5-6 cups medium shrimp, peeled and deveined (or thawed and drained cooked shrimp works too)

• 3 tablespoons olive oil

• 7 cloves fresh garlic, minced

• 4 tsp smoked paprika

• 1 tsp Himalayan or kosher salt

• 1 tsp fresh cracked or coarse black pepper

• 1/4 tsp red pepper flakes

• fresh chopped parsley for garnish

DIRECTIONS:

Sauce

• Whisk together the sauce ingredients until smooth. Set aside.
  

Pasta and Shrimp

  Using Raw Shrimp:

1. Toss the shrimp, garlic and spices together until well coated.

2. Heat the olive oil in a large skillet over medium heat.

3. Add in the seasoned shrimp and cook 8-10 minutes until pink throughout, stirring often to avoid burning.

4. Turn the heat to low.

5. Add the cooked spaghetti and sauce and toss to completely coat the spaghettini and shrimp.

6. Garnish with chopped parsley.

7. Enjoy!

OR

Using Thawed Cooked Shrimp:

1. Heat the olive oil in a large skillet over medium heat. Add the garlic, paprika, salt, pepper and red chili flakes. Sauté over low medium heat for 3 minutes stirring constantly.

2. Add in the thawed and drained cooked shrimp and heat for 3-4 minutes, stirring often to avoid burning.

3. Turn the heat to low.

4. Add the cooked spaghetti and sauce and toss to completely coat the spaghettini and shrimp.

5. Garnish with chopped parsley.

6. Enjoy!