This pasta recipe is big on flavor and EASY on effort. Coated shrimp mixed with a sweet and spicy cream sauce. You’ll be making this once a week!
I’m OBSESSED with Bang Bang shrimp so decided to pair it with my other favorite thing-PAAAASTA. This recipe only contains a handful of ingredients-things that most of you should have on hand!
I used fresh garlic and ginger for this recipe. I also used Melinda’s Thai Sweet Chili sauce and it did the trick-perfectly! Here is the link below, but you should be able to find this or something similar at your local grocery store:
Bang Bang Shrimp Linguine
This pasta recipe is big on flavor and EASY on effort. Coated shrimp mixed with a sweet and spicy cream sauce. You'll be making this once a week!
Ingredients
- 8 oz linguine
- 1 lb peeled, deveined, tail-off shrimp
- 4 cloves minced garlic
- 1 tbsp paprika
- 2 tsp black pepper, divided
- 1 tbsp olive oil
- 1 cup heavy cream
- 1/3 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- zest and juice from one lime
- 1 tbsp fresh ginger
- 2 tsp sriracha
- handful of chopped cilantro
- chopped green onions & peanuts for garnish, optional
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Toss the shrimp with half of the garlic, paprika and 1 tsp black pepper. Heat olive oil over medium. Add shrimp and cook until pink, stirring occasionally for 5-7 minutes. Remove shrimp to a plate.
- While shrimp is cooking, whisk together the heavy cream, mayo, thai chili sauce, lime juice/zest, sriracha, ginger and remaining black pepper and garlic. Once you have transferred shrimp to a plate, pour the sauce into the same skillet over medium-high heat. Bring to a boil and then reduce heat to low. Continue simmering until sauce has slightly thickened.
- Toss in the pasta, shrimp and cilantro. Garnish with green onions and peanuts. Enjoy!
