Creamy Bang Bang Shrimp Pasta Recipe

Why I Love This Bang Bang Shrimp Pasta

• Complex, balanced flavor. The sauce brings heat from sriracha and red pepper flakes, tang from lime and Greek yogurt, and sweetness from sweet chili sauce—together they create a bright, layered sauce that clings to the pasta and complements the shrimp.
• Greek yogurt keeps it lighter. Traditional bang bang sauce often uses mayonnaise, but swapping in plain Greek yogurt makes the sauce tangier and less rich while still silky and satisfying.
• Fast and approachable. From start to finish this recipe takes about 25–30 minutes, making it ideal for busy households or cooks who want great results with minimal fuss.

And yes—saying “bang BANG shrimp” while you cook is half the fun.

What is Bang Bang Sauce?

Bang bang sauce is a creamy, sweet-and-spicy sauce often associated with Asian-inspired dishes. It traditionally uses mayonnaise as a base, but this version replaces mayo with plain Greek yogurt for a tangier, lighter finish. Use it as a pasta sauce, dipping sauce, or drizzle for salads and bowls—its versatility is part of what makes the recipe so handy.

Ingredient Notes

Below are key ingredient notes to help you prepare and tweak the recipe. Exact measurements appear in the ingredient list further down.

• Angel hair pasta: This delicate pasta pairs beautifully with a light sauce. Use spaghetti or any long pasta if you prefer, or try a short shape like bowties for a change of texture.
• Cornstarch: A light dusting helps lock moisture into the shrimp and encourages a light, slightly crisp exterior when pan-fried.
• Seasonings: Paprika (smoked works well), chili powder, salt, and black pepper form a simple but effective spice mix for the shrimp.
• Shrimp: Medium shrimp work well here; large or jumbo can be used but will need a little extra cooking time. Peeled and deveined shrimp save time.
• Greek yogurt: Plain 0% Greek yogurt is used to lighten the sauce. A higher-fat plain Greek yogurt or a little sour cream can be substituted for a creamier result.
• Sweet chili sauce: Adds sweetness and a mild chili flavor—choose your preferred brand.
• Sesame oil: Use refined sesame oil for cooking so it doesn’t overpower the dish. A few drops of toasted sesame oil at the end can add a pleasant nutty aroma if desired.
• Lime juice & sriracha: Fresh lime brightens the sauce; sriracha adds heat—adjust both to taste.
• Red pepper flakes & green onions: Optional heat and a fresh finish—green onions add color and a mild oniony note.

• Cook the pasta. Boil a large pot of salted water and cook the pasta until al dente, drain, and set aside.

• Season the shrimp. In a bowl, whisk cornstarch with paprika, chili powder, salt, and pepper. Add the shrimp and toss or shake until evenly coated.
• Prepare the sauce. In a small bowl, whisk together Greek yogurt, sweet chili sauce, 1 1/2 tablespoons sesame oil, lime juice, sriracha, and red pepper flakes. Toss the sauce with the cooked pasta so every strand is lightly coated.
• Pan-fry the shrimp. Heat the remaining sesame oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 3–5 minutes, turning once, until pink and opaque.
• Assemble and serve. Plate the sauced pasta, top with the shrimp, and finish with sliced green onions for freshness and color.

Tips & Variations

A few small adjustments make this recipe even better and offer ways to adapt it to your taste or pantry.

• Don’t crowd the pan. Give the shrimp space so they sear instead of steam. Work in batches if necessary.
• Control the heat. Increase or reduce sriracha and red pepper flakes to match your spice preference.
• More sauce. Angel hair absorbs sauce quickly. If you prefer a saucier dish, double the sauce or reserve a little extra to drizzle when serving.
• Skip the pasta. Serve the shrimp and sauce over a bed of greens, cauliflower rice, or steamed vegetables for a lower-carb option, or simply use the shrimp as a dipper with the sauce.
• Swap proteins. Cubed chicken or firm tofu can be used instead of shrimp—adjust cook time for larger pieces of protein.

How to Store and Reheat Extras

• Refrigerator: Cool completely, then store in an airtight container for up to 3 days.
• Freezer: For longer storage, place cooled portions in an airtight container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
• To reheat: Warm leftovers in a preheated oven at 350°F covered with foil for 15–20 minutes, or microwave individual portions in short intervals until heated through. Add a splash of water or extra yogurt-based sauce if the pasta has dried out.

More Shrimp Recipes to Try

• One Pot Shrimp Pasta
• Creamy Shrimp Tomato Pasta
• Buttery Shrimp Scampi Pasta
• Easy Lemon Shrimp Orzo