While thumbing through a food magazine, I came across a recipe for Bang Bang Shrimp with Pasta. Sounded intriguing, but it was loaded with”heat” and very heavy doses of various spices. So, I checked out a few different recipes, combined a little of this and a little of that, and came up with my own version, If you like more “heat”, increase the Sriracha sauce and/or red pepper flakes. Also, I don’t like an excessive amount of sauce on my pasta, so I use about 2/3 of the sauce and leave the rest on the table for those who like their pasta “saucier”.

Bang Bang Shrimp Pasta

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

1/2 pound spaghetti pasta
1 pound raw shrimp, peeled and cleaned
1 Tablespoon butter
1 Tablespoon olive oil
3 cloves garlic, minced (divided)
2 teaspoon paprika (divided)
½ cup mayonnaise
1/3 cup Thai sweet chili sauce
1 teaspoon Sriracha sauce
¼ teaspoon red chili flakes
1/1/2 Tablespoons fresh lime juice
3 Tablespoons chopped cilantro
½ teaspoon onion powder
¼ teaspoon salt
Generous pinch of black pepper

Directions

Cook the spaghetti in salted water.
While the pasta is cooking, prepare the sauce.
In a bowl combine the mayonnaise, chili sauce, 2 cloves 1 teaspoon paprika, sriracha sauce, red chili flakes, lime juice, cilantro, onion powder, salt and black pepper. Stir to combine and set aside.
About 3 minutes before the pasta is finished cooking, in a skillet, melt the butter and olive oil together.
Sprinkle the shrimp with the remaining 1 teaspoon paprika and add to the hot skillet.
Saute the shrimp for 2 minutes, stirring often, and then add in the remaining 1 clove minced garlic.
Continue cooking the shrimp for another minute or until the shrimp is pink in color. Remove from stove. (Be careful not to overcook as shrimp will get rubbery if overcooked.) 8. Drain the pasta.
In a severing bowl, pour a few spoonfuls of sauce on the bottom. Add half the pasta and half the shrimp and toss to combine.
10. Add the remaining pasta and shrimp, followed by a few more scoops of sauce . Toss well and serve.
NOTE: I generally use about 2/3 of the sauce and leave the extra on the table for those who like their pasta “saucier”.