Bang Bang Shrimp Pasta – turn the famous bang bang shrimp appetizer into a main dish with this creamy pasta.
I hope that you had a great Valentine’s Day weekend! We had a nice and relaxing weekend after my husband being gone last week. We almost never exchange gifts, or I should say I almost never get my husband a gift. I try to think of something, but he isn’t much into sentimental time things, so it isn’t always worth the effort. Well, this year I came up with something. It wasn’t anything special, but it was a book he mentioned a few months ago. I actually remembered, and got it for him! Not romantic in any way, shape or form. But he was excited, so that was enough for me! Now his birthday on Friday, so I have to think of even more things for him! This is so not what I am good at 🙁
I have seen Bang Bang Shrimp all over the internet. I had never tried it in person, but was really curious with all the hype I was seeing. In case you haven’t seen it, it is a breaded shrimp that is in a creamy, spicy, sauce. It is a very well known appetizer from the restaurant Bonefish. Well, I finally had the chance to try it in person. Oh my, these were amazing!! A friend and I went there, and split them. It was so good, I could have eaten the entire bowl myself. And I have been craving them since.
I have made a homemade version of the sauce before and served it with store bought popcorn shrimp, and even just sauteed shrimp. But this time, I figured why not turn it into a full meal. The shrimp and pasta are coated in the spicy, creamy sauce for a super quick and easy weeknight meal. You can adjust the heat level if your family does not like a lot of heat. Just reduce the amount of chili garlic sauce. I did not use breaded shrimp, just large shrimp that I sauteed in a skillet. Shrimp cooks in no time, so waiting for the pasta to cook is pretty much the longest part of this dinner.
- 8 oz pasta
- 12 oz shrimp, , peeled and deveined
- 1 Tbls cornstarch
- 2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, , minced
- 1 Tbls olive oil
- 1/2 cup plain Greek yogurt
- 1/4 cup Thai sweet chili sauce
- 1 tsp garlic powder
- 1 tsp rice vinegar
- 2 tsp Sriracha
- In a bowl combine all of the ingredients for the sauce. Mix until well combined. Set aside.
- Cook pasta according to package directions.
- Toss shrimp together with cornstarch until well coated. In a large skillet heat olive oil over medium high heat. Add garlic, and shrimp. Season with salt, pepper, and paprika. Cook for 3-4 minutes on each side, until cooked through.
- Toss together cooked hot pasta, sauce, and shrimp.
- Serve immediately
Adapted from Skinny Mom