Description
A delightful blend of crispy shrimp and creamy, spicy sauce served over pasta, capturing the essence of coastal cooking.
Ingredients
- 1 pound large shrimp, peeled and deveined
- ½ cup cornstarch (for dredging the shrimp)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional, for extra flavor)
- 2 tablespoons vegetable oil (for frying the shrimp)
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1-2 tablespoons Sriracha (depending on your heat preference)
- 1 tablespoon honey (for sweetness)
- 1 tablespoon lime juice (for tanginess)
- 2 garlic cloves, minced
- 8 oz spaghetti or fettuccine
- 2 tablespoons olive oil
- ¼ cup grated Parmesan cheese
- ¼ cup chopped green onions (for garnish)
- Red pepper flakes (optional, for extra heat)
Instructions
- Season the shrimp with salt, black pepper, and optionally, smoked paprika for more flavor.
- Dredge each shrimp in cornstarch, ensuring they are fully coated.
- Heat the vegetable oil in a pan over medium-high heat. Once hot, add the shrimp in batches, frying until golden brown and crispy, about 2-3 minutes per side.
- Remove the shrimp and place them on a paper towel-lined plate to absorb excess oil.
- Boil a large pot of salted water and cook the pasta according to package instructions, until al dente. Reserve a cup of pasta water, then drain the rest.
- In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, lime juice, and minced garlic until smooth. Taste the sauce and adjust the heat if needed.
- In a large skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant.
- Toss the cooked pasta in the skillet and pour in the Bang Bang sauce, mixing well. If the pasta appears dry, add some reserved pasta water to reach the desired consistency.
- Add the crispy shrimp on top of the pasta and gently toss to combine.
- Garnish with Parmesan cheese, green onions, and red pepper flakes, if desired.
- Serve warm and enjoy!
Notes
Feel free to add sautéed vegetables for added nutrition and color. Adjust Sriracha to your heat preference.
