If you like the taste of Bang Bang Shrimp, and the famous sauce that goes with it, you are going to love this pasta recipe. Creamy pasta and unbreaded shrimp tossed in a creamy and tangy sauce and topped with slices of green onions for garnish.
It makes for the perfect dinner recipe any day of the week because it comes together in just minutes. And it is one of our favorite recipes to make on Friday’s during Lent.
Although we love eating Air Fryer Fish and Chips, cheese pizza and even Vegetarian Quesadillas, there are times when we just want something different, and quite honestly, more elegant for dinner.
But, just like everyone else at the end of the week, I want the dinner be quick and easy to prepare.
And that is why making this in an electric pressure cooker such as an Instant Pot or Ninja Foodi multi-cooker is so valuable. Dinner is on the table in under 20 minutes with very little hands on effort required.
However, because not everyone has an electric pressure cooker I have also included how to make this great family dinner on the stove top as well. Although this method requires a little more attention, it still qualifies as a quick and easy dinner recipe.
- Spaghetti noodles – You can substitute fettuccine, angel hair pasta or even vermicelli noodles if you prefer. The cook time may need adjusted as indicated in the instructions below.
- Garlic – we prefer to use fresh garlic, however you can substitute refrigerated minced garlic as well.
- Extra-virgin olive oil
- Mayonnaise – it is okay to use reduced fat mayo, Miracle Whip or vegan mayo.
- Thai sweet chili sauce – be sure to use sweet chili sauce and not chili sauce or paste. There is a huge difference in both taste and the level of heat between these two sauces. You can purchase Thai sweet chili sauce in the Asian aisle of most grocery stores. The sauce is also great to use as a dip for spring rolls, chicken wings, or as a topping for cooked salmon, chicken or pork filets.
- Fresh lime juice
- Sriracha hot sauce – even if you don’t like spicy food, please do not skip the Sriracha sauce in this bang bang shrimp pasta recipe. It is what gives the sauce that unique flavor.Trust me when I tell you that the heat is negated from the mayonnaise and the sweet chili sauce. Therefore you are left with a delicious sauce that contains no heat.
- Raw shrimp, peeled and deveined – the size of the shrimp is totally up to you. We used U12 which means that there 12 shrimp in one pound.
- Green onions
How to Make Bang Bang Shrimp Pasta
The first step in making this recipe is to cook the noodles. As stated above you can use any long, skinny noodles that resembles spaghetti.
The important thing to remember is that when cooking pasta in an electric pressure cooker, like our 6 quart Instant Pot Duo, is to cut and scatter the noodles in a criss-cross pattern.
If you left the noodles stacked like they are in the box, they will clump together and turn into a tacky mess. Instead, break the noodles in half and scatter them in all directions. Think of the game pick up sticks.
Then, for every pound of pasta, add 4 cups of water. Now add garlic, olive oil, and salt to the pot.
Now gently push the noodles until they are mostly submerged in the water. It is okay if a few of the tops are poking up through the surface of the water. However, you want the majority to be covered with liquid.
Next, lock the lid in place and move the valve to the SEALING position if required by your pressure cooker model. Then press manual or pressure cook (again, depending on the model that you have) on HIGH pressure for 4 minutes.
Pasta Cooking Variations
Remember, if you are using a speciality pasta or something besides plain spaghetti noodles, adjust the cook time to half of the time, minus 1 minute, stated on the instructions on the box for al dente pasta.
However, if there is a range of time indicated, such as 9-11 minutes, use the lower number to reduce by half and round to the smaller number. So in this case half of 9 is 4.5 so you would set the cook time to 4 minutes.
While the spaghetti is cooking, prepare the bang bang sauce. In a medium bowl, whisk together mayonnaise, sweet chili sauce, lime juice and sriracha. Then set it aside.
Slow Release of Pressure Is Key
Once the cook time expires on the Instant Pot perform a controlled quick release of the pressure. This means to slowly move the valve to the venting position. Start by releasing a small steady stream of pressure.
Do not just move the valve to the full venting position or you will have a mess in your kitchen as the liquid and starches will shoot up through the valve. Instead, use the handle of a wooden spoon and slowly move the valve until a small, steady steam of pressure is being released.
After about a minute, you should be able to move the valve completely in the venting position. Once the pin drops, slowly and carefully open the lid.
Immediately stir the noodles. The noodles that look a little stiff on top will soften as soon as you stir them with the noodles that were cooked towards the bottom of the pot.
Once you have finished stirring the pasta, add the shrimp and bang bang sauce to the pot. Press Cancel and then Saute. Continue to cook, stirring constantly for 2-3 minutes, or until the raw shrimp is cooked and light pink in color.
Taste and adjust with salt, pepper, red pepper flakes or additional sriracha sauce if needed. Garnish with sliced green onions and serve immediately. Enjoy!
Stove Top Cooking Instructions
You can also make this recipe on the stove by boiling the pasta to al dente. While the pasta is cooking, prepare the bang bang sauce as stated above.
When the noodles are cooked, drain and return back to the pot. Immediately add the sauce and shrimp and stir until the noodles are coated. Let the shrimp cook until light pink in color, stirring frequently.
If needed, place the pot over low heat until the shrimp are just cooked. Serve the bang bang shrimp pasta with sliced green onions for garnish.
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- 1 pound spaghetti, broken into smaller pieces
- 3 cloves garlic, minced
- 2 teaspoons extra-virgin olive oil
- 4 cups water
- 3/4 cup mayonnaise
- 3/4 cup Thai sweet chili sauce
- 1/4 cup fresh lime juice
- 1 tablespoon sriracha hot sauce
- 1 pound raw shrimp, peeled and deveined
- 1/2 cup green onions, thinly chopped (on the diagonal)
- kosher salt and freshly ground pepper, to taste
- Break spaghetti noodles in half and scatter them in the Instant Pot in a criss-cross pattern. Add garlic, olive oil, salt and water to the pot. Gently push noodles until they are submerged in the water. Lock the lid in place and move valve to the SEALING position and pressure cook/manual on HIGH pressure for 4 minutes.
- While the spaghetti is cooking, prepare the bang bang sauce. In a medium bowl, whisk together mayonnaise, sweet chili sauce, lime juice and sriracha. Set aside.
- Once the cook time expires, quick release the pressure. Open the lid and stir shrimp and bang bang sauce into pasta. Set instant pot to sauté and cook, stirring constantly for 2-3 minutes, or until shrimp is cooked and light pink in color.
- Taste and adjust with salt, pepper or additional sriracha sauce if needed. Garnish with green onions and serve immediately.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 448Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 107mgSodium: 761mgCarbohydrates: 44gFiber: 1gSugar: 19gProtein: 15g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.