Bang Bang Shrimp Pasta Recipe
by Sommer Collier — last updated on Jul 17, 2026 
This Bang Bang Shrimp Pasta is one of my favorite ways to turn a handful of simple ingredients into a dinner that tastes completely gourmet. I love how the creamy, spicy bang bang sauce clings to every bite of pasta and juicy shrimp, and the Instant Pot makes the whole meal incredibly quick and easy.
If you’re a seafood lover like me, and you haven’t tried this restaurant classic bang bang shrimp pasta, then you have to give this recipe a try! The first time I tried this pasta dish, I was hooked. I couldn’t get over the juiciness of every bite… From the tender shrimp coated in a spicy mayo and sweet chili sauce, to the perfectly cooked and sauced pasta. This is decadent meal worth making, and my Instant Pot version is seriously simple and quick. Like a comforting bowl of shrimp mac and cheese, this bang bang shrimp pasta is perfect for one of those lazy evenings when you’re craving sweet and spicy Asian flavors. The best part is that it all comes together in one pot, and it’s ready in just four minutes!
Lisa – ⭐⭐⭐⭐⭐ SO YUMMY! And I love ❤️ that the entire recipe is made 100% in the Instapot! Brilliant weekday meal! This has been family approved to stay in the rotation. Thanks for sharing!
Table of Contents
Sommer’s Recipe Highlights
Decadent and Bold – Creamy, spicy and packed with bold spices, every bite of this decadent shrimp pasta recipe is just dreamy. The shrimp soaks up all those sweet and spicy flavors, and the pasta gets coated in more of the thick Asian-inspired sauce that makes for a perfect slurp.
One-Pot Wonder – I love a one-pot dish for many reasons. This recipe comes together in just a couple of minutes, which is wonderful for those of us who want a homemade dinner that’s delicious, but quick. And, of course, making an entire meal in the Instant Pot guarantees a seriously easy clean-up, which is a HUGE win in my book!
Restaurant-Worthy – Inspired by many trips to Bonefish Grill, this bang bang shrimp noodle dish is definitely restaurant-worthy. I love making homemade versions of my favorite restaurant dishes like some of my shrimp recipes with vodka sauce. Even though this bang bang dinner is a really easy meal to put together, it’s elegant and comforting enough for entertaining guests, too.
Key Ingredients and Tips
- Spaghetti – To make the base of this recipe, I always use dried spaghetti because it cooks up fast and it soaks up that spicy sauce really well.
- Shrimp – I prefer using fresh jumbo shrimp that I’ve deveined and prepped ahead of time. I just think that the fresh variety tastes so much better than the frozen kind, and it’s tender and juicy. If you’re using frozen shrimp, simply thaw them in cold water before using! Place the frozen shrimp in a bowl of cold water and let them sit for about 15 minutes. Add new cold water every 15 minutes until shrimp are thawed! Then drain and dry them before cooking.
- Garlic – For savory and aromatic notes, I use freshly minced garlic to balance out the rest of the bold flavors.
- Mayonnaise – I like to use a light mayo for this dish because it makes a great creamy base for the sauce, all while keeping it kind of light.
- Thai sweet chili sauce – For that signature bang bang flavor, a splash of Thai sweet chili sauce makes all the difference! It adds the perfect blend of sweetness, heat, and a slight tanginess.
- Lime juice – A little bit of freshly squeezed lime juice adds a pop of citrus flavors that keeps this dish feeling fresh.
- Sriracha sauce – I’m a huge fan of spiciness, and I’ve found that the best way to up the heat on this dish is to add a drizzle (or more) of Sriracha. Since it’s smooth, it blends really well into the rest of the sauce.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Load up the Instant Pot – To start this ridiculously easy recipe, I begin by breaking up the pasta in half (so it fits in the IP) and then adding it into the pot. I also throw in the minced garlic, some coconut oil, a pinch of salt, and water. I pop on the lid and lock it up.
Cook the pasta – Then, I let the pasta cook for a couple of minutes on the “Pressure Cook High” setting.
Make the bang bang sauce – While the pasta is cooking, I add some mayo, chili sauce, fresh lime juice, and Sriracha into a bowl and I mix it well.
Add the shrimp – Once the pasta is ready, I unlock the lid and add in the sauce, the shrimp, and a bit of chopped fresh scallions. Then I add the lid back on and I set the Instant Pot to the “Saute” setting for a couple more minutes. Once the shrimp are cooked through, I’m ready to serve it all up!
Recipe Variations
- Vegetables – For a more well-rounded version of this dish, you can add in some leafy greens like spinach or kale, broccoli florets, snap peas or mushrooms.
- Seafood – I love to add in chunks of meaty lobster or thick bits of salmon fillets for an even more decadent version of this recipe.
- Pasta – You can swap the spaghetti with other shapes like linguine, penne, fettuccini or rigatoni.
- Lasagna – Sometimes I like to pour the finished version of this dish into a baking tray, top it off with some creamy mozzarella and pop it in the oven for a bubbly baked version.
Serving Suggestions
This spicy pasta recipe is an entire meal on its own. I love to serve myself a heaping portion of this dish and enjoy it lazily on the couch for a comforting weekend dinner. If you’re entertaining guests, pair it with any of the below sides for a more complete presentation!
- Serve it with a fresh crisp Caesar salad.
- Enjoy it with grilled vegetables.
- Garnish with a slice of fresh lime for a citrusy finish.
- Sprinkle on some sesame seeds for a nutty twist!
Storing
You can store leftovers in an airtight container in the fridge for 3 to 5 days. Alternatively, place them in an airtight container at room temperature and store them in the freezer for up to 6 months.
Frequently Asked Questions
Yes, you can! Boil the pasta as directed on the package and drain in a colander, reserving 1 cup of pasta water. Place the coconut oil, garlic, bang bang sauce (step 2), and shrimp in the empty pot. Set over medium heat. Pour the pasta into the sauce and toss to coat. Cook until the shrimp are pink. If needed, add some of the reserved pasta water to loosen the sauce.
I honestly recommend making this recipe right before serving because it tastes best that way.
Shrimp tends to get rubbery when it’s overcooked. Avoid that by cooking the shrimp just until they’re pink and opaque. When the shrimp are pink, but still in the shape of a C, it’s done! Tight shrimp that form an O, are overcooked.
Help Me Spread the Word about this Fabulous Free Recipe! Sharing this recipe link on Pinterest and Facebook is super impactful, and I greatly appreciate it! Find the share buttons below the recipe form.
More Delicious Instant Pot Recipes
Bang Bang Shrimp Pasta Recipe
Video
Ingredients
- 1 pound dried spaghetti
- 3 cloves garlic, minced
- 1 teaspoon coconut oil
- 4 1/4 cup water
- 1 pound raw jumbo shrimp, peeled and deviened
- 3/4 cup light mayonnaise
- 3/4 cup Thai sweet chili sauce
- 1/4 cup lime juice
- 1 tablespoon Sriracha sauce, more as needed
- 1/2 cup chopped scallions
- Salt and pepper
Instructions
- Break the spaghetti noodles in half and place in the Instant Pot. Add the garlic, coconut oil, 1 teaspoon salt, and water. Cover and lock the lid into place.
- Set the Instant Pot on “Pressure Cook High” for 4 minutes. Once it is finished cooking, turn the Instant Pot “Off”, then press the button to “Quick Release” the steam, until the valve button drops.
- Meanwhile, in a medium bowl mix the mayonnaise, Thai sweet chili sauce, lime juice, and Sriracha together.
- Unlock the lid and stir the sauce into the pasta. Let the sauce simmer and thicken 2-3 minutes if needed. Pour in the shrimp and scallions, then mix to combine. Set the Instant Pot on "Sauté" and cook for 2-3 minutes, toss and simmer until the shrimp are pink. Taste, then salt and pepper as needed. Add more Sriracha if desired. Serve warm.
This was my first attempt at anything pasta in the Instant Pot and it was a success, happy to say. There were a handful of spaghetti strands that were still crunchy, but overall, pasta was perfectly al debts. Minimal leftover water, as mentioned in previous reviews. The sauce needed something… not sure what, but it tasted flat, even with the addition of a lot of red pepper flakes and more sriracha. I will be experimenting next time with more flavors… perhaps adding basil and ginger. I also added snow peas at the same time as the shrimp and scallions, because you need a veggie, and it added a pop of color. What else can I use next time, beside all that mayo?? Thanks for getting me over the IP pasta hurdle.
The sauce didn’t really thicken up until it completely cooled down, I would’ve hoped it would have thickened sooner, but it still tasted good! It was a little spicier than I can tolerate but I still ate it, I liked the flavor of the Thai chili. I used Fettucine noodles instead of spaghetti and had no issues with the timing. I would definitely make it again & adjust the water and heat of the sauce so it’s perfect next time! Thanks for the recipe!
Would I be able to substitute the shrimp for chicken? Would any changes need to be made for that?
I just did it with chicken last evening and it turned out great. I sauteed the chicken for just a bit until it was only slightly pink then put it in the IP at the end, as you would with the shrimp.
Like another user mentioned…i had way too much water in the end and ended up with a watery soup instead of a sauce. If I would have manuly drained some water off I am sure this would have been absolutely amazing.
This is a delicious recipe! I have only one suggestion. Before you lock the lid on, give the ingredients in the pot a stir. I didn’t do that (as the recipe doesn’t say to stir) and my minced garlic was laying on top of everything. When I did the quick release, the steam was white and milky. Normally, the steam doesn’t make a mess, but when it’s white and milky, it does. Looking under the lid, I found that the steam vent was coated with the minced garlic.
I made this last night in my Ninja Foodi and it was AMAZING!! So easy and so good. Will definitely be making this again. Thanks for sharing this awesome recipe.
Made this twice now and is a hit in our house.
Love my IP, and now have a great Bang Bang Shrimp recipe – thanks! Followed recipe exactly and it turned out perfectly cooked. My only question…My husband is a spicy guy (hah!) but my mom is not a fan of spicy – so, is there a way to turn down the sweet without making it extra spicy? (Tonite we added sriracha at the table)
Hi Jill,
Yes, you can adjust both the sweet chili sauce and the sriracha to taste.
I sauted the shrimp first with garlic then lightly sauted red cabbage. Then I made 1/3 of the pasta. I added the shrimp & cabbage & combined well. I made a half recipe of sauce since there’s only 2 of us added the sauce & fresh diced tomato, stirring well. It was perfect & we loved it! Thank you!
More insta pot recipies please!
hi! can i double the recipe in an 8 quart? would cooking time be the same? thanks
Hi Tricia,
Yes, in theory it should cook the same amount of time. Here is a great article on doubling recipes in your Instant Pot…
https://www.hippressurecooking.com/how-to-double-a-pressure-cooker-recipe/
Would this work with chicken instead of shrimp? We’re not a big seafood fam, but this looks amazing and I’d like to substitute. Any idea on change to cook time if the chicken is chunked?
Hi Sara,
Yes, absolutely! So if you cut the chicken into small chunks, 1 inch cubes or smaller, it will cook through in 5 minutes on the saute setting.