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.
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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.
What happened to your one pot spaghetti carbonara that was at this link? We love that recipe!
Hi Jane,
Sorry for the inconvenience… We are in the process of revamping and republishing some of our recipes. Please email and I will send you that recipe.
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!
This has become a frequent meal at our house. I add edamame too it but I’m sure other veggies might go well well.
So easy and delicious . Gets better even the next day.
absolutely delish! followed the stovetop recipe and used 1 3/4 lbs of shrimp because, well, we love shrimp… will be making this again and again for sure. I don’t have an instant pot, just a big pressure cooker…some of the reviewers had some pasta related issues so this was a perfect work around…make this, you won’t be sorry
Making this tonight but I was thinking of using half mayo and half sour cream? All mayo sounds very rich. Thoughts? Also maybe throwing in some broccoli or other green veg towards the end?
This is a keeper. I decided to halve the recipe since it was just for two of us. There was so much water left in the pasta I had to drain it, so maybe next time, I’ll use even less. But the sauce was intoxicating, silky, and left me craving more. So fast, so easy. Winner, winner, bang bang dinner!
Was delicious! Watery though, not sure why. I dumped out excess water.
This is a hit. Loved it
I have made this several times now and I love it. Plus, anyone I’ve shared some with has loved it. I grab the frozen shrimp when it’s on sale and always have the other ingredients in my cupboards. DELICIOUS! -Patricia from Toronto
Thanks for a great recipe!! I decided to sauté the shrimp with the coconut oil and minced garlic first, I removed the shrimp from the Instant Pot, poured in half the water, added in my gluten free pasta (I was nervous about using that in the IP), then poured in the rest of the water. I had no reason to be nervous about the QF pasta. It turned out great!! I’ll definitely be making this again!!
I thought it was pretty great. The leftover water did thicken. I , like other commenters, doubled the shrimp. I think just 1 lbs would’ve been lack luster. I threw in some spinach at the end there to give it a bit of color. Overall i liked the recipe a lot.
I made this for friends this evening – YUMMY! After reading the comments, I doubled the amount of shrimp (2 lbs) and marinated them in McCormick Grill Mates Sriracha Honey Marinade Mix (because the recipe called for Sriracha Sauce) then air fried them (400 for 8 minutes) and stirred them in at the end when heating everything through (the shrimp may even be more tasty if marinated in the McCormick Grill Mates Baja Citrus Marinade Mix, because of the lime in the marinade & this recipe) My friends and I all thought is was REALLY, REALLY GOOD – an easy recipe and a keeper for sure – can chop/combine everything ahead of time and just cook the pasta, stir in the other ingredients (combined as directed in the recipe) – heat through & serve mmmmmmm 👍