Ingredients

Scale

For the Shrimp:

1 lb shrimp, peeled and deveined

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon smoked paprika

2 tablespoons cornstarch (for a light crispy coating)

2 tablespoons olive oil (for cooking)

For the Pasta:

12 oz spaghetti or fettuccine

1 tablespoon salt (for boiling water)

For the Bang Bang Sauce:

½ cup mayonnaise

¼ cup sweet chili sauce

2 tablespoons Sriracha (adjust for spice level)

1 tablespoon honey

1 teaspoon garlic powder

2 tablespoons fresh lime juice

For Garnish:

¼ cup green onions, sliced

1 tablespoon sesame seeds (optional)

Red pepper flakes (optional, for extra heat)

Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil and cook pasta until al dente according to package instructions. Drain and set aside.

Prepare the Shrimp:

Pat shrimp dry with a paper towel and season with salt, pepper, garlic powder, and smoked paprika. Toss with cornstarch for a light crispy texture.

Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until opaque and slightly crispy. Remove from heat and set aside.

Make the Bang Bang Sauce:

In a bowl, whisk together mayonnaise, sweet chili sauce, Sriracha, honey, garlic powder, and lime juice until smooth.

Assemble the Pasta:

In the same skillet used for shrimp, add the cooked pasta and pour in the Bang Bang sauce. Toss until evenly coated.

Add the shrimp back into the pan and stir to combine.

Serve and Enjoy!

Garnish with green onions, sesame seeds, and red pepper flakes if desired. Serve warm and enjoy!