Bang Bang Shrimp Pasta is a delicious, creamy and spicy spin off of traditional shrimp pasta. Bang Bang Shrimp Pasta is a quick weeknight meal that is packed with chili pastes which sets it apart from the average dish. It also makes for great leftovers (& you all know how much I hate leftovers).

Serves 3-4

Ingredients:
12 oz shrimp, peeled and deveined
1 tablespoon olive oil
6 cloves garlic, minced & divided in half
1 teaspoon chipotle smoked jalapeño powder
1/2 teaspoon black pepper
8 oz fettuccine or linguine
2 tablespoons fresh parsley, chopped
1 cup Greek yogurt, full fat
1/4 cup Thai sweet chili sauce
1/8 cup chili garlic sauce*
1 1/2 tablespoon fresh lime juice

If you want more heat:
1 teaspoon Siracha*
1/4 teaspoon red pepper flakes

Directions:

1. Add shrimp, olive oil, garlic, chipotle smoked jalapeño powder, and black pepper to a medium mixing bowl. Toss to combine and place in the refrigerator to marinate.

2. In a medium mixing bowl whisk together yogurt, Thai sweet chili sauce, chili garlic sauce, garlic, parsley, and lime juice. If you need more heat add Sriracha and red pepper flakes. If you need less heat add yogurt 1 teaspoon at a time.

3. In a large pot of boiling salted water, cook pasta al dente according to package instructions (normal 1-2 minutes less than it recommends). Strain and toss with olive oil.

4. Preheat a skillet over medium high heat. Cook shrimp 2-3 minutes per side. 

5. In a large bowl or in the pasta pot, combine pasta, shrimp and sauce mixture. Stir to combine.

6. Portion and serve.

Pro Tip: Each batch of chili sauce varies in heat because the chilis themselves vary in heat. When you are cooking with chili sauces and Siracha it is good practice to add in a little at a time and taste as you go to build your heat. If the sauce does become too spicy add more yogurt to dilute the heat.