Bang Bang Shrimp Pasta with Creamy Sauce

Ingredients

• ½ (16 ounce) package dry fettuccine pasta
• ¼ cup mayonnaise
• ¼ cup Thai sweet chili sauce
• 2 tablespoons heavy cream
• 4 cloves garlic, minced
• 2 teaspoons Sriracha sauce
• 1 teaspoon smoked paprika
• salt and ground black pepper to taste
• 1 tablespoon butter
• ½ pound uncooked medium shrimp, peeled and deveined
• ¼ cup dry white wine
• ½ lime, juiced
• 1 pinch red pepper flakes, or to taste (Optional)

Step 1

Bring a large pot of lightly salted water to a boil. Cook the fettuccine until it’s tender but still has a bit of bite, about 8 minutes. While the pasta cooks, whisk together the mayonnaise, chili sauce, cream, garlic, Sriracha, paprika, salt, and pepper in a medium bowl until smooth.

Step 2

Melt the butter in a large nonstick skillet over medium heat. Add the shrimp, along with the wine and lime juice. Cook, stirring occasionally, until the shrimp just start to turn pink, about 3 to 4 minutes.

Step 3

Once the pasta is done, drain it, reserving up to 2 tablespoons of the pasta water. Add this water to the shrimp in the skillet, then stir in the mayo mixture and some red pepper flakes for a little extra kick. Toss the cooked fettuccine into the skillet and stir everything together so the pasta is nicely coated in the creamy sauce.

Step 4

Serve it up right away, dividing the pasta between bowls and enjoying that spicy, creamy goodness.