Bang Bang Shrimp Pasta – Page 2

In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar until smooth. Adjust the sriracha to your preferred spice level. Set the sauce aside.

In a shallow bowl, pour the buttermilk. In a separate shallow bowl, combine the flour, garlic powder, paprika, salt, and black pepper.
Dip each shrimp first into the buttermilk, allowing any excess to drip off, then coat in the seasoned flour mixture. Set aside.
Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the shrimp in batches for about 2-3 minutes on each side or until golden and crispy. Transfer the cooked shrimp to a paper towel-lined plate to drain.

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside, reserving about 1/2 cup of pasta water for later.

In the same skillet used to fry the shrimp, reduce the heat to medium and add butter and olive oil. Once melted, add the garlic and sauté for 1-2 minutes until fragrant.
Pour in the heavy cream, stirring to combine. Let it simmer for 3-5 minutes until it thickens slightly.
Stir in the Parmesan cheese until it’s fully melted and incorporated into the sauce. Add a little reserved pasta water if the sauce gets too thick.

Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, add more pasta water until you reach the desired consistency.

Gently toss the fried shrimp in the prepared bang bang sauce, making sure each shrimp is generously coated.
Add the shrimp on top of the pasta and toss everything together until well combined.

Plate the pasta and shrimp. Garnish with freshly chopped parsley and serve with lemon wedges on the side for an added burst of freshness.