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Bang Bang Shrimp Pasta Bowl with Chorizo and Chili Sauce
This Bang Bang Shrimp Pasta Bowl with chorizo and a sweet chili cream sauce is a quick dinner idea that’s full of bold flavour and easy to customize.
Why you will love and enjoy this Bang Bang Shrimp Pasta Bowl
- Quick to make but tastes like something from a restaurant
- The sauce hits creamy, tangy, and spicy all at once
- Works just as well with pasta or rice
Shrimp, chorizo, and a creamy chili sauce are worth it
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Bang Bang Shrimp Pasta Bowl
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 portions depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Description
This Bang Bang Shrimp Pasta Bowl comes together fast but tastes like you fussed over it. It’s got a little heat, a little creaminess, and that smoky chorizo kick that makes you go back for seconds.
Ingredients
Shrimp and base
- 1.3 lb – 600 g raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 tbsp paprika
- 2 tsp chili paste
- 1 tbsp chopped parsley or basil
- Salt and black pepper to taste
- 1/2 chorizo sausage, skin removed and diced small
- 2 cloves garlic, minced
- 1/4 onion, finely chopped
Sauce
- 1/2 cup mayonnaise
- 1/2 cup sweet chili sauce
- 2 tbsp lemon juice
- 1/4 cup fresh cream
- 1/2 tsp garlic salt
- 2 tsp paprika
- 1/4 tsp dried chili flakes
Serve
- Cooked spaghetti or steamed jasmine rice (About 250 to 300 g pasta or 2 cups uncooked rice works well)
- Extra chopped parsley
Instructions
- In a bowl, toss the 600 g shrimp with salt, black pepper, 1 tbsp paprika, 2 tsp chili paste, and 1 tbsp chopped parsley. Mix well so everything’s coated.
- Heat 2 tbsp olive oil in a large pan over medium heat.
- Cook the shrimp in batches so they don’t crowd the pan.
- Turn them as they cook for about 5 to 7 minutes total, just until pink and cooked through. Remove and set aside. Try not to overcook, or they’ll go a bit rubbery.
- In the same pan, add the 1/4 chopped onion and cook for about 2 minutes until softened.
- Add the 2 cloves of minced garlic and cook for another minute.
- Stir in the diced 1/2 chorizo and cook for about 2 to 3 minutes until it releases some oil and smells amazing.
- In a bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sweet chili sauce, 2 tbsp lemon juice, 1/4 cup fresh cream, 1/2 tsp garlic salt, 2 tsp paprika, and 1/4 tsp chili flakes until smooth.
- Return the cooked shrimp to the pan.
- Pour in the sauce and stir gently to coat everything.
- Let it simmer for about 2 to 3 minutes until warmed through. If it looks too thick, add a splash of pasta water or a bit more cream.
- Serve over cooked spaghetti or steamed jasmine rice.
- Sprinkle with extra chopped parsley and a squeeze of lemon if you like a brighter finish.
Notes
Created, prepared, tried, and tested by Gail
Storage and Extra Tips
- Can this be frozen? Not ideal. The creamy sauce can split once thawed.
- How long does it keep? Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or water.
- Is this very rich? It is a bit, but you can lighten it with less mayo or more lemon.
Substitutions
- Shrimp: cubed chicken breast or even tofu
- Chorizo: smoked sausage or bacon
- Cream: half and half works fine
- Mayonnaise: Greek yogurt for a lighter version
- Sweet chilli sauce: mix honey and chili sauce if needed
A Shrimp Pasta Bowl that’s quick, saucy, and a little bold. It’s easy to adjust depending on how spicy you like things.
This Bang Bang Shrimp Pasta Bowl stands out because it balances creamy, spicy, and smoky flavours without overcomplicating the process. It’s the kind of meal that feels satisfying and a little indulgent, yet easy enough to make on a busy evening, making it hard not to want to try it right away.
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