Bang Bang Shrimp Pasta Bowl |

Name: Bang Bang Shrimp Pasta Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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; 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; Cooked spaghetti or steamed jasmine rice (About 250 to 300 g pasta or 2 cups uncooked rice works well); Extra chopped parsley

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

Units Scale

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

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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