If you like heat you are going to love this bang bang shrimp pasta recipe. Whether you decide to serve over pasta, throw the shrimp in a taco or eat by themselves, the flavors are exceptional!
Ingredients
8ounceshigh-protein angel hair pastaI like Barilla® ProteinPLUS™
2teaspoonscornstarch
½tablespoonpaprika
½tablespoonchili powder
½teaspoonsalt
½teaspoonblack pepper
1poundmedium shrimp40 shrimp, peeled and deveined
3tablespoonsplain 0% Greek yogurt
3tablespoonssweet red chili sauce
2½tablespoonssesame oil
2tablespoonslime juice
1½teaspoonssriracha sauce
⅛teaspoonred pepper flakes
3green onionsthinly sliced
Instructions
Bring a large pot of salted water to a boil over high heat. Cook the pasta to al dente according to package directions. Drain and set aside.
In a large resealable bag, combine the cornstarch, paprika, chili powder, salt, and pepper. Add the shrimp, seal, and shake a few times to evenly coat the shrimp.
In a small bowl, whisk together the yogurt, sweet chili sauce, 1½ tablespoons of the sesame oil, the lime juice, sriracha, and pepper flakes. Pour the sauce over the pasta and toss to evenly coat the pasta. Set aside.
In a large skillet, heat the remaining 1 tablespoon sesame oil over medium-high heat. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are pink, turning occasionally.
Serve the shrimp over the pasta and garnish with the green onions.