Shrimp: Bang Bang Shrimp
Shared with me by: Danielle (daughter-in-law)
There is a nice kick to this dish. Also easy to make.
Made for us February 2023 up north, at our son and daughter-in-law's cottage.
Ingredients
- 12 oz. long, thin pasta such as fettuccine or spaghetti
- 2 Tbls. olive oil or butter
- 1 lb. (about 30) medium shrimp, peeled and deveined
- 1 c. heavy whipping cream
- ¾ c. Thai sweet chili sauce
- 1 Tbls. minced garlic
- 1 Tbls. minced fresh ginger
- 1 t. sriracha, plus more to taste
- ½ t. sea salt
- 1 Tbls. fresh lime juice
Garnishes for Serving
- crushed peanuts (optional)
- toasted coconut flakes (optional)
- green onions, thinly sliced (optional)
Instructions
Bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente, according to the package instructions. Drain.
Meanwhile, make the shrimp and sauce.
Melt oil or butter in a large skillet set over medium-heat. Add the shrimp and cook, stirring until opaque, about 1 to 2 minutes per side. Transfer the shrimp to a plate.
Add the whipping cream to the skillet along with the chili sauce, garlic, ginger, sriracha and salt, stir to combine. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the sauce has slightly thickened, about 5 minutes.
Add the pasta, shrimp and lime juice to the skillet and toss until the pasta is completely coated with sauce.
Serve topped with peanuts, coconut flakes and green onions as desired.
NOTE: Serves 6