Bang Bang Shrimp Pasta

Get ready to cook up a new Banging good recipe that is sure to become a family favorite!! This recipe for Bang Bang Shrimp Pasta is delicious, fast, and healthy. I originally made the Bang Bang Grilled Shrimp Skewers for dinner one night with a side salad but after tasting the sauce, I knew that I needed to come up with some type of pasta dish for the shrimp. The sauce in the recipe calls for Sriracha sauce which is a Thai hot sauce and you can find it in your local grocery store. Even if you don’t like spicy food, I really suggest adding a little of the Sriracha sauce as it compliments the shrimp and pasta perfectly but feel free to adjust the amount to suit your taste-buds.

I also would suggest making the Bang Bang Grilled Shrimp Skewers for your next dinner party as 3-4 of these shrimp would make the perfect appetizer.

Bang Bang Shrimp Pasta

Serving Size: 1 ounce of pasta, 1 ounce vegetables, and 6-7 shrimp

Yield: 8 Servings

Ingredients

Bang Bang Shrimp Skewers
1 lb. uncooked white shrimp, peeled and deveined
1/4 cup reduced fat Miracle Whip
1/4 cup sweet chili sauce
1 tbsp finely chopped green onions
1 tsp sriracha sauce
Pasta
1/2 box or 8 ounces whole wheat linguine
1 red pepper, sliced in thin strips
1 4 ounce can water chesnuts
1 8 ounce can bamboo shoots
1 tsp minced garlic
1/4 cup chopped green onion
1/4 cup sweet chili sauce
1/4 cup reduced fat Miracle Whip
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Splenda
1 tsp sriracha sauce

Instructions

Bang Bang Shrimp Skewers
Soak wooden skewers in water for 15-20 minutes and turn grill on medium heat or stove on medium heat if using a grill pan.
Mix 1/4 cup reduced fat mayo, 1/4 cup sweet chili sauce, and 1 tsp. sriracha sauce together in a small bowl.
Add in 1 Tbsp finely chopped green onions to sauce.
Thread shrimp onto skewers.
Brush sauce equally over shrimp on both sides.
Cook shrimp for 5-6 minutes on both sides until pink. Brush shrimp with left over sauce as it cooks to desired tenderness.
For Pasta:
Bring 4 cups of water to a boil in a large stock pan.
Add 1 tsp salt to water.
Place pasta in boiling water and cook for 6-8 minutes until Aldente
In a medium sauce pan over medium heat, add garlic, red pepper, water chestnuts, and bamboo shoots.
Cook over medium heat for 3-5 minutes.
In a small bowl, mix 1/4 cup sweet chili sauce, 1/4 cup reduced-fat mayo, 1 Tbsp. Extra Virgin Olive Oil, 1 tsp sriracha sauce, and 1 Tbsp Splenda.
Add 1/4 cup green onion to sauce and stir.
Drain Pasta and return to pan.
Add red pepper, water chestnuts, and bamboo shoots to pasta and gently mix.
Pour sauce over pasta and toss.
Top pasta with grilled shrimp and enjoy