Bang Bang Shrimp And Pasta Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• While pasta is cooking, whisk mayonnaise, chili sauce, cream, garlic, Sriracha sauce, paprika, salt, and pepper in a medium bowl.
• Melt butter in a large nonstick skillet over medium heat. Add shrimp, wine, and lime juice. Cook and stir until shrimp begin to change color, 3 to 4 minutes.
• Drain fettuccine; add up to 2 tablespoons of pasta water to the shrimp. Stir in the mayonnaise mixture and red pepper flakes. Add the cooked fettuccine; stir to coat with sauce. Divide pasta between serving bowls.

Steps:

• Mix the sauce ingredients together in a bowl and set aside.
• In a large pot of boiling water, cook the pasta and drain well.
• Place the uncooked shrimp in a medium sized bowl and add the paprika, 3 cloves of garlic, pepper.
• Heat the coconut oil on medium high heat and add the coated uncooked shrimp. Stir constantly while cooking until pink for approximately 7- 10 minutes.
• Add the cooked, drained pasta to the shrimp.
• Add the sauce mixture and toss for a quick minute. Turn off the heat.
• Garnish with parsley and serve immediately.

Steps:

• Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl.
• Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.
• Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.

Steps:

• Break spaghetti noodles in half and place in a multi-functional pressure cooker (such as Instant Pot®). Add water, garlic, olive oil, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Combine shrimp, mayonnaise, chili sauce, lime juice, and Sriracha® in a bowl; mix until well coated. Pour into the pot and select Saute function. Add chopped green onions and cook until shrimp are pink and green onions are tender, about 7 minutes.