I love it when a recipe takes me by surprize! Now, of course I expect my recipes to turn out good, but when they turn to be way more than I was expecting, well, then I’ve got to take a bow! “Shrimp Pasta with Bang, Bang Sauce” was just such a recipe. I picked up a 2lb. bag of frozen, peeled and devined raw shrimp from Cremer’s Grocery on Rhomberg Avenue in Dubuque to get things started.


It’s a very simple, easy recipe that comes together in no time at all. The “Bang, Bang” sauce, or as Father Andy Upah calls it “Boom, Boom” Sauce, either way, it’s the kicker in this recipe. Just the right amount of heat that pairs perfectly with the angel pasta and shrimp (yes, when you’re feeding a priest friend, best to use ANGEL hair pasta!, hey any way I can make some inroads to the promised land, I’m going with that!) The shrimp was so tender and cooked perfectly. Some crusty bread and side salad and you’ve got yourself one tasty meal! The shrimp at Cremer’s is $11.50lb and come in a 2lb. bag. You can either double this recipe, or, just take out what you need and freeze the remaining shrimpies! I highly recommend this recipe friends! The gang here at Radio Dubuque where all telling me how good this was! And, I agree!!


Shrimp Pasta with Bang, Bang Sauce

For Shrimp:

8 oz. spaghetti (angel hair)

1 lb. shrimp, rinsed, peeled and deveined

2 tbsp. olive oil

5 cloves garlic, minced

2 tsp. smoked paprika

Kosher salt and pepper, to taste

1 tbsp. dried parsley

For Bang Bang Sauce

1 cup mayonnaise

½ cup Thai sweet chili sauce

3 cloves garlic, finely minced

1 lime, juiced

2 tsp. Sriracha

½ tsp. crushed red pepper flakes


Whisk together mayonnaise, Thai sweet chili sauce, garlic, lime juice, Sriracha and red pepper flakes; set aside.


In a large pot of boiling water, cook pasta according to package directions, drain well.


Preheat oven to 400-degrees F. Lightly coat a 9 x 13-inch baking dish with cooking spray. Place shrimp into the baking dish. Add olive oil, garlic, smoked paprika, salt and pepper, and gently toss to combine. Place into oven, uncovered, and cook until just pink, firm and cooked through, about 8-10 minutes. Remove from oven and set aside.

In a large bowl, combine pasta, shrimp and mayonnaise mixture. Stir well. Plate and sprinkle with dried parsley. Serve immediately.