Bang Bang Shrimp Pasta

If you are craving for pasta but looking for an alternative sauce that is not white or tomato, then give this recipe a shot. This sweet and savoury Bang Bang Shrimp Pasta dish will satisfy both your Asian and Western cuisine cravings all at one go!
Believe it or not, the Nam Prik Phao sauce, chilli padis and Farmers Union Greek Style Yogurt come together perfectly to create a dish bursting with authentic flavours. If you’re on a tight schedule, this protein-packed dinner is the perfect solution for you and your family. For more delicious, guilt-free yummy ideas with added benefits of calcium and protein: try Farmers Union Greek Style Yogurt.
Follow them on for other fun, nutritious and yummy ideas!

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200g spaghetti
400g frozen large shrimps (peeled)
3tbsp olive oil
15g garlic (minced)
2stalks lemongrass (minced)
½tsp paprika
tsp salt
20g mayonnaise
50g Farmers Union Greek Style Yogurt
50g Nam Prik Pao (Thai chili jam)
tsp fish sauce (to taste)
3chilli padis (minced)
3kaffir lime leaves (julienned)
1tsp lime juice



In a bowl, mix well 50g Greek Style Yogurt, 20g mayonnaise, 50g Nam Prik Phao and 3 minced chilli padis. Set aside
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In a large pot of boiling salted water, cook 200g spaghetti according to package instructions. Drain well and mix in ½ tbsp olive oil.
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Heat 2½ tbsp olive oil on low heat in a pan.
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Sear shrimp on both sides. Transfer to a plate and set aside.
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In the same pan, saute minced garlic and lemongrass until the oil is infused with it’s flavour. Add extra olive oil if needed.
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Pour in the chilli yogurt mixture and 3 julienned kaffir lime leaves.
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Add in 50ml pasta water.
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Season with ½ tsp paprika and 1½ tsp fish sauce.
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Add in the seared shrimp with 1 tsp lime juice followed by spaghetti.
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Mix well, garnishing with the remaining one julienned lime leaf and serve immediately.
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