Cook the pasta according to package instructions. Drain and set aside.
Prepare the Bang Bang Sauce:
In a bowl, mix together mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth. Set aside.
Prepare the Shrimp:
In one bowl, place cornstarch. In another bowl, pour in the buttermilk. In a third bowl, add panko breadcrumbs.
Dip each shrimp into the cornstarch, then into the buttermilk, and finally coat with panko breadcrumbs.
Fry the Shrimp:
In a large skillet, heat about 1/2 inch of oil over medium-high heat. Once hot, fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
Combine Everything:
In a large pan, heat olive oil over medium heat. Add minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
Add the cooked pasta and toss to coat in the oil and garlic. Pour in the Bang Bang sauce and mix well.
Add the Shrimp:
Gently fold in the crispy shrimp until everything is well combined.
Serve:
Plate the pasta and shrimp, garnishing with chopped green onions or cilantro