In a shallow bowl, place the buttermilk. In another bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
Dip each shrimp into the buttermilk, then dredge it in the flour mixture, ensuring they are fully coated. Set the coated shrimp aside on a plate.
Fry the Shrimp:
Heat about 1/4 cup of vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, add the shrimp in batches (don’t overcrowd the pan) and fry for about 2-3 minutes per side, or until golden brown and crispy.
Remove the shrimp from the skillet and place them on a paper towel-lined plate to drain excess oil.
Make the Bang Bang Sauce:
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and rice vinegar (or lime juice) until smooth and well combined.
Cook the Pasta:
While the shrimp are frying, cook the pasta according to package instructions. Drain and set aside, reserving a cup of pasta water.
Toss the cooked pasta with olive oil to prevent sticking.
Combine the Pasta and Shrimp:
In a large mixing bowl, combine the cooked pasta and the Bang Bang sauce. Toss well to coat the pasta with the sauce.
Add the crispy shrimp to the pasta and gently toss to combine, being careful not to break the shrimp.
Serve:
Serve the pasta in bowls, garnishing with chopped green onions and fresh cilantro if desired.
For extra flavor, you can squeeze a bit of lime juice over the top before serving.
