October Recipes

Instant Pot Spicy Shrimp Pasta

30 Minutes Or Less Badge
Plate of Instant Pot Spicy Shrimp Pasta being scooped with a fork
Total Time:
30 minutes
Serves:
6

Ingredients

  • 1 package(s) (16-oz.) Hy-Vee pot sized spaghetti
  • 4 cups water
  • 1 tsp kosher salt
  • 1 tsp Gustare Vita olive oil
  • 2 clove(s) garilc, minced
  • ¾ cup Culinary Tours bang bang sauce
  • 1 package(s) (16-oz.) Fish Market cooked shrimp, tail on, peeled & deveined (26 to 30 count)
  • green onions, for garnish
  • crushed red pepper, for garnish
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Preparation

1
Place spaghetti in an 8-quart Instant Pot or pressure cooker. Add water, salt, olive oil, and garlic. Lock lid in place and set valve to SEALING position. Cook on HIGH PRESSURE for 6 minutes.
2
Place a towel over release valve; move to VENTING position (Quick Release) to release pressure. Carefully remove lid, allowing steam to escape. Stir pasta.
3
Set Instant Pot or pressure cooker on SAUTÉ setting. Add bang bang sauce; stir to coat pasta evenly. Stir in shrimp. Cook, uncovered, for 3 to 5 minutes or until heated through, stirring occasionally.
4
To serve, drizzle with Thai chili sauce. Garnish with green onions and crushed red pepper, if desired.

Nutrition Facts

Serves: 6
Amount Per Serving
Calories:320
% Daily Value*
Total Fat: 25g 32%
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 105mg 35%
Sodium: 1200mg 52%
Total Carbohydrate: 16g 6%
Dietary Fiber: 2g 7%
Sugars: 12g 24%
Protein: 12g 24%

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