Plate of Instant Pot Spicy Shrimp Pasta being scooped with a fork

Total Time:

30 minutes

Serves:

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

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.

Place a towel over release valve; move to VENTING position (Quick Release) to release pressure. Carefully remove lid, allowing steam to escape. Stir pasta.

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.

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%