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.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Make a delicious shrimp pasta dish in just 30 minutes with your Instant Pot. Spaghetti noodles, garlic, bang bang sauce, and flavorful shrimp will make this dish a weeknight favorite.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 package(s) (16-oz.) Hy-Vee pot sized spaghetti | ||
| 4 c. water | ||
| 1 tsp. kosher salt | ||
| 1 tsp. Gustare Vita olive oil | ||
| 2 clove(s) garilc, minced | ||
| ¾ c. 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 |
Things To Grab
- 8-quart Instant Pot or pressure cooker
- Towel
Directions
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
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 105mg
- Sodium: 1,200mg
- Total Carbohydrates: 16g
- Protein: 12g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 10%