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Instant Pot Bang Bang Shrimp Pasta
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|2 tbsp||olive oil|
|3 cloves||garlic, minced|
|2 tsp||smoked paprika|
|4 cups||water, heated|
|12 oz||dried spaghetti or linguine, broken in half|
|1 lb||frozen peeled and deveined shrimp|
|1/2 cup||Thai sweet chili sauce|
|3 tbsp||lime juice|
|1 tbsp||sriracha sauce, (or to taste)|
|pepper to taste|
|1/4 tsp||crushed red pepper flakes, (optional)|
|1/2 cup||chopped italian parsley|
|1/4 cup||sliced scallions, alternative|
Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
When oil gets hot, add the garlic and smoked paprika. Cook and stir for 1 minute.
Add the heated water and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Carefully fan the pasta in the pot (this helps prevent clumping) and ensure it is completely submerged.
Add the frozen shrimp in a single layer?do not stir.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
Meanwhile, combine the Sauce Mixture ingredients in a bowl.
When the time is up, quick-release the remaining pressure. Stir the pasta, breaking up any clumps.
Add the sauce to the pasta and adjust seasonings. Serve hot topped with chopped parsley or scallions.