Instant Pot® Bang Bang Shrimp Pasta recipe

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Ingredients

1 pound dry spaghetti
4 cups water
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1 pound large shrimp, peeled and deveined
¾ cup mayonnaise
¾ cup Thai sweet red chili sauce
¼ cup lime juice
1 teaspoon chile-garlic sauce (such as Sriracha®)
2 green onions, chopped

Nutrition Info

612.2 calories
carbohydrate: 71.9 g
cholesterol: 125.5 mg
fat: 26.1 g
fiber: 3.5 g
protein: 22.6 g
saturatedFat: 4 g
servingSize: -
sodium: 1061.4 mg
sugar: 12.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Break spaghetti noodles in half and place in a multi-functional pressure cooker (such as Instant Pot®). Add water, garlic, olive oil, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  3. Combine shrimp, mayonnaise, chili sauce, lime juice, and Sriracha® in a bowl, mix until well coated. Pour into the pot and select Saute function. Add chopped green onions and cook until shrimp are pink and green onions are tender, about 7 minutes.

Recipe Yield

6 servings

Recipe Note

Try this perfect shrimp pasta seasoned with Thai chili sauce and Sriracha®, made in minutes in your Instant Pot® for a quick and easy midweek dinner with a kick.

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