Instant Pot® Bang Bang Shrimp Pasta
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.
- Serves: 6 persons
- 1pound dry spaghetti
- 4cups water
- 2cloves garlic, minced
- 1tablespoon olive oil
- 1teaspoon salt
- 1pound large shrimp, peeled and deveined
- ¾cup mayonnaise
- ¾cup Thai sweet red chili sauce
- ¼cup lime juice
- 1teaspoon chile-garlic sauce (such as Sriracha®)
- 2green onions, chopped
Step 1Break 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.
Step 2Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Step 3Combine 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.