Cajun Shrimp Pasta Instant Pot Recipes

INSTANT POT CAJUN SAUSAGE AND SHRIMP PASTA

Steps:

• Turn your Instant Pot to the saute setting. Once the display says HOT add in the olive oil and swirl it around. Add in the onion and saute for 3-4 minutes. Then add in the garlic and saute for 20 seconds. Add in the broth and scrape the bottom of the pot.
• in the pot evenly: sausage, mushrooms, pasta, cajun seasoning and fire roasted tomatoes. Don't stir.
• Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When the time is up you can perform a quick release. If foam starts coming out of the pot then move the valve back to sealing and wait a few seconds and try again. Remove the lid.
• in the cream cheese, peppers, and shrimp. Cover the pot again and let the hot pasta warm the shrimp through, cook the peppers and melt the cream cheese. Let the pot sit for about 5 minutes (just on the warm setting). Then open the pot and stir in the cream cheese until it is incorporated. Stir in the parmesan cheese.
• the pasta and enjoy!

INSTANT POT CAJUN PEPPER SHRIMP

Steps:

• On the Instant Pot, press on SAUTE and let it heat up for a minute. Add oil to the pot, and saute the onion until it's soft and translucent. Add the garlic and cook until it's fragrant. Switch off the saute setting and deglaze the pot with a little bit of water.
• Add the diced bell peppers, followed by the shrimp, cajun seasoning, chili flakes, stock, and salt. Give everything a good mix.
• Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 0 minutes at LOW pressure. The Instant Pot will come to pressure and stop cooking. When the cooking program ends, quickly release the steam.
• Carefully open the lid, and serve warm over rice.

CREAMY CAJUN SHRIMP PASTA

Steps:

• Cook the penne pasta in a pot of salted water until al dente according to package instructions. Drain the water and cover the pasta to keep warm.
• Coat the shrimp with 1 Tbsp of the cajun seasoning. In a deep skillet, heat 1 Tbsp oil over medium heat. Once hot, add the seasoned shrimp in a single layer and saute for about 1-2 minutes per side, or until the shrimp is no longer translucent, remove from skillet and cover to keep warm.
• In the same skillet, melt 2 Tbsp butter with the minced garlic and cook 30 seconds until fragrant. Add in the diced tomatoes and saute for about 2-3 minutes.
• Pour in the heavy whipping cream, remaining 1 Tbsp cajun seasoning and grated parmesan cheese. Bring to a simmer then reduce to medium/low heat and continue 2-3 minutes or until the sauce thickens.
• Add the shrimp and pasta back into the skillet and stir until noodles are coated in sauce and everything is heated through. Garnish with chopped parsley if desired and serve.

INSTANT POT CAJUN PASTA

Steps:

• Add the broth and ziti to the inner pot. Push the ziti under the broth with a spoon so it is an even layer and covered by the broth.
• Mix the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and salt in a small bowl. Sprinkle 1/2 of the spice mix on top of the ziti.
• Layer the garlic, onions, and fire roasted tomatoes on top of the ziti. Do not mix.
• Place the frozen shrimp in the steamer basket. Toss with the remaining spice mix and put the basket into the inner pot, on top of the layered ingredients. If you don't have a steamer basket, place the shrimp on top of the tomatoes.
• Close and seal the lid. Set to pressure cook on high for 3 minutes. Complete a controlled quick release when done and immediately remove the inner pot to another surface. (see notes)
• Remove the steamer basket of shrimp and set aside. Stir the pasta, vegetables and spices until evenly combined. It may appear watery but once you mix it, the remaining broth will absorb.
• Pour in the heavy cream and mix. Wait 2 minutes, then mix in the parmesan and cheddar cheeses 1 cup at a time. Stir continuously until cheese has melted. Let sit for 5 minutes to thicken. Toss with the shrimp and serve.

CREAMY CAJUN SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.
• Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.

INSTANT POT® CAJUN JAMBALAYA

Steps:

• Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.
• Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.