Easy Instant Pot Bang Bang Shrimp Pasta Recipes

INSTANT POT BANG BANG SHRIMP PASTA

Steps:

• Place Pot on Saute,
• Add garlic, paprika, and olive oil. cook for about 1 minute.
• Break pasta in half and place in the pot.
• Pour 3 cups water over the top.
• Take a piece of foil and place your shrimp on the foil sprinkle with more paprika and 1 tbs lime juice.
• Place on top of your pasta right in the pot.
• Place on manual High pressure for 4 minutes.
• Do a Quick Release.
• While pasta is cooking prepare the sauce by mixing together all ingredients for the sauce.
• Mix together shrimp, pasta, and sauce. Stir and serve. Enjoy!

INSTANT POT BANG BANG SHRIMP PASTA

Steps:

• Start by break the noodles in half and place in the Instant Pot. Add the garlic, olive oil, 1 teaspoon salt, and water. Close and lock the lid into place. Set the Instant Pot to HIGH pressure for 4 minutes. Once it is finished cooking, turn off your pressure cooker and do a quick release.
• In medium bowl mix together your the mayonnaise, Thai sweet chili sauce, lime juice, and sriracha together. Use 1 tablespoon for a more mild sauce. If you would like it spicier, add more to taste.
• Stir your sauce and about 1/2 TB of optional dried green onions into the instant pot, making sure pasta is evenly coated.
• Add in your shrimp and mix to combine. Set the Instant Pot on Saute mode and cook for about 3-4 minutes. Add salt and pepper to taste.

EASY INSTANT POT BANG BANG SHRIMP PASTA

Steps:

• Break the spaghetti noodles in half and place in the Instant Pot. Add the garlic, coconut oil, 1 teaspoon salt, and water. Cover and lock the lid into place.
• Set the Instant Pot on "Pressure Cook High" for 4 minutes. Once it is finished cooking, turn the Instant Pot "Off", then press the button to "Quick Release" the steam, until the valve button drops.
• Meanwhile, in a medium bowl mix the mayonnaise, Thai sweet chili sauce, lime juice, and Sriracha together.
• Unlock the lid and stir the sauce into the pasta. Let the sauce simmer and thicken 2-3 minutes if needed. Pour in the shrimp and scallions, then mix to combine. Set the Instant Pot on "Sauté" and cook for 2-3 minutes, toss and simmer until the shrimp are pink. Taste, then salt and pepper as needed. Add more Sriracha if desired. Serve warm.

BB-8™ SHRIMP PASTA

Steps:

• 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.

BANG BANG SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Meanwhile, whisk mayonnaise, chili sauce, lime juice, and Sriracha together in a bowl.
• Melt butter in a large soup pot over medium-high heat. Add shrimp and cook for 5 minutes. Add garlic and cook until fragrant, 1 more minute. Add cooked spaghetti and mayonnaise-chili sauce; toss to combine. Cook until sauce is hot, about 2 minutes. Turn heat off and let sit for 5 minutes to thicken.
• Divide among serving plates and garnish with chopped scallion.

20-MINUTE INSTANT POT SHRIMP SCAMPI PASTA

Steps:

• Add the butter, olive oil and garlic to a 6- or 8-quart Instant Pot® multi-cooker and set to high saute (see Cook's Note). Cook, stirring often, until the garlic is softened but not browned, about 3 minutes. Add the wine, lemon juice and zest, red pepper flakes, 2 teaspoons salt and several grinds of pepper. Bring to a boil and let simmer 1 minute. Add 2 cups water, then add half of the pasta all in one direction and then the other half of the pasta in a criss-cross fashion. Top with the shrimp and half of the scallions.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid.
• Using tongs, toss the pasta to evenly coat with the sauce and break up any clumps. Top with the remaining scallions and serve with salad and garlic bread if using.