BB-8™ Shrimp Pasta


  • 3 garlic cloves
  • 2 tsp smoked paprika
  • 4 cups Water
  • 12 oz dried spaghetti or linguine
  • 1 lb frozen peeled and deveined shrimp
  • 1/2 cup low-fat mayonnaise
  • 1/2 cup Thai sweet chili sauce
  • 3 tbsp lime juice
  • 1 tsp salt
  • 1 tbsp Sriracha sauce
  • salt and pepper to taste
  • 1/4 tsp crushed red pepper flakes
  • 1/2 cup chopped italian parsley
  • 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.
Previous Next