BB-8™ Shrimp Pasta By: Chop Secrets Cuisine Modern Course Dinner Difficulty Easy Duration 15-30 min Cooking Technique Pressure Cook, Sauté Notes ["*for 3 Quart model, cut recipe in half","*Manual and Pressure Cook buttons are interchangeable"] Keywords 15-30 min, 4 servings, bang bang shrimp, bb-8 shrimp pasta, chopped italian parsley, contributed, cook 15 min, crushed red pepper flakes, dinner, dried spaghetti or linguine, easy, frozen peeled and deveined shrimp, garlic cloves, instant pot recipe, instant pot shrimp recipe, lime juice, low-fat mayonnaise, modern, prep 0 min, pressure cook, salt, salt and pepper to taste, sauté, shrimp, shrimp recipe, smoked paprika, sriracha sauce, thai sweet chili sauce, water Prep Time 0 min Cook Time 15 min Servings 4 servings Ingredients 3 garlic cloves2 tsp smoked paprika4 cups Water12 oz dried spaghetti or linguine1 lb frozen peeled and deveined shrimp1/2 cup low-fat mayonnaise1/2 cup Thai sweet chili sauce3 tbsp lime juice1 tsp salt1 tbsp Sriracha saucesalt and pepper to taste1/4 tsp crushed red pepper flakes1/2 cup chopped italian parsley Instructions 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