Try this delicious shrimp pasta made in the Instant Pot with Sriracha and Thai chili sauce. It can be prepared quickly in your Instant Pot or multicooker for a simple yet flavorful midweek dinner.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 1 pound dry spaghetti
- 4 cups water
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 pound large shrimp, peeled and deveined
- ¾ cup mayonnaise
- ¾ cup Thai sweet red chili sauce
- ¼ cup lime juice
- 1 teaspoon chile-garlic sauce (such as Sriracha®)
- 2 green onions, chopped
Instructions
- Break spaghetti noodles in half and place in a multi-functional pressure cooker. Add water, garlic, olive oil, and salt. Close and lock the lid. Select high pressure, according to the manufacturer’s instructions; set the timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to the manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Combine shrimp, mayonnaise, chili sauce, lime juice, and Sriracha in a bowl; mix until well coated. Pour into the pot and select the Sauté function. Add chopped green onions and cook until shrimp are pink and green onions are tender, about 7 minutes.
Nutrition Facts
| Calories | 612 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 126 mg |
| Dietary Fiber | 4 g |
| Protein | 23 g |
| Saturated Fat | 4 g |
| Sodium | 1061 mg |
| Sugars | 13 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Simple and delicious!!! I highly recommend!!
I made it for friends, I’m allergic to shellfish so couldn’t taste it, but they loved it. I added fresh ginger around 2 Tbls. Served with a mixture of fresh vegetables that I had on hand, steamed and mixed with a little white sauce and parmesan cheese .
Very good! I made half the recipe and it was plenty for two. . I Used 2 cups of water for the pasta portion and a pound of shrimp. My shrimp was a little bland I would salt them in the future prior to the cooking. My Thai Chili Sauce was not as sweet as the one I get with my Chinese food so I added about 1/2 tsp of sugar and slightly boosted the heat with a squirt more of Siracha. For us it was just right. A pleasant heat. As others said the pasta does stick but I had no problems with frequent stirring especially at the end of cooking time. Remember to remove your pan from inside cooker so the carry over heat doesn’t scorch your remaining dinner. The sauce will also thicken up prior to serving.
The taste was great, but the proportion of water to pasta was incorrect, if you use the adjustment tool. I cut it from 6 to 3 portions, and it called for only 1/4 c water. When I finished the IP pressure cook, the pasta was stuck together and barely cooked. I used up adding another 1/2 c water and running it thru another IP cycle,then another full cup. By then it was cooked, but still a lot of it was stuck together and crunchy. I see now though if you just half the recipe, 2 cups of water would be correct for 8 oz of pasta. Still yummy, and I’ll make it again, but take a look at the adjustment function!
This was so easy! I added thai basil and some fresh ginger at saute stage! I ½’d recipe! it makes a TON enough for like 6 people easily!!
Great just as is. We loved it. Making it without you pasta as an appetizer
Easy and delicious. Next time I will use less pasta or more shrimp. Will make again and again.
Great flavor….however, we had to pour the whole mixture into an actual frying pan to control the temperature. You should really remove the pasta from the IP before adding the shrimp mixture. Additionally, WAY TOO MUCH pasta for the amount of shrimp. I will attempt again with changes.
easy to make and tastes delicious!
Too much mayo. Prefer a scampi.
Better than I expected! Topped it off with a little parmesan cheese and used fettuccine noodles instead of spaghetti. Delicious! Thank you for the receipe.
Solid recipe. Nice building spicy level. Added more garlic but only because we LOVE garlic. Quick, easy, good. Ticks all 3 boxes for a weeknight dinner. Tip: Be sure to stir regularly when on the IP saute function to avoid scorching. Also, remove noodles from IP immediately when done for the same reason. The bottom of that pot is hot!!
I made this as written with no changes. Delicious! Will make again. Thank you for the recipe.
This was excellent as written! I was worried when I opened the IP to find so much liquid still left . I was sure it was going to end up a big runny mess but 7 minutes on the saute mode and this thickened up perfectly. This recipe is full of flavor, super simple, and one of my favorite IP recipes so far. 5 stars all the way!
I made this tonight. I did not have green onion so I used regular onion. I also added mushrooms and a small sweet pepper because they needed to be used. The sauce is good. I saved this recipe so I can make it again.