Name: Instant Pot shrimp chickpea linguini
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 5 oz chickpea linguini, strands snapped in half; 10 oz large raw shrimp, peeled and deveined; 4 cloves garlic, minced; 1 1/2 tbsp extra virgin olive oil; 1 tsp red pepper flakes; 2 tbsp lemon juice; 2 1/2 tbsp fresh parsley, chopped; 1 1/4 tsp salt; 2 cups water

Nutrition

Per serving

868 calories

Protein: 80g; 34% of calories
Carbs: 88g; 38% of calories
Fat: 30g; 28% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 12 min

Set the pressure cooker to sauté. Add two-thirds of the olive oil. Once shimmering, add the garlic and red pepper flakes. Sauté until fragrant, about 1 minute. Press cancel to turn off the heat.
Pour the water into the pot and stir to scrape up any browned bits. Stir in half the salt. Lay the snapped pasta in the liquid in a crisscross pattern to prevent sticking, but do not stir it in. Secure the lid and set to high pressure for 2 minutes.
Perform a quick pressure release and open the lid. Switch the pot back to sauté. Season the shrimp with the remaining salt and add them to the pot. Cook, stirring occasionally, until the shrimp are pink and the liquid has reduced to a glossy sauce that coats the noodles, about 2 to 3 minutes. Done when pink and opaque, 145°F.
Turn off the heat. Stir in the lemon juice, parsley, and the remaining olive oil. Toss well to emulsify the sauce before plating.

Nutrition

Ingredients

Instructions

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