Name: Instant Pot shrimp chickpea spaghetti
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 5 oz chickpea spaghetti, strands snapped in half; 12 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 tbsp fresh parsley, chopped; 1 tsp salt; 2 cups water

Ingredients

9 items

5 oz chickpea spaghetti, strands snapped in half
12 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 tbsp fresh parsley, chopped
1 tsp salt
2 cups water

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 spaghetti 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. Stir the pasta well to separate the strands. Switch the pot back to sauté. Season the shrimp with the remaining salt and add them to the pot. Sauté, stirring often, until the shrimp are pink, opaque, and curled into a loose C, about 2 to 3 minutes. Done when pink and opaque, 145°F.
If the liquid is thin, continue to sauté for 1 to 2 minutes while stirring until it reduces to a light sauce that clings to the strands. Press cancel to turn off the heat. Stir in the lemon juice, parsley, and the remaining olive oil. Toss well to emulsify the sauce.

Nutrition

Ingredients

Instructions

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