- Turn multicooker to SAUTE setting. Add oil. Cook shrimp, pepper, olives and capers 3 to 5 min., until shrimp are opaque and cooked through. Turn off multicooker. Transfer mixture to plate; set aside.
- In multicooker, mix together pasta sauce, 2 cups (500 mL) water and the dried pasta. Lock on lid. Cook on HIGH PRESSURE 8 min., or until pasta is tender and al dente. Manually release pressure according to manufacturer’s instructions before removing lid.
- While pasta mixture is hot, stir in reserved shrimp mixture. Sprinkle with parsley. Serve immediately.
Subsitute fusilli or rotini pasta for the penne.
For extra umami flavour, add 1 tbsp (15 mL) anchovy paste when sautéing shrimp.