Multicooker Shrimp & Olive Pasta

8
Easy
Dinner

Characteristics

Under 30 minutes Without nuts

Nutritional Facts Per Serving

270
Calories
13 g
Protein
32 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 270
  • Lipides 10 g
    • Saturated fat  1.5 g
  • Cholesterol 75 mg
  • Sodium  810 mg
  • Carbs 32 g
    • fiber  3 g
    • Sugar  7 g
  • Protein 13 g

Ingredients

  • 1/4 cup (60 mL) olive oil
  • 1 pkg black tiger shrimp, thawed (1 lb/500g)
  • 1 red pepper, chopped
  • 1/2 cup (125 mL) green olives
  • 2 tbsp (30 mL) capers
  • 1 jar ( 650 mL) Sensations by Compliments Marinara Sweet Basil Sauce
  • 3 cups (750 mL) penne (dried)
  • 1/4 cup (60 mL) finely chopped fresh parsley

Method

  1. 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.
  2. 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.
  3. While pasta mixture is hot, stir in reserved shrimp mixture. Sprinkle with parsley. Serve immediately.
Tip:
Subsitute fusilli or rotini pasta for the penne.
For extra umami flavour, add 1 tbsp (15 mL) anchovy paste when sautéing shrimp.

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