Multicooker Shrimp & Olive Pasta

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 8


  1. 1/4 cup (60 mL) olive oil
  2. 1 pkg black tiger shrimp, thawed (1 lb/500g)
  3. 1 red pepper, chopped
  4. 1/2 cup (125 mL) green olives
  5. 2 tbsp (30 mL) capers
  6. 1 jar ( 650 mL) Sensations by Compliments Marinara Sweet Basil Sauce
  7. 3 cups (750 mL) penne (dried)
  8. 1/4 cup (60 mL) finely chopped fresh parsley


  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.
Subsitute fusilli or rotini pasta for the penne.
For extra umami flavour, add 1 tbsp (15 mL) anchovy paste when sautéing shrimp.