Directions
Set instant pot to saute mode and add oil. Saute onions for a few minutes or until translucent.
Add the garlic and spices (chili flakes, paprika, salt, and pepper) and saute for another minute. Add in the shrimp and saute for 5-6 minutes until the shrimp is slightly pink. (Don't worry if not cooked through, it will be cooking more).
Add in your vegetable stock and the pasta. Make sure to break pasta and half and cover each of the strand with the stock. Make sure the pasta sticks are separated so they don't cook together.
Close lid and press the Manual button. Cook pasta for 3 minutes.
Once the instant pot beeps, quick release the steam. Add the capers and parsley and mix well. Enjoy warm with additional lemon slices!
Ingredients
Serving Size 6
Servings 1
- Amount Per Serving
- Calories 391
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 538mg23%
- Potassium 173mg5%
- Total Carbohydrate 46g16%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Set instant pot to saute mode and add oil. Saute onions for a few minutes or until translucent.
Add the garlic and spices (chili flakes, paprika, salt, and pepper) and saute for another minute. Add in the shrimp and saute for 5-6 minutes until the shrimp is slightly pink. (Don't worry if not cooked through, it will be cooking more).
Add in your vegetable stock and the pasta. Make sure to break pasta and half and cover each of the strand with the stock. Make sure the pasta sticks are separated so they don't cook together.
Close lid and press the Manual button. Cook pasta for 3 minutes.
Once the instant pot beeps, quick release the steam. Add the capers and parsley and mix well. Enjoy warm with additional lemon slices!