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
1 servings
6
- Amount per serving
- Calories391
- % Daily Value *
- Total Fat 10g13%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 538mg24%
- Total Carbohydrate 46g17%
- Dietary Fiber 3g11%
- Total Sugars 3g
- Protein 32g
- Potassium 173mg4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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!