Easy Instant Pot Bang Bang Shrimp Pasta
User Reviews
5
-
Prep Time
5 mins
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Cook Time
6 mins
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Total Time
11 mins
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Servings
6
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Calories
501 kcal
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Course
Main Course
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Cuisine
American
Easy Instant Pot Bang Bang Shrimp Pasta
Description
In this recipe, dried spaghetti is pressure cooked right in the Instant Pot with water, garlic, and coconut oil. A creamy, tangy bang bang sauce is prepared separately using light mayonnaise, Thai sweet chili sauce, lime juice, and Sriracha for heat. After pressure cooking, the sauce is stirred into the cooked pasta and allowed to simmer briefly to thicken slightly. Raw jumbo shrimp and chopped scallions are then added and sautéed just until the shrimp turn pink, ensuring a tender texture. The seasoning is adjusted with salt, pepper, and additional Sriracha if desired. This results in a creamy, slightly spicy dish that balances richness with fresh lime acidity and sweet chili flavors.
The dish is best served warm, either as a standalone meal or accompanied by a simple green salad. The recipe can be adapted for stovetop cooking by boiling pasta separately and mixing with sautéed shrimp and sauce, making it versatile for different cooking preferences.
The original notes provide stovetop instructions for those without an Instant Pot and suggest reserving pasta water to adjust sauce consistency. This practical tip helps achieve the preferred creamy texture while preventing the sauce from becoming too thick.
Ingredients
- 1 pound spaghetti dried
- 3 cloves garlic minced
- 1 teaspoon coconut oil
- 4 1/4 cup water
- 1 pound Shrimp peeled and deviened, raw, jumbo
- 3/4 cup mayonnaise light
- 3/4 cup Thai sweet chili sauce
- 1/4 cup lime juice
- 1 tablespoon Sriracha sauce more as needed
- 1/2 cup scallions chopped
- salt and pepper
Instructions
- Break the spaghetti noodles in half and place in the Instant Pot. Add the garlic, coconut oil, 1 teaspoon salt, and water. Cover and lock the lid into place.
- Set the Instant Pot on "Pressure Cook High" for 4 minutes. Once it is finished cooking, turn the Instant Pot "Off", then press the button to "Quick Release" the steam, until the valve button drops.
- Meanwhile, in a medium bowl mix the mayonnaise, Thai sweet chili sauce, lime juice, and Sriracha together.
- Unlock the lid and stir the sauce into the pasta. Let the sauce simmer and thicken 2-3 minutes if needed. Pour in the shrimp and scallions, then mix to combine. Set the Instant Pot on "Sauté" and cook for 2-3 minutes, toss and simmer until the shrimp are pink. Taste, then salt and pepper as needed. Add more Sriracha if desired. Serve warm.
Notes
- For stovetop preparation, cook pasta according to package directions and reserve some pasta water to adjust sauce thickness.
- Add reserved pasta water gradually to loosen the sauce if it becomes too thick.
- Cook shrimp only until they are pink to avoid toughness.
- Adjust Sriracha amount according to preferred spice level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 501kcal | 25% |
| Carbohydrates | 76g | 25% |
| Protein | 25g | 50% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 194mg | 65% |
| Sodium | 1187mg | 49% |
| Potassium | 278mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 141mg | 14% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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