ELECTRIC PRESSURE COOKER SHRIMP ARRABBIATA

Electric Pressure Cooker Shrimp Arrabbiata image

Serve up some peppery seafood in an unbelievably short amount of time with our Electric Pressure Cooker Shrimp Arrabbiata. Ready in just 20 minutes, this pasta and shrimp arrabbiata recipe is almost too good to be true. Bet you're sure glad you have that electric pressure cooker now!

Provided by My Food and Family

Categories Spring 2019

Time 20m

Yield 6 servings, 1-1/2 cups each

Number Of Ingredients 10

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Ingredients

1 Tbsp. extra virgin olive oil
3/4 lb. uncooked deveined peeled large shrimp
2 Tbsp. minced garlic
1/2 tsp. crushed red pepper, divided
3/4 lb. spaghetti, uncooked, broken in half
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 can (14.5 oz.) petite diced tomatoes, undrained
1-1/2 cups fat-free reduced-sodium chicken broth
1-1/2 cups KRAFT Finely Shredded Parmesan Cheese, divided
1/4 cup chopped fresh parsley, divided

Steps:

Heat oil in electric pressure cooker using SAUTÈ setting. Add shrimp, garlic and 1/4 tsp. crushed red pepper; cook 4 to 5 min. or until shrimp turn pink, stirring frequently. Remove shrimp; set aside.
Add spaghetti, pasta sauce, tomatoes, chicken broth and remaining crushed red pepper to pressure cooker; stir. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 10 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release pressure. Slowly remove lid.
Stir shrimp, 1 cup Parmesan and 2 Tbsp. parsley into spaghetti mixture; spoon into serving dish.
Sprinkle with remaining cheese and parsley.

Nutrition Facts : Calories 450, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 1490 mg, Carbohydrate 59 g, Fiber 5 g, Sugar 9 g, Protein 30 g