Bold and spicy Easy Instant Pot Bang Bang Shrimp Pasta, an easy pressure cooker dinner you can make in minutes!
I caved… After months, no, at least a couple years of resisting the Instant Pot, I finally broke down and bought one.
For the longest time I told myself the last thing I needed was another countertop appliance. After all, we own several slow cookers, a multi-cooker, and every other kitchen gadget imaginable.
How great could the Instant Pot be?!
Well, if like me, you have been on the fence about getting an Instant Pot, I’m here to tell you I only wish I had bought one sooner.
It is so fast and efficient, it makes one-pot cooking even more appealing.
Today’s Easy Instant Pot Bang Bang Shrimp Pasta is our first recipe designed specifically for the Instant Pot. For those without, I’ve provided traditional stovetop instruction as well.
How many Instant Pot recipes are we going to create? Well, that depends entirely on you. If you are an Instant Pot fangirl (or boy) and want more recipes like this pressure cooker shrimp pasta, please let us know in the comments below.
For the time being, let’s talk about this Easy Instant Pot Bang Bang Shrimp Pasta.
You may have heard of, or better yet tried, Bang Bang Shrimp from the popular seafood restaurant Bonefish Grill. Although we don’t visit Bonefish often, the few times I have been I can’t get over their signature appetizer of deep-fried shrimp coated in a spicy mayo and sweet chili sauce.
We’ve played with ways to make Bang Bang Shrimp at home, along with lighter variations that don’t require batter and fry oil.
However my favorite Bang Bang spin-off is turning it into a quick Instant Pot seafood pasta dish. That way, you get the comfort of noodles with the spicy sweet wow-factor of the asian spiced shrimp!
Since my recent Instant Pot purchase, I’ve been IPing many new recipes in it, in order to see how it effects cook time, taste, and texture.
What a shock to discover pasta is perfectly pressure cooked in 4 minutes in the Instant Pot! Preparing pasta this way removes several steps, like draining off hot boiling water, so you don’t waste time and energy in the kitchen. This also reduces pasta safety hazards.
Plus, Easy Instant Pot Bang Bang Shrimp Pasta tastes amazing.
It’s the perfect way to create a little excitement at the dinner table on a cold winter’s night!
More Amazing Instant Pot Recipes
Instant Pot Honey Garlic Chicken – Diethood
Pressure Cooker BBQ Bacon Meatloaf – Pressure Cooker Today
Instant Pot Turkey Meatball and Ditalini Soup – Skinny Taste
Easy Instant Pot Bang Bang Shrimp Pasta
Yield: 6 servings
Prep Time:5 minutes
Cook Time:6 minutes
Easy Instant Pot Bang Bang Shrimp Pasta Recipe – A simple pressure cooker recipe made in 8 minutes! So comforting and packed with flavor.
- 1 pound dried spaghetti
- 3 cloves garlic, minced
- 1 teaspoon coconut oil
- 4 1/4 cup water
- 1 pound raw deveined jumbo shrimp
- 3/4 cup light mayonnaise
- 3/4 cup Thai sweet chili sauce
- 1/4 cup lime juice
- 1+ tablespoon sriracha sauce
- 1/2 cup chopped scallions
- Salt and pepper
- 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. Pour in the shrimp and scallions, then mix to combine. Set the Instant Pot on Saute 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.
STOVETOP INSTRUCTIONS: Boil the pasta as directed on the package and drain in a colander, reserving 1 cup pasta water. Place the coconut oil, garlic, bang bang sauce (step 2,) and shrimp in the empty pot. Set over medium heat. Pour the pasta into the sauce and toss to coat. Cook until the shrimp are pink. If needed, add some of the reserved pasta water to loosen the sauce.
Yield: 6 servings , Serving Size: 1/6th recipe
- Amount Per Serving:
- Calories: 485 Calories
- Total Fat: 13.7g
- Saturated Fat: 2.4g
- Cholesterol: 177mg
- Sodium: 562mg
- Carbohydrates: 63.6g
- Fiber: 0.3g
- Sugar: 14.1g
- Protein: 24.5g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
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