SHRIMP ARRABBIATA
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, 6 minutes or until shrimp turn pink. Remove shrimp from skillet and set aside.
- Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat and cook onion, stirring occasionally, 5 minutes or until tender. Stir in garlic, basil and oregano and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in shrimp, then toss with linguine. Sprinkle with cheese and garnish, if desired, with chopped fresh parsley.
ELECTRIC PRESSURE COOKER SHRIMP ARRABBIATA
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
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
PRESSURE-COOKER ITALIAN SHRIMP 'N' PASTA
This dish will remind you a bit of classic shrimp Creole, but it has a surprise Italian twist. Pressure cooking gives it hands-off ease-perfect for company. -Karen Edwards, Sanford, Maine
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 1 tablespoon oil. When oil is hot, brown chicken in batches, adding oil as needed. Press cancel. Stir in next 11 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. Press cancel. , Discard bay leaf. Select saute setting and adjust for medium heat. Stir in orzo. Cook until al dente, stirring often. Stir in shrimp; cook until shrimp are heated through, about 2 minutes more. Press cancel.
Nutrition Facts : Calories 418 calories, Fat 12g fat (2g saturated fat), Cholesterol 165mg cholesterol, Sodium 611mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein. Diabetic Exchanges
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INSTANT POT ARRABBIATA SAUCE - DADCOOKSDINNER
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5/5 (3)Total Time 1 hr 5 minsCategory Weeknight DinnerCalories 62 per serving
- Set the Instant Pot for Sauté mode (medium heat in a stovetop PC) and add the olive oil to the pot. When the oil starts shimmering, stir the red pepper flakes into the oil. Then stir in the onion and garlic and sprinkle with ½ teaspoon of salt. Sauté, stirring often, until the onions soften, about 5 minutes.
- Add the cans of whole tomatoes, and break them up with a wooden spoon. Sprinkle with ½ teaspoon of salt (if using American tomatoes – add 1 teaspoon of salt if using Italian tomatoes – see notes)
- Pressure cook on high pressure for 30 minutes in an Instant Pot or electric pressure cooker (“Manual” or “Pressure Cook” mode), or for 24 minutes in a stovetop pressure cooker. Let the pressure come down naturally, about 15 minutes.
- Open the pot, tilting the lid away from you to avoid the hot steam. Give the sauce a vigorous stir, and break up any remaining chunks of tomatoes. Stir in the minced basil and fresh ground black pepper. Serve (traditionally with penne pasta and a sprinkle of parmesan) and enjoy!
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