All Recipes

Electric Pressure Cooker Shrimp Arrabbiata

Prep

0-15 mins

Total

20 MIN

Servings

6 Servings

Ingredients

1 tbsp

extra virgin olive oil

3/4 lb

(340 g) uncooked deveined peeled large shrimp

2 tbsp

minced garlic

1/2 tsp

crushed red pepper, divided

330 g

spaghetti, uncooked, broken in half

1 jar

(650 mL) Classico di Napoli Tomato & Basil Pasta Sauce

1 can

(398 mL) petite diced tomatoes, undrained

1-1/2 

cups 25%-less-sodium chicken broth

1-1/2 

cups Cracker Barrel Finely Shredded 100% Parmesan Cheese, divided

1/4 cup

chopped fresh parsley, divided

Instructions

Step 1

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 from pressure cooker; set aside.

Step 2

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.

Step 3

Stir shrimp, 1 cup cheese and 2 Tbsp. parsley into spaghetti mixture; spoon into serving dish.

Step 4

Sprinkle with remaining cheese and parsley.

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