This pescatarian shrimp pasta is made by quickly thickening tomato sauce in a pressure cooker, adding shrimp at the end, and tossing it with cooked pasta. It makes a warm, hearty option for brunch.
Heat the olive oil in the pressure cooker and saute the onion until softened. Add the chopped garlic and tomato paste and saute for 1 more minute.
Add the grated tomato, ground red pepper, and salt, then close the lid. Once it reaches pressure, cook over low heat for 20 minutes. Let the pressure drop naturally.
Meanwhile, boil the pasta in plenty of salted water until al dente, following the package directions. Drain.
Open the pressure cooker and bring the sauce to a simmer over low heat. Add the shrimp and cook for 3 to 4 minutes, until pink and opaque. Toss with the drained pasta and serve hot.
Wait for the pressure to drop naturally before opening the pressure cooker; do not force the lid open, or splattering sauce could cause burns. Contains gluten (pasta) and shellfish.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
