Instant Pot Rasta Pasta
This rasta pasta with shrimp is packed with flavor and made in the instant pot! A quick and easy weeknight meal that will feed a crowd.
Servings: 4
Calories: 823kcal
Equipment
- Instant Pot
Ingredients
- 1/2 lb shrimp peeled and deveined
- 1 lb rigatoni
- 4 cups water
- 1 cup heavy cream
- 1 cup parmesan cheese finely grated
- 2 tbsp Jerk seasoning
- 1 tsp paprika
- 1/2 tsp granulated garlic
- 1 onion finely diced
- 3 garlic cloves finely minced
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/4 cup scallions
- 4 tbsp olive oil
- salt and pepper to taste
Instructions
- Press the "saute function" on the instant pot and drizzle 2 tbsp of olive oil into the sleeve.
- Add the shrimp, paprika, granulated garlic, 1 tbsp of jerk seasoning, salt, and pepper. Cook the shrimp for 1 minute on each side.
- Remove the shrimp from the instant pot and set aside.
- Add the remaining oil along with the peppers and onions. Season with salt and pepper and cook for 2-3 minutes.
- Stir in the fresh garlic and cook until fragrant. Remove the peppers, onions, and garlic from the instant pot and set aside.
- Press the "cancel" function. Add the water and rigatoni to the instant pot and cover it with the lid.
- Press the "pressure cook" function and press 3 minutes.
- Once the 3 minutes are up, press the "cancel" function and do a quick release.
- Open the lid carefully and press the "saute" function. Stir in the heavy cream, remaining jerk seasoning, parmesan cheese, salt, and pepper.
- Let the pasta and sauce cook for about 5 minutes or until the sauce becomes thick.
- Add the shrimp, peppers, onions, garlic, and scallions to the instant pot and check for seasoning.
- Enjoy!
Notes
Please read the instant pot manufactures guide before using it.
Nutrition
Calories: 823kcal | Carbohydrates: 96g | Protein: 38g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 241mg | Sodium: 952mg | Potassium: 612mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3152IU | Vitamin C: 65mg | Calcium: 476mg | Iron: 4mg