Multicooker Shrimp & Olive Pasta

  • Prep Time 10 min
  • Total Time 30 min
  • Serves: 8

Ingredients

  • 1/4 cup olive oil 60 mL
  • 1 pkg black tiger shrimp, thawed (1 lb/500g)
  • 1 red pepper, chopped
  • 1/2 cup green olives 125 mL
  • 2 tbsp capers 30 mL
  • 1 jar Sensations by Compliments Marinara Sweet Basil Sauce 650 mL
  • 3 cups penne (dried) 750 mL
  • 1/4 cup finely chopped fresh parsley 60 mL

Directions

  • Step 1

    Turn multicooker to SAUTE setting. Add oil. Cook shrimp, pepper, olives and capers 3 to 5 min., until shrimp are opaque and cooked through. Turn off multicooker. Transfer mixture to plate; set aside.

  • Step 2

    In multicooker, mix together pasta sauce, 2 cups (500 mL) water and the dried pasta. Lock on lid. Cook on HIGH PRESSURE 8 min., or until pasta is tender and al dente. Manually release pressure according to manufacturer’s instructions before removing lid.

  • Step 3

    While pasta mixture is hot, stir in reserved shrimp mixture. Sprinkle with parsley. Serve immediately.

Tip

Subsitute fusilli or rotini pasta for the penne.

For extra umami flavour, add 1 tbsp (15 mL) anchovy paste when sautéing shrimp.

Nutrition Facts

  • Nutrition Description Per serving (1/8 of the recipe):
  • Calories 270
  • Fat 10 g
  • Saturated Fat 1.5 g
  • Carbs 32 g
  • Sugar 7 g
  • Protein 13 g
  • Cholesterol 75 mg
  • Fibre 3 g
  • Sodium 810 mg