Multicooker Shrimp & Olive Pasta
Prep Time
Serves
Cooking Mode
¼ cup olive oil
1 pkg black tiger shrimp, thawed (1 lb/500g)
1 red pepper, chopped
½ cup green olives
2 tbsp capers
1 jar Sensations by Compliments Marinara Sweet Basil Sauce
3 cups penne (dried)
¼ cup finely chopped fresh parsley
¼ cup olive oil
1 pkg black tiger shrimp, thawed (1 lb/500g)
1 red pepper, chopped
½ cup green olives
2 tbsp capers
1 jar Sensations by Compliments Marinara Sweet Basil Sauce
3 cups penne (dried)
¼ cup finely chopped fresh parsley
Directions
1Turn 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.
2In 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.
3While pasta mixture is hot, stir in reserved shrimp mixture. Sprinkle with parsley. Serve immediately.
Tips
1
Subsitute fusilli or rotini pasta for the penne.
2
For extra umami flavour, add 1 tbsp (15 mL) anchovy paste when sautéing shrimp.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
