Description
A quick and flavorful Instant Pot dish combining succulent shrimp with a creamy, sweet and spicy bang bang sauce, tossed with perfectly cooked pasta for a restaurant-quality meal made effortlessly at home.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb raw shrimp, deveined with tails off
- 8 oz spaghetti noodles, dry
- 2 ½ cups chicken broth
- Sauce
- ⅔ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 tbsp honey
- Sriracha to taste, optional
- 1.5 tsp lime juice
Instructions
- Sauté the shrimp: Turn the Instant Pot to SAUTE. Allow it to warm up, then add the olive oil into the pot. Add the shrimp, seasoning with salt and pepper. Sauté the shrimp until they turn pink, which should take about 2-3 minutes. Remove the shrimp and set aside to prevent overcooking.
- Cook the pasta: Turn off the SAUTE function. Break the spaghetti noodles in half so that they can all fit flat in the Instant Pot. Add the noodles into the pot with the chicken broth, ensuring all noodles are submerged. Secure the lid, set the valve to sealing position, and cook on HIGH pressure for 8 minutes. When the timer is done, perform a quick release of pressure. Don’t worry if there’s some liquid left in the pot – this will help create a silky sauce.
- Combine and serve: In a small bowl, whisk together the mayonnaise, sweet chili sauce, honey, Sriracha (if using), and lime juice until smooth. Add this sauce and the cooked shrimp back to the pot with the noodles. Stir everything together until all the noodles are evenly coated with the creamy bang bang sauce. The residual heat will warm up the sauce and shrimp perfectly.
Notes
- For a spicier version, add more Sriracha or red pepper flakes.
- You can substitute the shrimp with chicken or tofu for different variations.
- Fresh lime zest adds an extra dimension of flavor to the sauce.
- Garnish with sliced green onions, cilantro, or toasted sesame seeds for added flavor and presentation.
- The pasta absorbs liquid as it sits, so if you need to reheat leftovers, add a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Instant Pot
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 580
- Sugar: 12g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 190mg