Multicooker Shrimp & Olive Pasta

Prep time: 10min
Total time: 30min
Serves: 8
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
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
cholestrol
75 mg
fibre
3 g
sodium
810 mg

Directions

  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.

  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.

  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.