Ingredients
6
6 servings
- •1 pound dry spaghetti
- •4 cups water
- •2 cloves garlic, minced
- •1 tablespoon olive oil
- •1 teaspoon salt
- •1 pound large shrimp, peeled and deveined
- •0.75 cup mayonnaise
- •0.75 cup Thai sweet red chili sauce
- •0.25 cup lime juice
- •1 teaspoon chile-garlic sauce (such as Sriracha®)
- •2 green onions, chopped
Instructions
- Break spaghetti noodles in half and place in a multi-functional pressure cooker. Add water, garlic, olive oil, and salt. Close and lock the lid. Select high pressure, according to the manufacturer's instructions; set the timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Combine shrimp, mayonnaise, chili sauce, lime juice, and Sriracha in a bowl; mix until well coated. Pour into the pot and select the Sauté function. Add chopped green onions and cook until shrimp are pink and green onions are tender, about 7 minutes.
Nutritional Facts
Per 6 servings
- Calories: 612
- Carbohydrate: 72g
- Fat: 26g
- Fiber: 4g
- Protein: 23g
- Sugar: 13g
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