INSTANT POT CAJUN SAUSAGE AND SHRIMP PASTA
A creamy sauce envelopes curly pasta, sliced sausage bites and tender shrimp. A recipe with amazing flavor that rivals anything you could order at a restaurant.
Provided by Karen Petersen
Categories Pasta
Time 40m
Number Of Ingredients 13
Steps:
- Turn your Instant Pot to the saute setting. Once the display says HOT add in the olive oil and swirl it around. Add in the onion and saute for 3-4 minutes. Then add in the garlic and saute for 20 seconds. Add in the broth and scrape the bottom of the pot.
- in the pot evenly: sausage, mushrooms, pasta, cajun seasoning and fire roasted tomatoes. Don't stir.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When the time is up you can perform a quick release. If foam starts coming out of the pot then move the valve back to sealing and wait a few seconds and try again. Remove the lid.
- in the cream cheese, peppers, and shrimp. Cover the pot again and let the hot pasta warm the shrimp through, cook the peppers and melt the cream cheese. Let the pot sit for about 5 minutes (just on the warm setting). Then open the pot and stir in the cream cheese until it is incorporated. Stir in the parmesan cheese.
- the pasta and enjoy!
Nutrition Facts : Calories 610 calories, Sugar 7.2 g, Sodium 1430.9 mg, Fat 29 g, SaturatedFat 12.6 g, TransFat 0 g, Carbohydrate 54.2 g, Fiber 4.2 g, Protein 30.7 g, Cholesterol 145.5 mg
20-MINUTE INSTANT POT SHRIMP SCAMPI PASTA
The genius of this recipe is that all of the ingredients--wine, garlic, shrimp -- even the pasta -- cook together in one pot. Just make sure to use shrimp that's still frozen or they will overcook. You don't have to serve garlic bread with the dish, but there's nothing better for sopping up all that delicious buttery sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Add the butter, olive oil and garlic to a 6- or 8-quart Instant Pot® multi-cooker and set to high saute (see Cook's Note). Cook, stirring often, until the garlic is softened but not browned, about 3 minutes. Add the wine, lemon juice and zest, red pepper flakes, 2 teaspoons salt and several grinds of pepper. Bring to a boil and let simmer 1 minute. Add 2 cups water, then add half of the pasta all in one direction and then the other half of the pasta in a criss-cross fashion. Top with the shrimp and half of the scallions.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid.
- Using tongs, toss the pasta to evenly coat with the sauce and break up any clumps. Top with the remaining scallions and serve with salad and garlic bread if using.
INSTANT POT® CAJUN JAMBALAYA
Jambalaya doesn't get any easier than this Instant Pot® version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.
- Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.
Nutrition Facts : Calories 380 calories, Carbohydrate 47.5 g, Cholesterol 133.1 mg, Fat 7.9 g, Fiber 2.9 g, Protein 27.9 g, SaturatedFat 1.6 g, Sodium 1016 mg, Sugar 4.7 g
CAJUN SHRIMP AND SAUSAGE ALFREDO
I played around with some different seafood and fettuccini recipes, and combined our favorites into this delicious Cajun shrimp and sausage Alfredo dish that my family can't seem to get enough of. It is filling and so quick and easy to make.
Provided by mammak
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Heat butter and olive oil in a large skillet pan over medium-high heat. Add sausage, frozen vegetables, and mushrooms. Saute until sausage is almost fully cooked, onions are tender, and any liquid from the frozen vegetables has almost fully evaporated, 10 to 12 minutes. Stir in Creole seasoning, garlic, and pepper; cook for 2 minutes. Add shrimp, Alfredo sauce, and Parmesan cheese. Cook and stir until sauce has thickened and shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain fettuccine, top with shrimp-sausage mixture, and sprinkle with bread crumbs and parsley.
Nutrition Facts : Calories 650.2 calories, Carbohydrate 53 g, Cholesterol 160.6 mg, Fat 34.8 g, Fiber 4.2 g, Protein 33.6 g, SaturatedFat 13.9 g, Sodium 1466.9 mg, Sugar 4.6 g
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