Try this Instant pot pasta soup with shrimp recipe, or contribute your own.
Suggest a better description1. In the insert of the Instant Pot, add pasta, halved tomatoes, tomato paste, basil, garlic and water. Close the lid and valve, set up to quick mode for 4 minutes. The pressure cooker will warm up for 10 minutes then start the cooking for 4 minutes.
2. In the meantime, add 2 tablespoons of olive oil to a large skillet, on medium-low heat. Add shrimp, red pepper flakes, paprika, Italian seasoning and salt and cook shrimp on both sides on medium heat until cooked through, about 5 minutes. Remove shrimp from the skillet and set aside.
3. When pasta soup is done push “cancel” to stop the warming mode and release pressure valve. Once steam is released carefully lift lid and open. Add cornstarch (if you want to thicken the soup a little) and baby spinach and give a good stir, until spinach is slightly wilted.
4. Divide the soup into bowls and top with grilled shrimps and additional basil, if you want. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (668g) | ||
Recipe Makes: 1 | ||
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Calories: 133 | ||
Calories from Fat: 69 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 152.9mg | 5 % | |
Potassium 1193.4mg | 31 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 8.6g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 133
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