Ingredients

The following ingredients have 6 Servings
  • 1 pound dried spaghetti
  • 3 cloves garlic, (minced)
  • 1 teaspoon coconut oil
  • 4 1/4 cup water
  • 1 pound raw jumbo shrimp, (peeled and deviened)
  • 3/4 cup light mayonnaise
  • 3/4 cup Thai sweet chili sauce
  • 1/4 cup lime juice
  • 1 tablespoon Sriracha sauce, (more as needed)
  • 1/2 cup chopped scallions
  • Salt (and pepper)

Instruction

  • Break the spaghetti noodles in half and place in the Instant Pot. Add the garlic, coconut oil, 1 teaspoon salt, and water. Cover and lock the lid into place. 
  • Set the Instant Pot on "Pressure Cook High" for 4 minutes. Once it is finished cooking, turn the Instant Pot "Off", then press the button to "Quick Release" the steam, until the valve button drops.
  • Meanwhile, in a medium bowl mix the mayonnaise, Thai sweet chili sauce, lime juice, and Sriracha together.
  • Unlock the lid and stir the sauce into the pasta. Let the sauce simmer and thicken 2-3 minutes if needed. Pour in the shrimp and scallions, then mix to combine. Set the Instant Pot on "Sauté" and cook for 2-3 minutes, toss and simmer until the shrimp are pink. Taste, then salt and pepper as needed. Add more Sriracha if desired. Serve warm.