Ina Garten's Spaghetti Aglio E Olio with Shrimp & Garden Fresh Tomatoes in the Pressure Cooker
This vibrant spaghetti dish combines tender shrimp, garlicky olive oil, and garden-fresh cherry tomatoes into a fast and flavorful one-pot pressure cooker meal.
Equipment
- 1 Pressure Cooker or Large Skillet for sautéing and cooking
Ingredients
Main Ingredients
- 1 pound spaghetti get the kind that holds sauce well
- ½ cup extra virgin olive oil heart of your sauce
- 8 cloves garlic thinly sliced
- ½ teaspoon red pepper flakes adds just the right heat
- 1 pound large shrimp peeled and deveined
- 1 pint cherry tomatoes halved
- ¼ cup fresh parsley chopped
- salt and freshly ground black pepper to taste
- Parmesan cheese freshly grated, for serving
Instructions
Instructions
- Bring a large pot of salted water to boil. Toss in the spaghetti and cook until al dente per the package. Save 1 cup of pasta water before draining the rest.
- While the pasta cooks, heat the olive oil in your pressure cooker’s sauté function or a skillet over medium heat. Toss in the garlic and red pepper flakes and cook for 1 to 2 minutes until you can smell that garlic aroma but be careful not to let it burn.
- Add the shrimp in a single layer, cook each side for about 2 to 3 minutes until they turn pink and just cooked through. Then take ’em out and set aside so they don’t overcook.
- Next, add those halved cherry tomatoes to the hot oil and garlic. Let them cook for about 5 to 7 minutes, stirring now and then, so they soften up and get juicy.
- Return the drained pasta to your skillet or pressure cooker. Pour the reserved pasta water in a little bit at a time, tossing to get that silky sauce you want.
- Now toss in your cooked shrimp and chopped parsley. Season it all with salt and pepper, taste check and adjust. Toss everything to combine and warm through.
- If you want to add Parmesan, sprinkle it on top right before serving. It melts nicely into the hot pasta and adds a little richness.
Notes
Serve immediately while hot. This pasta is best fresh and doesn’t hold well for leftovers. Optionally garnish with extra parsley or a sprinkle of Parmesan for flavor balance.