Pressure-Cooker Italian Shrimp ‘n’ Pasta
This dish will remind you a bit of classic shrimp Creole, but it has a surprise Italian twist. Pressure cooking gives it hands-off ease—perfect for company. —Karen Edwards, Sanford, Maine
Ingredients
- 2 tablespoons canola oil
- 1 pound boneless skinless chicken thighs, cut into 2x1-in. strips
- 1 can (28 ounces) crushed tomatoes
- 1-1/2 cups water
- 2 celery ribs, chopped
- 1 medium green pepper, cut into 1-inch pieces
- 1 medium onion, coarsely chopped
- 2 garlic cloves, minced
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 bay leaf
- 1 cup uncooked orzo or other small pasta
- 1 pound peeled and deveined cooked shrimp (31-40 per pound)
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