• Prep Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 6

Italian Shrimp Pasta

  • Recipe Submitted by on

 Ingredients List

  • 2 tablespoons canola oil
  • 4 boneless skinless chicken thighs (about 1 pound), cut into 2x1-inch 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)


Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add 1 tablespoon oil. When hot, brown chicken in batches, adding oil as needed. Stir in next 11 ingredients. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 8 minutes. When finished cooking, quick-release any remaining pressure according to manufacturer's directions.
Discard bay leaf. Select saute setting, and adjust for high heat. Stir in orzo. Cook until al dente, stirring often. Stir in shrimp; cook until shrimp are heated through, about 2 minutes more.

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