Crockpot Express: Succulent Shrimp Pasta in Rich Vodka Sauce

Savor the Flavors: Shrimp Pasta with a Vodka Twist! Join me in my kitchen as I whip up a mouthwatering Shrimp Pasta using the Crockpot Express Pressure Cooker. Dive into the world of flavors where succulent shrimp meets a creamy vodka sauce, all made simple with the magic of pressure cooking.

Links
Crockpot Turbo Express - https://amzn.to/4cqAUE0

🍤 What’s Cooking:
Juicy shrimp
Homemade vodka sauce
Perfect pasta al dente

👩‍🍳 Behind the Scenes:
Step-by-step cooking process
Tips for using your Crockpot Express
My secret to the perfect sauce consistency

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Ingredients

2 tablespoons butter
1 chopped onion
2 cubes defrosted garlic, minced
2 chopped Red Romano Peppers
800 g Tinned Tomatoes
700ml (3 cups) water
120ml (1/2 cup) vodka
450g dried penne pasta
400g defrosted shrimp or prawns
120ml (1/2 cup) heavy cream
1/2 tsp Salt and Pepper
50g Parmesan cheese
1/2 tsp Dill
1/2 tsp Tarragon
1/2 tsp Fennel seeds

Instructions
1). Set the pressure cooker on Sauté. Add the butter, onions, garlic, salt & pepper, herbs and crushed red pepper. Sauté for 3-5 minutes to soften the onions, stirring occasionally.
2). Add in the crushed tomatoes, water, vodka, penne, and 3/4 teaspoons salt. Stir to coat the pasta. 
3). 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.
4). Unlock the lid and stir the shrimp and cream into the pasta. Set the Instant Pot on Sauté and cook for 2-3 minutes, until the shrimp are pink. Serve warm with Parmesan cheese, if desired.