Suited to a pescatarian table, shrimp tomato sauce pasta is made by reducing a tomato sauce quickly in a pressure cooker, finishing it with shrimp at the last minute, and tossing it with boiled pasta. It makes a warm, filling addition to a brunch spread.
In the pressure cooker, sauté the onion in olive oil until it turns pink, then add the minced garlic and tomato paste and sauté for one more minute.
Add the grated tomato, paprika and salt, seal the lid, and cook over low heat for 20 minutes once it comes to pressure; then let the pressure release on its own.
Meanwhile, boil the pasta in plenty of salted water according to the package time, keeping it al dente, then drain.
Open the pressure cooker lid, bring the sauce to a gentle simmer, add the shrimp and cook for 3-4 minutes until pink. Toss with the drained pasta and serve hot.
Let the pressure cooker release pressure on its own; forcing the lid open can cause the sauce to spatter and burn you. Allergens: contains gluten (pasta) and shellfish.
Adding the shrimp too early turns it rubbery over the long cook; open the lid after pressure-cooking the sauce and stir the shrimp in only for the last 3-4 minutes.
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