Instant Pot Creamy Shrimp Fettuccine

365daysofcrockpot.com

Martha Washam

2 Tbsp butter-to sauté the onion and garlic in

1 cup diced onion-for flavor

1 Tbsp minced garlic-for flavor

2 cups chicken broth-to bring pot to pressure and cook pasta

8 oz fettuccine noodles-you can also use linguine noodles, macaroni, shells, bowties, penne etc.

1 (16 oz) package frozen raw shrimp (tail off, peeled and deveined)–for sake of ease I bought a package of shrimp with the tail already removed. You can also buy pre-cooked shrimp. For cooked shrimp step 4 will just be a shorter period of time, just enough time to warm the cream through. If you’d like to use chicken instead of shrimp your best bet is to use chicken tenders and add them in on top of the uncooked pasta and pressure cook on step 2 and 3. 1 (16 oz) package frozen raw shrimp (tail off, peeled and deveined)-for sake of ease I bought a package of shrimp with the tail already removed. You can also buy pre-cooked shrimp. For cooked shrimp step 4 will just be a shorter period of time, just enough time to warm the cream through. If you’d like to use chicken instead of shrimp your best bet is to use chicken tenders and add them in on top of the uncooked pasta and pressure cook on step 2 and 3.

1 cup heavy cream-for the creamiest, most delicious flavor. You can also use half and half or milk but you’ll probably need to thicken the sauce with a little cornstarch slurry.

1 cup shredded parmesan cheese-for lots of cheesy flavor

subheading: 1 tsp kosher salt-to bring out the flavors of all the ingredients:

½ tsp black pepper-for flavor

¼ tsp red pepper-for a slight kick

1 tsp dried parsley-for color and a little flavor. You can use a couple tablespoons of fresh chopped parsley instead.

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