Instant Pot Shrimp Pasta in Lemon Cream Sauce

thekitchengirl.com

Sharon Grissom

subheading: For the Pasta:

8 oz Penne Pasta

Water as needed to cook pasta

2 tsp Extra Virgin Olive Oil

subheading: For the Shrimp:

1 Tbsp Extra Virgin Olive Oil

1 medium Shallot minced

1 lb raw Shrimp peeled and deveined

1 Tbsp fresh Dill or 1 tsp dried Dill

black pepper to taste

subheading: For the Lemon Cream Sauce:

3 Tbsp Unsalted Butter

1 ½ cups Heavy Cream

2 cloves Garlic finely grated

1 Lemon zested and juiced

1 ¼ cup grated Pamesan Cheese grated (reserve ½ cup for garnish)

Black Pepper to taste

Directions at thekitchengirl.com

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