INSTANT POT CREAMY SHRIMP and SHELLS w/spinach

12 oz. Medium Pasta Shells

16 oz. Frozen shrimp, do not thaw (no tail, devained and shelled)

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3 cups Garlic broth (by Better Than Bouillon)**

1 tsp salt

½ tsp fresh cracked pepper

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12 oz heavy cream or half-n-half

¾ cup Parmesan (I used shaved parm)

1 to 2 cups fresh spinach (optional)

Start by making your broth and adding salt and pepper into the broth. This will help the seasonings evenly disperse. Pour dry pasta into pot. Add frozen shrimp on to top of shells (I used 41 to 50 count). Pour broth over everything. DO NOT STIR. Close lid and cook for 3 min.

When pot beeps. QR or Controlled Release if necessary. Stir. Add in parm and cream and stir again. Working quickly. Add in a couple of handfuls of fresh spinach. Stir. Close lid and let sit for 2 min. Stir and serve.

** If you don't have garlic broth, add ½ tsp garlic powder to chicken broth.

Using frozen shrimp will help with the shrimp to not overcook.

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