SHRIMP ITALIANO

Kimberly Cox

Serves 4

Active prep time: 40 minutes (includes marinade time)

Cook time: 0 minutes

1 pound peeled and deveined large shrimp (about 8 shrimp)

4 tablespoons olive oil

4 cloves garlic, minced

Juice of 1 lemon

½ teaspoon crushed red pepper flakes

½ cup chopped prosciutto

½ cup diced yellow onion

1 tablespoon Italian seasoning

1 cup grape tomatoes

½ cup chicken broth

½ cup cream cheese, cubed

½ cup heavy cream

½ teaspoon fine Himalayan pink salt

¼ teaspoon black pepper

½ cup finely sliced fresh basil leaves, for garnish

In a resealable plastic bag, combine the shrimp, 3 tablespoons of olive oil, the garlic, lemon juice, and pepper flakes. Shake gently to mix and coat the shrimp. Let the shrimp marinate for at least 30 minutes. If you wish to marinate longer than 30 minutes, place in the refrigerator.

When ready to cook, select SAUTÉ on the Instant Pot. When the pot is hot, add the remaining 1 tablespoon oil. Add the prosciutto, onion and Italian seasoning to the hot oil and cook, stirring frequently, until the onion softend, about 5 minutes. Add the tomatoes, broth, and shrimp with its marinade. Hit CANCEL.

Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 0 minutes. At the end of the cooking time, quick-release the pressure.

Open the pot and stir in the cream cheese, heavy cream, salt, and pepper until the cream cheese is melted. Sprinkle with basil.

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