# What You'll Need:
→ Protein & Seafood
01 - 1 pound frozen raw shrimp, peeled and deveined
→ Pasta
02 - 12 ounces fettuccine or linguine, broken in half
→ Dairy
03 - 1 cup heavy cream
04 - 1 cup grated Parmesan cheese
05 - 2 tablespoons unsalted butter
→ Vegetables & Aromatics
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas (optional)
→ Liquids
08 - 2 1/2 cups low-sodium chicken broth
→ Seasonings
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)
12 - 2 tablespoons chopped fresh parsley (for garnish)
# Steps to Follow:
01 - Place the broken pasta evenly into the Instant Pot insert.
02 - Pour low-sodium chicken broth over the pasta and evenly scatter minced garlic on top.
03 - Arrange frozen shrimp directly over the pasta without stirring.
04 - Sprinkle kosher salt, freshly ground black pepper, and red pepper flakes if desired over the layered ingredients.
05 - Secure the lid and set the valve to sealing. Cook on high pressure for 6 minutes.
06 - Perform a quick-release of the pressure immediately when cooking ends. Remove the lid, then stir in unsalted butter, heavy cream, Parmesan cheese, and frozen peas if using until the cheese melts and the sauce is creamy.
07 - Allow the pasta to rest for 2 to 3 minutes to thicken the sauce.
08 - Taste and adjust seasoning as necessary. Serve immediately garnished with chopped fresh parsley.
