This recipe is pretty simple to make. The pasta is made easy by pressure cooking it for 3 minutes…
Course Dinner
Cuisine Worldwide
Keyword Instant Pot, Multi Cooker, Pasta
Prep Time 20 minutesminutes
Cook Time 3 minutesminutes
Total Time 23 minutesminutes
Servings 8servings
Calories 412kcal
Ingredients
1tbspbutter
6garlic clovesminced
3 3/4cupschicken broth
450gthin spaghetti
450gjumbo shrimpraw deveined, peeled
1tspkosher salt
1tspblack pepper
1 1/2cuphalf and half or heavy creamwarmed
6tbsplemon juice
zest from one lemon
2cupsParmesan cheesegrated/shredded
225gfresh spinach
Instructions
Turn your Instant Pot to the saute setting. When it says HOT on the display add in the butter and let it melt. Swirl it around. Add in the garlic cloves and saute for 30 seconds. Add in the chicken broth. Break up the spaghetti to fit into the pot. Add in the spaghetti. It will mostly be submerged in the broth.
Cover the pot and secure the lid. Make sure the valve is set to “sealing.” Set the manual/pressure cook button to 3 minutes (high pressure). When the time is up move the valve to “venting.” Open the pot.
Turn the pot to the saute setting. Add in the shrimp, salt, pepper, half and half, lemon juice, lemon zest, parmesan cheese and spinach. Stir. Cook until the shrimp are pink and spinach is wilted. If shrimp are not frozen this will only take 2-3 minutes.