# Components:
→ 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
# Directions:
01 - Add the broken pasta to the Instant Pot, spreading it out evenly.
02 - Pour in the chicken broth and scatter the minced garlic over the pasta.
03 - Place the frozen shrimp directly on top of the pasta without stirring.
04 - Sprinkle kosher salt, freshly ground black pepper, and crushed red pepper flakes if using over the shrimp.
05 - Secure the Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 6 minutes.
06 - Quick-release the pressure carefully as soon as cooking finishes.
07 - Open the lid, add unsalted butter, heavy cream, Parmesan cheese, and frozen peas if desired. Stir until the cheese melts and sauce is creamy.
08 - Let the pasta sit for 2 to 3 minutes to thicken the sauce further.
09 - Taste and adjust salt and pepper as needed.
10 - Serve immediately, garnished with chopped fresh parsley.
