Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons Butter
  • 1/2 cup Yellow/Brown Onion (finely diced)
  • 1 Tablespoon Worcestershire Sauce
  • 2 teaspoons Sea Salt
  • 1 teaspoon Ground Celery Seed
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 2 Tablespoons Shaoxing Wine ((or drinking Sherry))
  • 1 cup Heavy Cream
  • 1/3 cup Mayonnaise
  • 1.5 Tablespoons Dijon Mustard
  • 1.5 cups Chicken Stock/Broth
  • 8 ounces Linguine Pasta Noodles
  • 1 pound Frozen Shrimp (cleaned)
  • 1 cup Green Peas

Instruction

  • Select Sauté/Browning on your Pressure Cooker cooking pot and allow to fully heat.
  • Add butter and diced onions to cooking pot
  • Add Worcestershire sauce, salt, ground celery and pepper and mix through.  Let sweat/sauté for 3 minutes.
  • Pour in Shaoxing and heavy cream and mix to combine.
  • Whisk in mayonnaise and Dijon mustard.
  • Pour in chicken broth. Break linguine in half and place linguine into cooking pot, making sure to submerge then into the liquid.
  • Pile FROZEN shrimp into center of pot on top of noodles (so they are mostly out of the liquid). Do not mix in.
  • Lock on lid and close pressure valve. Cook at high pressure for 3 minutes. When beep sounds, wait 2 minutes, then carefully release the rest of the pressure.
  • Remove lid and stir pasta and shrimp to combine (Pasta will be very firm).
  • Add frozen peas and mix for about a minute. (Pasta will continue to absorb the liquid.) Serve and enjoy.