Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 3 cloves garlic (minced)
  • 1/4 cup onion (diced)
  • 1 lb. frozen shrimp (peeled and deveined)
  • 3 cups chicken stock (low sodium)
  • 1/4 cup water
  • 12 oz fettuccine noodles (uncooked)
  • 1/2 whole fresh lemon (squeezed)
  • 1/4 tsp red pepper flakes
  • salt and pepper (to taste)
  • 1 tbsp fresh parsley

Instruction

  • Set the Instant Pot on Sauté mode and let heat for about 1-2 minutes
  • Add 1 TBSP olive oil, 2 TBSP butter, 3 cloves minced garlic, and 1/4 cup diced onion.
  • Cook for approximately 3 minutes or until the onion becomes translucent and soft.
  • Add 1 lb. frozen shrimp.
  • Cook the shrimp until pink, stirring often to cook evenly.
  • Then remove the shrimp from the Instant Pot and set aside in a bowl
  • Add 3 cups chicken stock, 1/4 cup water, juice from 1/2 a lemon, and 12 ounces of fettuccine noodles (broken in half), salt and pepper.
  • Stir well to prevent the noodles from sticking together.
  • Place the lid on the Instant Pot and turn the knob on top to close the seal.
  • Set the Instant Pot to Manual - High Pressure for 6 minutes.
  • When the timer goes off, manually release the pressure by turning the knob on top with a towel to avoid burns.
  • Once the steam has released, remove the top and add in your shrimp back into the noodles and mix well.
  • Garnish is fresh parsley, parmesan cheese and/or additional lemon juice if desired.