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Lemon Garlic Parmesan Shrimp Pasta

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I stumbled across the recipe when I was looking for something “different” to do with shrimp. It’s become a favorite for my wife and I.

Lemon Garlic Parmesan Shrimp Pasta

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Author: herb
Description A creamy sauce made with garlic, lemon and Parmesan cheese with thin spaghetti and shrimp. A fast simple meal looks and tastes great.
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Equipment

  • Pressure Cooker

Ingredients

  • 1 Tbsp butter
  • 6 garlic cloves minced
  • 3 3/4 cup chicken broth
  • 1 lb 16 oz thin spaghetti (whole wheat or white)
  • 1 lb 16 oz raw deveined, peeled jumbo shrimp
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 1/2 cups half and half or heavy cream warmed
  • 6 Tbsp fresh lemon juice
  • Zest from one lemon
  • 2 cups grated/shredded Parmesan cheese
  • 8 oz fresh spinach
  • 2 tbsp capers
  • 1 cup sliced mushrooms optional

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, capers, and mushrooms until the mushrooms begin to brown or the capers turn slightly soft. 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), then do a quick release.
  • After doing the quick release, it's very important that you continually stir the ingredients during the next two steps. The shrimp will cook very quickly.
  • Turn the pot to the saute setting. Add in the shrimp, and the Parmesan cheese, stirring it well until the cheese is fully blended.
  • Stir in the salt, pepper, half and half, lemon juice, lemon zest, and spinach. Cook until the shrimp are pink and spinach is wilted. If shrimp are not frozen this will only take 2-3 minutes.
  • Season to taste. Serve and enjoy!

Notes

You can use frozen or thawed shrimp. The frozen shrimp will take a bit more time to turn pink. Make sure the shrimp are deveined and peeled.
This recipe was originally found on 365 days of Slow Cooking + Pressure Cooking I’ve made a few changes of my own from the original, adding capers and mushrooms.