Recipe a Week Challenge: Instant Pot Shrimp Alfredo
I was really nervous to try this recipe, but in the end it was totally worth it!
Over the last couple weeks, we've fallen in love with our Instant Pot. We've used it to cook chili, tacos and paella but hadn't taken the leap of faith in to trying one of the hundreds of pasta recipes for it. Last Friday presented the perfect opportunity to give it a shot. My friends were getting together for a "craft night" and our host was serving up some pre-St. Patty's day corned beef and cabbage. Unfortunately, I'm a Catholic kid and it's Lent which means no meat on Friday. Knowing I had a half marathon in the morning and could use the carbo loading, I took the opportunity to make shrimp alfredo.
Heading into this one, I was a little nervous because there was a fair amount of people who tried it and posted that their pasta stuck together or that it hadn't cooked all the way. I will say after the initial sealed cooking phase of the recipe, my pasta wasn't thoroughly cooked BUT after putting it back in satue mode and adding the half & half, cheese and flour like the recipe instructed it was totally cooked by the time I dished it out.
Instant Pot Shrimp Alfredo (via Red Head Ranting)
- 1/4 cup diced onions
- 1 Tbsp olive oil
- 1 pound frozen, cooked shrimp (tail off if you can find it)
- 2 cups chicken broth
- 1 box pasta (I used a box of regular size Farfell bowties)
- 1 cup grated Parmesan
- 2 Tbsp flour
- 1 cup half & half
- Salt and pepper to taste
- Set Instant Pot to saute. Saute onions in olive oil until lightly brown and leave in pot.
- Add frozen shrimp, broth and uncooked pasta.
- Cover and use manual setting at high pressure for 7 minutes.
- Do a quick release to let steam out of Instant Pot. This will prevent your pasta from overcooking and getting really soggy.
- Put Instant Pot back into saute mode and add your half & half, cheese and flour. Stir occasionally until sauce thickens.
- At that point your pasta should be completely cooked and ready to serve!