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Instant Pot Shrimp Linguine
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Instant Pot Shrimp Linguine

Instant Pot Shrimp Linguine is a quick meal that comes together quickly and easily in the Instant Pot, and is guaranteed to become a weeknight favorite!
Course Main Course
Cuisine Italian
Keyword instant pot pasta, Instant Pot Shrimp Linguine
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 753kcal
Author Shinta

Ingredients

  • 2 tablespoons olive oil
  • 3-4 garlic cloves (finely chopped)
  • 1 teaspoon each of assorted dried or fresh herbs (I used sage and thyme)
  • 1 teaspoon dried chilli flakes (optional)
  • 4-5 sun-dried tomatoes, coarsely chopped (I used preserved tomatoes, drained)
  • 3.5 cups water (optionally, use chicken broth)
  • 1 teaspoon salt
  • 300 grams linguine pasta 10 oz.
  • 1.5 cups full-fat cream
  • 250 grams frozen shrimp, thawed 9 oz. (uncooked, see notes for cooked shrimp)
  • A few leaves of fresh basil, shredded

Serving suggestion:

Instructions

  • Set the Instant Pot to ‘Saute’ mode and add the olive oil and garlic. Stir the garlic and let it turn a light brown. Add the herbs, chili flakes, sun-dried tomatoes and sauté for another minute.
  • Add the water and salt. Stir to combine all ingredients.
  • Now break the linguine into half and place it in the Instant Pot. Gently push the linguine down so that it is just submerged in the water (note that the water level should be such that the linguine is just submerged in the water, otherwise the IP will trigger a 'Food Burn' notice)
  • Put on the lid of the Instant Pot and turn the vent to ‘Sealing’ position, and switch to 'Manual' mode, in High Pressure' setting. Set the cooking time for 4 minutes.
  • Once the IP beeps, do a quick release, i.e. turn the vent from sealing to venting position to release the steam quickly. Once all the steam has released, the pressure valve comes down and the IP lid is safe to open.
  • Now add the shrimp and the cream. Using a pair of tongs, break up any linguine that sticks together and stir with the cream and shrimp.  Toss in the shredded basil leaves. Put on the lid of the Instant Pot and turn the vent to ‘Sealing’ position, and switch to 'Manual' mode, in High Pressure' setting. Set the cooking time for 1 minute.
  • Let the pressure release naturally and open the lip of the IP once the pressure valve comes down.
  • Add the cheese and stir it with the pasta. Serve immediately.

Notes

  1. This recipe uses uncooked shrimp, but you can use cooked shrimp as well. If using cooked shrimp, simply let the pasta cook for 5 minutes instead of 4 minutes as in the recipe above, and let the pressure release naturally. Finally, add the cooked shrimp and cream and stir it together. The shrimp will warm up in the residual heat of the cooked pasta.
  2. If you prefer a saucier pasta, just add ½ cup more water or chicken broth.

Nutrition

Calories: 753kcal | Carbohydrates: 60g | Protein: 27g | Fat: 45g | Saturated Fat: 24g | Cholesterol: 290mg | Sodium: 1184mg | Potassium: 312mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1555IU | Vitamin C: 4mg | Calcium: 243mg | Iron: 2mg