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Instant Pot Lemon Butter Shrimp Linguine Recipe

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This recipe for Instant Pot Lemon Butter Shrimp Linguine, by , is from Emi, Mia, and Joy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jasmine Yumori

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil
16 ounces frozen shrimp (20 to 25 per pound, peeled and deveined and tail off)
6 cloves minced garlic
1 teaspoon salt

1/2 cup water
8 ounces dried linguine
1 1/2 cups water

2 tablespoons lemon juice
1 cup finely grated Parmesan
6 ounces baby spinach

Directions:
Directions:
Heat 2 tablespoons olive oil in the Instant Pot using the sauté function. Add 16 ounces frozen shrimp (20 to 25 per pound, peeled and deveined and tail off), 6 cloves minced garlic, and 1 teaspoon salt. Cook 2 to 3 minutes until shrimp is beginning to give off liquid and garlic is fragrant.

Turn off the pot. Add 1/2 cup water; scrape pot to remove stuck-on bits. Break 8 ounces dried linguine in half. Layer pasta over shrimp in an even layer. Do not stir from this point on. Pour 1 1/2 cups water over the pasta. Remember — no stirring here. Lid the pot. Set to HIGH with a 6-minute cook time. It will take 10 minutes to come to pressure. When 6-minute cook time is up, open the pressure release valve. Stir in 2 tablespoons lemon juice, 1 cup finely grated Parmesan, and 6 ounces baby spinach. Let sit 3 minutes before serving.

 

 

 

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