# Required Ingredients:
→ Seafood
01 - 1 lb frozen raw large shrimp, peeled and deveined, tails removed
→ Pasta
02 - 12 oz dried fettuccine or linguine, broken in half
→ Dairy
03 - 2 cups heavy cream
04 - 1 cup freshly grated Parmesan cheese
05 - 2 tablespoons unsalted butter
→ Liquids
06 - 2 cups low-sodium chicken broth
→ Aromatics & Seasoning
07 - 4 cloves garlic, minced
08 - 1 teaspoon Italian seasoning
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/2 teaspoon kosher salt
→ Garnish
11 - Chopped fresh parsley (optional)
12 - Extra grated Parmesan (optional)
# How-To Steps:
01 - Add frozen shrimp to the bottom of the Instant Pot insert.
02 - Evenly layer broken fettuccine over the shrimp.
03 - Pour chicken broth and heavy cream evenly over pasta and shrimp.
04 - Sprinkle garlic, Italian seasoning, black pepper, and salt over the mixture without stirring.
05 - Dot unsalted butter on top of the ingredients.
06 - Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 6 minutes.
07 - Quick release the pressure immediately after cooking finishes.
08 - Open the lid, stir in the Parmesan cheese until the sauce thickens and shrimp turn pink and opaque.
09 - Allow pasta to rest for 1 to 2 minutes to further thicken the sauce.
10 - Serve immediately, garnished with chopped parsley and extra Parmesan if desired.
