Creamy Garlic Parmesan Penne with Steak, Broccoli & Bell Peppers Recipe

The pressure builds and you start counting down minutes until you eat. You hear the hiss and the float valve pops up, telling you the cooker is locked and ready. It’s a kinda waiting game but you know it’s gonna be worth it.

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As you watch the steam cues swirl out, smells start filling the kitchen. The lemon, butter, and garlic you added just taste like it’s gonna turn out amazing. You catch yourself getting hungrier by the second.

Waiting with your pressure cooker is just different. You can almost feel the pasta and shrimp soaking up the flavors inside. Seconds feel longer but the reward? Oh dang, it’s creamy, rich goodness ready to go.

Why Your Cooker Beats Every Other Pot

• Pressure cooks way faster than regular pots, so you get dinner on the table without waiting forever.
• It locks in flavors better, making dishes taste richer and more intense.
• Hands-off cooking means you can chill while it does all the work for you.
• Using quick release or natural release lets you control the texture so your pasta doesn’t get mushy.
• Clean up is easier since it’s all done in one pot, which is kinda my favorite thing.

Everything You Need Lined Up

• Salt, to taste
• 8 ounces dried pasta like fettuccine
• 4 cups broccoli cut into florets
• ½ to 1 pound large shrimp, cleaned and de-veined
• ½ teaspoon dried Italian herb seasoning
• Freshly ground black pepper, to taste
• A drizzle of neutral oil like vegetable or canola
• Juice from half a medium lemon
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups half and half
• ½ cup freshly grated Parmesan cheese, plus extras for topping
• Pinch of red chili flakes, optional

You wanna gather this all before you start so you’re not hunting for stuff halfway through cooking. Trust me, prepping ingredients like garlic and lemon juice ahead makes everything smoother. Also, shrimp is the star here and gotta be fresh to get that perfect taste and texture.

Your Complete Cooking Timeline

Step one, add pasta and broccoli to the pressure cooker with enough salted water to cover. You’re gonna cook this on high pressure for just the right time so pasta gets al dente and broccoli stays crisp.

Once that cooks, do a quick release real fast to stop things from overcooking. Drain pasta and broccoli, then set aside.

Step two, season your shrimp with salt, pepper, and Italian herbs. It’s simple but brings out flavor real good.

Heat a drizzle of oil in your pressure cooker or skillet on medium-high. Toss in shrimp and cook for 2-3 minutes per side till pink and just opaque. Pull ‘em out and set aside.

Step three, melt butter in your cooker on medium heat. Add minced garlic and sauté till you smell that garlicky goodness—around a minute. Don’t burn it or it gets bitter, so keep an eye.

Now sprinkle flour over garlic butter and stir to form a light roux. This gonna thicken your sauce, so don’t rush this step.

Slowly whisk in the half and half till sauce gets creamy and smooth. Hit it with Parmesan cheese next and give it a good stir till melted through.

Mix cooked pasta and broccoli back into sauce. Toss to coat everything nice and even.

Return shrimp to skillet, pour lemon juice on top, then toss it all together quick till shrimp heats back up.

Give everything a taste and add salt or pepper if you gotta. Serve right away with extra Parmesan sprinkled on top if you like.

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Easy Tweaks That Make Life Simple

• Use frozen shrimp to save cleaning time—just thaw and pat dry before cooking.
• Swap out broccoli for spinach if you want something softer and speedier to cook.
• Skip the roux and mix cornstarch with cold water for a faster sauce thickener.

Working with shortcuts lets you get this done quick when you’re craving dinner but short on time. These small hacks do not sacrifice much flavor and keep everything tasty.

Your First Taste After the Wait

You notice how the creamy sauce wraps every bite of pasta perfectly. The Parmesan adds that salty, nutty hit you didn’t realize you were missing.

Shrimp is juicy and tender, just how you like it, with a little tang from the lemon that brightens the whole dish. Broccoli still has that snap and freshness.

The garlic butter sauce clings lightly and the chili flakes, if you add them, bring a subtle heat edge. This dinner feels cozy and satisfying all at once.

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Smart Storage That Actually Works

• Fridge it right away in an airtight container. It stays good for 3 to 4 days, so you get leftovers that don’t get sad.
• Freeze in portions if you want to keep it longer. Just reheat gently on the stove so shrimp doesn’t get rubbery.
• Reheat by adding a splash of milk to loosen the sauce and warm it slow on low heat. This keeps creaminess without drying out pasta.

Storing creamy shrimp pasta can be tricky but doing these simple steps keeps your meal fresh and delightful even the next day.

Common Questions and Real Answers

Q1: Can I use other kinds of pasta?
You sure can. Just adjust pressure cook time a bit depending on pasta thickness. Thinner noodles cook faster.

Q2: What’s the difference between quick release and natural release?
Quick release means you release steam right away to stop cooking fast. Natural release lets pressure drop on its own for softer results. Both work here, depends on your timing.

Q3: How do I avoid mushy broccoli?
Add it last few minutes in cooker or toss in after pasta’s done cooking. This keeps broccoli crisp and bright.

Q4: Can I use heavy cream instead of half and half?
Yeah, heavy cream gives you a richer sauce but use less to keep it from getting too thick.

Q5: My shrimp got rubbery. What happened?
Shrimp cooks fast, so don’t overdo it. Watch for that pink color and quick release pressure or remove from heat right after cooking.

Q6: What if I want it spicy?
Add chili flakes like mentioned or mix in a dash of hot sauce after cooking. It adds kick without messing with the creaminess.

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Creamy Shrimp and Broccoli Pasta in Your Pressure Cooker

This pressure cooker creamy shrimp and broccoli pasta is rich, flavorful, and simple. A lemony garlic-parmesan cream sauce hugs tender shrimp and crisp broccoli over perfectly cooked pasta—all in one pot!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 4 servings

Calories 679 kcal

Equipment

• 1 Pressure Cooker
• 1 Skillet
• 1 Cutting Board
• 1 Chef's Knife
• 1 Medium Bowl

Ingredients

  

Main ingredients

• Salt to taste
• 8 ounces Dried pasta such as fettuccine
• 4 cups Broccoli cut into florets
• 0.5-1 pound Large shrimp shells removed, de-veined, and cleaned
• 0.5 teaspoon Dried Italian herb seasoning
• Freshly ground black pepper to taste
• Neutral oil such as vegetable or canola oil
• 0.5 Lemon, juiced juice from ½ medium lemon
• 3 tablespoons Unsalted butter
• 2 cloves Garlic minced
• 3 tablespoons All-purpose flour
• 2 cups Half and half
• 0.5 cup Parmesan cheese freshly grated, plus more for topping
• 1 pinch Red chili flakes optional

Instructions

 

Instructions

• Add pasta and broccoli to the pressure cooker with enough salted water to cover. Cook on high pressure until pasta is al dente and broccoli is crisp.
• Quick release the pressure, drain pasta and broccoli, and set aside.
• Season shrimp with salt, pepper, and Italian herbs. Sauté in oil on medium-high heat for 2-3 minutes per side until pink and opaque. Set aside.
• Melt butter in the cooker. Add minced garlic and sauté for 1 minute until fragrant.
• Sprinkle flour over garlic butter and stir to form a roux. Slowly whisk in half and half until creamy and smooth.
• Add Parmesan cheese and stir until melted. Toss in cooked pasta and broccoli, mixing to coat evenly.
• Add shrimp and lemon juice. Toss to combine and warm through. Season to taste and serve with extra Parmesan.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on low heat with a splash of milk to maintain creaminess. Freeze for longer storage, reheating gently to avoid rubbery shrimp.