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!
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.