Shopping List:
1 3/4 cup chicken broth
2 tbsp. lemon juice
1/4 cup white wine
2 tbsp. olive oil
2 tsp. minced garlic
1 tsp. Kosher or sea salt
2 tbsp. cold butter
8 ounces (1/2 lb.) angel hair pasta (broken in half to fit the pot)
1 lb. medium.. thawed or frozen raw shrimp (shelled, deveined and de-tailed)
1/4 cup finely grated parmesan cheese
1/3 cup Italian parsley
Pinch red pepper flakes
Finely grated parmesan cheese for garnish
Directions:
Add all but the parsley, red pepper flakes and parmesan into the pot. Break the pasta in half then place in the pot in batches in a crisscross fashion. Make sure the pasta is submerged into the liquid. Add the shrimp on top of the pasta. Close the lid making sure the pressure valve/switch is in the “seal” position. Press the pressure cook/manual button and set to high pressure. Select 3 minutes cook time then press start. When done, do a quick release by moving the valve/switch to the vent position. Wait for the pin to drop before removing the lid. Add the 1/4 cup parmesan cheese, parsley and red pepper flakes and toss until all of any excess liquid is absorbed and thickened. Serve and garnish with the parmesan cheese.
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