Creamy Shrimp and Shells w/Spinach in the Instant Pot
Servings: 4 servings
Equipment
Ingredients
- 12 oz medium pasta shells
- 16 oz frozen shrimp do not thaw (no tail, deveined and shelled)
- 3 cups garlic broth ** by Better Than Bouillon or see notes below
- 1 tsp salt
- ½ tsp pepper
- 12 oz heavy cream or half-n-half
- ¾ cup parmesan cheese I used shaved parm
- 1-2 cups fresh spinach optional but is really good
Instructions
- Start by making your broth and adding salt and pepper into the broth. This will help the seasonings evenly disperse. If you don't have garlic broth, see notes below.
- Pour dry pasta into pot.
- Pour broth over pasta.
- Add frozen shrimp on to top of shells (I used 41-50 count). DO NOT STIR. Close lid and cook for 3 min.
- When pot beeps. QR or Controlled Release if necessary. Stir.
- Add in parmesan and cream and stir again. I use shaved parmesan, but you can use what you have.
- Working quickly. Add in a couple of handfuls of fresh spinach. Stir once more gently. Making sure the spinach gets under the pasta. Now close lid and let sit for 3 min.
- Serve!
Notes
Tips:
- ** If you don't have garlic broth, add 1/2 tsp garlic powder to the chicken broth or you can choose to use water instead.
- Using frozen shrimp will help the shrimp not overcook.
- If you want to use a full 1 lb box of pasta (16 oz by weight), then you will need to increase the broth to 4 cups and the parmesan cheese to 1 cup.