> 1 (12 oz) box linguine pasta
> 1 cup jarred alfredo sauce
> 4 cloves garlic, minced
> 1 lb frozen raw large shrimp, peeled and deveined (not thawed)
> 1 lemon
Break the linguine in half and add to the Instant Pot with 3 cups water. To Instant Pot, add alfredo sauce and garlic. Season with salt and pepper. Stir to combine, making sure all the pasta is submerged in liquid.
Top pasta with the frozen shrimp. Seal and set to high pressure. Cook 5 min., then do a quick pressure release. Change the setting to sauté and let cook 3 min., stirring constantly, to cook down the sauce.
Into pasta, grate 1 tsp lemon zest from lemon and squeeze 1 tbsp juice, stirring to combine. Serve immediately.