Ingredients
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1 (12 oz) box linguine pasta
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1 cup jarred alfredo sauce
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4 cloves garlic, minced
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1 lb frozen raw large shrimp, peeled and deveined (not thawed)
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1 lemon
Steps
1
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.
2
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.
3
Into pasta, grate 1 tsp lemon zest from lemon and squeeze 1 tbsp juice, stirring to combine. Serve immediately.