This took me a few tries to perfect in the Instant Pot 🙂 My Family LOVED it, now keep in mind that I am feeding 4 men, so you can half this recipe easily or make lots, it’s yummy the 2nd day too. I have an 8 quart Instant Pot and love it 🙂 This is the BEST Alfredo ever, I made some for our cousins and they LOVED it too
Lisa’s Spinach And Shrimp Alfredo
What you Need
2 packages of large cooked shrimp thawed and the tails taken off (i used the 25 count ones)
6 cups chicken broth
5 garlic cloves minced
1 tsp nutmeg
1/2 tsp salt
1 tsp pepper
1 package of fettucini broken in half
4 cups heavy cream
2 cups of Grated Parmesan cheese (I used a parmesan and asiago blend)
Pepper to taste
1 container of Baby Spinach
Defrost shrimp (if frozen) in cold water. And remove shells and tails.
Add chicken broth, garlic, nutmeg, and salt and pepper to the pot and mix well.
Then add fettuccine noodles, making sure to spread them apart as much as possible. DO NOT STIR!
Then add cream, making sure that all noodles are submerged. AGAIN… DO NOT STIR!!
Lock lid and cook for 5 minutes at high pressure. Once cook time is complete, do a quick-release pressure.
Mix pasta and sauce together well and make sure you break up any noodles that may be stuck together.
Add all cheese to the pot and mix well, now add shrimp and the spinach to the pot and mix very good making sure to submerge all shrimp and Spinach.
Return lid to pot and let sit for about 10 minutes. The shrimp and spinach will cook in the residual heat, and the sauce will thicken the longer it sits.
Serve topped with black pepper and more cheese.
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