7 Minute Shrimp Alfredo Under Pressure
Channel: Hands That Cook
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1 tblsp. olive oil
2/3 cup diced red onion
8 oz. bowtie pasta straight from the box (farfalle)
12 oz. frozen UNCOOKED frozen solid shrimp (peeled & deveined)
2-1/2 cups chicken stock or broth
1 tblsp. minced garlic
1 tsp. Old Bay Seasoning or season to taste
1/2 cup heavy cream (I used half & half)
1 cup grated parmesan cheese
1 tsp. flour (use a little more if your not using heavy cream)
salt & pepper to taste
With cooker lid off and heat on HIGH, heat olive oil with onions until translucent (about 3 minutes)
Add pasta, shrimp, chicken stock, garlic and Old Bay to the onion in the cooker.
Securely lock lid in place. Program for 15 psi or HIGH and set the time for 7 minutes.
Perform a quick release when time is up. Remove lid when all pressure is released and add: heavy cream, parmesan cheese, flour and salt & pepper to taste.
Reprogram cooker to "brown" and let it cook or bubble until the alfredo sauce is the consistency you like (about 2 to 3 minutes).
After the sauce has thickened, change your pressure cooker setting to "keep warm".
Sprinkle with parsley flakes and serve. Enjoy!!!