Ingredients
2 tbsp butter
1 tbsp olive oil
3 garlic clove, minced
2 whole shallot, minced
1⁄4 cup white wine
2 lb shrimp, peeled
12 oz angel hair pasta, broken in half
3 cups chicken stock
1⁄2 fresh lemon
sea salt, to taste
pepper, to taste
1⁄4 tsp red pepper flakes
1 tbsp fresh parsley
parmesan cheese, garnish
2 tbsp capers, (optional)
Preparation
Turn the instant pot on and set it to saute mode. Add in butter and oil. Once butter is melted, saute garlic and shallots for 2 to 3 minutes or until fragrant. Add wine and simmer until reduced.
Add in shrimp and sprinkle with salt, pepper, and pepper flakes. Squeeze the juice from the lemon and continue to saute until shrimp is cooked and coated with seasonings.
Take out the shrimp from the pot and add the pasta then pour in the stock. Add the shrimp back and put the lid on the pot. Turn off saute mode and crank the instant pot to high and cook for 3 minutes.
After 3 minutes release the pressure from the pot. Open the pot and top with capers if preferred. Garnish with fresh parsley and parmigiana cheese before serving.
