Instant Pot Linguine with Shrimp, Arugula and Mascarpone Sauce
By Rebecca White, A Pleasant Little Kitchen
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Instant Pot Linguine with Shrimp, Arugula and Mascarpone Sauce
By Rebecca White, A Pleasant Little Kitchen
Share
Yield/Serves:
Makes 6 servings
1 pound linguine, broken in half
2 tablespoons unsalted butter
5 cloves garlic, chopped
¾ cup heavy cream
8 ounces mascarpone
2 ½ cups water
2 teaspoons kosher salt
2 pounds shrimp
Zest of 1 lemon
Juice of 1 lemon
1 cup parmesan, freshly grated
3 cups arugula
Perfectly al dente linguine is combine with a lemony mascarpone sauce, arugula and shrimp. Lemon zest adds a nice sweetness with every bite. This dish is an Instant Pot one-pot wonder.
Melt the butter using the sauté feature on the Instant Pot. Add the garlic and sauté for 4 minutes, or until the garlic is fragrant. Stir occasionally to prevent browning. After 2 minutes, add the salt, cream and mascarpone. Stir until the cheese is melted and combined with the cream.
Add the water and linguine. Stir well. Secure the lid onto the Instant Pot. Cook over high pressure for 4 minutes. Turn off the Instant Pot and do a quick pressure release after 4 minutes.
Remove the lid and add the shrimp, lemon juice and lemon zest. Stir well to combine.
Using the sauté feature, cook the shrimp for 5 to 6 minutes. Stirring frequently to prevent burning.
Once the shrimp and pasta is cooked add the parmesan and arugula. Stir well to combine. Serve warm.
