Creamy Fennel and Shrimp Penne Pasta
Ingredients
- 1 tbsp olive oil
- 1 large fennel bulb trimmed, quartered and thinly sliced, saving fronds
- 3 cloves garlic minced
- 3 cups vegetable broth
- ¾ pound penne-rigate pasta
- 1 pound shelled raw shrimp tail removed
- 3/4 cup heavy cream
- ½ tsp kosher salt
- ½ tsp pepper
- 1 cup parmesan cheese freshly grated
- Fennel fronds chopped, as needed
Instructions
- Add oil to the removable cooking pot. Add fennel and garlic and sauté for 2-3 minutes to soften.
- Add pasta and vegetable broth and stir to combine, making sure the pasta is just covered by broth.
- Secure and lock the lid and turn the pressure regulator knob to PRESSURE. Select HIGH pressure and cook for 6 minutes (pasta will be slightly undercooked). Press the START/STOP button to begin cooking.
- When the cooking time is complete, release the pressure using the quick-release method.
- Stir in shrimp, cream, salt, and pepper. Secure and lock the lid and turn the pressure regulator knob to PRESSURE. Select LOW pressure and cook for 3 minutes. Press the START/STOP button to begin cooking.
- When the cooking time is complete, release the pressure using the quick-release method (there will be less steam under low pressure).
- Stir in the parmesan cheese and fennel fronds. The sauce will thicken as it cools slightly. Season to taste with salt.
- Divide among serving dishes, and serve immediately.
Nutrition
Calories: 743kcalCarbohydrates: 73gProtein: 45gFat: 29gSaturated Fat: 15gCholesterol: 364mgSodium: 2330mgPotassium: 588mgFiber: 5gSugar: 4gVitamin A: 1305IUVitamin C: 13mgCalcium: 540mgIron: 4mg
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