I made bowtie pasta with shrimp and cream sauce tonight. It was delicious, and it was easy. I sprayed my liner with oil spray, poured 6 cups chicken broth in. I added a teaspoon dried parsley, 1/2 teaspoons lemon pepper seasoning, and garlic powder. I poured in one twelve ounce box of bowtie pasta, one large can sliced mushrooms, and a tablespoon of butter cut into four pieces. Stirred gently, hit high pressure for 12 minutes (I like my pasta tender). I did a natural release for 10 minutes, then manually released. After gently stirring I add one pound of thawed raw shrimp, 4 thinly sliced green onions, and stirred them in, gently. After letting it sit for 2 minutes (the shrimp cooked that quickly) I folded in one 10 ounce can of cream of mushroom soup, 1/2 cups sour cream and heavy cream. I had all the ingredients in my pantry and fridge. I served it with sautéed spinach. So easy and so good.
