Instant Pot Creamy Ricotta Corn and Shrimp Pasta – Recipe!

Quick and easy Instant Pot Creamy Ricotta Corn and Shrimp Pasta is a simplistically delicious weeknight meal.

Two ears of corn or 1 cup frozen defrosted, bring sweet golden taste to this dish and highlight fresh shrimp.  I added a bit of whole-milk ricotta and just a few tablespoons of cream after cooking to create a creaminess that gives this recipe the right amount of sauce.

You can use a Bundt pan to cut the kernels from the cobs — it’s a great technique to ensure the corn isn’t all over the floor.  For the shrimp, I used jumbo prawns because that’s what I had on hand, and I sliced them lengthwise through the tail, but you could use large or medium sized shrimp as well.

My pasta used in this recipe are two different varieties because I had a little rigatoni and some cavatappi in my pantry, so feel free to use up those odds and ends in this recipe.  The trick to a creating this meal in an electric pressure cooker is to sauté the onions, garlic and corn, and add the liquids and dried pasta, then cook.  The shrimp, ricotta and touch of cream are added last.

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Ingredients

1 tablespoon butter

1 small white onion, diced

1 clove garlic, minced

2 ears fresh corn, shucked and kernels cut off

12 ounces dried pasta, rigatoni, cavatappi or other large short-cut pasta

1 cup chicken or vegetable broth

1/2 cup white wine

1/2 pound jumbo or large shrimp, cleaned and tails removed – see above if using jumbo

2/3 cup whole-milk ricotta

2 tablespoons cream

1/4 cup parmesan cheese

8 fresh basil leaves, chiffonade or torn

(Serves 4)

To Prepare:

1. In an Instant Pot or electric pressure cooker, add 1 tablespoon butter and onions.  Sauté for 2 minutes, then add garlic and stir.  Cook for 1 minute and add corn.
2. Cook for 2 minutes, while stirring.  Turn off heat.  Add dried pasta, broth, white wine and 1/2 cup warm water.
3. Place lid on top and cook on High for 7 minutes.  Remove steam after 1 minute and remove lid.  Add shrimp and place lid back on pot.  Allow shrimp to steam for 5 minutes.  Remove lid and stir.
4. Add ricotta cheese and cream, stir to combine.  Ladle into bowls and dust each bowl with parmesan cheese and top with fresh basil.  Enjoy!