During the week I’m into quick and delicious food. However, I’m not one to skimp on taste, and using an electric pressure cooker to create a good meal is not hard to do with fresh ingredients. Corn season is definitely on, so start your shucking for this creamy ricotta corn and shrimp pasta recipe. I used two ears of corn, which brought enough of that sweet golden taste to this dish to highlight the pasta and shrimp, while keeping the pasta as the star of the show. So, I thought I’d make it simple and add a bit of whole-milk ricotta and just a tablespoon or two of cream after cooking, to create a creaminess that gives the noodles the right amount of coating without overpowering it.
I used my Bundt pan to cut the kernels from the cobs (check out my Reel on Instagram @genabellrecipes) — 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 shrimp instead. My pasta here are two different kinds because I had a little rigatoni and some cavatappi that needed to be used in my pantry, so go with a larger short cut noodle in this recipe. The trick to a creating this pasta meal in an Instant Pot is to sauté the onions, garlic and corn, and add the liquids and dried pasta, then cook. Remove the lid and stir in the shrimp and let them steam in the hot cooked pasta, so they don’t over cook. The ricotta and touch of cream are added last, right before serving.
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
- 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.
- Cook for 2 minutes, while stirring. Turn off heat. Add dried pasta, broth, white wine and 1/2 cup warm water.
- 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.
- Add ricotta cheese and cream, stir to combine. Ladle into bowls and dust each bowl with parmesan cheese and top with fresh basil. Enjoy!