Press the “Sauté” button and add OLIVE OIL to the pot. When the display reads "Hot", add SHALLOT and GARLIC. Sauté until tender (about 1 minute), stirring continuously.
Add SHRIMP to the pot and sauté just until cooked through (2 or 3 minutes), stirring as needed. Press "Cancel" on the cooker, transfer shrimp to a covered bowl to keep warm, and set aside.
For the Pasta
Add PASTA, WATER, BUTTER, SALT, and PEPPER to the Instant Pot. Push pasta under the liquid to submerge it.
Secure lid, turn pressure valve to "Sealing", and select "Manual" or "Pressure Cook" on HIGH for 2 minutes for thicker pastas and only 1 minute for thinner pasta and most gluten free pastas *see pasta types below
When cook cycle completes, allow a FULL 10-minute natural pressure release (NPR). Don't rush this...the pasta is still cooking.
Once depressurized, flip pressure valve to "Venting" to release any remaining steam. Press "Cancel", open the lid, and give a quick stir. (No need to drain)
For the sauce
To the cooked pasta, stir in HEAVY CREAM, DILL, LEMON JUICE, LEMON ZEST, and cooked SHRIMP. Press "Cancel" then press “saute” and heat sauce a few minutes until warmed through, stirring as needed.
Add PARMESAN CHEESE and continue heating until sauce thickens, stirring as needed.
Press “cancel” on the Instant Pot, transfer warm pasta to a serving dish, and enjoy.
Thicker pasta types: penne, rotini, macaroni, bowtie, etcThinner pasta types: medium or small shells, thin spaghetti