1 pound fresh or frozen shrimp, peeled and deveined
1/2 pound cooked gluten-free spaghetti, warmed
Juice of 1 lemon
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Select Sauté and add the oil and the ghee to the inner pot. Once hot, add the garlic and sauté for 2 minutes.
Press Cancel and add the wine and chicken broth. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot. Add the shrimp to the pot. Stir to combine.
Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 2 minutes (4 minutes if using frozen shrimp). Make sure the steam release knob is in the sealed position.
After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure.
Unlock and remove the lid. Stir in the pasta, lemon juice, salt, and pepper.
Serve immediately, or place in an airtight container and refrigerate for up to 4 days.
You can cook the pasta ahead of time, and warm it in the microwave before adding it to the cooked shrimp.