Dear Lady: Your recipe for this dish is the best I have done. Thank You so much for sharing this recipe. I will have a couple of friends coming to dinner in a near future and this is what I am going to do for their enjoyment. Thank You.
I just made your shrimp alfredo recipe today and added a chicken breast.. it came out pretty good, my wife really liked it. Im not a cook, as a matter of fact this was probably the most complicated recipe I made in terms of the amount of different ingredients lol but you made it sound easy and it was. Thank you for taking the time to make this video. I really like our pressure cooker, I just got it for my wife for Christmas...or should I say for me since I use it the most lol. I love how easy it is to make cheesecakes in it, I have made a few in it and they came out really tasty.
Going to try this tonight! Thank you soooo much for helping to educate us on using an electric cooker and giving the recipes! One of my most favorite kitchen item is my electric pressure cooker, and so many people just don't realize how fast and convenient they are! Keep us going on those videos!
Thank You very much for posting this recipe. I made it tonight in my pressure cooker, and it came out wonderfully. The taste is out of this world. The smell coming from the pressure cooker when I released the pressure drove the cat nuts. She almost set a place at the table for herself! Thanks again. I've subscribed to your channel and I hope to see many more of your recipe's.
+William Krutt Hi and welcome! So glad you loved this pc recipe. So do I. I hope you'll enjoy many of the pressure cooked and other videos on my channel. Thank you for watching and commenting William!! P.S. Next time you'd better go ahead and set a place at the table for the cat, lol!!
Thank You for sharing your recipe. I made this the other day in my electric pressure cooker and was wonderful. The only thing is that I used evaporated milk (whole milk) instead of cream. I added a little more of cheese and butter It came out great and very tasty. Thank You again.
Virtually all electric pressure cookers only reach about 11ish PSI because the cost to keep them safe to 15 PSI is exorbitant. The difference in cooking times is not linear, which makes it difficult to determine how to alter a recipe. It's especially difficult if you use a stove top PC, as they take less time to come up to pressure, release pressure (and, of course, the higher PSI). Electric pressure cookers are really easy to use and, I think, they take out some of the "scare factor" that some people have. But, as is noted below in several comments, they're not particularly reliable. I have the first stove top pressure cooker I ever bought at age 21 - I'm now 51 - and it still works perfectly after many hundreds (thousands?) of uses. I did have to replace the seal once. It cost $7. A tip to all that make new recipes like this when NOT using identical equipment. When there is an especially short cooking time - like 7 minutes - release pressure after 4 or 5 minutes and check it. If it's still needs a minute or two, it will only take a very short time to bring the PC back up to pressure. Let's face it, this looks delicious. You owe it to yourself to take an extra couple of minutes the first time to know how to make any new recipe perfectly in YOUR pressure cooker every time.
Patrick Mitchell Good advice Patrick! I didn't say it in this video but I have in others: get to know YOUR pressure cooker. The time needed could be more or less. Thanks for watching and commenting.
I never cook any pasta in it for more than 3 minutes,, after 3 minutes I just turn it off, unplug it, and let it for for about 5 minutes before releasing pressure, opening and stirring it,, It, so far, had always come out perfect,,
Thank so much for your cooking ideas. You are awesome. My wife loved the meal and it all came out so very well. It was easy and not expensive. WOW! I have to do this again. Happy Holidays to you and your Family. Way to go.
+Dale Wellington Thank you Dale. Comments like your are what keep me making videos. Have a very Merry Christmas, you and your family and thank you for watching and commenting!
o my that looks sssooo good love shrimp and that kind of pasta will definitely have to try this one will be looking for shrimp on sale so thanks again for that recipe
i just got a bella 8 qrt 10 in 1 pressure cooker/slow cooker and i made chicken broccoli alfredo the other night for the first time,i have to say i was worried at first because i never made it before,let alone in a pressure cooker i never ever cooked in before but omg it was so good,we ate it all up,i made my own alfredo sauce so i think i can do it the same way for this but then add shrimp instead and im going to also make this recipe soon so thank you
Thanks for letting me know. I also got the one from hsn. Can't wait to get it and try more of your recipes. I think I'm really going to enjoy the 8 quart size too.
Hi Tammy, All my pressure cookers (I have 4 including my oval which I have to say "bye" to) are 6 quart. I got the 8 quart because you can pressure small as well as large meals..this is a good choice for both of us & it has great reviews so I know it's dependable. The cooks essentials had bad reviews but I bought it anyway.....live and learn! All the pressure recipes I've listed so far, are delicious and I have more to come. I hope you don't get tired of them! Best of luck on your pressuring!
Hi Diane, I'm so glad you enjoyed the shrimp dish. I have quite a few pc recipes. Just look for "under pressure" in the search (magnifying glass) and they should all come up. Thanks for watching and commenting!
Wow that looks amazing. I just ordered an electric pressure cooker and this will be the first thing I make. I have 2 questions. 1- why can't you add the cream and the parm cheese at the beginning? 2- did you make that delicious looking bread in the machine? I just started filling you and I just love your videos and I love how your so natural and down to earth. Keep the pressure cooker videos coming😊😊😊👍👍👍
Hi Tammy and welcome! I have many pressure cooker recipes on my channel. Just type....Under Pressure....on MY channel page (click on the little magnifying glass and a box will open) all of the pc recipes will come up together. You don't add the cream and parm cheese in the beginning because they'll lose their fresh taste if pressured that way AND the bread was made from scratch (not hard) and I think the video I made is called ..Homemade Peasant Bread.. you can watch me make it and see how easy it is. It's baked in the oven. Thank you for such nice compliments. I hope you'll continue to enjoy my channel and videos!! Linda
This particular electric pc did cook at 15 psi. Unfortunately it failed about a month later & I had to send it back. This model is no longer made. I've returned 3 pc's that have failed after only a few uses. The pc I use now cooks at 12 psi but it still gets the job done. Happy eating!!
+Hands Did you have the Technique brand cooker? I had one and it failed on me after using it a few times. The ebay store that sold it to me gave me my money back. I bought a new one (instant pot) and am waiting for it to come in.
+drmpilot365 This pc was a Cooks Essentials. I've never bought Technique...I've had good performance from Wolfgang Puck and Cooks Essentials so I continue to buy and use them. I bought the Elite brand both the 10 and 8 quart sizes....they both failed after 3 or 4 uses and they wouldn't honor the warranty....I'll never buy from them again. Thanks for watching and commenting.
I haven't heard anything about the ppcxl but that's good to know. I have one but haven't used it. Elite should be sued for the inferior product they make and sell as well as offering a warranty they don't honor. Now I'm afraid to use the ppcxl....what a shame it's so dangerous! Thanks for sharing this information. God Bless, Linda
looks so good. n your bread looks even better ! i did try my new pressure cooker yesterday n made penne pasta with homemade meatballs n homemade sauce. but i did boil my pasta separate. i was amazed. in 12 minutes i had the best meatballs n sauce . now i need to figure out n try different times so i can add my dry pasta to it n not be too soft but al dente . think ill try this recipe next. but ill leave out some of the liquid u added n swap it with some dry white wine n fresh garlic. have a great weekend n hope to see more pressure cooker recipes. hope u post ur bread recipe also..........yum
Kathy, I think I can help you with the el dente pasta issue. Pressure about 12 minutes (with the raw pasta and everything else). Remove the pasta at this point, put the cover back on (do not lock) and change the setting to "steam" to finish cooking the meat. Be sure and change the pressure gauge to steam also. Hope this helps...the bread recipe will be on before too long, I have several more pressure recipes I want to share first. Thanks for watching and commenting!
JoAnn Mitchell JoAnn, the time may vary some. It could take up to 18 minutes. I'd try it with 15 min. the first time and change if necessary for next time. I don't know your pressure cooker so I'm just using instinct. Let me know how they like it!
I cheated a bit.....I followed the recipe up until the heavy cream part, because I had a jar of Alfredo sauce in the pantry! I used that instead....but I must say, it tastes really yummy! Thanks so much! Great way to use my new Christmas present from my son!
+Tim Adkins Hi Tim I hope you'll try and love this shrimp dish. It will tickle your taste buds and you'll make it time and time again. Thank you for watching and commenting!!
I love all these pressure cooker recipes. Unfortunately my pressure cooker has stopped working. I am in search of another. I like the shape of yours. What kind is it and do you recommend it? Thanks
Hey Tammy! My oval pressure cooker is by CooksEssentials on QVC. Unfortunately, it has been acting up lately and must be replaced. This model is discontinued & I cannot find another oval cooker. I love that oval shape..too bad. I just ordered an Elite 13 function 8 quart cooker off HSN...it's todays special value with free shipping and that's what I recommend for you. The price & free shipping are good for today only (3/8/14) so if you order today, you'll get a price break, flex pay and free shipping. Thanks for watching and commenting!
I had to return this pc. It stopped working about a month after this video and has been discontinued. It was oval 7 qt. Cooks Essentials. I have returned 3 pressure cookers for failure 1 cooks essentials (my favorite, I loved the shape) and 2 Elite. Cusinart has better reviews, that will be my next purchase and what I'd recommend. Thanks for watching Tammy!
Do you still use this pressure cooker? I have the same one and my husband just bought me an instant pot. I don’t know if I should get rid of my old one.
I loved this pressure cooker and I'd still be using it if it hadn't failed. Don't throw it away. Save it for later use OR you can send it to me, LOL!! TFW God bless!
Looks great Linda. I'm not a seafood person, but I would try this 👌. It looks delicious. I love the look of your bread too...do you have the recipe for the bread please? I'm thinking about buying an Instant Pot...I'll have to try this recipe if I buy one 😍. I hope you're both well 🙂 x
I wonder if I used chicken strips, frozen or not, how much of a time difference there would be, if any? I'm new to this method and a bit uncertain. I enjoy your recipes!
JoAnn Mitchell Hi JoAnn, thank you for the compliment. Using the same ingredients substituting chicken for the shrimp...if the chicken is thawed and strips not whole pieces...the pasta would overcook waiting for the chicken to get done. You could use a heavier pasta such as rigatoni and...using thawed chicken strips pressure about 12 to 15 minutes depending on your pressure cooker. I hope this helps!!
I have 9 pc's...my favorites are Wolfgang Puck (no bells & whistles just a timer knob) and Cooks Essentials...has the bells & whistles....they last longer. I have "heard" Cuisinart is also reliable....I hope this helps! God Bless, Linda
Could I use linguinie or fettucini instead of bow tie and get same results? I've got Emeril's PC and I've never used it or any PC! But your dish looks so good I need to use it!
Hi Kerry, I would not use and type of long pasta noodle. They won't hold up under pressure and become mushy. You don't have to use bow tie but a similar size and shape will be fine. I hope you try and enjoy this. It's very good. Thanks for watching!!!
+Hands That Cook hi i just got a power pressure cooker from hsn and it's the wolf gang puck 8 - quart and i wanted to know if i have the frozen raw shrimp if i thawed out the shrimp will i cook better and if i do that do i still cook it for 7 mins ?
+sephanie dauria Hi Sephanie....the recipe calls for frozen shrimp. Don't stray from the recipe or you'll end up with mush. Follow this recipe exactly for good results. Hope this helps!!
+Hands That Cook thank you very much im going to try it tonight and let you know my cooker is in 3's so i dont have 7 mins i have 6 mins or 9 mins im going to try it on 6
This looks great, can't wait to make it in my Instant Pot, but those shrimp are definitely pre cooked. Raw shrimp is always grey and it turns pink once its cooked.
Hi Mandi, someone else said they were precooked.....all I can say is the package said raw. They certainly look precooked so I'm not going to argue with anyone...they didn't become over done...they tasted fresh and tender. I hope you try and enjoy this recipe. TFW and God Bless, Linda
Hi Jon, Under the video click on where it says SHOW MORE, it will open up and the recipe and directions will be there. TFW and commenting! God Bless, Linda
Hi jbfiles, I would NOT put any recipe calling for pasta in a crockpot, it will turn to mush but you can cook the pasta separately and add to the rest of the recipe. I hope this helps!
It would destroy the texture of the pasta, turning it into mush. The pressure cooker, in addition to cooking food faster than a SC with even more flavor, preserves the texture of many foods. Many things disintegrate in an SC. My advice to you is to save the SC for caramelizing onions and get a PC. You'll wonder why you didn't make the switch sooner.
When you add raw flour to a stock, you always run the risk of getting an "uncooked flour taste" in your dish. Better method would be to make a roux in a separate pan, add some of your stock to it, mix well and add it to the pot. Extra work but well worth the effort.
Hi Felix...In all my years of cooking and making roux, I've never had a raw flour taste in any of my dishes...now that result may happen to some but I'll bet it's few and far between. I just don't feel the necessity for that precaution but do appreciate your opinion. TFW God Bless, Linda
This is such a good bread! I hope you try it. The title of the video of me making it is "Homemade Peasant Bread" it's so easy....no kneading required and no mixer. TFW!!! Linda
Release the hounds! lol! Linda, what was the name of the electric pressure cooker cookbook you talked about in another video? I forgot which video it was in. Ted
+seattwa Hi, the name of the book is actually "Great Food Fast" and it's my absolute favorite electric pressure cooker cookbook. There are some wonderful easy recipes in it and he (Bob Warden) doesn't make anything you wouldn't ordinarily use or eat. You'll like this book!!
The pressure cooker I used in this video was Cooks Essentials. I like the way it cooks but I can't recommend the xl because I've never used it. Another long lasting pc I have is Wolfgang Puck. Those are the only ones I can personally say I've had good service out of. One I would not recommend is Elite brand. I had 2 of them, the 8 quart and the 10 quart. They both failed within 2 months and they wouldn't honor their 1 year warranty. Good luck!! I hope this helps.
+Chris Hollandsworth I don't like the HONEYCOMB bottom on the inside pot. My food was about to burn and I never got ALL THE FOOD WASHED OUT OF THE HONEYCOMB POT.
jbfiles, I'll do a video on the bread in the next few weeks. The loaf you saw in this video was rosemary and garlic bread but the original recipe is just plain. Thanks for watching and commenting!
This has way more liquid than is needed for a nice thick pasta sauce. Add just enough broth to just barely cover the pasta. Mix it up past it down with all the seasonings and as shrimp right on top as it will steam and not boil. 7 minutes is way to long on most pressure cookers and you only need four minutes to cook the pasta and you won't have overcooked rubbery shrimp.
Hi flexxman1964, the pasta was cooked to perfection and the shrimp, that shrimp was so tender, not one bit overdone. Hope you try it. Thanks for watching and commenting!
Great video but, there are LOTS of animal lovers in this world...would love to get a glance at your dogs once in a while ,,,Rick Mammana shows his Roxie once in a while.. ENJOY !!!
Hey Nancy....I'll try to get my dogs in sometime...They're so cute and I dearly love them. TFW and commenting!! Try this shrimp recipe, it's so good! God Bless Linda
+Shannon Sharp-Dillman Hi Shannon, Thank you! The bread recipe is on my channel too : Peasant Bread I hope you continue to enjoy the videos. Thank you for watching and commenting!!
+Yoga Fire He gives that little sound when he wants some of what I'm cooking. Believe me, my dogs are so spoiled they most always get their way (but he didn't get any of the shrimp dish!)
Just found you, this looks delish, thanks for sharing....gonna make this... The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300
Hi packer, you're the second person to tell me that. I'm 98% sure they were raw but frozen solid from the store. In any case, whether they were raw or cooked, the recipe turned out great. Thanks for watching and commenting!!! Linda
WM Gonzalez Hi WM, this is a tried and true recipe. If yours came out mushy, you didn't use raw and solidly frozen shrimp and the pasta right out of the box. These are the 2 most common mistakes. I'm sorry for the failure but it could not have been from the recipe. Again sorry for the loss of money and good shrimp.
WM, I don't know what to tell you. It obviously was overcooked. I can't believe 7 minutes did this to your pasta or shrimp....something went wrong. It's not the recipe...maybe the pressure cooker??
WM Gonzalez The recipe calls for 7 minutes in high pressure. I cook mine for only 4 minutes in low pressure (my electric pressure cooker has this feature which is 7 PSI. Why? because this recipe will continue to cook while the sauce components are added and all the rest of the ingredients (pasta and shrimp) will be a mess if you start in the time indicated. If your pressure cooker does not have low pressure setting you can cook this on high pressure for only 3 minutes. Believe me, the pasta and shrimp will be cocked perfectly when you add the rest of the ingredients for the alfredo sauce. I have done this many times because I love the recipe.
I'm happy you've adjusted the recipe to suit your needs but I don't understand why that is necessary unless you're using a stove top pc. The recipe works perfectly for me as demonstrated with an electric pc. So sorry for the complications!
While this recipe looks quite yummy it's not Alfredo by any stretch of the imagination. Alfredo is a heavy cream sauce. It doesn't include onions or garlic. It's heavy cream, butter & parmesan cheese only. Very rich. I make it with shrimp as well...but you can only eat a little. This looks like a really great Pressure Cooker recipe... but, please don't call it Alfredo! Maybe Shrimp in Cream Sauce or something like that. Deal?
Hi Bahb, I was following a recipe from a very reputable chef. It called for heavy cream and parmesan cheese. I used half & half to save calories..the onions and garlic were totally the chef's recipe. This was delicious as made. Don't put yourself in a box, recipes can vary and if this famous chef can call it Alfredo, so can I. Thanks for watching and commenting!
OK. I won't argue at all as the recipe is a good one - just not Italian. But I would suggest that you do some digging since your chef friend seems to have misled you. I spent a good portion of my life working in Italian restaurants where those additions would've gotten me fired! Check Ree Drummond from the Food Network for the original (and best!) Or perhaps a copycat of Red Lobster's Alfredo Sauce recipe. It's like Grits as opposed to Corn On The Cob.
Hi again Bahb, I don't doubt what you're saying, and I KNOW this isn't an Italian version but it is HIS version. I don't know him and he isn't my friend. He's written many cookbooks and if I mentioned his name, you would recognize it. Food Network favorite of mine are Bobby Flay and Ina Garten. I do like Ree Drummond but she isn't on my favorites list. I'm from a long line of Italian decent. My uncle actually owned an Italian restaurant in N.Y. He would have never served this as an Italian version so....I guess what I'm saying is, this is another version (not Italian) of Shrimp Alfredo. I hope we have come to an understanding of this...I'm not being argumentative, I'm just saying recipes vary by region and I know YOU know that. BTW, I'll bet you're a fabulous cook or chef, whatever the case may be!! I've enjoyed this conversation.
LOL!!! Actually I've really enjoyed our conversation and as long as I know you know I'm all better. I can stop squeezing that poor little dog now! YES. I'm ALMOST a chef. I worked many years in restaurants, lived with a restaurant manager (Italian) & managed my own restaurant for awhile - learned my skills the hard way. In fact I'm almost finished with my first cookbook. I think you'll LOVE it too! Comfort foods from across the nation. Several recipes for Grits with Shrimp, Ham, you name it. Soul food for White Folks! A whole section on Quiches. Another section on Pressure Cooker recipes...and on and on. Tonight I tried my first meatloaf in the Pressure Cooker. It came out better than perfect. I used tomatoes in the food processor instead of ketchup for the top. Deeelicious! So I'll subscribe to your channel and keep in touch. It's been FUN!
Let me know when your book is published! I collect cookbooks and have over 5 shelves but I know I'll love yours. I have also totally enjoyed our conversation. Please continue to (kindly) give advice and constructive criticism. I'm CERTAIN you know more than I. Good luck to you on your book!! BTW, I did a video on meatloaf in the pressure cooker. The pressure cooker failed but the meatloaf was wonderful!
Hey,.....Looks o.k. but a few dis-likes,....you have to pick up every shrimp with your fingers while eating....Why not get completely peeled shrimp so you can enjoy the pasta and shrimp together, in your mouth,...not sitting there pickin' thru the whole dish.. Another thing....use a bread cutting knife, instead of the Chef's slicer one you are sawing away with...'CHEF ADAM"...
I liked picking up the already plated up shrimp with pasta by the tail...my preference and why does the knife bother you so much? Chef or not, these are hardly things to criticize about. TFW God Bless, Linda
As an old meat cutter, I have a knife for every cutting job...Just like you wouldn't use that big chef's knife for cutting up your table foods.....But some people are crude and inexperienced with preparation and ingesting...
Dear Lady: Your recipe for this dish is the best I have done. Thank You so much for sharing this recipe. I will have a couple of friends coming to dinner in a near future and this is what I am going to do for their enjoyment. Thank You.
I just made your shrimp alfredo recipe today and added a chicken breast.. it came out pretty good, my wife really liked it. Im not a cook, as a matter of fact this was probably the most complicated recipe I made in terms of the amount of different ingredients lol but you made it sound easy and it was. Thank you for taking the time to make this video. I really like our pressure cooker, I just got it for my wife for Christmas...or should I say for me since I use it the most lol. I love how easy it is to make cheesecakes in it, I have made a few in it and they came out really tasty.
Hi George, I am glad to hear you made this and you and your wife liked it! TFW and taking the time to comment. God Bless, Linda
Going to try this tonight! Thank you soooo much for helping to educate us on using an electric cooker and giving the recipes! One of my most favorite kitchen item is my electric pressure cooker, and so many people just don't realize how fast and convenient they are! Keep us going on those videos!
Hi Lisa, I'm so glad you're enjoying the pressure cooker recipes. They are all so good, fast and easy! Thank you for watching and commenting!
Beautiful...wonderful, quick dish! I am inspired!
Thank You very much for posting this recipe. I made it tonight in my pressure cooker, and it came out wonderfully. The taste
is out of this world. The smell coming from the pressure cooker when I released the pressure drove the cat nuts. She almost set a place at the table for herself! Thanks again. I've subscribed to your channel and I hope to see many more of your recipe's.
+William Krutt Hi and welcome! So glad you loved this pc recipe. So do I. I hope you'll enjoy many of the pressure cooked and other videos on my channel. Thank you for watching and commenting William!! P.S. Next time you'd better go ahead and set a place at the table for the cat, lol!!
Thank You for sharing your recipe. I made this the other day in my electric pressure cooker and was wonderful. The only thing is that I used evaporated milk (whole milk) instead of cream. I added a little more of cheese and butter It came out great and very tasty. Thank You again.
I tried your recipe and it was great! I added a few diced tomatoes and sausage and voila!
Great shrimp Alfredo! That bread looks delicious also. Gotta have the butter with the bread :) thanks for this recipe.
FitAnge, I hope you try and like this..and the bread was garlic, rosemary..very good also. Thanks, as always, for watching and commenting!
Looks wonderful and your most welcome :)
I made this yesterday and I gotta say that it was great. I shared it, so I hope more people share it as well.
Virtually all electric pressure cookers only reach about 11ish PSI because the cost to keep them safe to 15 PSI is exorbitant. The difference in cooking times is not linear, which makes it difficult to determine how to alter a recipe. It's especially difficult if you use a stove top PC, as they take less time to come up to pressure, release pressure (and, of course, the higher PSI).
Electric pressure cookers are really easy to use and, I think, they take out some of the "scare factor" that some people have. But, as is noted below in several comments, they're not particularly reliable. I have the first stove top pressure cooker I ever bought at age 21 - I'm now 51 - and it still works perfectly after many hundreds (thousands?) of uses. I did have to replace the seal once. It cost $7.
A tip to all that make new recipes like this when NOT using identical equipment. When there is an especially short cooking time - like 7 minutes - release pressure after 4 or 5 minutes and check it. If it's still needs a minute or two, it will only take a very short time to bring the PC back up to pressure. Let's face it, this looks delicious. You owe it to yourself to take an extra couple of minutes the first time to know how to make any new recipe perfectly in YOUR pressure cooker every time.
Patrick Mitchell Good advice Patrick! I didn't say it in this video but I have in others: get to know YOUR pressure cooker. The time needed could be more or less. Thanks for watching and commenting.
I never cook any pasta in it for more than 3 minutes,, after 3 minutes I just turn it off, unplug it, and let it for for about 5 minutes before releasing pressure, opening and stirring it,,
It, so far, had always come out perfect,,
Will try this tonight. I like that you didn't use any butter. Thanks for sharing, from Canada.
+HavanaSam Hi Havana, you'll enjoy this recipe. It's very tasty! Thank you for watching and commenting!
Thank so much for your cooking ideas. You are awesome. My wife loved the meal and it all came out so very well. It was easy and not expensive. WOW! I have to do this again. Happy Holidays to you and your Family. Way to go.
+Dale Wellington Thank you Dale. Comments like your are what keep me making videos. Have a very Merry Christmas, you and your family and thank you for watching and commenting!
Finally got to make this!!! LOVE IT!!! So simple, quick, and was awesome!
Lisa, I'm so glad you liked it! I will have more to come. Thanks for watching.
Thank you. A recipe after my own heart. Saw a critique.May God strengthen your heart.
Dwayne Cox You're so welcome. Enjoy!!
I made this today and it was PERFECT and delicious! Thank you!
This is one of my favorite recipes. I'm so glad it worked for you!!! TFW God Bless, Linda
Just bought a pressure cooker the other day and can't wait to try this recipe out!
Hi Shasta, you'll have to get back with me to let me know if you like it! TFW and commenting. God Bless, Linda
o my that looks sssooo good love shrimp and that kind of pasta will definitely have to try this one will be looking for shrimp on sale so thanks again for that recipe
Hi Danielle, You'll enjoy this recipe. Season as you prefer. TFW and commenting. God Bless, Linda
i just got a bella 8 qrt 10 in 1 pressure cooker/slow cooker and i made chicken broccoli alfredo the other night for the first time,i have to say i was worried at first because i never made it before,let alone in a pressure cooker i never ever cooked in before but omg it was so good,we ate it all up,i made my own alfredo sauce so i think i can do it the same way for this but then add shrimp instead and im going to also make this recipe soon so thank you
Oh that is my favorite food....time to get my pressure cooker out, thank you for sharing this delicious dish! :-)
Hi Thanks for taking the time to comment! This is such a good dish, I hope you enjoy it!!! Linda
+Hands That Cook My pleasure, I look fwd to making and enjoying it. Looks sooo delicious! :-) Thanks again!
Looks good. Your recipe is a keeper for me. I plan on making it today. It's cold and raining out here.
Cynanne, this is a wonderful dish and everyone will enjoy it! TFW and commenting!! God Bless, Linda
Thanks for actually adding directions looks great!
It's delicious. I hope you enjoy it. TFW God Bless!
Bought frozen,raw shrimp at Walmart last night. I love the idea of a meal like this!
Stacy, this is a great tasting dish and I know all who try it will enjoy it. TFW and taking the time to comment!!! God Bless, Linda
Hey Linda! Watch you're videos frequently and enjoy!
I'm going to give this a whirl in my instant pot tomorrow. Looks delicious!! ☺
Hi Sheri, you won't be disappointed in this dish. It's really good!! TFW and commenting God Bless, Linda
Made this for dinner tonight. I didn't have Old Bay seasoning, so I used Cajun seasoning and Lowry's seasoned salt. It was delicious!
This is so easy to be so good. Glad you like it too! God Bless, Linda
Thanks for letting me know. I also got the one from hsn. Can't wait to get it and try more of your recipes. I think I'm really going to enjoy the 8 quart size too.
Hi Tammy, All my pressure cookers (I have 4 including my oval which I have to say "bye" to) are 6 quart. I got the 8 quart because you can pressure small as well as large meals..this is a good choice for both of us & it has great reviews so I know it's dependable. The cooks essentials had bad reviews but I bought it anyway.....live and learn! All the pressure recipes I've listed so far, are delicious and I have more to come. I hope you don't get tired of them! Best of luck on your pressuring!
Looks very tasty. I might have to try this in my Instant Pot.
I love this easy meal and hope you enjoy it too! TFW God Bless, Linda
yummmmmm. Im going to try this tonight in my new cooker.
TY for posting !!
+zofoblues Hi, I hope you love it. I do!!
that was wonderful, you made it look so easy, just got a new pressure cooker, and im going to let you help me know how to use it , thanks
Hi Diane, I'm so glad you enjoyed the shrimp dish. I have quite a few pc recipes. Just look for "under pressure" in the search (magnifying glass) and they should all come up. Thanks for watching and commenting!
Wow that looks amazing. I just ordered an electric pressure cooker and this will be the first thing I make. I have 2 questions. 1- why can't you add the cream and the parm cheese at the beginning? 2- did you make that delicious looking bread in the machine? I just started filling you and I just love your videos and I love how your so natural and down to earth. Keep the pressure cooker videos coming😊😊😊👍👍👍
Hi Tammy and welcome! I have many pressure cooker recipes on my channel. Just type....Under Pressure....on MY channel page (click on the little magnifying glass and a box will open) all of the pc recipes will come up together. You don't add the cream and parm cheese in the beginning because they'll lose their fresh taste if pressured that way AND the bread was made from scratch (not hard) and I think the video I made is called ..Homemade Peasant Bread.. you can watch me make it and see how easy it is. It's baked in the oven. Thank you for such nice compliments. I hope you'll continue to enjoy my channel and videos!! Linda
YEAH, I was looking for this, but I wanted it from scratch, no jars here :)
Thank you!
Hey Bonnie, there are no jars in this recipe and it's delicious!!! TFW God Bless, Linda
This particular electric pc did cook at 15 psi. Unfortunately it failed about a month later & I had to send it back. This model is no longer made. I've returned 3 pc's that have failed after only a few uses. The pc I use now cooks at 12 psi but it still gets the job done. Happy eating!!
+Hands Did you have the Technique brand cooker? I had one and it failed on me after using it a few times. The ebay store that sold it to me gave me my money back. I bought a new one (instant pot) and am waiting for it to come in.
+drmpilot365 This pc was a Cooks Essentials. I've never bought Technique...I've had good performance from Wolfgang Puck and Cooks Essentials so I continue to buy and use them. I bought the Elite brand both the 10 and 8 quart sizes....they both failed after 3 or 4 uses and they wouldn't honor the warranty....I'll never buy from them again. Thanks for watching and commenting.
I haven't heard anything about the ppcxl but that's good to know. I have one but haven't used it. Elite should be sued for the inferior product they make and sell as well as offering a warranty they don't honor. Now I'm afraid to use the ppcxl....what a shame it's so dangerous! Thanks for sharing this information. God Bless, Linda
looks so good. n your bread looks even better ! i did try my new pressure cooker yesterday n made penne pasta with homemade meatballs n homemade sauce. but i did boil my pasta separate. i was amazed. in 12 minutes i had the best meatballs n sauce . now i need to figure out n try different times so i can add my dry pasta to it n not be too soft but al dente . think ill try this recipe next. but ill leave out some of the liquid u added n swap it with some dry white wine n fresh garlic. have a great weekend n hope to see more pressure cooker recipes. hope u post ur bread recipe also..........yum
Kathy, I think I can help you with the el dente pasta issue. Pressure about 12 minutes (with the raw pasta and everything else). Remove the pasta at this point, put the cover back on (do not lock) and change the setting to "steam" to finish cooking the meat. Be sure and change the pressure gauge to steam also. Hope this helps...the bread recipe will be on before too long, I have several more pressure recipes I want to share first. Thanks for watching and commenting!
Wanna see that bread recipe please! Yum yum! Thanks, enjoy your videos!
Hi Kaye, the recipe will be coming up soon on another video. It's so easy you'll make it all the time! Thanks for watching and subscribing!!
Thanks for the quick reply. I will experiment soon. My grandchildren would love this with chicken...but turn up their noses at shrimp!
JoAnn Mitchell JoAnn, the time may vary some. It could take up to 18 minutes. I'd try it with 15 min. the first time and change if necessary for next time. I don't know your pressure cooker so I'm just using instinct. Let me know how they like it!
I cheated a bit.....I followed the recipe up until the heavy cream part, because I had a jar of Alfredo sauce in the pantry! I used that instead....but I must say, it tastes really yummy! Thanks so much! Great way to use my new Christmas present from my son!
Hi Catherine, I'm glad this worked for you and appreciate you letting me know!!! TFW God Bless, Linda
What size jar of Alfredo sauce please?
That look amazing!! Makes me hungry!! lol Thanks for sharing your videos :)
+Tim Adkins Hi Tim I hope you'll try and love this shrimp dish. It will tickle your taste buds and you'll make it time and time again. Thank you for watching and commenting!!
I love all these pressure cooker recipes. Unfortunately my pressure cooker has stopped working. I am in search of another. I like the shape of yours. What kind is it and do you recommend it? Thanks
Hey Tammy! My oval pressure cooker is by CooksEssentials on QVC. Unfortunately, it has been acting up lately and must be replaced. This model is discontinued & I cannot find another oval cooker. I love that oval shape..too bad. I just ordered an Elite 13 function 8 quart cooker off HSN...it's todays special value with free shipping and that's what I recommend for you. The price & free shipping are good for today only (3/8/14) so if you order today, you'll get a price break, flex pay and free shipping. Thanks for watching and commenting!
Get a Cuisinart electric pressure cooker
I had to return this pc. It stopped working about a month after this video and has been discontinued. It was oval 7 qt. Cooks Essentials. I have returned 3 pressure cookers for failure 1 cooks essentials (my favorite, I loved the shape) and 2 Elite. Cusinart has better reviews, that will be my next purchase and what I'd recommend. Thanks for watching Tammy!
romance698 Hi Romance, A cusinart is my next purchase. They seem to be the most reliable. Thank you for sharing and watching!
Do you still use this pressure cooker? I have the same one and my husband just bought me an instant pot. I don’t know if I should get rid of my old one.
I loved this pressure cooker and I'd still be using it if it hadn't failed. Don't throw it away. Save it for later use OR you can send it to me, LOL!! TFW God bless!
Looks great Linda. I'm not a seafood person, but I would try this 👌. It looks delicious. I love the look of your bread too...do you have the recipe for the bread please?
I'm thinking about buying an Instant Pot...I'll have to try this recipe if I buy one 😍. I hope you're both well 🙂 x
Look under Peasant Bread, the recipe is there God bless Linda
@@Handsthatcook Ah, I remember your Peasant Bread video. Thank you x
I wonder if I used chicken strips, frozen or not, how much of a time difference there would be, if any? I'm new to this method and a bit uncertain. I enjoy your recipes!
JoAnn Mitchell Hi JoAnn, thank you for the compliment. Using the same ingredients substituting chicken for the shrimp...if the chicken is thawed and strips not whole pieces...the pasta would overcook waiting for the chicken to get done. You could use a heavier pasta such as rigatoni and...using thawed chicken strips pressure about 12 to 15 minutes depending on your pressure cooker. I hope this helps!!
What kind of pressure cooker do you have and are you happy with it? Just curious....I'm looking for a new one....love your videos!
I have 9 pc's...my favorites are Wolfgang Puck (no bells & whistles just a timer knob) and Cooks Essentials...has the bells & whistles....they last longer. I have "heard" Cuisinart is also reliable....I hope this helps! God Bless, Linda
Looks great thanks for the recipes
Thank YOU Jose for watching and commenting! God Bless, Linda
Just prepared this for my family and it turned out GREAT...now the only thing I need to do is stay away from the kitchen...LOL
Hello! Staying away from the kitchen is a hard thing to do but good luck! TFW and commenting!!! Linda
Could I use linguinie or fettucini instead of bow tie and get same results? I've got Emeril's PC and I've never used it or any PC! But your dish looks so good I need to use it!
Hi Kerry, I would not use and type of long pasta noodle. They won't hold up under pressure and become mushy. You don't have to use bow tie but a similar size and shape will be fine. I hope you try and enjoy this. It's very good. Thanks for watching!!!
o my god that looks so good thanks for that idea love shrimp will be trying this
Danielle, this is a good recipe and I know you'll love it. TFW and commenting. God Bless Linda
Looks delicious 😋
Hi Ann! This is so quick and delicious, I hope you try it and love it!! TFW God Bless, Linda
I forgot to mention: I'm using frozen RAW shrimp. If you use precooked, they'll become hard and chewy!
+Hands That Cook hi i just got a power pressure cooker from hsn and it's the wolf gang puck 8 - quart and i wanted to know if i have the frozen raw shrimp if i thawed out the shrimp will i cook better and if i do that do i still cook it for 7 mins ?
+sephanie dauria Hi Sephanie....the recipe calls for frozen shrimp. Don't stray from the recipe or you'll end up with mush. Follow this recipe exactly for good results. Hope this helps!!
+Hands That Cook thank you very much im going to try it tonight and let you know my cooker is in 3's so i dont have 7 mins i have 6 mins or 9 mins im going to try it on 6
go a little past 6 and you'll have 7 minutes. It should come out well for you!
+Hands That Cook thank you so much it came out so good my husband love it i told him i know how to cook now lol just got one for my mother
How many does this serve?
Thanks for the recipe!
threedogwrite, you're so very welcome. Enjoy!!
Who is the manufacturer of that oval pressure cooker in 2014?
It's been a long time since I've had that pressure cooker but I think it was Cooks Essentials. TFW God bless
Looks really good!
Thanks Kat, coming from you, it's a real complement! Thanks for watching and commenting
Wouldn't corn starch in place of flour be a better thickening agent?
Hi Poker...I was following a recipe and the recipe said to use flour. TFW God Bless, Linda
Looks delicious
Hi Kamari, I hope you try this Shrimp Alfredo. It takes very little prep and it IS so good. Thanks for watching!!
Making this tonight! Thank you :)
Hi Cat! I know you'll love this so enjoy!! TFW God bless!!!!
This looks great, can't wait to make it in my Instant Pot, but those shrimp are definitely pre cooked. Raw shrimp is always grey and it turns pink once its cooked.
Hi Mandi, someone else said they were precooked.....all I can say is the package said raw. They certainly look precooked so I'm not going to argue with anyone...they didn't become over done...they tasted fresh and tender. I hope you try and enjoy this recipe. TFW and God Bless, Linda
Mandi Corona I just bought shrimp at Wal-Mart a few days ago. It was pink but was raw.
Thank you Elizabeth!!! I knew I wasn't imagining that it was raw. Frozen sometimes takes a pinkish cast. Thanks again! God Bless, Linda
I would like to try this but looking for ingredient measurements.
Hi Jon, Under the video click on where it says SHOW MORE, it will open up and the recipe and directions will be there.
TFW and commenting! God Bless, Linda
Could I put this in a crockpot if I don't have a pressure cooker?
Hi jbfiles, I would NOT put any recipe calling for pasta in a crockpot, it will turn to mush but you can cook the pasta separately and add to the rest of the recipe. I hope this helps!
It would destroy the texture of the pasta, turning it into mush. The pressure cooker, in addition to cooking food faster than a SC with even more flavor, preserves the texture of many foods. Many things disintegrate in an SC. My advice to you is to save the SC for caramelizing onions and get a PC. You'll wonder why you didn't make the switch sooner.
Wrycking Baul
Good answer wrycking baul. I didn't receive most of these comments so I appreciate the response!!
***** Thanks! I appreciate these videos.
When you add raw flour to a stock, you always run the risk of getting an "uncooked flour taste" in your dish. Better method would be to make a roux in a separate pan, add some of your stock to it, mix well and add it to the pot. Extra work but well worth the effort.
Hi Felix...In all my years of cooking and making roux, I've never had a raw flour taste in any of my dishes...now that result may happen to some but I'll bet it's few and far between. I just don't feel the necessity for that precaution but do appreciate your opinion. TFW God Bless, Linda
That bread is nice and crusty...yummy
This is such a good bread! I hope you try it. The title of the video of me making it is "Homemade Peasant Bread" it's so easy....no kneading required and no mixer. TFW!!! Linda
Release the hounds! lol! Linda, what was the name of the electric pressure cooker cookbook you talked about in another video? I forgot which video it was in.
Ted
+seattwa I won't remember unless you tell me what I said...send more info!
+Hands That Cook Bob Warden, Good Food Fast. I found it in the comments of your under pressure mac and cheese video.
Ted
+seattwa Do you still like this book?
+seattwa Hi, the name of the book is actually "Great Food Fast" and it's my absolute favorite electric pressure cooker cookbook. There are some wonderful easy recipes in it and he (Bob Warden) doesn't make anything you wouldn't ordinarily use or eat. You'll like this book!!
+Hands That Cook Thanks Linda.
Ted
How much chicken broth?
Hi, the written recipe is in the SHOW MORE section under the video. TFW God bless!
Looks Good
Hi Don, It was so easy and the taste was spot on! TFW God Bless, Linda
Why don't you show the time u press because my pressure cooker is the XL. And the times be different on each pressure cooker
charlene Mcgirt Hi Charlene, In the title it says 7 minutes and that's what I pushed, 7 minutes. Thanks for watching and commenting!!
+charlene Mcgirt do u have the pressure cooker xl from the infomercials? if so, how do u like it, and would u recommend me buying one? thanks
The pressure cooker I used in this video was Cooks Essentials. I like the way it cooks but I can't recommend the xl because I've never used it. Another long lasting pc I have is Wolfgang Puck. Those are the only ones I can personally say I've had good service out of. One I would not recommend is Elite brand. I had 2 of them, the 8 quart and the 10 quart. They both failed within 2 months and they wouldn't honor their 1 year warranty. Good luck!! I hope this helps.
+Chris Hollandsworth I don't like the HONEYCOMB bottom on the inside pot. My food was about to burn and I never got ALL THE FOOD WASHED OUT OF THE HONEYCOMB POT.
Darlene Knopp
Ok, thanks for the response
How do I get into your recipe
+Joyce Sadaway Hi Joyce Click on "show more" , the recipe is in there. Thanks for watching. I hope this helps!!
Could you please give us a recipe for your bread?
jbfiles, I'll do a video on the bread in the next few weeks. The loaf you saw in this video was rosemary and garlic bread but the original recipe is just plain. Thanks for watching and commenting!
This has way more liquid than is needed for a nice thick pasta sauce. Add just enough broth to just barely cover the pasta. Mix it up past it down with all the seasonings and as shrimp right on top as it will steam and not boil. 7 minutes is way to long on most pressure cookers and you only need four minutes to cook the pasta and you won't have overcooked rubbery shrimp.
Going to y this looks real good
+Joyce Sadaway Hi Joyce, You won't be disappointed. Thanks for watching!!!
does look good! mmm
Hi flexxman1964, the pasta was cooked to perfection and the shrimp, that shrimp was so tender, not one bit overdone. Hope you try it. Thanks for watching and commenting!
***** Keep the pasta recepies coming!
flexxman1964 I'll do my best!
thank you Karen! I'm so glad you enjoyed it. Have a wonderful Labor Day!
That Looks Yummy...
Hi Teri W, This was really good. I hope you try it and let me know what you think. Thanks for watching and commenting!
Great video but, there are LOTS of animal lovers in this world...would love to get a glance at your dogs once in a while ,,,Rick Mammana shows his Roxie once in a while.. ENJOY !!!
Hey Nancy....I'll try to get my dogs in sometime...They're so cute and I dearly love them. TFW and commenting!! Try this shrimp recipe, it's so good! God Bless Linda
I like you!! You made some good crusty bread to go along with it.
+Shannon Sharp-Dillman Hi Shannon, Thank you! The bread recipe is on my channel too : Peasant Bread I hope you continue to enjoy the videos. Thank you for watching and commenting!!
An electric knife will just fall thru that bread without crushing or treating it up
And by the way, looks great!
Like ranch goddess.
5:50 seems like someone was choking the dog 😮
+Yoga Fire He gives that little sound when he wants some of what I'm cooking. Believe me, my dogs are so spoiled they most always get their way (but he didn't get any of the shrimp dish!)
+Hands That Cook ok :3 but food looks good
Thank you. I hope you try it!
Just found you, this looks delish, thanks for sharing....gonna make this...
The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300
Hi Joey! I hope you enjoy this! TFW God Bless, Linda
Looks good but the shrimp in your video look pre cooked raw shrimp are grey looking, never the less looks good!
Hi packer, you're the second person to tell me that. I'm 98% sure they were raw but frozen solid from the store. In any case, whether they were raw or cooked, the recipe turned out great. Thanks for watching and commenting!!! Linda
Just made this. Wow what a disaster. Shrimp is a mushy mess. The pasta is soooo overdone it's melting. Just wasted $14. On my way to buy frozen pizza.
WM Gonzalez Hi WM, this is a tried and true recipe. If yours came out mushy, you didn't use raw and solidly frozen shrimp and the pasta right out of the box. These are the 2 most common mistakes. I'm sorry for the failure but it could not have been from the recipe. Again sorry for the loss of money and good shrimp.
Shrimp was raw and straight from the freezer to the pot. Also used Barilla bowties. Timed for 7 minutes. Used the Instant pot duo-60
WM, I don't know what to tell you. It obviously was overcooked. I can't believe 7 minutes did this to your pasta or shrimp....something went wrong. It's not the recipe...maybe the pressure cooker??
WM Gonzalez The recipe calls for 7 minutes in high pressure. I cook mine for only 4 minutes in low pressure (my electric pressure cooker has this feature which is 7 PSI. Why? because this recipe will continue to cook while the sauce components are added and all the rest of the ingredients (pasta and shrimp) will be a mess if you start in the time indicated. If your pressure cooker does not have low pressure setting you can cook this on high pressure for only 3 minutes. Believe me, the pasta and shrimp will be cocked perfectly when you add the rest of the ingredients for the alfredo sauce. I have done this many times because I love the recipe.
I'm happy you've adjusted the recipe to suit your needs but I don't understand why that is necessary unless you're using a stove top pc. The recipe works perfectly for me as demonstrated with an electric pc. So sorry for the complications!
Need a little salt? 🤨🤨🤨 More like a mountain. 😒
While this recipe looks quite yummy it's not Alfredo by any stretch of the imagination. Alfredo is a heavy cream sauce. It doesn't include onions or garlic. It's heavy cream, butter & parmesan cheese only. Very rich. I make it with shrimp as well...but you can only eat a little. This looks like a really great Pressure Cooker recipe... but, please don't call it Alfredo! Maybe Shrimp in Cream Sauce or something like that. Deal?
Hi Bahb, I was following a recipe from a very reputable chef. It called for heavy cream and parmesan cheese. I used half & half to save calories..the onions and garlic were totally the chef's recipe. This was delicious as made. Don't put yourself in a box, recipes can vary and if this famous chef can call it Alfredo, so can I. Thanks for watching and commenting!
OK. I won't argue at all as the recipe is a good one - just not Italian. But I would suggest that you do some digging since your chef friend seems to have misled you. I spent a good portion of my life working in Italian restaurants where those additions would've gotten me fired! Check Ree Drummond from the Food Network for the original (and best!) Or perhaps a copycat of Red Lobster's Alfredo Sauce recipe. It's like Grits as opposed to Corn On The Cob.
Hi again Bahb, I don't doubt what you're saying, and I KNOW this isn't an Italian version but it is HIS version. I don't know him and he isn't my friend. He's written many cookbooks and if I mentioned his name, you would recognize it. Food Network favorite of mine are Bobby Flay and Ina Garten. I do like Ree Drummond but she isn't on my favorites list. I'm from a long line of Italian decent. My uncle actually owned an Italian restaurant in N.Y. He would have never served this as an Italian version so....I guess what I'm saying is, this is another version (not Italian) of Shrimp Alfredo. I hope we have come to an understanding of this...I'm not being argumentative, I'm just saying recipes vary by region and I know YOU know that. BTW, I'll bet you're a fabulous cook or chef, whatever the case may be!! I've enjoyed this conversation.
LOL!!! Actually I've really enjoyed our conversation and as long as I know you know I'm all better. I can stop squeezing that poor little dog now!
YES. I'm ALMOST a chef. I worked many years in restaurants, lived with a restaurant manager (Italian) & managed my own restaurant for awhile - learned my skills the hard way. In fact I'm almost finished with my first cookbook. I think you'll LOVE it too! Comfort foods from across the nation. Several recipes for Grits with Shrimp, Ham, you name it. Soul food for White Folks! A whole section on Quiches. Another section on Pressure Cooker recipes...and on and on.
Tonight I tried my first meatloaf in the Pressure Cooker. It came out better than perfect. I used tomatoes in the food processor instead of ketchup for the top. Deeelicious!
So I'll subscribe to your channel and keep in touch. It's been FUN!
Let me know when your book is published! I collect cookbooks and have over 5 shelves but I know I'll love yours. I have also totally enjoyed our conversation. Please continue to (kindly) give advice and constructive criticism. I'm CERTAIN you know more than I. Good luck to you on your book!! BTW, I did a video on meatloaf in the pressure cooker. The pressure cooker failed but the meatloaf was wonderful!
Hey,.....Looks o.k. but a few dis-likes,....you have to pick up every shrimp with your fingers while eating....Why not get completely peeled shrimp so you can enjoy the pasta and shrimp together, in your mouth,...not sitting there pickin' thru the whole dish..
Another thing....use a bread cutting knife, instead of the Chef's slicer one you are sawing away with...'CHEF ADAM"...
I liked picking up the already plated up shrimp with pasta by the tail...my preference and why does the knife bother you so much? Chef or not, these are hardly things to criticize about. TFW God Bless, Linda
As an old meat cutter, I have a knife for every cutting job...Just like you wouldn't use that big chef's knife for cutting up your table foods.....But some people are crude and inexperienced with preparation and ingesting...
And some just grab what's handy and will do the job, right??