TUNA PASTA ALFREDO RECIPES

Steps:

• Cook fettuccine according to the instructions on box, reserving a cup of pasta water to thicken the sauce, if needed.
• In a large skillet over medium heat, heat 1 tablespoon butter until melted. Add shrimp, season with salt and pepper and cook until pink and completely opaque, 2 to 3 minutes per side. Remove shrimp from skillet and set aside.
• Into the pan, add remaining 2 tablespoons butter and garlic. Cook until the garlic becomes fragrant, about 1 minute. Whisk in flour and cook until no longer raw, 2 minutes. Stir in heavy cream and milk, then whisk in egg yolk.  Bring to a low simmer and whisk in parmesan. When cheese is melted and sauce has thickened slightly, add cooked pasta and shrimp, tossing to combine. Season with salt and pepper.
• Garnish with more parmesan and parsley.

Steps:

• Place pasta and onion powder in the Instant Pot. Add water and stir to combine.
• Layer tuna, frozen peas, and soup evenly on top of pasta--do not stir.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 4 minutes.
• When the time is up, quick-release the pressure.
• Add cheese and stir until melted.
• Optional: Transfer the mixture to a baking dish and cover with crushed potato chips. Place under the broiler for 2-3 minutes.