Instructions

• Start by boiling salted water for your linguine. Cook according to package until just al dente, then drain and set aside. You don’t want mushy pasta messing up your dish.
• Turn your pressure cooker on sauté mode, add 2 tablespoon olive oil. Toss in chopped onion and bell pepper. Let ’em soften up about 5 minutes while you get the shrimp ready.
• Throw in minced garlic and stir for about 1 minute until you catch that fragrant pop wafting around.
• Shake the shrimp with Cajun seasoning and add to the pot. Sauté until shrimp turn pink and you see they're cooked through — about 3 to 4 minutes.
• Pour in the heavy cream and sprinkle in the Parmesan. Stir well and let it simmer until sauce thickens just a bit, that’s your creamy base forming.
• Mix in cooked linguine, add the rest of olive oil to get everything coated smooth and shiny. Give everything a good toss so the flavors mingle.
• Season with kosher salt to your liking—taste is king here, don’t be shy! Toss in parsley and chives last to keep them bright.
• Serve with extra Parmesan on top. Grab a fork and enjoy that creamy, spicy bite you worked for—easy and dang satisfying.