blog - Mom's Dinner

Creamy Instant Pot Mushroom Risotto

February 14, 2021 by Susie Weinrich 9 Comments

Instant Pot Mushroom Risotto is a delicious and creamy dish that is easy to make in an Instant Pot (electric pressure cooker). Risotto is a classic Italian rice dish that is made by slowly cooking arborio rice in broth until it becomes creamy and tender. Traditional risotto is a super labor-intensive dish that requires constant stirring and attention, but with an Instant Pot, it can be made with minimal effort.

For another Instant Pot Risotto variation, you should also try this Instant Pot Shrimp Risotto or Instant Pot Parmesan Risotto!

RELATED: Creamy Mushroom Pasta

Why Use The Instant Pot for Risotto

The Instant Pot’s pressure cooking function makes it possible to cook risotto in a fraction of the time it takes to make it on the stovetop…and with a lot less stirring and watching! The Instant Pot’s sauté function is also useful for cooking the mushrooms and onions before adding the rice.

This recipe was written using the 6 quart Duo Plus 9-in-1 Instant Pot. We also love the 6 quart Duo Plus 7-in-1 Instant Pot.

Ingredients

Mushrooms are the perfect addition to risotto, they add a savory flavor and meaty texture. Mushroom risotto is a classic Italian dish that is popular all over the world. It is usually made with porcini mushrooms, which are known for their earthy flavor and meaty texture. However, any type of mushroom can be used to make risotto, including shiitake, cremini, and/or portobello.

Rice for Risotto: When you are making this Instant Pot Mushroom Risotto recipe you want to make sure you are using an Arborio rice, which is an Italian short grain rice. There are other options, but Arborio is the most commonly found risotto rice.

Wine: Choose a white wine for your Risotto that is not sweet in flavor. A Pinot Grigio or Chardonnay are both great options. If you prefer to not use wine you can sub chicken broth.

Pro Tip: If you don’t drink a lot of white wine you can freeze the rest! Just make sure to put it in a freezer safe container. It can be kept for up to 6 months and used in cooking (not for drinking).

Parmesan: Always buy the best parmesan you can. If you can find one that comes from a larger wheel of cheese, that will be great! Authentic parmesan will have a dry appearance and a strong smell. It may also have a rind with writing or lettering.

When to Rinse Your Rice

All rice, including Arborio rice, is covered in a rice starch dust that will thicken during the cooking process and make your rice creamy. That is why when you are making simple white or brown rice it is a good idea to rinse your rice before cooking.

When you are making a creamy rice, like Mushroom Risotto, do not rinse your Arborio rice. The rice starch will help add to the creaminess of your final risotto dish.

A plate of mushroom risotto with sprigs of parsley to the side

How to Make Instant Pot Mushroom Risotto

Using the Instant Pot for your Mushroom Risotto will have you eating dinner in about 30 minutes, with half the work of traditional risotto!

Sauté Mushrooms and Garlic

Turn your Instant Pot on to sauté mode (normal), and add 1 tablespoon of olive oil and 2 tablespoons of butter. Add 2 cups of chopped cremini mushrooms and 5 plump cloves of garlic, roughly chopped. Sauté for about 5 minutes.

Add Rice

Stir in 1 ½ cups dry Arborio rice and 1 teaspoon of kosher salt. Sauté with the mushrooms and garlic for about 2 minutes, stirring the majority of the time.

arobrio rice, mushrooms and garlic in the instant pot

Deglaze with Wine

Pour in 1 cup of dry white wine. Pinot Grigio or Chardonnay make good choices. Deglaze the bottom of the pot.

Deglazing – Using heat and liquid to scrape up cooked bits from the bottom of the pot.

Pro Tip: It is important to deglaze the bottom of the Instant Pot. This can prevent getting the burn notice.

Pour in 3 cups of chicken stock. Scrape the sides of the pot down so all the bits and rice are down in the liquid.

Set Cook Mode

Turn off the sauté mode. Pop the lid on the Instant Pot and turn the pressure vent to “seal”. Set the pot to manual pressure mode, on high, for 7 minutes. At the end of time, do a 10 minute natural release, then quick release any remaining pressure.

mushroom risotto in the instant pot with a wooden spoon

Add Milk and Parmesan

Stir in ¾ cup milk (use 2%, whole, or half & half) and 1 cup fresh grated parmesan cheese. If you want to add frozen peas, add them now.

Give it a taste for additional seasoning and serve immediately : )

Reheating

To reheat your leftover mushroom risotto, simply add a little milk or water to each portion and heat it in the microwave for about 1 minute.

Recipe Tips

If white wine is not something you normally drink you can purchase a small box of white wine. Freeze the leftover wine right in the box (only if you plan to cook with it). Leave room for it to expand in the freezer. It will be good for 6 months.
Do not rinse your Arborio rice. The extra rice starch will add the creaminess.
To make vegetarian use vegetable broth in place of chicken broth.

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

Quick & Easy Baked Cajun Salmon

February 13, 2021 by Susie Weinrich 4 Comments

This is perfectly seasoned, flaky & juicy Cajun Salmon that is done in 15 minutes! It is a restaurant-quality recipe you can get on the table FAST, making it a perfect weeknight dinner. Serve your Cajun Salmon with a side of this Cajun Aioli. It’s made with store bought mayo, so it’s easy too!

Baked Cajun salmon on a plate with rice and lemon wedges

If you love fish and seafood definitely also check out this Cajun Shrimp recipe and 15 minute Blackened Tilapia… they are both super FAST and go great with the Cajun Aioli linked above.

[feast_advanced_jump_to]

Why Make This Recipe

It bakes in the oven, so after it is seasoned it is hands-off cooking!
The homemade Cajun seasoning is full of herbs and spices that flavor the salmon perfectly.
It is the perfect weeknight dinner because it is so easy to make.
Salmon is a healthy dinner option you can feel great serving your family!

Listen to the Audio Recipe!

You can listen to the full recipe including all the tips and tricks and side dish ideas! There is a convenient audio player in the recipe card below.

Ingredient Details

Here are the ingredients you need to make this Cajun Salmon recipe, plus some tips on a few ingredients.

ingredients for Cajun Salmon with text overlay

Salmon – You will want to purchase 6-8 ounce fresh salmon fillets. They can be skin on or skinless.

Smoked Paprika – There are a couple varieties of paprika. You will want to make sure you have SMOKED paprika. It imparts the best smoky flavor!

Brown Sugar – When you mix brown sugar into your spice mix, make sure to break down any clumps.

Additional Spices – Garlic powder, onion powder, cayenne powder, thyme, oregano, kosher salt and pepper.

Mom’s Tip

Make sure you are getting the best flavor from your herbs and spices. Ground spices can be kept for about 6 months, whole spices can be kept for 5 years!

Step-by-Step Picture Instructions

This Cajun Salmon recipe comes together quickly. Once you make the homemade Cajun seasoning it is only about 12 minutes until dinner is ready. (which is the perfect amount of time to make roasted asparagus as a side dish!)

Preheat the oven to 400°F, make sure your oven rack is in the middle position.

Prep a baking sheet with baking spray or oil.

In a small bowl combine the seasonings and spices – brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, black pepper, oregano, cayenne pepper, and thyme.

Give it a good stir so no brown sugar clumps remain.

Brush all sides of the salmon fillets with olive oil. Sprinkle the seasoning on all sides. If you have skin on salmon, just press the seasoning into the top and sides of the filets.

salmon fillets sprinkled with Cajun seasoning

Place the fillets on the baking sheet and pop in the oven for 12-14 minutes, until the salmon is firm but not dry.

Mom’s Tip

If you have an instant read thermometer, pull your salmon from the oven when it reads 135 degrees Fahrenheit.

Serving

Serve immediately with a side of Cajun Aioli (recipe linked in recipe card below).

Cajun Salmon on a plate over rice with Cajun Aioli

A green veggie like oven roasted asparagus or roasted broccoli and a rice side dish like dirty rice and beans, a Cajun rice or rice pilaf would be great side dishes.

Recipe Tips

Do not overcook your salmon. You want the salmon to be flaky and moist. I recommend cooking about 12 minutes, or at 135°F internal temperature.
Make sure your herbs and spices are full of flavor and not expired. Give them a good whiff, if you cannot smell them they should be replaced.
Purchase quality salmon, the flesh should be shiny, moist and brightly colored.

More Cajun Style Recipes

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

Hot Fudge Pudding Cake

February 10, 2021 by Susie Weinrich 9 Comments

Throw all your other dessert recipes away, this Hot Fudge Pudding Cake is all you need! Decadent chocolate cake is layered with the most delicious fudgy chocolate sauce, all baked together in one pan! The real bonus is that it only takes a few minutes to put together.

hot fudge chocolate pudding cake in an 8x8 pan

Serve this Chocolate Pudding Cake with a little Homemade Whipped Cream , vanilla ice cream, or coffee ice cream.

Now if you read “pudding” and thought this was going to be pudding and now are disappointed, I GOT YOU! Pop over to this recipe for Chocolate Pot de Crème OR Homemade Butterscotch Pudding

Why This Recipe Works

The cake and the fudge sauce bake together in the oven! Believe me, this is half the work of making a cake AND frosting!

Here is what happens to the Hot Fudge Pudding Cake in the oven… the amazing chocolate brownie-like-cake rises to the top, THEN the chocolate sinks to the bottom and becomes a decadent fudge sauce.

It is similar to this Berry Cobbler recipe in that the cake rises to the top and the sauce sinks to the bottom.

Ingredients

There are three sections of ingredients for this Hot Fudge Pudding Cake: dry ingredients, wet ingredients, and the topping. Each section gets mixed separately.

Dry Ingredients

Pro Tip: when measuring dry ingredients, like flour, spoon it into your measuring cup and then level it off. Read more about this in this guide to measuring baking ingredients.

Wet Ingredients

Milk- use a 2% or whole milk.

Topping

Step by Step Picture Instructions

Start by preheating the oven to 350 degrees. Also prep an 8×8 baking pan with cooking spray or oil.

In a large bowl whisk together the dry ingredients.

In another bowl whisk together the wet ingredients.

wet ingredients and dry ingredients mixed in seperate bowls

Pour the wet ingredients into the dry ingredients and stir until they are combined into a nice thick batter.

Pour that batter into your prepared 8×8 pan. Spread it out so it evenly coats the bottom of the pan.

making pudding cake batter and putting it in an 8x8 pan

In another bowl mix together the topping ingredients. This will look like chocolate water, don’t worry that is what it is supposed to look like!

Gently pour the hot liquid over the batter in the 8×8 pan.

making the topping for hot fudge pudding cake and pouring it over the cake

Carefully place it in the 350 degree preheated oven for 35 minutes. This is where the magic happens!!!

Remove it from the oven. The cake should have risen to the top and the fudge sauce is bubbling underneath. See the layers here:

showing the layers of pudding cake - hot fudge on bottom and cake on top

Let it cool for about 15 minutes and then serve!

Serving

Serve your Hot Fudge Pudding Cake warm out of the oven. Scoop out the cake ( which is on the top) and then spoon the fudge sauce (that is on the bottom) and drizzle it over the cake.

three plates of chocolate cake, fudge sauce and ice cream

It is excellent with a scoop of vanilla ice cream, coffee ice cream, or a generous dollop of whipped cream.

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

Easy Smothered Burritos

February 9, 2021 by Susie Weinrich 2 Comments

An easy recipe for delicious Smothered Burritos that are filled with seasoned ground beef, refried beans, Mexican rice and cheese and then smothered in red chile sauce and more cheese! Your weeknight Mexican dinner doesn’t get better than this!

burrito cut in half with beans, rice and meat

Ingredients

Here are the things you will need to make this Smothered Burritos Recipe plus some tips on special ingredients:

Ground Beef

You can absolutely use something other than ground beef in this recipe. Here are some other options:

Prepared Rice

You will want to find a Mexican or Spanish rice that is already cooked and just needs to be microwaved. It is usually a shelf stable product that is a “90 second rice”.

If you do not want to use the packaged prepared rice you can definitely make your own. I have a great recipe for Instant Pot Mexican Rice, or you can use this recipe for stove top Mexican Rice.

Step by Step Photo Instructions

Start by preheating the oven to 400 degrees.

Pop your rice in the microwave to warm through, also microwave your refried beans so they are spreadable.

Pro Tip: Add a little water to your refried beans when warming in the microwave. It will help them become creamy and spreadable.

In a large skillet sauté the onions and garlic in the olive oil over medium heat for 5 minutes.

Add the ground beef and brown while crumbling until it is cooked through. If there is extra grease in the pan, drain that before moving on.

Pro Tip: Use an 85/15 or 90/10 ground beef. It still has enough fat to be flavorful, but not so much grease that you beef is greasy.

Sprinkle in the kosher salt, chili powder, cumin, garlic and onion powder, and oregano. Give it a good stir.

Stir in the tomato paste to coat the beef and sauté for 1 minute. Pour in the water and mix. Remove from the heat.

Prepare a large (9×13 or larger) casserole dish with 3 tbsp. of enchilada sauce, spread it across the bottom of the pan to coat.

Set up an assembly line with the burrito tortillas, warmed refried beans, ground beef mixture, warmed rice, and ⅓ of the grated cheese.

Layer each tortilla with refried beans, ground beef, rice and cheese. Dividing the ingredients equally among 5-6 burritos.

a filled burrito then showing how to roll

Roll into a burrito. Lay seam side down in the prepared pan.

Top with the remaining enchilada sauce. Finish by sprinkling the remaining cheese over the burritos.

burritos with enchilada sauce and then topped with cheese

Bake at 400° for 20 minutes.

Time to eat!

Serving

Serve these Smothered Burritos with a side of chips and salsa, maybe some guacamole and a pomegranate margarita or blackberry tequila smash!

Freezing

These burritos are freezer friendly!

Roll the burritos with all the filling. Place each burrito in a freezer safe baggie and freeze for up to 3 months.

To reheat individual burritos warm through in the microwave and then top with enchilada sauce and cheese and microwave until the cheese is melted.

To reheat all the burritos place in a baking dish , cover with foil and bake at 350 for 20 minutes. Remove the foil and cover with enchilada sauce and cheese, bake for another 15-20 minutes until they are warmed through and the cheese is melted and the sauce is bubbling.

Recipe Tips

Use large, burrito sized flour tortillas. This will allow you to really STUFF the burritos with filling.
Warm the refried beans and stir in a little water before trying to spread them on the tortilla. It will make them nice and smooth.
Find a store bought enchilada sauce that you love! I really like the Market Pantry Red Chile Enchilada Sauce from Target.

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

Instant Pot Cajun Chicken and Rice

February 8, 2021 by Susie Weinrich 64 Comments

Instant Pot Cajun Chicken and Rice is a super flavorful one-pot dinner made right in your electric pressure cooker. It is a combo of chicken thighs, smoked beef sausage and rice mixed with carrots, onions, garlic and peas all infused with Cajun spices. It is done in just over 30 minutes! You are going to love this dinner recipe.

Cajun Chicken and Rice in a bowl with an Instant Pot in the background

Another great Cajun recipe to check out is this Instant Pot Red Beans and Rice, especially great if you have a ham bone leftover!

Why You Should Make This Recipe

A chance to use your Instant Pot to make something other than soup!
It is a meal all made in ONE POT… Helloooo easy prep and easy clean up!
Cooking the rice in the Instant Pot with the Cajun Seasonings , chicken and sausage really amps up the flavor or your long grain white rice.
Everything is included in this dish.. starch, protein, and veggies. No need for a side dish here.

Ingredients

Here are the things that you need to make Instant Pot Cajun Chicken and Rice, and a few notes to help you choose the right ingredients:

Rice – I have tested this recipe using long grain white rice and Texmati rice. Basmati rice should cook in the same amount of time.

Brown Rice

If you want to use brown rice, increase the time to 12 minutes at high pressure with a 5 minute natural release.

Andouille Sausage – I like to use the Johnsonville Andouille Sausage in this recipe. However if you cannot find that, a smoked beef sausage will work too!

Chicken Thighs- Make sure you buy boneless skinless chicken thighs. This is dark meat so it will be super tender and juicy after it is cooked!

Chicken Base- You can find this in the soup aisle of your grocery store. It comes in a paste form and is way more flavorful than bouillon. We like the Better Than Bouillon brand.

Cajun Seasonings

Some of the most important ingredients in this recipe are the spices and seasonings! It is what gives it that Cajun, Southern flavor.

a list of seasonings to use in cajun chicken and rice, with text

You will want to use a “Cajun Seasoning”. There are a lot of options here; I have used the Louisiana Fish Fry Cajun Seasoning as well as the McCormick’s Cajun Seasoning Blend. Both are great.

Store Bought Cajun Seasoning

Check and see if there is salt in your seasoning blend by looking at the ingredients. If there IS SALT do not add additional salt until you taste the final product.

But if you want to make your own it is super simple and you probably have most of the ingredients in your spice cabinet, pop over to this recipe for Homemade Cajun Seasoning!

Some other recipes to make with your Cajun seasoning are Cajun Shrimp and Dirty Rice and Beans.

Step-by-Step Picture Instructions

You will be building layers of flavor in this dish, and it turns out to be the most delicious one pot dinner!

Prep Your Rice.

Start by rinsing your rice under cool water in a fine mesh colander. Lightly toss it with your fingers until the water runs clear. Set it aside.

Sauté Veggies.

With your Instant Pot on sauté mode add the oil and let it heat up. Add the cut carrots, onions and garlic and sauté for just about 5 minutes, stirring often.

Add Chicken, Sausage, Seasonings, Etc…

Turn off sauté mode and stir in the chicken pieces, cut sausage, smoked paprika, turmeric, onion powder, garlic powder, red pepper flakes, black pepper and chicken base.

Give it all a good stir to coat.

instant pot with sausage, chicken, onions and seasonings

rice poured on top of the Cajun chicken and sausage

Add Rice and Liquid.

Add the rinsed rice to the pot and give it a VERY LIGHT stir. You don’t want all the rice to sink to the bottom.

rice lightly stirred into the sausage, chicken and veggies

Pour in the chicken broth and make sure that most of the rice is submerged.

Lightly pour the canned diced tomatoes over top. Do not stir the pot again.

chicken broth poured into the instant pot with rice and chicken and sausage

diced tomatoes poured on top of cajun chicken and rice in the instant pot

Pressure Cook.

Pop the lid on and turn the pressure valve to seal. Set the pot to cook on high pressure for 8 minutes.

Do a 5 minute natural release and the finish with a quick release.

Fluff The Rice and Add Peas.

Stir the frozen peas into the pot and fluff the rice with a fork.

cajun chicken and rice in the instant pot

Taste for additional seasonings… kosher salt, Cajun seasoning, red pepper or cayenne for heat.

Serve hot!

Recipe Tips

Make sure you rinse your rice before adding it to the pot. This will remove some of the starch and make sure your rice isn’t overly sticky.
Taste the dish at the end to see if you want more seasoning… Cajun seasoning, kosher salt, or peppers.
Cut your carrots about ½ inch thick so that they don’t turn to mush when they cook under pressure.
Crank up the heat by adding a dash of cayenne or a few extra pinches of red pepper flakes.
Sub red kidney beans for the peas to make more of a dirty rice with chicken and sausage. Drain the red beans and add them with the rice.

More Amazing Cajun Recipes

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

**This dish was inspired by Pressure Cooker Weeknight Paella with Chicken & Sausage from Simply Recipes.

Run It Back Cocktail- GO CHIEFS

February 4, 2021 by Susie Weinrich Leave a Comment

If you are cheering on the Kansas City Chiefs then you better have a Run It Back Cocktail in hand! This is the official cocktail! It is a vodka based drink that is a little sweet and a little tart and perfectly red to watch the Chiefs play football!

a red martini cocktail on a table with snacks

Ingredients

Grab these things to make your Run It Back Cocktail:

Vodka ; raspberry vodka is very good here but can also use a citrus flavored vodka or regular vodka.
Cranberry Cocktail Juice
Triple Sec
Grenadine Syrup
Lemon
Cocktail Shaker
Stemmed Cocktail Glass or Martini Glass

The nice thing is you can serve it up style in a martini glass or over ice, topped off with a little soda water.

More RED Cocktail Recipes

More Football Game-Day Recipes

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

run it back cocktail in a martini glass on a table with snacks

Run It Back Cocktail; GO CHIEFS!!

A perfectly red cocktail to cheer on the Kansas City Chiefs!

5 from 4 votes

Print Pin Rate Save

Prep Time: 5

Cook Time: 0

Servings: cocktail

Author: Susie Weinrich

Equipment

▢
Cocktail Shaker

Ingredients

▢ 2 oz cranberry cocktail juice - (or cran-raspberry cocktail)
▢ 1 oz vodka - ; raspberry vodka is very good here but can also use a citrus flavored vodka or regular vodka.
▢ 0.5 oz triple sec or Cointreau
▢ splash of grenadine syrup
▢ squeeze of a lemon wedge

Garnish

▢ lemon twist
▢ Optional – maraschino cherry

Instructions

To serve "up" in a stemmed glass…

Fill a cocktail shaker with ice.
Pour in the cranberry cocktail, raspberry vodka, triple sec, splash of grenadine and squeeze of lemon.
2 oz cranberry cocktail juice, 1 oz vodka, 0.5 oz triple sec or Cointreau, splash of grenadine syrup, squeeze of a lemon wedge
Shake vigorously for about 15 seconds.
Pour into a stemmed martini or cocktail glass. Garnish with lemon twist.
lemon twist, Optional – maraschino cherry

To serve over ice…

Shake the cranberry, vodka, triple sec, grenadine and lemon in a shaker with ice.
Pour over ice in a cocktail glass and top with soda water or lemon flavored soda water.
Garnish with a lemon twist and/or a maraschino cherry.

Did you make this recipe?Connect with me and let me know by commenting below!

Jump to Comments

Beef Pot Roast with Gravy

February 3, 2021 by Susie Weinrich 5 Comments

An amazing Beef Pot Roast recipe that turns out perfectly tender. It braises in the oven right along with carrots and an herbed gravy. This is the perfect Sunday dinner you have been looking for! You can also make it in your electric pressure cooker with this recipe for Instant Pot Beef Pot Roast!

a serving plate with pot roast, mashed potatoes, and cooked carrots

Just whip up some Mashed Potatoes (or Instant Pot Mashed Potatoes) and add some rolls and butter to the table and dinner is ready!

Why This is the BEST Recipe

Fresh herbs along with fresh garlic, balsamic vinegar, and Worcestershire create layers of flavor even before the roast goes in the oven.
One of your side dishes, cooked carrots, bakes right along with the roast. Hello time saver!
Braising the chuck roast in beef broth yields the most tender pot roast.
Before serving you make the most incredible herbed gravy from the braising liquid.
If you have never made a Beef Pot Roast before this is a great beginner recipe to follow. There are step by step pictures below and expert tips to make sure your first roast turns out juicy, flavorful and fall apart tender!

Ingredients

Here are the things you need to make Beef Pot Roast with Gravy, plus some special notes about a few ingredients and supplies:

Dutch Oven- You will want to make sure that you have a heavy bottomed pot that has a lid, like a Dutch Oven or glazed cast iron pot. The lid will allow you to properly braise the pot roast in the oven.

Best Beef Choice – In my experience I find that using a 3-4 lb. chuck roast is the best option. It has great flavor and the best ratio of fat to meat (marbling), making it completely fork tender when braised.

However you can also use an arm roast or brisket in this recipe, they have a lower fat content which will allow them to slice into nice individual slices.

Fresh Herbs – Definitely take the extra step to get fresh herbs (rosemary & thyme). They really impart the best flavor.

Step-by-Step Picture Instructions

To make your Beef Pot Roast with Gravy start by grabbing all your ingredients and preheating the oven to 325 degrees.

Pre-Oven Prep

Place your Dutch Oven or heavy bottom pot on the stove top over medium heat. Add 2 tablespoon olive oil to warm.

Meanwhile pat your chuck roast dry with a couple paper towels then sprinkle the salt and pepper on both sides.

Place the seasoned chuck roast in the hot pot and brown the first side for 5 minutes, then flip and brown the other side for 5 minutes.

chuck roast seasoned with salt and pepper and then browned in a pot

Expert Tip: Do not disturb the roast while it is browning, it needs to stay in contact with the pan to properly brown.

Remove the browned roast and place it on a plate, set aside.

Add an additional 1 tablespoon olive oil to the pot. Add the onions, carrots and celery to the pot and sauté for about 5 minutes.

Add in the garlic and tomato paste and stir around the pot for 1 minute.

veggies in a dutch oven and then tomato paste added to the pot

Pour in 1 cup of beef broth and deglaze the bottom of the pot.

Deglazing – when you scrape up the browned bits from the bottom of the pan.

Pour in the remaining 3 cups of beef broth, Worcestershire sauce, balsamic vinegar, rosemary and thyme and bay leaves. Give it all a stir and then bring it to a boil.

beef broth with veggies in a pot, then a browned chuck roast added in the pot

Once it boils remove from the heat and nestle the browned chuck roast back in the pot. You want the liquid to go about ½ way up the roast.

Oven

Place the lid on the pot and pop the pot in the preheated 325 degree oven for 3.5 hours.

Take the pot out of the oven, remove the pot roast and cooked carrots from the pot and place on a serving platter.

Let them rest under a loosely tented piece of foil while you make the gravy….

Make the Gravy

Strain the remaining liquid through a fine mesh sieve set over a bowl to remove the solids (onions, celery, herbs and bay leaves), discard the solids. Skim off as much fat as you can from the top and discard, that fat will make your gravy greasy if you leave it.

cooked veggies and herbs in a sieve over a bowl

Expert Tip: The fat is the translucent shiny orangey liquid at the top of the bowl (see the photo below). Tilt your bowl to the side and most of the fat will fall to one side, making it easier to skim from the top without getting the good liquid/stock underneath.

text and arrows showing the fat and broth

Pour the remaining strained liquid back in the pot. Bring the liquid to a simmer over medium heat.

In a small bowl mash together the room temp butter and flour, making a Beurre Manié (thickener).

Whisk the flour/butter mixture into the simmering sauce. Let it simmer for about 2 minutes and it should thicken into a really beautiful gravy.

Taste the gravy for additional seasonings (salt and pepper).

Serving

Serve this pot roast sliced/pulled into individual portions with the cooked carrots and a side of mashed potatoes, all topped with the herbed pan gravy.

If you are having a large Sunday Family Dinner then add some rolls and butter, Broccoli Bacon Salad, and Raspberry Jello Salad.

a serving platter of beef pot roast, carrots and potatoes.

Recipe FAQ’s

How many does a roast serve?

Plan on around 3-5 ounces per person. If you have a 3-4 lb. roast you can plan on serving 6-8 people.

What is the difference between a roast and pot roast?

A roast, like roast beef is generally cooked dry in the oven. However, a pot roast is cooked in some type of liquid (broth, wine, or water), using a braising method.

What is braising?

Braising is a method of cooking, usually referring to meat or vegetables, where the food is browned in oil over medium heat and then cooked low and slow in a covered pan in a little liquid, either on the stove top or in the oven.

Why is my pot roast tough?

When you braise a cut of beef it will first become pretty firm and then, with time, the connective tissue will melt and the fat will render and it will become fork tender. It is important to allow enough time for your pot roast to braise. If your pot roast is tough, pop it back in the oven for 30 minute increments until it is fall-apart tender.

How do you thicken pan juices for gravy?

To thicken gravy you add a little fat and starch. In this case we add a mixture of softened butter and flour, called a Beurre Manié. You can also add a cornstarch slurry, which is a tablespoon of cornstarch mixed with a tablespoon of cool water. Add it while the liquid is simmering.

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

No-Bake Chocolate Pot de Crème

February 2, 2021 by Susie Weinrich 1 Comment

Chocolate Pot de Crème looks and tastes like a super elegant dessert, but couldn’t be easier to make! It only takes about 15 minutes to make in the blender, then pop it in the fridge for 2 hours. No baking required! When it’s ready the decadent chocolate custard literally melts over your tongue.

a dessert cup full of chocolate pot de crème topped with whipped cream and raspberries

Another easy pudding/custard dessert to check out is this Homemade Butterscotch Pudding.

Why This Recipe Works

The hot coffee and milk “cook” the custard just enough so there is no need to bake this pot de crème.
The chocolate flavor is enhanced by a bit of strong coffee.
Most of the work of this recipe is “hands off” while it thickens in the fridge!

Ingredients

You only need a couple things to make this No-Bake Chocolate Pot de Crème Recipe.

Room Temp Eggs

It is important to use room temp eggs so that they break down easily into the custard and combine into the mixture.

To get room temperature eggs simply place the 3 eggs (still in the shell!) in a bowl of warm water for about 5 minutes. That’s it!

Strong Coffee

Brew some strong coffee or grab some from a local coffee shop. The coffee actually enhances the flavor of the chocolate.

I like to use an Americano here, which is 2 shots of espresso topped with around 6 ounces of hot water.

What is “Pot de Crème”

Pot de Crème is a French dessert that is translated as “pots of custard” or “pots of cream”.

It is pronounced “Poe duh Krehm”.

Step-by-Step Picture Instructions

Blend Chocolate

In a blender or food processor add the semi-sweet chocolate chips, room temperature eggs, sugar, salt and vanilla.

eggs, vanilla, chocolate chips, sugar and salt in a food processor

Process/blend for about 15 seconds.

chocolate and eggs blended in food processor

Add Coffee & Milk

In a separate bowl or mug, warm the coffee and milk together in the microwave just before boiling.

Turn the processor/blender on again and slowly pour the hot coffee/milk mixture through the feed tube. Let it process for about 45 seconds, until the chocolate melts completely and the mixture starts to thicken.

Pour Into Serving Cups or Bowls

Grab your serving cups. Carefully pour the chocolate mixture into 6 ramekins or dessert cups. Place in the fridge for 2-12 hours until they are firm.

Serving

Top each cup with whipped cream, berries, and/or chopped chocolate.

a spoon taking a bite of chocolate custard

Recipe Tips to Make it Perfect!

Make sure that you use strong coffee! It adds a depth of flavor and enhances the chocolate.
Heat the coffee and milk until right before it boils. This heat will lightly “cook” the custard when you add it to the blender.
Use room temperature eggs. This will ensure they break down completely into your custard.
Serve with whipped cream to balance the strong chocolate flavors.

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

Homemade Sweetened Whipped Cream

February 1, 2021 by Susie Weinrich 2 Comments

Homemade Sweetened Whipped Cream is SO much better than the store bought stuff and it couldn’t be easier to make. Just 3 simple ingredients with a mixer and a whisk attachment is all you need. It only takes about 5 minutes to have an amazing homemade dessert topping!

whipped cream in a mason jar with chocolate pudding in the background

Benefits of Homemade

The flavor of Homemade Whipped Cream cannot be beat!! It will enhance any dessert you add it to.
When you make your own whipped cream you can flavor it to match the dessert – bourbon for apple pie, peppermint at Christmas etc…
If you are serving a store bought dessert, adding fresh Whipped Cream will make it feel homemade!

Best Ingredients

Here are all the ingredients you need, plus some expert tips to make sure it turns out billowy and sweet.

Cold Heavy Whipping Cream

No subs here, you need the full milk fat of the heavy whipping cream to whip up into fluffy peaks!

Pro Tip: Make sure your heavy whipping cream is cold, straight out of the fridge. This will help your cream whip up faster and fluffier.

Powdered Sugar

I recommend that you use powdered sugar over a granulated sugar. The powdered sugar will melt into the cream, leaving you with the silky texture that you want.

How to Make This Recipe, Step-by-Step

Start with 1 cup of cold heavy whipping cream in a mixing bowl. Add in 1 teaspoon vanilla extract.

Pro Tip: if you have 15-20 minutes before beginning pop the mixing bowl and whisk attachment in the freezer! It will help your whipped cream whip up faster and fluffier.

Turn the mixer on medium speed for 1 minute.

Now sprinkle in 2 generous tablespoons confectioners sugar and turn the mixer on high. Whisk for 2-3 more minutes until medium-stiff peaks form.

Medium Stiff Peaks are when you pull the whisk out of the cream and it holds the peak that pulls out on the whisk without wilting right away. See the photo below.

Pro Tip: You will start to see light traces of the whisk in the cream that remain while it is whisking, that is showing signs of “medium-stiff peaks”. Be careful not to beat the cream past stiff peaks or you will separate it into butter and buttermilk!

Serve immediately over your favorite cakes, cupcakes, berries or waffles.

a bowl of chocolate pudding topped with whipped cream and chopped chocolate

Serving

Whipped cream can make just about any dessert better! It certainly enhances the visual appeal. Here are some desserts and drinks that whipped cream is an essential part of serving:

Stabilized Whipped Cream

Whipped Cream is best used right after it has been whipped. However, if you need to make it ahead, like for a dinner party, then you will want to stabilize it. Which means it won’t separate, weep or turn back into liquid in the fridge.

Add ¼ teaspoon cream of tartar when you are mixing up the cream. This will help it last a couple hours in the fridge.

Additional Flavors

You can also make flavored whipped cream to pair with your desserts. Just swap out the vanilla extract for these flavors:

Coconut – ½ up to 1 teaspoon coconut extract or coconut rum
Maple – 1 teaspoon maple syrup
Cinnamon – keep the vanilla extract and add ¼ up to ½ teaspoon ground cinnamon
Peppermint – ½ up to 1 teaspoon peppermint extract
Bourbon – 1 teaspoon bourbon
Banana – ½ up to 1 teaspoon banana extract or banana rum

Tips to Make it Perfect!

Here are a few pro tips to make sure your whipped cream turns out perfect:

Keep everything COLD!!! If you have time you can put the mixing bowl and whisk in the freezer for 15-20 minutes before making the whipped cream.
Make sure your whipping cream is really cold!
If you have to make this recipe a couple hours in advance add ¼ teaspoon cream of tartar to stabilize.
Use full fat heavy whipping cream, it will give you the creamiest results.
Whisk to medium-stiff peaks (they stand on their own without collapsing right away), which will take about 3 minutes total, but don’t overbeat or it will separate into butter and buttermilk.

Recipe FAQ’s

Are heavy cream and heavy whipping cream the same? They are essentially the same thing. Heavy cream has 30% milk fat and heavy whipping cream has 36% milk fat. Both will whip up beautifully.

What is double cream? Double cream is the British term for heavy whipping cream. However it contains about 48% milk fat and can over whip quickly. So if using double cream you may need to cut the whipping time in half.

What happens if I overbeat my whipping cream? If you have moved past stiff peaks and over whipped your cream it will actually separate into butter and buttermilk! At this point you need to start over with fresh cream.

Can I fix whipped cream that is overbeaten? Unfortunately, no. You will need to start over with fresh whipping cream.

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

Homemade Sweetened Whipped Cream Recipe

Just 5 minutes and 3 ingredients to make sweetened whipped cream. It is the perfect topper for any dessert, berry or waffle!

5 from 2 votes

Print Pin Rate Save

Prep Time: 5

Cook Time: 0

Total Time: 5

Servings: cups

Calories: 895kcal

Author: Susie Weinrich

Equipment

▢
Stand mixer with whisk attachment (or hand held mixer with whisk attachment)

Ingredients

▢ 1 cup heavy whipping cream - cold! (also called heavy cream or double cream)
▢ 1 teaspoon vanilla extract
▢ 2 tablespoon (generous) confectioners sugar - (also called powdered sugar)

Instructions

Start with 1 cup of cold heavy whipping cream and 1 teaspoon vanilla extract in a mixing bowl of a stand mixer fitted with a whisk attachment (or hand held mixer with whisk attachment).
Pro Tip: if you have 15-20 minutes before beginning pop the mixing bowl and whisk attachment in the freezer!
Turn the mixer on medium speed for 1 minute.
Sprinkle in 2 generous tablespoons confectioners sugar and turn the mixer on high. Whisk for 2-3 more minutes until medium stiff peaks form.
Pro Tip: You will start to see traces of the whisk in the cream that remain while it is whisking, that is showing signs of "medium-stiff peaks". Be careful not to overbeat the cream or you will separate it into butter and buttermilk!
Serve over your favorite dessert, berry or waffle/pancake.

Recipe Tips and Notes:

Storing: Whipped cream is best used right away. It will lose stiffness and possibly weep liquid in the fridge if left too long. If you need to store it for a couple hours see stabilized whipped cream below:

STABILIZED WHIPPED CREAM – Add ¼ teaspoon cream of tartar to the recipe. Sprinkle in with the confectioners sugar.

DESSERT PERFECT WITH WHIPPED CREAM:

TIPS & FAQ’s

Keep everything COLD!!! If you have time you can put the mixing bowl and whisk attachment in the freezer for 15-20 minutes before making the whipped cream.
Make sure your whipping cream is really cold!
If you have to make this recipe a couple hours in advance add ¼ teaspoon cream of tartar to stabilize.
Use full fat heavy whipping cream, it will give you the creamiest results.
Whisk to medium stiff peaks (they stand on their own without collapsing right away), which will take about 3 minutes, but don’t overbeat or it will separate into butter and buttermilk.

Did you make this recipe?Connect with me and let me know by commenting below!

Jump to Comments

Instant Pot Beef Ragu

January 28, 2021 by Susie Weinrich 2 Comments

Instant Pot Beef Ragu is a thick and savory Italian tomato based sauce with fall-apart-tender shredded beef mixed in. Your electric pressure cooker makes quick work of tenderizing and cooking the chuck roast all the while infusing it with amazing flavors of herbs, spices and red wine. It will taste like it cooked all day!

beef Ragu served over pappardelle pasta topped with parmesan cheese

Serve this Beef Ragu over your favorite pasta noodle, polenta or mashed potatoes.

To make this recipe on your stove top head over to this Beef Ragu Recipe!

What is Ragu

Ragu is a traditional rustic Italian meat sauce that is commonly served over pasta.

Ingredients and Supplies

Here are the things your need to make this amazing beef ragu dinner:

6-8 quart Instant Pot or Electric Pressure Cooker

2 lb (up to 2.5#) chuck roast
kosher salt and pepper
yellow onion
garlic cloves
1 cup red wine a hearty red wine that is not sweet (Cabernet, Merlot, or Malbec are good choices)
dried basil
fennel seed
onion powder
all spice
red pepper flakes
bay leaf
28 oz can good quality crushed tomatoes
sugar
balsamic vinegar
For Serving: pasta, polenta or mashed potatoes

ingredients for making beef ragu in the instant pot

Chuck Roast

When buying a chuck roast make sure that you get one that looks well marbled. You don’t need anything better than “choice” grading.

Crushed Tomatoes

This is not the time to save $1, you want to buy the very best crushed tomatoes. Since it is the base of the sauce you want high quality. I find that Cento or Muir Glen are both great brands.

Red Wine

Make sure that you are using a wine that you also like to drink. 1. because you only use 1 cup so you can drink the rest of the bottle, and 2. because it is going to flavor the sauce.

Grab a robust red wine that is not sweet. Something like a cabernet, malbec or merlot will work great here.

How to Make Beef Ragu in The Instant Pot

Set your Instant Pot to sauté mode and add the oil. Once it reads “hot” add the onions and sauté for about 3 mins. Add the garlic and sauté 1 more minute.

Pour in the red wine and completely deglaze the bottom of the pot. Don’t skip this step, it will help prevent from getting the dreaded burn warning!

Sprinkle in the salt, pepper, basil, onion powder, all spice, fennel seed, red pepper flakes and bay leaf. Give the sauce a good stir to combine.

Trim any large pieces of fat from the chuck roast. Then cut it into 2 inch pieces. Nestle the cut beef pieces into the sauce.

Set to cook on high pressure for 30 minutes for 2# roast, 35 minutes for a 2.5# roast. Do a 10 minute natural release and finish with a quick release.

4 simple steps for making beef ragu in the instant pot

Remove the beef pieces from the pot, shred and/or chop them into bite sized pieces. Discard any large pieces of fat. Tip: place the beef on a rimmed baking sheet to shred. It catches the liquid and contains any messes.

Skim the excess fat/grease from the top of the sauce and discard. Also remove the bay leaf and discard.

Turn the sauce back on sauté mode, add the sugar, balsamic and the shredded beef. Simmer for 5 minutes.

beef ragu on a wooden spoon over an instant pot

Serving

Cool the sauce for about 5 minutes then serve over cooked pasta noodles garnished with shredded parmesan cheese and whole milk ricotta and/or burrata.

You can also serve this recipe over mashed potatoes, instant pot mashed potatoes, creamy polenta!

Storing

Store any leftover Beef Ragu in an airtight container in the fridge for up to 4 days.

shredded beef ragu poured over cooked pasta

Tips for the BEST Beef Ragu

Trim large pieces of white fat from the chuck roast. This will prevent your sauce from turning greasy.
Don’t skip the all spice! It adds the depth of flavor you want in a ragu.
Buy the best quality crushed tomatoes you can. This is the base for your sauce so do not skimp here! I like Cento or Muir Glen are both great and readily available.
Choose a wine you will also like to drink. This is not the time for Two Buck Chuck. You only use 1 cup of the bottle, so you can enjoy a nice glass when it is time to eat.

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

Instant Pot Mexican Rice

January 27, 2021 by Susie Weinrich 1 Comment

Instant Pot Mexican Rice is the perfect side dish to serve with enchiladas, burritos or tacos. It is an easy way to make rice for your Mexican dinner! The rice cooks up perfectly in your electric pressure cooker and infuses will all the spices and seasonings.

A bowl of Mexican Rice topped with green onions and cilantro

Pair this with 15 Minute Refried Beans, Restaurant Style Salsa and a Tequila Cocktail for a great Mexican dinner!

Ingredients and Supplies

Here are the things you need to make this Instant Pot Mexican Rice recipe:

6-8 qt Instant Pot or Electric Pressure Cooker
olive oil
white or yellow onion
garlic
Long grain white rice
chicken broth
kosher salt
cumin, chili powder, onion powder, dried oregano
tomato sauce
cilantro and green onion garnish

ingredients for Mexican rice laid out on a table

Using Brown Rice

You can absolutely use brown rice for this recipe. However brown rice has different cooking requirements. You will want to increase the chicken broth to 2 ¼ cups and cook the brown rice for 15 minutes on high pressure.

Rice Setting

If you have a modern Instant Pot then it is likely that your pot has a “rice” setting button. If it does you can use that to cook the Mexican Rice. It will automatically set the pot to cook for 12 minutes, normal heat, low pressure.

If your pot does not have a rice setting button then you will just manually set it. Use the pressure/manual button and set it to cook for 12 minutes, “normal” heat and “low” pressure. To get to low pressure on your Instant Pot just push the “pressure” button a couple times a watch it scroll through pressure settings on the display screen.

How to Make Mexican Rice in the Instant Pot

Start by rinsing you rice in a fine mesh sieve. This will rinse away the extra rice starch that is on the outside of the rice grains. This will help your rice cook more evenly and prevent clumping/mushiness.

Set the Instant Pot to sauté function, add the oil and sauté the chopped onions for about 5 minutes. Add the rice and garlic and sauté for another 3 minutes.

Turn the sauté function off and add in the chicken broth, salt, cumin, chili powder, onion powder and oregano. Scrape up any browned bits from the bottom of the pot and make sure that all the rice is in the liquid.

steps one through three for making mexican rice in the instant pot

Gently pour the tomato sauce on top of the rice, but do not stir.

Pop the lid on the pot and set the pressure valve to seal. Set the pot to cook on rice mode for 12 minutes (or manual low pressure 12 minutes).

Do a quick release after cooking. Fluff the rice with a fork, incorporating the tomato sauce on top.

steps four through six for making instant pot mexican rice

Pro Tip: If you like your rice cooked even more just pop the lid back on the pot for another 5 minutes and let the residual heat of the pot cook the rice further.

Serving

Serve the rice topped with a little chopped green onion and or cilantro as desired. It is great with your favorite Mexican dinner or as the base of a delicious rice bowl.

Storing

Store leftover rice in an airtight container in the fridge for up to 5 days. You may need to add a little water when reheating.

Freezing

You can absolutely freeze rice! Make this dish once and eat it twice. Make the Mexican Rice and let it cool, spread it out on a sheet pan that will fit in the freezer and freeze for about 2 hours. Then pop the rice in a freezer safe baggie. It will stay good in the freezer for about 3 months.

To reheat pour the frozen rice in a skillet over medium-low heat with a couple tablespoons of water. Stir until it is warmed through.

FAQ

How to prevent sticky rice?

Rinse your rice in cool water before cooking. This will wash away the extra rice starch that is on the outside of each grain.

How to prevent mushy rice?

Do not overcook your rice. I recommend using the rice button on your Instant Pot, which is normal heat, low pressure for 12 minutes.

How long do I cook white rice in the Instant Pot?

I recommend 12 minutes on normal heat, low pressure (which is the same as the preset rice setting). After pressure cooking if you want it cooked a little more you can pop the lid back on and let the heat of the pot cook the rice for a couple more minutes.

Difference between Mexican Rice & Spanish Rice?

This recipe is specifically for Mexican rice, which is seasoned with tomato and chili powder/cumin. Spanish rice is usually seasoned with saffron threads and has more of a yellow color.

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

Instant Pot Mexican Rice Recipe

Shrimp Scampi Linguine

January 26, 2021 by Susie Weinrich 3 Comments

Shrimp Scampi Linguine is an easy and delicious weeknight dinner. It has lightly marinated and perfectly cooked shrimp serve with linguine in a buttery lemon garlic sauce spiked with a little white wine. It comes together really quickly but looks and tastes like it came from a fancy restaurant!

a dinner table with a skillet of shrimp scampi linguine, bread, and white wine

If you love this shrimp recipe then also check out these recipes for Shrimp Carbonara, Cajun Shrimp and White Wine Shrimp Pasta.

Ingredients & Supplies You Need

Here are the items you will need to make this Shrimp Scampi Linguine recipe.

Large skillet
Microplane or zester

Extra Virgin Olive Oil

There is a difference (a big difference) in Olive Oil and Extra Virgin Olive Oil. Of course in how they are processed, but we are just concerned with flavor here. Extra Virgin Olive Oil has a distinct buttery slightly salty flavor and can even be a little spicy, while olive oil has little to no flavor.

You will want to make sure that you use EXTRA VIRGIN OLIVE OIL for this recipe. The flavor that it imparts is crucial to getting the right taste in your sauce. If you use traditional Olive Oil your sauce will not taste as robust.

Shrimp

When you buy shrimp you have a variety of size options. For this shrimp scampi dish you will want to buy a “large” shrimp. It may be marked by how many shrimp come in a pound: 21/25 or 26/30 will both be good options for this dish. You can find more on shrimp sizes here.

If you buy frozen shrimp let it thaw in the fridge overnight. For a quick thaw you can place the frozen shrimp in a zip lock baggie and place in a bowl of cool water for 10-15 minutes.

White Wine

Make sure that you purchase a wine that is not sweet. A chardonnay or pinot grigio are both good bets that don’t lean too sweet. I would steer clear of Riesling and Sauvignon Blanc as they can tend to go pretty sweet!

I like to buy a carton of white wine for this recipe since I do not drink a ton of white wine.

Freezing White Wine

PRO TIP: You can freeze your leftover white wine, as long as you only intend to cook with it. Freeze it in the carton (not bottle), ice cube tray, or a freezer safe container. Just make sure you leave room in the container for it to expand while it freezes. It should last 4-6 months.

How to Make Shrimp Scampi Linguine

If you love cooking shows you can also watch Susie make this Shrimp Scampi Linguine Recipe on a 30 minutes Pin TV episode.

Mise En Place

This recipe comes together really quick, so I HIGHLY RECCOMEND that you prep all the ingredients before you get started: mince the garlic, measure the extra virgin olive oil, cube the butter, zest and squeeze the lemons, chop the parsley, measure out spices/seasonings.

Now that you are all ready, place a pot of salted water on the stove to boil (this will be to cook the linguine).

Place the shrimp in a bowl and add the salt and pepper, 1 tablespoon extra virgin olive oil, 1 garlic clove minced and ½ teaspoon lemon zest. Let it marinate for about 15 minutes.

Go ahead and pop the linguine in the boiling water now.

Place a large skillet over medium heat add 2 tablespoon extra virgin olive oil to the pan. When it is hot add the shrimp and sauté for 1 minute per side, it will start to turn light pink. Remove from the pan and set aside on a plate.

In that same skillet add the garlic and red pepper flakes and sauté for 30 seconds (don’t let the garlic brown).

Pour in the wine and lemon juice. Let it simmer for about 2 minutes. Then stir in the butter cubes, letting them melt.

shrimp scampi linguine in a skillet with lemon rounds on top

Add the cooked shrimp back to the pan along with any juices on the plate. Stir in the parsley, lemon zest and cooked linguine.

Toss everything together and serve!!

Serving

Serve the Shrimp Scampi Linguine topped with fresh grated parmesan cheese and lemon wedges.

This dish goes great with a Caesar or Italian Salad and some crusty warm bread.

More Pasta Recipes

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→

Why Use The Instant Pot for Risotto

Ingredients

When to Rinse Your Rice

How to Make Instant Pot Mushroom Risotto

Reheating

Recipe Tips

Related Recipes

Did you make this recipe?

Instant Pot Mushroom Risotto Recipe

Equipment

Ingredients

Instructions

Recipe Tips and Notes:

Why Make This Recipe

Listen to the Audio Recipe!

Ingredient Details

Mom’s Tip

Step-by-Step Picture Instructions

Mom’s Tip

Serving

Recipe Tips

More Cajun Style Recipes

Did you make this recipe?

Cajun Salmon Recipe + Video

Equipment

Ingredients

Serving

Instructions

Serving

Recipe Tips and Notes:

Why This Recipe Works

Ingredients

Step by Step Picture Instructions

Serving

Related Recipes

Did you make this recipe?

Hot Fudge Pudding Cake

Equipment

Ingredients

Dry Ingredients

Wet Ingredients

Topping

Instructions

Recipe Tips and Notes:

Ingredients

Ground Beef

Prepared Rice

Step by Step Photo Instructions

Serving

Freezing

Recipe Tips

Related Recipes

Did you make this recipe?

Smothered Burritos

Equipment

Ingredients

Instructions

Recipe Tips and Notes:

Why You Should Make This Recipe

Ingredients

Brown Rice

Cajun Seasonings

Store Bought Cajun Seasoning

Step-by-Step Picture Instructions

Recipe Tips

More Amazing Cajun Recipes

Did you make this recipe?

Instant Pot Cajun Chicken and Rice Recipe

Equipment

Ingredients

Instructions

Storing

Recipe Tips and Notes:

Ingredients

More RED Cocktail Recipes

More Football Game-Day Recipes

Did you make this recipe?

Run It Back Cocktail; GO CHIEFS!!

Equipment

Ingredients