![](https://cdn.statically.io/img/www.allrecipes.com/thmb/UF5CkuftgK5tvR867e7rCBWa3kw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6776510-fda9069a636a412b9ca051acbf137228.jpg)
Ingredients
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1 ½ tablespoons butter
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1 shallot, finely chopped
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1 clove garlic, minced
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2 cups pipe rigate pasta
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1 cup milk
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¼ cup whipping cream
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nonstick cooking spray
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1 (12 fluid ounce) can evaporated milk
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1 ½ cups cooked medium shrimp
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1 ½ cups shredded mozzarella cheese
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½ cup shredded Parmesan cheese
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⅓ cup shredded Fontina cheese
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1 teaspoon seafood seasoning (such as Old Bay®)
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1 teaspoon Creole seasoning
Crumb Topping:
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½ cup panko bread crumbs
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½ teaspoon seafood seasoning (such as Old Bay®)
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½ teaspoon Creole seasoning
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1 tablespoon butter, melted
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Add shallot and garlic; saute until fragrant, about 1 minute. Hit Cancel button and allow the cooker to cool.
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Pour in pasta and stir to coat with shallot-butter sauce. Add milk and whipping cream. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Use the quick-release method to release remaining pressure. Unlock and remove the lid.
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Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x8-inch casserole dish with cooking spray.
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Add evaporated milk, cooked shrimp, cheeses, seafood seasoning, and Creole seasoning to the pasta mixture; mix to thoroughly combine. Transfer to the prepared casserole dish.
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Mix panko, seafood seasoning, and Creole seasoning together for the crumb topping. Mix in melted butter. Spread over casserole dish.
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Bake in the preheated oven until bubbling, about 5 minutes. Switch on the broiler and broil until top of casserole is golden brown, 2 to 4 minutes.
Nutrition Facts (per serving)
509 | Calories |
24g | Fat |
45g | Carbs |
30g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 509 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 15g | 73% |
Cholesterol 143mg | 48% |
Sodium 830mg | 36% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 2g | 5% |
Total Sugars 10g | |
Protein 30g | 60% |
Vitamin C 3mg | 3% |
Calcium 579mg | 45% |
Iron 2mg | 13% |
Potassium 467mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.