Heat the Instant Pot using the Saute function.

Add the olive oil and allow it to heat until almost smoking–we want a hard sear on the shrimp for the best flavor.

Pat the shrimp dry with a paper towel and season them lightly with salt and pepper.

Add the shrimp to the hot oil and saute them for 1 minute. Turn the shrimp and saute them on the second side for 1 minute.

Add the shallot, garlic, white wine, and chicken stock. In that order because adding the stock before the wine can cause it to splatter.

Next add the pasta, making sure it’s fully submerged. You may need to break it in half.

Attach the lid and ensure the valve is in the sealing position.

Set the timer to 1 minute.

When the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position. Be careful, it will steam!

Add the butter, lemon juice, parsley, and red pepper flakes. Mix to combine and season with salt and pepper, to taste.

If the butter doesn’t melt immediately, replace the lid (with the instant pot turned off) and leave it to sit for 3 minutes.

Serve immediately and store any leftovers in an airtight container in the fridge for up to two days.