Select Sauté/Browning on your Pressure Cooker cooking pot and allow to fully heat.
Add butter and diced onions to cooking pot
Add Worcestershire sauce, salt, ground celery and pepper and mix through. Let sweat/sauté for 3 minutes.
Pour in Shaoxing and heavy cream and mix to combine.
Whisk in mayonnaise and Dijon mustard.
Pour in chicken broth. Break linguine in half and place linguine into cooking pot, making sure to submerge then into the liquid.
Pile FROZEN shrimp into center of pot on top of noodles (so they are mostly out of the liquid). Do not mix in.
Lock on lid and close pressure valve. Cook at high pressure for 3 minutes. When beep sounds, wait 2 minutes, then carefully release the rest of the pressure.
Remove lid and stir pasta and shrimp to combine (Pasta will be very firm).
Add frozen peas and mix for about a minute. (Pasta will continue to absorb the liquid.) Serve and enjoy.
Video
Notes
If shrimp are large, cut in half, otherwise use whole.Any type of pasta can be used.Scallops, clams, muscles all will work well too.