• Cook the Bowtie Pasta per the box's instructions. Reserve one cup of the pasta water if you need to lighten the sauce if it's too thick.

Cook the Pasta in the Instant Pot

• Put the inner pot in the instant pot base. Put the bowtie pasta . Add water to cover.Cover the instant pot with the pressure cooker lid and push the pressure cooker button setting. Set it to HI and set the timer to five minutes. Quick release when done.

  Reserve one cup of pasta water before tossing the water. Set the pasta aside for later.

Prepare the Shrimp

• Remove the shell from the shrimp. You can toss the shrimp shells or put it aside to make a shrimp broth.
• Place the shrimp in a small bowl and season with salt and pepper. Set it aside.
• In a large cooking pan, melt the butter on low heat. Cook the shrimp until it changes its color. Remove and transfer to a plate. Set it aside.

Make the Egg Pasta Sauce

• Using the same pan, cook the garlic and onion for about three minutes. Add the flour and stir to form a paste. Add the evaporated milk and season with the onion powder, garlic powder, and ground pepper. Stir until the sauce is smooth. Stir and add the salted egg. Let the mixture simmer on low heat for three more minutes.
• Add the cooked shrimp and chopped parsley. Stir and add the cooked Pasta. Stir gently for the sauce to coat the pasta. Cook for three more minutes.