Turn the Instant Pot on and select the 'Saute' function. Add olive oil, minced garlic and shrimp. Sprinkle shrimp with a little garlic pepper and salt and cook on each side for 2 minutes or until shrimp have turned lightly pink in color. Remove shrimp and set aside.
Selectthe 'Cancel' function to reset the cooking function. Add pasta and chicken stock ensuring the pasta is carefully pressed down into as much of thechicken stock as possible.
Secure the lid. Select the 'Pressure Cooking' function on high and cook for 4 minutes.
When the timer beeps, naturally release pressure for 2 minutes then quick release all remaining pressure. Remove the lid.
Add shrimp, butter, lemon juice, Parmesan cheese, red pepper flakes, remaining garlic pepper, parsley, and salt to taste. Still well until all ingredients are well combined.