Peel the shrimp, chop the onion, red pepper, mince the garlic, and chop those broccoli florets into small pieces no bigger than a dime.
Make the shrimp stock and roast the garlic. Please note that the time to do this is not included in the 20 minute total recipe time.
Heat 2 Tbsp of olive oil and 2 Tbsp of butter in the inner pot of the NInja Foodi on high saute. Add diced onions and red pepper. Saute for 1 minute.
Add in 1 Tbsp of minced garlic, ½ tsp sea salt and saute for 2 minutes.
Add in the cloves from 2 bulbs of roasted garlic.
Pour in the shrimp stock and wine. Make sure to scrape the bottom of the pan to remove any brown bits that might be on the bottom.
Zest 2 lemons into the inner pot of the Ninja Foodi.
Break the angel hair pasta in half and layer on top in a crisscross fashion. Place the pressure lid on the Ninja Foodi and set on LOW pressure for 1 minute. When the time is up, allow to natural release for 1 minute and then release the remaining pressure.
Remove the lid and stir. Add the shrimp and the broccoli florets and stir so the shrimp is covered by the pasta. Close the lid and let it sit 5 minutes, but keep the Ninja Foodi off.
Add in grated Parmesan cheese. Toss to combine and add in remaining shrimp stock and 2 Tbsp of butter if needed for more liquid.
Add the 2 ½ cups of water, 1 tsp of Old Bay, and shrimp shells. Put the pressure lid on and pressure cook on high for 5 minutes. Immediately release the pressure.
Strain the shrimp shells and reserve the stock.
Cut the top off of 2 garlic bulbs so the cloves are exposed. Drizzle 1 tsp of olive oil on top of each one. Wrap in foil.
Place on the rack in the low position and set the Bake/Roast temp to 325° F. Bake for 35 minutes.
Time of recipe does not include Roasting Garlic or making the Shrimp Stock