Save A creamy, indulgent pasta dish featuring succulent shrimp and al dente fettuccine, all cooked from freezer to table in just 20 minutes using your Instant Pot.
This dish quickly became a family favorite for busy weeknights when I discovered how fast and flavorful it is to make with the Instant Pot.
Ingredients
- Shrimp: 1 lb (450 g) frozen raw large shrimp peeled and deveined (tails off)
- Pasta: 12 oz (340 g) dried fettuccine or linguine broken in half
- Dairy: 2 cups (480 ml) heavy cream 1 cup (100 g) freshly grated Parmesan cheese 2 tbsp (28 g) unsalted butter
- Liquids: 2 cups (480 ml) low-sodium chicken broth
- Aromatics & Seasoning: 4 cloves garlic minced 1 tsp Italian seasoning 1/2 tsp freshly ground black pepper 1/2 tsp kosher salt
- Garnish (optional): Chopped fresh parsley Extra grated Parmesan
Instructions
- Step 1:
- Add the frozen shrimp to the bottom of the Instant Pot insert.
- Step 2:
- Layer the broken fettuccine evenly over the shrimp.
- Step 3:
- Pour the chicken broth and heavy cream evenly over the pasta and shrimp.
- Step 4:
- Add garlic Italian seasoning black pepper and salt Do not stir.
- Step 5:
- Dot the butter on top.
- Step 6:
- Seal the Instant Pot lid and set the valve to Sealing.
- Step 7:
- Cook on high pressure for 6 minutes.
- Step 8:
- Quick release the pressure as soon as cooking ends.
- Step 9:
- Open the lid add the Parmesan cheese and stir well until the sauce thickens and the shrimp are fully pink and opaque.
- Step 10:
- Let the pasta rest for 1 2 minutes to allow the sauce to further thicken.
- Step 11:
- Serve immediately garnished with parsley and extra Parmesan if desired.
Save This recipe often brings my family together as we enjoy a quick and delicious meal that feels like a special occasion.
Notes
For extra flavor add a pinch of red pepper flakes To make gluten-free use gluten-free pasta and check broth labels For a lighter version use half-and-half instead of heavy cream
Required Tools
6-quart or larger Instant Pot (electric pressure cooker) Measuring cups and spoons Wooden spoon or silicone spatula Ladle
Nutritional Information
Calories 650 Total Fat 31 g Carbohydrates 60 g Protein 34 g per serving
Save Enjoy the convenience of a gourmet meal any night of the week with this Instant Pot Shrimp Alfredo Pasta.
Recipe Questions
- → Can I use fresh shrimp instead of frozen?
Fresh shrimp can be used, but cooking times may need slight adjustment to avoid overcooking.
- → What pasta works best with this dish?
Fettuccine or linguine are ideal to soak up the creamy sauce evenly.
- → How can I make it gluten-free?
Use gluten-free pasta varieties and ensure the broth contains no gluten additives.
- → Is there a way to lighten the sauce?
Substitute half-and-half for heavy cream to reduce richness while maintaining creaminess.
- → Can I substitute other proteins?
Chicken or scallops can replace shrimp to suit personal preference or dietary needs.
- → What adds extra flavor to the dish?
A pinch of red pepper flakes provides a subtle heat that complements the creamy sauce.