Save A creamy, indulgent shrimp Alfredo pasta made effortlessly in the Instant Pot—straight from the freezer to your table in just 20 minutes. Perfect for busy weeknights!
This recipe saves me so much time during hectic evenings, delivering rich flavor without the fuss.
Ingredients
- Protein & Seafood: 1 pound (450 g) frozen raw shrimp, peeled and deveined
- Pasta: 12 ounces (340 g) fettuccine or linguine, broken in half
- Dairy: 1 cup (240 ml) heavy cream, 1 cup (100 g) grated Parmesan cheese, 2 tablespoons (30 g) unsalted butter
- Vegetables & Aromatics: 3 cloves garlic, minced, 1 cup (150 g) frozen peas (optional)
- Liquids: 2 1/2 cups (600 ml) low-sodium chicken broth
- Seasonings: 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon crushed red pepper flakes (optional), 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Step 1:
- Add the broken pasta to the Instant Pot, spreading it out evenly.
- Step 2:
- Pour in the chicken broth and scatter the minced garlic over the pasta.
- Step 3:
- Add the frozen shrimp directly on top of the pasta (do not stir).
- Step 4:
- Sprinkle with salt, black pepper, and red pepper flakes if using.
- Step 5:
- Secure the Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 6 minutes.
- Step 6:
- Quick-release the pressure carefully as soon as the cooking time is up.
- Step 7:
- Open the lid, add the butter, heavy cream, Parmesan cheese, and frozen peas if using. Stir well until the cheese is melted and the sauce is creamy.
- Step 8:
- Let the pasta sit for 2 3 minutes to thicken.
- Step 9:
- Taste and adjust seasoning as needed.
- Step 10:
- Serve immediately, garnished with chopped parsley.
Save My family loves gathering around this meal; it’s become a quick comfort staple in our home.
Notes
Pair with a crisp white wine such as Pinot Grigio for a complete experience.
Required Tools
6-quart (or larger) Instant Pot or electric pressure cooker, measuring cups and spoons, tongs or a large spoon
Allergen Information
Contains shellfish (shrimp), dairy (cream, butter, Parmesan), and wheat (pasta). May contain traces of gluten if using regular pasta. Always check labels for allergens.
Save Enjoy this delicious and time-saving meal any night of the week with very little cleanup.
Kitchen Tips & Answers
- → Can I use fresh shrimp instead of frozen?
Yes, fresh shrimp can be used. Adjust cooking time slightly as fresh shrimp cooks faster; reduce pressure time by 1-2 minutes.
- → What type of pasta works best for this dish?
Fettuccine or linguine pasta are ideal because they hold the creamy sauce well and cook evenly in the pressure cooker.
- → How can I make the sauce thicker?
Allow the pasta to rest for a few minutes after cooking to thicken the sauce naturally. You can also reduce the broth slightly next time for a richer consistency.
- → Are peas essential in the dish?
Peas are optional but add a sweet pop of flavor and color, enhancing the overall balance of the creamy sauce.
- → Can I substitute heavy cream with lighter dairy options?
Yes, half-and-half or whole milk can be used for a lighter texture, though the sauce will be less rich and creamy.
- → What is the best way to avoid overcooking shrimp?
Cook shrimp on high pressure for only 6 minutes and perform a quick pressure release to prevent overcooking and maintain tenderness.