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    Home » Recipes » Instant Pot

    Instant Pot Shrimp Alfredo Pasta

    Published: Jul 30, 2020 · Modified: Jul 23, 2024 by Maria Doss · This post may contain affiliate links · 2 Comments

    Make Restaurant quality Shrimp Alfredo in instant pot! Ready in under 30 minutes, the pasta cooks in the sauce soaking up all the creamy, rich deliciousness. This instant pot shrimp pasta is cozy and comforting.

    Jump to Recipe

    Instant Pot Shrimp Alfredo that is creamy, cozy and comforting. SO GOOD, just the way you would enjoy in a fancy restaurant, just like this instant pot penne alla vodka or creamy salmon pasta.

    You might notice that this shrimp Alfredo pasta is made with Farfalle / Bow Tie instead of the traditional fettuccini😱 Such a rebel!

    Check out more Mother's day dinner recipes or instant pot pasta recipes.

    Why is this shrimp Alfredo in instant pot a family favorite?

    • Easy to make
    • One pot <--- easy clean up
    • Kid friendly
    • creamy pasta recipe
    • Cost effective
    • Perfect for date nights
    • D-E-L-I-C-I-O-U-S

    Ingredients:

    Butter - Salted / Unsalted / Cold / Room temperature - Anything works

    Garlic - Finely chopped

    Chicken stock - I used 33% reduced sodium chicken stock. If using regular sodium or no sodium then please adjust salt accordingly.

    Heavy Cream - Only heavy cream and not half and half / milk.

    Pasta - I used bow tie for this recipe, but fettuccini or penne works just as well.

    Shrimp - Using shrimp with tails attached adds more flavor to the instant pot shrimp pasta. If you don't have any, then use shrimp with tails removed. 

    Parmesan - Ain't Alfredo without parmesan!

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    Salt and Pepper

    Method:

    It is a simple two-step process. I have included process shots to guide you along the way.

    Step-1: Heat instant pot to saute. When hot, add butter and let melt. Saute chopped garlic, just until it begins to get golden.

    Step-2: Stir in chicken stock, salt and pepper (It is very important that you do not stir after this step).

    Step-3: Pour in heavy cream.

    Step-4: Add pasta and gently press to let the pasta submerge into the liquid.

    Step-5: Place shrimp evenly on top. Close and cook for 7 minutes on manual and then 7 minutes on warm.

    Step-6: Add grated parmesan and stir.

    step by step photos of instant pot shrimp alfredo
    process shots of instant pot shrimp alfredo
    Can you put heavy cream in instant pot?

    It is recommended to use dairy after the cooking time is done due to risk of curdling. However, when adopting a layering technique with the liquid (by adding water/stock in the bottom before adding the dairy on top), heavy cream can be used without any issues.

    Will heavy cream curdle in instant pot?

    Generally, It is not recommended to add any dairy until the end of the cooking time as it has a tendency to curdle or give a BURN notice. But, layering the stock first and then the heavy cream on top, solves that problem in a pinch.

    How do you thicken Alfredo sauce in instant pot?

    Generally, Alfredo sauce will thicken as it cools. Another commonly adapted technique is to stir in cubed cream cheese after the cook time, which gives a more creamier and luxurious pasta.

    Instant Pot Shrimp Alfredo Pasta

    Make Restaurant quality Shrimp Alfredo in instant pot! Ready in under 30 minutes, the pasta cooks in the sauce soaking up all the creamy, rich deliciousness. This instant pot shrimp pasta is cozy and comforting.
    4.8 from 10 votes
    Print Pin Rate
    Course: Instant Pot
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4 Servings
    Calories: 394kcal
    Author: Maria Doss

    Ingredients

    • 2 tablespoons butter
    • 2 garlic cloves chopped
    • 1 and ½ cups chicken stock I used 33% reduced sodium
    • 1 teaspoon salt or as required
    • ¼ teaspoon ground black pepper
    • 1 and ½ cups heavy cream
    • 8 ounces bow tie pasta
    • ¾ pound raw shrimp peeled and tails left intact (if possible)
    • ¾ cup grated parmesan cheese or more if desired
    Prevent your screen from going dark

    Instructions

    • Heat Instant pot to saute mode. When hot, add butter and let it melt. Add garlic and cook for 20 to 30 seconds, until it begins to get golden.
    • Press cancel and add chicken stock, salt and pepper. Give a good stir and please note that it is very important not to stir after this step.
    • Pour in heavy cream (DO NOT STIR) and add pasta on top, gently pressing the pasta to be submerged into the liquid (DO NOT STIR).
    • Place shrimp on top in an even layer (DO NOT STIR).
    • Close and lock lid (making sure the valve is in sealing position).  Select manual cooking mode and set for 6 minutes (for al dente pasta ) or 7 minutes (for softer pasta).
    • Once cooking time is done, let it be in warm mode for 7 minutes (or after 9 minutes for softer cooked pasta).
    • Release pressure and open lid and stir in parmesan cheese. The pasta will be liquidy at this point but will thicken as it cools (do not cover). Serve after few minutes with additional grated parmesan if desired.

    Notes

    Shrimp – I prefer shrimp with tails on for this recipe, since the shrimp is cooked along with the pasta is adds additional flavor. You could totally use shrimp with no tails.
    Salt - Salt will depend on the stock used and your taste. I found that 1 teaspoon salt was perfect for this recipe.
    Chicken Stock - I used 33% reduced sodium chicken stock. If you use regular/ no sodium stock, then please adjust salt accordingly.
    Thaw frozen shrimp - Place shrimp in a large bowl and fill the bowl with cold or room temperature water. Let it sit for about 10 minutes until thawed (the time will depend on the quantity of shrimp). Drain shrimp and pat dry with paper towels. 
    If you are using a smaller instant pot and liquid sprays out when trying to quick release, then simply turn valve back to seal and wait for few more minutes before trying again.

    Nutrition

    Serving: 1 Serving | Calories: 394kcal | Carbohydrates: 23g | Protein: 22g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 1446mg | Fiber: 1g | Sugar: 2g

    Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

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    Comments

    1. Mattie

      November 03, 2024 at 11:38 pm

      Can this recipe be made in slow cooker?

      Reply
      • Maria Doss

        November 05, 2024 at 12:28 am

        Hi Mattie, This recipe is specifically designed for the Instant Pot. The cooking times and ingredient proportions differ for a slow cooker, so we do not recommend using one for this dish - Maria

        Reply
    4.80 from 10 votes (10 ratings without comment)

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