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.
Instant Pot Shrimp Alfredo that is creamy, cozy and comforting. SO GOOD, just the way you would enjoy in a fancy restaurant.
You might notice that this shrimp Alfredo pasta is made with Farfalle / Bow Tie instead of the traditional fettuccini😱 Such a rebel!
I loved that the size of bow tie pasta and shrimp were almost similar and so much more convenient to eat. But, fettuccini (broken in half) works just as well. If you are all about tradition then check out this instant pot chicken fettuccini Alfredo that uses the same recipe but with chicken and fettuccini. Also, if you are short on time but craving Alfredo, then check out this 5 ingredient Ramen Alfredo.
Why is this shrimp Alfredo in instant pot a family favorite?
- Easy to make
- One pot <— easy clean up
- Kid friendly
- Cost effective
- Perfect for date nights
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!
Salt and Pepper
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.
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.
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.
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.
If you love creamy shrimp pastas then I’d highly recommend check out this hugely popular Instant Pot Shrimp Pasta with Tomato Cream Sauce.
More Instant Pot Pasta Recipes:
- 2 tablespoons butter
- 2 garlic cloves, chopped
- 1 and 1/2 cups chicken stock (I used 33% reduced sodium)
- 1 teaspoon salt or as required
- 1/4 teaspoon ground black pepper
- 1 and 1/2 cups heavy cream
- 8 ounces bow tie pasta
- 3/4 pound raw shrimp, peeled and tails left intact (if possible)
- 3/4 cup grated parmesan cheese or more if desired
1. Heat Instant pot to saute mode.
2. When hot, add butter and let it melt. Add garlic and cook for 20 to 30 seconds, until it begins to get golden.
3. 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.
4. 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).
5. Place shrimp on top in an even layer (DO NOT STIR).
6. 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).
7. Once cooking time is done, let it be in warm mode for 7 minutes (or after 9 minutes for softer cooked pasta).
8. 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.
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.
Amount Per Serving: Calories: 394Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 173mgSodium: 1446mgCarbohydrates: 23gFiber: 1gSugar: 2gProtein: 22g
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