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