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    Home » Recipes » Instant Pot

    Instant Pot Shrimp Pasta with Tomato Cream Sauce

    Published: Jun 21, 2019 · Modified: Mar 1, 2023 by Maria Doss · This post may contain affiliate links · 18 Comments

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    Say hello to your new favorite weeknight pasta recipe! This Instant Pot Shrimp Pasta with tomato cream sauce is easy, creamy, ready in under 30 minutes and tastes amazing. One of the best instant pot shrimp recipe.

    instant pot shrimp pasta with tomato cream sauce

    This instant pot shrimp pasta with tomato cream sauce is gonna be your new go-to dinner recipe!

    You know why? It is an Instant pot version of one of the popular Pioneer woman Pasta with tomato cream sauce with the addition of shrimp. Can't go wrong with a Ree's recipe, right? Love all her recipes.

    Why is this shrimp pasta recipe really really good?

    • All yummy things in here. Pasta. Shrimp. Tomato sauce. Cream. 
    • Ready in under 30 minutes from start to finish
    • Instant Pot <--- easiest cleanup
    • Shrimp is melt-in-your-mouth tender. 
    • Uses jarred pasta sauce ( I used Prego) 
    • Easy peasy
    • Complete meal
    • Kid-friendly
    • Tastes amazing

    Love your Instant pot as much as I do? Check out more easy Instant Pot Recipes like this pressure cooker shrimp recipe. You might also love this yet another creamy instant pot shrimp pasta ---> Instant pot shrimp Alfredo or Garlic Shrimp with Pasta.

    Team players in this BEST INSTANT POT SHRIMP RECIPE:

    • Pasta – I tend to often use penne pasta since my children have somehow loved this shape since their young age. Maybe it’s easy to eat with a fork. Instant pot penne pasta recipe is so wonderful because penne works well in all Instant pots, even the 3-quart one (I tend to struggle with longer pastas like fettuccine/ spaghetti at times. Another DELISH instant pot penne pasta —> Instant Pot Chicken Parmesan Pasta
    • Shrimp – You could use fresh shrimp or thawed frozen ones. Frozen shrimp is such a convenience! I always have them stocked in my freezer. They are so quick to thaw and cooks in no time. I prefer shrimp with tails on for this recipe, since the shrimp is cooked along with the pasta it adds additional flavor. You could totally use shrimp with no tails. The shrimp when cooked in the Instant pot gets so tender like this another Instant pot Shrimp Fried Rice or Garlic Butter Shrimp and Rice in Instant Pot recipe. I totally love shrimp recipe in pressure cooker.
    • Marinara sauce – Use your favorite brand. I have always loved Prego, tomato basil and garlic (this is not a sponsored post) and use only that sauce for all my recipes and the flavor is A-H-M-A-Z-I-N-G! Have you heard of pasta pizza? Any leftover pasta with tomato sauce can be made into a delicious Leftover Pasta Pizza
    • Heavy Cream - This instant pot pasta with shrimp has one full cup of cream. I know, but it tastes so good guys. But, if you want a guilt free pasta then swap out cream for 1 cup of coconut milk.
    • Flavorings – Red pepper flakes, fresh basil, salt and pepper.

    Instant Pot Pasta with Chicken Meat Sauce <----- Similar Instant pot pasta recipe made with ground chicken

    instant pot shrimp pasta with tomato cream sauce
    instant pot shrimp pasta with tomato cream sauce

    How to make Instant Pot Shrimp Pasta with tomato Cream sauce?

    Step-1: Heat instant pot to sauté. Sauté chopped onion, garlic and red pepper flakes in some butter and olive oil for couple of minutes.

    Step-2: Press cancel and add shrimp, pasta, marinara, heavy cream, water, salt and pepper. Stir well.

    Step-3: Cook on manual for 5 minutes and then let it be in warm for 5 minutes. Release pressure and stir in chopped basil.

    Done and DONE!

    Super easy instant pot pasta with shrimp for the win!

    instant pot shrimp pasta with tomato cream sauce
    instant pot shrimp pasta with tomato cream sauce
    Instant Pot Shrimp Pasta with Tomato Cream Sauce

    How to make a healthier instant pot shrimp pasta with tomato cream sauce? 

    Replace heavy cream with canned coconut milk. You will be able to hardly notice the difference. Like this vegetarian version ---> Instant Pot No-Cream Pasta with Tomato Cream Sauce, Instant Pot Penne alla Vodka or Penne alla vodka with chicken recipe.

    Tips and tricks in making the instant pot shrimp recipe:

    Sauce - As soon as you release pressure, the tomato cream sauce will be thin. It will thicken as it cools. This happens since the pasta is cooked along with the sauce. Let the pasta cool for a few minutes for sauce to thicken before serving. If sauce has thickened too much for your liking, then just toss few tablespoons of hot water to thin it down.

    Shrimp - I like to use shrimp with tails on, since the tails adds more flavor to the pasta. But, you could totally use tailless shrimp, if that is what you have on hand.

    Pasta - The pasta cooks a touch tender in the recipe. If you like the pasta al dente, then release pressure as soon as the cook time is done.

    instant pot shrimp pasta with tomato cream sauce
    instant pot shrimp pasta with tomato cream sauce

    More shrimp recipes like this best instant pot shrimp recipe:

    Firecracker Shrimp Recipe

    Instant Pot Shrimp Fried Rice 

    Chili lime Shrimp

    Air Fryer Shrimp with Panko

    Prawn Butter Masala

    Shrimp Sushi Bowls

    Shrimp with Sun Dried Tomato Cream Sauce 

    Instant Pot Thai Curry Soup with Shrimp

    Tuscan Shrimp and Spinach Soup 

    Shrimp Avocado Sandwich

    instant pot shrimp pasta with tomato cream sauce

    Instant Pot Shrimp Pasta with Tomato Cream Sauce

    Say hello to your new favorite weeknight pasta recipe! This Instant Pot Shrimp Pasta with tomato cream sauce is easy, creamy, ready in under 30 minutes and tastes amazing.   
    4.7 from 34 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 servings
    Calories: 575kcal
    Author: Maria Doss

    Ingredients

    • 2 tablespoons butter
    • 1 tablespoon olive oil

    Group-1

    • ½ cup chopped onion
    • 2 cloves garlic, chopped
    • 2 or 3 pinches red pepper flakes

    Group-2

    • ½ to ¾ pound shrimp, peeled and tails left intact (preferably)
    • 8 ounces penne pasta
    • 1 and ½ cups marinara sauce, I used Prego (tomato, basil and garlic)
    • 1 cup heavy cream
    • ¾ cup water
    • ¾ teaspoon salt or to taste, refer notes
    • ¼ teaspoon ground black pepper

    Additional ingredient

    • ½ cup chopped fresh basil
    Prevent your screen from going dark

    Instructions

    • Heat Instant pot (refer notes for the size) to saute mode. 
      When hot, add butter and olive oil. Stir in group-1 ingredients, saute for about 2 to 3 minutes until translucent. 
    • Press cancel and add all group-2 ingredients. Stir well, close and lock lid (making sure the valve is turned to sealing). 
    • Cook on manual for 5 minutes. Let it be in warm mode for additional 5 minutes. When 5 minutes is done, release pressure by turning valve to vent. Open lid and stir in chopped basil. [ To cook al dente pasta, release pressure as soon as the cook time is done]
      The sauce will be thin at this point. If you prefer saucy pasta, serve after 2-3 minutes. Otherwise, let pasta cool for a few more minutes (without the lid) and the sauce will continue to thicken. If sauce has thickened too much for your liking, then just toss few tablespoons of hot water to thin it down.

    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.
    Marinara sauce – Use your favorite brand. I have always loved Prego, tomato basil and garlic (this is not a sponsored post) and use only that sauce for all my recipes and the flavor is A-H-M-A-Z-I-N-G!
    Heavy Cream – This instant pot pasta with shrimp has one full cup of cream. I know, but it tastes so good guys. But, if you want a guilt free pasta then swap out cream for 1 cup of coconut milk.
    Salt - Salt will depend on the type of marinara sauce used and your taste. I used Prego, tomato basil & garlic and found ¾ teaspoon salt to be perfect. 
    I used a 3-quart instant pot for this recipe.

    Nutrition

    Serving: 1 Serving | Calories: 575kcal | Carbohydrates: 51g | Protein: 22g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 1009mg | Potassium: 647mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1486IU | Vitamin C: 9mg | Calcium: 112mg | Iron: 2mg

    Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.

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

    Recipe slightly modified from Pioneer Woman's Pasta with tomato cream sauce

    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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    Reader Interactions

    Comments

    1. Kelly @ Kelly Lynns Sweets and Treats

      June 21, 2019 at 1:39 pm

      5 stars
      Another quick and easy Instant Pot recipe for the win! Loving the flavors (and the color!!) of this pasta dish!

      Reply
      • Bex

        October 18, 2020 at 7:11 pm

        This is great! I used this for my meal-prep but swapped the shrimp for some de-shelled mussels and some ground sausage. As well, I added some yellow-pepper and beet-greens. It smells so aromatic and it tastes delicious! Once there's some shrimp in the ice-box, I will definitely try this recipe with them as that's what the recipe was intended for. Likewise, a beautiful dish.

        Reply
    2. Nicholas Roumpakis

      September 25, 2019 at 1:06 am

      5 stars
      This is not just another instant pot pasta dish. This, my friends, is restaurant quality! All three members of my family gave it a thumbs up on the first bite! Literally cleaned our plates! Congratulations! You hit this one out of the ball park! By the way, I don't give that many reviews on recipes. This one, I could not resist! Kudos to you!

      Reply
    3. Brett

      January 25, 2020 at 1:28 am

      5 stars
      Love this recipe, my wife and I have done this twice. I agree with the restaurant quality comment. The only issue I’m having is I keep getting the burn notice when waiting for the pressure cooker to kick in. I’m going a little more on the shrimp at around a pound, would that cause it?

      Reply
    4. Ladan

      February 12, 2020 at 10:27 pm

      Is the shrimp raw or cooked before you put it in the instapot?

      Reply
      • Maria Doss

        February 13, 2020 at 1:49 pm

        Raw! Shrimp cooks super tender in the instant pot.

        Reply
        • Tracy

          February 13, 2020 at 4:33 pm

          5 stars
          I guess you didn't care for my review, posted on Jan 17 but not approved so not sure why I'm receiving updated comments!?

          Reply
          • Maria Doss

            February 26, 2020 at 1:59 pm

            Hi Tracy, I seem to have missed your earlier review. Let me know if you still have any questions/feedback. Thanks:)

            Reply
    5. David

      March 16, 2020 at 10:02 am

      I wish you had mentioned BEFORE the end of the recipe that you used a 3-quart Instant Pot...after 2 years using mine I had no idea they even made them that small! So the liquid in the recipe needs to be dramatically increased or you will definitely get a burn notice. I had never received a burn notice until last night with this recipe...not enough water, the cream scorches. After the burn notice the pasta was perfect - well before the total time from the recipe, so I'm kind of glad for the burn notice. Otherwise this was pretty good.

      Reply
      • Maria Doss

        March 16, 2020 at 7:24 pm

        Appreciate the feed back. I have included the notes in the recipe card, as you had suggested.

        Reply
    6. Amanda De Longchamp

      May 23, 2020 at 6:54 pm

      5 stars
      My husband and I loved this recipe! I didn't have any heavy cream on hand, so I substituted roughly 1/2 cup of sour cream, and it came out fab!

      Reply
      • Maria Doss

        May 24, 2020 at 1:05 am

        That sounds like delicious substitution:)

        Reply
    7. Taylor

      July 31, 2020 at 6:23 am

      Any suggestions for doubling the recipe and cooking in an 8 quart instant pot without getting the “burn” notice while cooking?

      Reply
      • Maria Doss

        July 31, 2020 at 6:32 am

        Hi Taylor, I would advise layering technique -
        In step-2:
        1. add marinara sauce, water, salt and pepper and give a good stir.
        2. Pour in heavy cream on top and DO NOT STIR.
        3. Add pasta on top and pressing gently to immerse into the liquid WITHOUT STIRRING. Finish off with placing shrimp evenly on top. Cover and cook as per instructions.

        Hope it helps 🙂
        PS - You can refer this https://www.kitchenathoskins.com/instant-pot-shrimp-alfredo/ which is very similar and adopts the layering technique

        Reply
    8. Laura

      September 08, 2020 at 3:28 pm

      How would you adapt this recipe for a 6 quart Instant Pot? I'm an IP newbie and definitely don't want to burn anything with my first recipe (which my friend highly recommended, which is why I want to try it first). Thanks!

      Reply
      • Maria Doss

        September 08, 2020 at 5:48 pm

        Hi Laura, I would suggest increasing water to 1 cup + 2 tablespoons (instead of 3/4 cup) for the 6-quart. Hope it helps:) Enjoy your new instant pot, Maria

        Reply
    9. Schatzi

      October 08, 2021 at 11:10 pm

      5 stars
      Delicious, fast and easy!
      Child approved! I used coconut milk.
      Yummmmm

      Reply
      • Maria Doss

        October 09, 2021 at 7:12 pm

        Happy to hear, Maria

        Reply

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    Maria Doss
    Maria Doss

    I am Maria Doss, the recipe creator, photographer and writer behind Kitchen at Hoskins. Here you'll find lots of creative recipes that use clever techniques or flavor profiles. It might intertwine two cuisines together to create a perfect blend or use an innovative technique.
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