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.
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. (You might also love our collection of penne pasta dishes) 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 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 Shrimp and Rice 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.
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!
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.
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
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
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
Nutrition
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.
Recipe slightly modified from Pioneer Woman's Pasta with tomato cream sauce
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Kelly @ Kelly Lynns Sweets and Treats
Another quick and easy Instant Pot recipe for the win! Loving the flavors (and the color!!) of this pasta dish!
Bex
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.
Nicholas Roumpakis
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!
Brett
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?
Ladan
Is the shrimp raw or cooked before you put it in the instapot?
Maria Doss
Raw! Shrimp cooks super tender in the instant pot.
Tracy
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!?
Maria Doss
Hi Tracy, I seem to have missed your earlier review. Let me know if you still have any questions/feedback. Thanks:)
David
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.
Maria Doss
Appreciate the feed back. I have included the notes in the recipe card, as you had suggested.
Amanda De Longchamp
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!
Maria Doss
That sounds like delicious substitution:)
Taylor
Any suggestions for doubling the recipe and cooking in an 8 quart instant pot without getting the “burn” notice while cooking?
Maria Doss
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
Laura
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!
Maria Doss
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
Schatzi
Delicious, fast and easy!
Child approved! I used coconut milk.
Yummmmm
Maria Doss
Happy to hear, Maria