This Instant Pot Shrimp Pasta is a reader favorite! Shrimp and penne pasta are cooked in a luxurious tomato cream sauce. Ready in under 30 minutes, it's so good!
This instant pot shrimp pasta with tomato cream sauce is going to become your ultimate go-to seafood instant pot pasta recipe, like the shrimp pasta salad.
This is a version of Pioneer Woman's pasta recipe but made in the Instant Pot and with added shrimp. Can't beat Ree's recipes, right?
As explained in my instant pot chicken pasta recipe and also in creamy pasta dishes, the starch in pasta naturally thickens the red sauce, acting as an emulsifier, resulting in a creamy consistency. And, a cup of heavy cream guarantees velvety smooth texture!
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Why you'll love it?
- Ready in under 30 minutes
- Pressure cooker recipe
- Shrimp cook up tender and juicy
- Jarred marinara sauce
- Restaurant quality recipe
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Pasta – You can use any medium-sized pasta such as penne, fusilli, farfalle, or rigatoni, as in all our penne pasta recipes.
- Shrimp – Fresh shrimp or thawed frozen ones both work perfectly. Keeping frozen shrimp on hand is super convenient—I always have some in my freezer to make my favorite shrimp recipes.
- Marinara sauce – Use your favorite jarred marinara sauce. My favorite is always Prego, as used in spicy chicken pasta.
- Heavy Cream - This Instant Pot shrimp pasta recipe calls for a full cup of cream—I know it sounds indulgent, but trust me, it's worth it! However, if you prefer a lighter option, you can easily swap the cream for one cup of coconut milk for a guilt-free instapot meal.
- Flavorings – Red pepper flakes, fresh basil, salt and pepper, as in standard Italian pasta dishes.
- Olive oil and butter - The combination of both olive oil and butter adds authentic notes along with indulgence.
Tip: If your shrimp with their tails intact, this instant pot shrimp pasta recipe is perfect for them! The tails add extra flavor to the pasta, making it even more delicious.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Pro tip: Skip stirring the pasta! Placing it on top of the sauce prevents the "Burn" warning. The sauce shields the pot's bottom, keeping the pasta from scorching.
Sauce consistency
Once you release the pressure, the tomato cream sauce may seem thin, but it thickens as it cools due to cooking the pasta with the sauce. Let the pasta cool for a few minutes to allow the sauce to thicken before serving. If it thickens too much for your taste, simply mix a few tablespoons of hot water to thin it out.
Helpful tips
- Use any medium-sized pasta instead of penne.
- Use shrimp with tails on or without tails.
- Adjust salt based on the type of red sauce used. I used Prego and found ¾ teaspoon to be perfect in the instant pot shrimp pasta.
- The sauce may seem a bit thin when you first open the Instapot, but it thickens up nicely as it cools for a few minutes.
- Use canned coconut milk instead of heavy cream to make it lighter.
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More instant pot dinners
Instant Pot Shrimp Pasta
Equipment
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cloves garlic, chopped
- 2 or 3 pinches red pepper flakes
- 1 pound shrimp, peeled (with or without tails)
- 8 ounces penne pasta
- 1 and ½ cups marinara sauce, I used Prego (tomato, basil and garlic)
- 1 cup heavy cream
- ¾ cup water
- ½ to ¾ teaspoon salt or to taste
- ¼ teaspoon ground black pepper
- ½ cup chopped fresh basil
Instructions
- Heat Instant pot to saute mode.
- When hot, add butter and olive oil. Let the butter melt. Stir in chopped onion, garlic and red pepper flakes. Saute for 2 to 3 minutes, until translucent.
- Press cancel, add marinara sauce, heavy cream water, shrimp, salt and pepper. Mix well.
- Place the pasta on top and gently press it into the sauce, using the back of a spoon, making sure that they are mostly immersed into the sauce.Pro tip: Don't stir the pasta! It will help prevent triggering the "Burn" warning. The sauce acts as a protective layer between the bottom of the pot and the pasta, reducing the risk of scorching.
- Cook on manual for 5 minutes. Let it be in warm mode for additional 4 minutes.
- Release pressure, open and stir in chopped basil.Tip: Once you release the pressure, the sauce may seem thin, but it thickens as it cools. If it thickens too much for your liking, mix a few tablespoons of hot water to thin it out.
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
Michael Reid
I made it and I loved it I am going to try it yet again now I am going to use sausage everything came out great with the shrimp so trying different meats to go with it
Maria Doss
That’s so great to hear and I love the idea of using sausage - Maria ♡