Instant Pot Shrimp Pasta

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!

Course Main Course

Cuisine Italian

Keyword instant pot shrimp pasta, shrimp pasta, shrimp penne pasta

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 577kcal

Author Maria Doss

Equipment

instant pot

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.

Video

Notes

Adjust salt based on the type of marinara sauce used.

Use canned coconut milk instead of heavy cream to make a lighter pasta.

Nutrition