Instant Pot Shrimp Alfredo Pasta

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.

Course Instant Pot

Cuisine American

Keyword instant pot fettuccini alfredo with shrimp, instant pot shrimp alfredo, instant pot shrimp fettuccini alfredo, instant pot shrimp pasta

Prep Time 5

Cook Time 20

Total Time 25

Servings Servings

Calories 394kcal

Author Maria Doss

Ingredients

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

Instructions

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.

Video

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.

Salt - Salt will depend on the stock used and your taste. I found that 1 teaspoon salt was perfect for this recipe.

Chicken Stock - I used 33% reduced sodium chicken stock. If you use regular/ no sodium stock, then please adjust salt accordingly.

Thaw frozen shrimp - Place shrimp in a large bowl and fill the bowl with cold or room temperature water. Let it sit for about 10 minutes until thawed (the time will depend on the quantity of shrimp). Drain shrimp and pat dry with paper towels.

If you are using a smaller instant pot and liquid sprays out when trying to quick release, then simply turn valve back to seal and wait for few more minutes before trying again.

Nutrition