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 an easy instant pot meal!

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 568kcal

Author Maria Doss

Equipment

instant pot

Ingredients

2 tablespoons butter
1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, chopped
1 pound shrimp, peeled (with or without tails)
1 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 (will depend on the type of maninara used. I used ¾ tsp)
¼ teaspoon ground black pepper
¼ teaspoon red pepper flakes use less if needed
8 ounces penne pasta
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 and garlic. Saute for 2 to 3 minutes, until translucent.
Press cancel, add the shrimp, marinara sauce, heavy cream, water, salt, pepper and red pepper flakes. Give a good mix.
Add the pasta on top of the sauce and gently press it down with the back of a spoon until most of it is submerged. Do not stir.
👉 Keeping the pasta on top helps prevent the "Burn" warning because the sauce creates a protective layer between the pot and the pasta and reducing the risk of scorching.
Pressure cook on manual (High Pressure) for 5 minutes, then let the pressure naturally release for 4 minutes. Carefully release the remaining pressure. If the sauce starts to sputter from the vent, immediately turn the valve back to Sealing, wait another 2 minutes, and then finish releasing the pressure. Open the lid and stir in the chopped fresh basil.
👉 Once you release the pressure, the sauce may look a little thin. As the pasta sits for a few minutes, it will continue to absorb the sauce, naturally thickening it to a rich, creamy consistency.

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