Save A creamy, indulgent shrimp Alfredo pasta made effortlessly in the Instant Pot — straight from the freezer to your table in just 20 minutes. Perfect for busy weeknights!
I first served this dish on a hectic weeknight and was amazed at how quickly I had a rich, comforting dinner with very little effort.
Ingredients
- Protein & Seafood: 1 pound (450 g) frozen raw shrimp, peeled and deveined
- Pasta: 12 ounces (340 g) fettuccine or linguine, broken in half
- Dairy: 1 cup (240 ml) heavy cream, 1 cup (100 g) grated Parmesan cheese, 2 tablespoons (30 g) unsalted butter
- Vegetables & Aromatics: 3 cloves garlic, minced, 1 cup (150 g) frozen peas (optional)
- Liquids: 2 1/2 cups (600 ml) low-sodium chicken broth
- Seasonings: 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon crushed red pepper flakes (optional), 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Step 1:
- Add the broken pasta to the Instant Pot, spreading it out evenly.
- Step 2:
- Pour in the chicken broth and scatter the minced garlic over the pasta.
- Step 3:
- Add the frozen shrimp directly on top of the pasta (do not stir).
- Step 4:
- Sprinkle with salt, black pepper, and red pepper flakes if using.
- Step 5:
- Secure the Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 6 minutes.
- Step 6:
- Quick-release the pressure carefully as soon as the cooking time is up.
- Step 7:
- Open the lid, add the butter, heavy cream, Parmesan cheese, and frozen peas if using. Stir well until the cheese is melted and the sauce is creamy.
- Step 8:
- Let the pasta sit for 2 3 minutes to thicken.
- Step 9:
- Taste and adjust seasoning as needed.
- Step 10:
- Serve immediately, garnished with chopped parsley.
Save This recipe always brings my family together around the table for a delicious and easy meal that everyone loves.
Notes
For a lighter version, substitute half-and-half for heavy cream. Add a squeeze of lemon for brightness, or toss in baby spinach with the peas. Pair with a crisp white wine such as Pinot Grigio.
Required Tools
6-quart (or larger) Instant Pot or electric pressure cooker, measuring cups and spoons, tongs or a large spoon.
Allergen Information
Contains Shellfish (shrimp), Dairy (cream, butter, Parmesan), Wheat (pasta). May contain traces of gluten if using regular pasta. Always check labels for allergens.
Save Enjoy this effortless yet indulgent meal that is perfect for busy nights and family dinners.
Recipe FAQs
- → Can I use fresh shrimp instead of frozen?
Yes, fresh shrimp can be used; adjust the cooking time slightly to prevent overcooking, usually reducing pressure cooking by 1-2 minutes.
- → What type of pasta works best for this dish?
Fettuccine or linguine broken in half works well, as it cooks evenly and absorbs the sauce nicely under pressure.
- → Can I omit the peas?
Absolutely, peas are optional and can be omitted or replaced with other vegetables like baby spinach for added color and nutrition.
- → How can I make the sauce creamier?
Adding butter, heavy cream, and Parmesan cheese after pressure cooking creates a rich, creamy sauce. Stir well to melt the cheese fully.
- → Is it possible to prepare this dish ahead and freeze?
Yes, the components can be frozen separately and combined quickly when ready, maintaining flavors and texture well.
- → What wines pair well with shrimp Alfredo pasta?
Crisp white wines such as Pinot Grigio or Sauvignon Blanc complement the creamy and savory elements of the dish.