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!
This cozy shrimp Alfredo is a lifesaver when I have no time to cook but still want something rich and satisfying on the table fast.
Ingredients
- 1 pound (450 g) frozen raw shrimp: peeled and deveined
- 12 ounces (340 g) fettuccine or linguine: broken in half
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) grated Parmesan cheese
- 2 tablespoons (30 g) unsalted butter
- 3 cloves garlic: minced
- 1 cup (150 g) frozen peas: optional
- 2 1/2 cups (600 ml) low-sodium chicken broth
- 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 reminds me of cozy family dinners where everyone eagerly digs in and shares stories about their day.
Variations
Try swapping shrimp for scallops or chicken for different proteins. Add baby spinach for extra greens or toss in mushrooms for earthiness.
Serving Suggestions
Serve with a crisp white wine like Pinot Grigio and a side of garlic bread to complement the creamy sauce.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
Save This Instant Pot shrimp Alfredo is the perfect quick fix that doesn't sacrifice flavor or texture.
Common Questions
- → Can I use fresh shrimp instead of frozen?
Yes, fresh shrimp can be used but reduce the pressure cooking time to avoid overcooking. Add them after the broth and pasta have cooked for a few minutes.
- → What type of pasta works best for this dish?
Fettuccine or linguine broken in half are ideal as they cook evenly in the pot and absorb the sauce well.
- → How can I make the sauce creamier?
Stir in butter, heavy cream, and grated Parmesan after pressure cooking, then let the pasta rest for a few minutes to thicken the sauce.
- → Is it possible to add vegetables?
Yes, frozen peas are added near the end for color and sweetness. You can also toss in baby spinach or other quick-cooking greens.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or microwave, adding a splash of cream to restore creaminess.