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 made this shrimp Alfredo pasta on one hectic weekday when I realized I had nothing fresh in the fridge but frozen shrimp and pantry staples. The Instant Pot saved dinner and it quickly became a family favorite for busy nights.
Ingredients
- Frozen raw shrimp: 1 pound (450 g), peeled and deveined
- Fettuccine or linguine: 12 ounces (340 g), broken in half
- Heavy cream: 1 cup (240 ml)
- Grated Parmesan cheese: 1 cup (100 g)
- Unsalted butter: 2 tablespoons (30 g)
- Garlic: 3 cloves, minced
- Frozen peas: 1 cup (150 g), optional
- Low-sodium chicken broth: 2 1/2 cups (600 ml)
- Kosher salt: 1 teaspoon
- Freshly ground black pepper: 1/2 teaspoon
- Crushed red pepper flakes: 1/4 teaspoon, optional
- Chopped fresh parsley: 2 tablespoons, for garnish
Instructions
- Add Pasta:
- Add the broken pasta to the Instant Pot, spreading it out evenly.
- Add Liquids & Garlic:
- Pour in the chicken broth and scatter the minced garlic over the pasta.
- Top With Shrimp:
- Add the frozen shrimp directly on top of the pasta (do not stir).
- Season:
- Sprinkle with salt, black pepper, and red pepper flakes if using.
- Pressure Cook:
- Secure the Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 6 minutes.
- Quick Release:
- Quick-release the pressure carefully as soon as the cooking time is up.
- Finish With Dairy & Veggies:
- 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.
- Thicken & Adjust Seasoning:
- Let the pasta sit for 2–3 minutes to thicken. Taste and adjust seasoning as needed.
- Serve:
- Serve immediately, garnished with chopped parsley.
Save My kids now ask for this pasta every time they spot a bag of frozen shrimp in the freezer, and it's become a comfort meal for all of us at the end of a busy day.
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.
Nutritional Information (per serving)
Calories: 520, Total Fat: 20 g, Carbohydrates: 52 g, Protein: 32 g
Save Your Instant Pot turns frozen shrimp and pasta into an elegant dinner with barely any effort. Enjoy this restaurant-style Alfredo without the fuss!
Recipe FAQ
- → Can I use fresh shrimp instead of frozen?
Yes, fresh shrimp can be used. Adjust the cooking time accordingly to avoid overcooking and ensure shrimp stay tender.
- → What pasta types work best for this dish?
Fettuccine and linguine are preferred for their ability to hold the creamy sauce, but other similar long pasta shapes also work well.
- → Can I omit the peas if I don't have them?
Absolutely. The peas add a pop of color and sweetness, but the dish remains delicious without them.
- → How can I make a lighter version of this dish?
Substitute half-and-half or milk for heavy cream, and reduce the butter to lower fat content while keeping creaminess.
- → What is the best way to adjust seasoning?
Taste after cooking and add more salt, pepper, or red pepper flakes to suit your preferences for balance and heat.