Instant Pot Shrimp Alfredo

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 creamy shrimp Alfredo to my family on a hectic weeknight and it quickly became a household favorite for its flavor and speed.

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.

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This recipe brings back memories of my family gathering around the kitchen table, savoring a quick yet delicious meal together.

Serving Suggestions

Pair this dish with a crisp white wine such as Pinot Grigio and a simple green salad for a complete meal.

Storage Tips

Leftovers can be stored in an airtight container in the freezer for up to 3 months. Reheat gently on the stove or in the microwave.

Variations

For a spicy twist, add extra crushed red pepper flakes. You can also swap shrimp for scallops or chicken for a different protein.

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This Instant Pot shrimp Alfredo is the perfect blend of convenience and comfort, ready in under 20 minutes.

Ask About This Recipe

→ Can I use fresh shrimp instead of frozen?

Yes, fresh shrimp can be used but reduce the cooking time slightly to prevent overcooking and maintain tenderness.

→ Is it necessary to not stir after adding shrimp before pressure cooking?

Correct; leaving shrimp on top prevents them from settling and overcooking, ensuring they remain tender and juicy.

→ Can I substitute heavy cream with a lighter option?

Half-and-half can be used for a lighter sauce, though the texture will be less rich and creamy.

→ What type of pasta works best for this dish?

Fettuccine or linguine work well, but any similar long pasta broken to fit the pot can be used.

→ How can I add extra vegetables to this dish?

Frozen peas are included, but you can also add baby spinach or sautéed mushrooms after cooking for more veggies.

→ Can this dish be prepared in advance and frozen?

Yes, you can freeze the cooked dish. Reheat gently to maintain the creamy texture, adding a splash of broth or cream if needed.