Pin It 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 on a busy weeknight and loved how quickly it came together without sacrificing flavor.
Ingredients
- Frozen raw shrimp: 1 pound (450 g), peeled and deveined
- Pasta: 12 ounces (340 g) fettuccine or linguine, broken in half
- Heavy cream: 1 cup (240 ml)
- Parmesan cheese: 1 cup (100 g), grated
- Unsalted butter: 2 tablespoons (30 g)
- Garlic: 3 cloves, minced
- Frozen peas (optional): 1 cup (150 g)
- Low-sodium chicken broth: 2 1/2 cups (600 ml)
- Kosher salt: 1 teaspoon
- Black pepper: 1/2 teaspoon, freshly ground
- Crushed red pepper flakes (optional): 1/4 teaspoon
- Fresh parsley: 2 tablespoons chopped, for garnish
Instructions
- Add pasta:
- Add the broken pasta to the Instant Pot, spreading it out evenly.
- Add broth and garlic:
- Pour in the chicken broth and scatter the minced garlic over the pasta.
- Add 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.
- Release pressure:
- Quick-release the pressure carefully as soon as the cooking time is up.
- Add cream and cheese:
- 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 sauce:
- Let the pasta sit for 2 3 minutes to thicken.
- Adjust seasoning:
- Taste and adjust seasoning as needed.
- Serve:
- Serve immediately, garnished with chopped parsley.
Pin It My family enjoys gathering around the table for this meal, especially on weeknights when time is tight.
Variations
Try substituting half-and-half for heavy cream for a lighter sauce or adding baby spinach with the peas for extra greens.
Serving Suggestions
Pairs beautifully with a crisp white wine such as Pinot Grigio and a side of garlic bread.
Storage & Leftovers
Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently with a splash of broth or cream to maintain sauce consistency.
Pin It This recipe balances convenience and flavor perfectly for quick weeknight meals.
Recipe Questions & Answers
- → Can I use fresh shrimp instead of frozen?
Yes, fresh shrimp can be used. Adjust cooking time slightly to avoid overcooking since fresh shrimp cook faster than frozen.
- → What pasta works best for this dish?
Fettuccine or linguine work well since they hold creamy sauces nicely; break them in half to fit the pot easily.
- → How do I make the sauce creamier?
Adding extra heavy cream or a bit of butter at the end enhances creaminess and richness of the sauce.
- → Can I add vegetables to this dish?
Frozen peas are a great addition, and fresh spinach or mushrooms can be stirred in after cooking for added nutrition and flavor.
- → Is it possible to prepare this ahead and freeze?
Yes, this dish freezes well. Cook fully, cool, then freeze in portions. Reheat gently to maintain texture and flavor.