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Instant Pot Creamy Shrimp Alfredo Pasta Recipe

Hang onto your seat because this Instant Pot Creamy Shrimp Pasta is one of the best recipes you've ever tasted.
Course: Main Course
Cuisine: American
Keyword: alfredo, easy shrimp, Instant Pot, Instant Pot Recipe
Servings: 6
Calories: 445kcal


  • Instant Pot


  • ¾ pound fettucine pasta or penne
  • 3 cups water
  • 1 pound shrimp peeled and deveined
  • 1 Tablespoon olive oil
  • 1 small onion finely chopped
  • 2 Tablespoons butter
  • 1 garlic clove
  • cup chicken broth
  • 2 cups heavy whipping cream
  • ½ cup parmesan cheese
  • salt and pepper, to taste
  • sprinkle of paprika
  • parsley or basil for garnish optional


  • Place noodles and water in the Instant Pot.  Mix so the noodles are covered. (I broke my noodles in half)
  • Close the lid, turn the valve to sealing, and push the “Manual” or “Pressure Cook” button.  Set it to cook for 4 minutes.
  • After the noodles are done cooking, remove them from the pot and set to the side.
  • Press the “Saute” button on the Instant Pot. After it says “hot” add 1 Tablespoon of olive oil.  Season the shrimp with salt, pepper, and paprika. Add shrimp and cook for 1 -2 minutes on each side.  You’ll know they are done when they are no longer translucent. The insides will be white and the outsides will be a golden/pink color.  Remove the shrimp from the Instant Pot and set aside.
  • Next, add butter, onion, and garlic and saute until the onion is golden brown. Add chicken broth and scrape the bottom of the pot to deglaze.
  • Add cream and simmer for 2 minutes.  Add parmesan and stir until creamy and smooth.  Press the “Cancel/Keep warm” button. Add paprika, salt, and pepper to taste.  Stir in the shrimp and pasta.


Calories: 445kcal | Carbohydrates: 4g | Protein: 20g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 315mg | Sodium: 839mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1349IU | Vitamin C: 6mg | Calcium: 270mg | Iron: 2mg