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
- 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
- ⅓ 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