If you’re looking for a dinner that feels indulgent but comes together in minutes, Instant Pot Shrimp Pasta is the answer. This one-pot meal delivers juicy shrimp, perfectly cooked pasta, and a creamy, flavorful sauce without the hassle of multiple pans or long cooking times. It’s the kind of dish that tastes like something you’d order at a restaurant but is surprisingly easy to whip up at home.
The magic of the Instant Pot makes everything come together quickly. The pasta cooks directly in the pot, absorbing the flavors of garlic, broth, and seasonings. No need to boil water separately or drain pasta. Once the pasta is nearly done, the shrimp goes in and cooks just until tender, ensuring it stays juicy and doesn’t turn rubbery. A splash of cream or a handful of Parmesan at the end ties everything together, creating a luscious, silky sauce that clings to every bite of pasta.
This recipe is incredibly versatile. You can use spaghetti, linguine, penne, or any pasta you have in your pantry. Add a handful of spinach or sun-dried tomatoes for extra color and flavor. Red pepper flakes give it a gentle kick, while a squeeze of lemon at the end brightens the dish and balances the richness.
Instant Pot Shrimp Pasta is perfect for busy weeknights when you need something fast but satisfying. It feels fancy enough for a date night at home but easy enough for a family meal. Plus, cleanup is a breeze since everything cooks in one pot.
Whether you’re craving something creamy, garlicky, and packed with seafood flavor or just want an easy dinner that doesn’t sacrifice taste, this recipe delivers. It’s comforting, delicious, and proof that with an Instant Pot, even a restaurant-worthy pasta dish is just minutes away.
Ingredients
- 1 lb shrimp peeled and deveined
- 2 cups pasta penne or your favorite shape
- 2 cups chicken broth low sodium
- 1 cup heavy cream
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1/2 cup parmesan cheese grated
- to taste Salt and pepper
- 1 tbsp lemon juice freshly squeezed
- 1/4 cup parsley chopped, for garnish, fresh
Instructions
- Set the Instant Pot to Sauté mode and add the olive oil. Once hot, add the minced garlic and cook for about 1 minute until fragrant.
- Add the shrimp and cook until they start to turn pink, about 2-3 minutes. Remove the shrimp and set aside.
- Add the pasta, chicken broth, and heavy cream to the Instant Pot. Stir to combine.
- Secure the lid and set the Instant Pot to High Pressure for 4 minutes. Once the cooking time is complete, perform a quick release.
- Open the lid carefully and stir in the Parmesan cheese, salt, and pepper. Add the cooked shrimp back to the pot and combine.
- Finish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley before serving.
Nutrition
Sooo easy! Even my kids loved it! I’ll be making this again for sure. Instant Pot is the best!
My kids devoured it! I added some veggies and it worked out great.
That’s awesome! Love that you added veggies. Makes it a bit healthier too!
I tried it too, but my kids didn’t like shrimp. Maybe chicken next time? 🤷♂️
Super delicious!! But I didn’t have shrimp, so I used chicken instead. Still yum!
Chicken instead of shrimp? That’s interesting! Glad it turned out yummy for you!
I thought it was too salty. Maybe less salt next time? My kids didn’t like it much.
Good recipe but mine turned out sticky, is that normal? Maybe I overcooked? 🤔
I also had it sticky before! It might be because of the pasta type you used. Some stick more than others. Just gotta get it right next time! 🍝
Yeah, it can get sticky if you don’t stir it well after cooking or if you let it sit too long. Make sure to follow the steps! 🤷♂️
This was absolutely delicious! My family loved it! 5 stars!
I added some spinach for color and it was a hit 😍
What if I’m allergic to shrimp? Can I use chicken instead? Asking for my mom.
Yeah, chicken would work too! Just cook it well first. Pasta is good with lots of things! 👍
I dunno if chicken would give the same taste, shrimp’s kinda unique, ya know? Maybe try tofu instead?
Not convinced about cooking pasta in broth + cream under pressure. Sounds like it’ll turn into glue. I guess it depends on pasta size—mine was fine but I’d probably reduce liquid next time.
Looks delicious, but why so many calories? Too much cream for my healthy diet, might skip this one.
Shrimp pasta? More like paste. It was too thick!
This was amazing! So easy and the shrimp turned out perfect!
Shrimp pasta? More like shrimp mush! It didn’t taste right, like it needed something more.
Shrimp mush? That’s harsh! Not everyone has the same taste bud, I guess. Did you follow the recipe exactly?
I actually loved this recipe! The flavors were great, and the shrimp turned out perfectly tender. Maybe you missed a step?
How can pasta be ready in just 4 mins? Is this a joke? I think you left out some steps!
Super easy to make! I used frozen shrimp and it still came out great. Definitely a keeper!
Tastes great, but my pasta was kinda overcooked at 4 minutes. I’m wondering if my pasta brand runs hot. Still delicious though—parmesan + lemon is such a good combo.
I followed the recipe but it just didn’t taste good. I might have added too much lemon, or maybe the shrimp was overcooked. Not sure what went wrong.
So quick and easy! I used linguine instead and it was still delicious! Yummy!
The garlic step says 1 minute—mine got a little too brown. I panicked and rushed the rest. Surprisingly, it still tasted good. Learnings for next time!
Garlic turning brown usually means it’s bitter, so good job rescuing it. I do 20-30 seconds on Sauté, not a full minute, because my Instant Pot runs hot. Also, quick release can mess with creaminess—maybe try a natural release next time?
Oh nooo 😅 but honestly “still tasted good” is the best kind of save. I’ve burned garlic before too—1 minute is so unforgiving. Next time I’ll keep it on lower heat and pull it the second it smells fragrant.
I wasn’t sure about using heavy cream, but it turned out really good. Will make again!
EHHHH, I think I prefer my pasta without shrimp. It was okay but nothing to write home about. 🤷♀️
This was amazing! So creamy and the shrimp were perfectly cooked. Will definitely make again!
Yum! 😋 and quick! Who knew you could cook pasta this fast?
Don’t get it! How come you can cook pasta in a pressure cooker? I thought only meat works there. Anyway, it was alright.
Too creamy for my taste. Next time, I will cut the cream in half.
Super easy, but I had to adjust liquid a bit. My pasta came out just slightly al dente, so next time I’ll do 5 minutes or use a bit more broth.
Good tip on the liquid—mine got a little thick too. I’ll try adding a splash more broth next time and maybe shave a minute off the cook time.
4 minutes sounds way too short for pasta, I think. I tried it and it was still crunchy, had to cook it in there longer. Also used parm and it clumped, idk what I did wrong 😅
Can’t believe how easy this was! Perfect for a weeknight dinner. Love it!
Wow, this was a hit at dinner! The shrimp were so flavorful and the cream made it so rich. Definitely recommended!
Shimp? What is with that? I don’t like it. Used chicken instead and it still worked out!
I’m not usually an Instant Pot person, but this was foolproof. Quick release was key for me so the pasta didn’t get mushy. Next time I’ll reserve a little pasta water to loosen the sauce.
This was amazing! The shrimp was so juicy and the pasta was just perfect. 5 stars!
The timing is weird for shrimp. 2-3 minutes on Sauté felt long, then 4 minutes under pressure—mine got a little too firm. Still edible though!
Five stars for effort? 😅 The flavor is great, but my pasta absorbed too much and I had to loosen it with extra broth. Maybe my pot pressure is different.
I tried this recipe but my pasta turned out mushy… maybe I did something wrong? Not sure about this one.
Don’t worry, mushy pasta can happen! Maybe you cooked it too long or added too much liquid? Just try reducing the cooking time next time!
I think Instant Pot might not be for everyone. Sometimes, it feels like it’s too easy to mess things up. Maybe stick to regular boiling?
Just ok. Might try this recipe again but didn’t really impress me.
I was skeptical about cooking pasta directly in the Instant Pot with cream, but it turned out creamy and smooth. Could use a touch more salt for my taste—overall thumbs up.
Made this tonight—so quick and the sauce actually tastes rich, not watery. The lemon + parm combo really pops. I used spaghetti and it worked great.
Very good, but I wish it had more instructions on how much to stir/when to thicken. I had to eyeball it. Still, me and my husband ate it all.
WHAT? Cooking shrimp in an Instant Pot is a travesty! Too easy, not gourmet!
I followed the steps exactly and it turned out creamy, not watery. Shrimp stayed tender and not rubbery. Will definitely cook again.
Okay so I followed everything and the sauce kinda split? Like it got oily around the edges. I whisked it when I added the cream, but maybe my cream was too cold? Not sure, but flavor was still good.
I don’t get why everyone loves this. The pasta was kinda mushy :/
I thought it was great! The pasta was perfectly cooked for me. Maybe try a different brand next time? 🤷♂️
Honestly I don’t trust cooking shrimp under pressure like that… but I tried it and it was fine. Kids ate it, so there’s that.
This is restaurant-level in like 15 minutes. My kid ate it all and asked for “lemon pasta.” I’m keeping this one.
Wait… 4 minutes high pressure for penne in broth with cream? I’m skeptical it won’t overcook. Also I add more lemon than that (like a lot more) or it tastes flat to me. Still, would try with smaller pasta.
Seriously? “15 minutes” sounds too good to be true, but I believe it. Creamy + lemon + shrimp is such a winning combo—and the fact that it worked for a kid is the real review 😂
idk about the order—shrimp out then back in. Mine kind of overcooked when I added it again, but the taste was still really good. Next time I’ll add shrimp later.
This is restaurant-level. Also, the garlic step smelling fragrant for a minute is such a nice touch. I used frozen shrimp and still worked—just cooked a minute less and it was perfect.
Totally agree—those garlic aromas are everything. I love that it’s a “minute” step instead of rushing it. Frozen shrimp working is such a good tip too!
I don’t know… 4 minutes under pressure seems a little risky for pasta + shrimp at the same time. I tried something similar and my shrimp got rubbery. But if you cooked a minute less and it was perfect, I’ll give it another shot.
Why quick release? I always do natural release for pasta. I think the texture could be better that way. Flavor is good regardless.
I get what you mean—natural release can help pasta texture a lot. I usually quick release here though to avoid the shrimp getting overcooked and turning rubbery. If you try natural, maybe do it shorter (like 5–7 min) then quick release the rest?
Natural release is only for like… when you cook rice right? Idk I follow recipe and the pasta is fine. Quick release keeps it from getting too soggy in my pot. Also that lemon + parm combo is legit.
Not bad, but I felt like the Parmesan could’ve been more pronounced. Also I may have over-salted at the end—next time I’ll go lighter on salt until tasting.
I tried it with frozen shrimp and didn’t thaw—still came out okay, but I had to cook shrimp a tiny bit longer. Sauce held up well.
Good to know! I’m always rushing and forget to thaw shrimp. Glad the sauce still held up—4 minutes + quick release makes me feel better about trying it without planning ahead.
Frozen shrimp w/out thawing can go rubbery tho 😬 I guess longer cooking worked for you. Did you use “thin” shrimp or bigger ones? Also, I’m surprised it still turned out okay.
Not gonna lie, 4 minutes felt too short for penne. My box says longer, so I expected it to be crunchy. It wasn’t, but it was on the firm side.
Made this tonight and it was ridiculously easy. The shrimp came out perfectly pink and the sauce is super creamy without tasting heavy. I added a pinch of red pepper flakes too—10/10.
Followed the steps exactly, but my pasta was a bit softer than I expected. Still delicious though. Next time I might reduce the broth slightly or cut the pressure time to 3 minutes.
Glad it was still tasty! Soft pasta in the Instant Pot is usually a timing/liquid ratio thing—reducing the broth a bit or going 3 minutes next time makes sense. Also, quick release vs. natural release can change texture too.
I’ve had this happen—sometimes my penne ends up softer even at 4 minutes. I’d try using a thicker pasta and measuring the broth more carefully. Also, did you use low-sodium broth and did you rinse the shrimp? (I know that sounds weird but I’ve done it before 😅)
Made this tonight and it was shockingly good for “instant.” The garlic + lemon at the end really makes it taste fresh. I added a tiny pinch of red pepper flakes too—highly recommend.
Way too much cream for me. Delicious, yes, but heavy. I’ll try half-and-half next time or add more broth to thin it out.