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.