Instant Pot Creamy Shrimp Fettuccine–creamy homemade alfredo sauce coats tender fettuccine noodles and shrimp. This is an easy Instant Pot recipe and it tastes so good. You’ll be licking your plate clean!
Instant Pot Creamy Shrimp Fettuccine
I’ll tell you this is a 10 out of 10! Creamy homemade alfredo sauce, noodles and shrimp. It really doesn’t get much better. We were all licking our plates clean. The creamy garlic parmesan sauce with shrimp is fancy enough for company and easy enough for a weeknight meal.
Instant Pot Creamy Shrimp Fettuccine Ingredients:
- 2 Tbsp butter–to sauté the onion and garlic in
- 1 cup diced onion–for flavor
- 1 Tbsp minced garlic–for flavor
- 2 cups chicken broth–to bring pot to pressure and cook pasta
- 8 oz fettuccine noodles–you can also use linguine noodles, macaroni, shells, bowties, penne etc.
- 1 (16 oz) package frozen raw shrimp (tail off, peeled and deveined)–for sake of ease I bought a package of shrimp with the tail already removed. You can also buy pre-cooked shrimp. For cooked shrimp step 4 will just be a shorter period of time, just enough time to warm the cream through. If you’d like to use chicken instead of shrimp your best bet is to use chicken tenders and add them in on top of the uncooked pasta and pressure cook on step 2 and 3.
- 1 cup heavy cream–for the creamiest, most delicious flavor. You can also use half and half or milk but you’ll probably need to thicken the sauce with a little cornstarch slurry.
- 1 cup shredded parmesan cheese–for lots of cheesy flavor
- 1 tsp kosher salt–to bring out the flavors of all the ingredients
- ½ tsp black pepper–for flavor
- ¼ tsp red pepper–for a slight kick
- 1 tsp dried parsley–for color and a little flavor. You can use a couple tablespoons of fresh chopped parsley instead.
How to make shrimp fettuccine alfredo in the Instant Pot
- Turn Instant Pot to sauté setting. When display says HOT add in the butter and swirl around to melt. Add in the onion and sauté for about 4-5 minutes. Add in the garlic and sauté for 30 seconds. Be careful because garlic can burn quickly.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. This will help prevent the burn message. Turn off sauté setting. Break pasta in half and add it in a criss-cross pattern. For pasta like spaghetti, fettuccine and linguine laying it in a criss-cross pattern will prevent it from clumping together. Gently press down with a spoon to submerge as much as possible (it won’t all be covered).
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in shrimp and cream. Turn on the sauté setting and cook until shrimp is pink, stirring every 30 seconds or so. Once the shrimp has turned pick you know it is done!
- Turn off sauté setting. Stir in parmesan, salt, pepper, red pepper and parsley.
- Serve and enjoy!
More Instant Pot Shrimp Recipes…
Instant Pot Shrimp Scampi Pasta
Instant Pot Blend of the Bayou
Instant Pot Cajun Sausage and Shrimp Pasta
Instant Pot Lemon Garlic Parmesan Shrimp Pasta
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Instant Pot Creamy Shrimp Fettuccine
- Prep Time: 15 minutes
- Cook Time: 5 minutes (plus 5 minute NPR)
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Creamy homemade alfredo sauce coats tender fettuccine noodles and shrimp. You’ll be licking your plate clean!
Ingredients
- 2 Tbsp butter
- 1 cup diced onion
- 1 Tbsp minced garlic
- 2 cups chicken broth
- 8 oz fettuccine noodles
- 1 (16 oz) package frozen raw shrimp (tail off, peeled and deveined)
- 1 cup heavy cream
- 1 cup shredded parmesan cheese
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper
- 1 tsp dried parsley
Instructions
- Turn Instant Pot to sauté setting. When display says HOT add in the butter and swirl around to melt. Add in the onion and sauté for about 4-5 minutes. Add in the garlic and sauté for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Break pasta in half and add it in a criss-cross pattern. Gently press down with a spoon to submerge as much as possible (it won’t all be covered).
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in shrimp and cream. Turn on the sauté setting and cook until shrimp is pink, stirring every 30 seconds or so.
- Turn off sauté setting. Stir in parmesan, salt, pepper, red pepper and parsley.
- Serve and enjoy!
Notes
If you’d like a thicker sauce you can thicken with a cornstarch slurry in step 4.
- Category: Seafood
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Just want to confirm, the recipe calls for the shrimp to be sautéed at the end with pot full of pasta? I have cooked similar recipes where the shrimp are sautéed at the beginning with the garlic?
Sautéing with a full pot of pasta seems challenging.
Hey! You are not really sauteeing the shrimp but you use the saute setting to cook the shrimp until pink.
Do I need to thaw the shrimp first?
Nope!
Delicious and easy!
★★★★★
Thanks for the 5 stars!
Fixed this tonight…amazing!! Karen, you need to know how much you’ve impacted my family. My wife went to work full time 2 years ago. I was.never much of a cook but I work from home so I decided to take on the cooking duties. With an instant pot and your site, I cook about 5 nights a week! I enjoy cooking and the family loves whatever it is that I fix! Plus, my wife never really enjoyed cooking so she’s off the hook now! You’re a life saver and a difference maker! Thank you!!
★★★★★
ahhhhh, that is sooooo nice to hear! Thanks for taking the time to share that. I really appreciate it.
Easy and delicious! I added some steamed broccoli but followed everything else. This is a new favorite!
★★★★★
Thanks for the 5 stars Brenda!
I love this recipe 🥰if I want to double it for company do I have to double the chicken broth also?
Good question. Yes because the chicken broth is needed to cook the pasta correctly!
I tried this recipe tonight and I loved it. Not only did I love it, my husband loved it too. We are having leftovers tomorrow. I paired it with a side salad and garlic sticks. This is definitely one that I will make again. Thanks for the great recipe! I also loved how easy it was.
★★★★★
Woo hoo!!!! So glad to hear it. Thanks for the 5 stars.
Can I make this in the 3qt IP if so what changes are needed? Going camping and this sounds like a good one to make in the woods
I’m glad you have access to an outlet when camping! Good idea to bring along your mini IP! It’s only 8 ounces of pasta so it should work in a smaller pot.
off the topic question please, sorry didn’t know how else to contact you. would really like info on making poached eggs in the instant pot. there is so much confusing info out there and i trust your recommendations .there are so many times, use steam or pressure, add water to dish or not, etc. Please help.
I haven’t tried poached eggs yet in the IP but I would assume it would be a very short cooking time on low pressure. Perhaps 1 minute.
Can I substitute 1/2 & 1/2 for the heavy cream?
Yes!
I did this tonight with half and half. I made a tiny corn starch slurry (maybe a tbsp. of water/starch) to thicken it up a bit. I added it at the same time as the cream. Very delicious meal. I had leftover cooked shrimp from a party platter last night, so I removed the tails, sauteed for just a minute or so in olive oil and added them in at the same time as the cream. Very good dinner. I cook for one. I think I have leftovers for at least 2 more meals.
mmmm mmmm sounds amazing!
I made this tonight as your recipe calls with the exception of the noodle. I used spaghetti instead of fettuccine.
It was the best I’ve ever had. Definitely is a keeper. 5 Stars is not enough.
Thank you.
Duane
★★★★★
Ahhh thanks!!!
Does this freeze well for Meal prep do you know?
I personally haven’t tried. I would worry about the shrimp getting rubbery when reheated.
Oh my goodness! This was incredibly delicious…it was all we could do to keep in mind it serves 4 and not have the two of us gobble up the whole thing! I LOVE Karen’s site and only cook her recipes (and there are many!) in my Instant Pot. Don’t change a thing…maybe just add some cornstarch or Wondra flour to thicken the cream before you add it, as Karen suggested. I did!
★★★★★
Thanks so much for the 5 stars Julie!
Delicious ! I’ve tried many store bought Alfredo sauces and all have been very lame. I was glad to finally have a great Instant Pot Shrimp Fettuccine recipe .I like thick sauces, but I didn’t have to add any cornstarch. You are my go-to Chef for instant pot recipes. I’ve never been disappointed (unless I messed something up). Keep the recipes coming ! Thank you !
★★★★★
I’m so glad you enjoyed it! We love this one too!
When you set the timer on 5 , do you put the top on
Yes, on step 3 it says to cover the pot. You will be pressure cooking so you need the lid on 🙂
Can I double this and if so will the time change?
Yes you can and keep the same time
I dislike frozen shrimp; could I use fresh?
Yes that will work just fine!
I like to use the fresh fettuccini noodles. How do I do that in this recipe?
I have never cooked fresh pasta in the Instant Pot. I have a feeling it wouldn’t need that much time to cook. Have you tried fresh pasta before? How has it worked?
No, I haven’t. The only pasta dish I’ve done in the IP is lasagna. I’m guessing I need to cook it separately which defeats the one pot meal, lol.
If you do pressure cook I would try a 1 minute pressure cook time with a controlled release (move valve back and forth between sealing and venting)
Can you make this with fresh pasta and if so how long for cooking time etc. Thanks!
I have never cooked fresh pasta in the Instant Pot. I have a feeling it wouldn’t need that much time to cook. Have you tried fresh pasta before? How has it worked?
Game on….Just solved the “what’s for supper?” mystery for tonight! Sweet. And thank you, Karen, for listing the detailed notes so that we have no problem following your recipe and making substitutions if necessary.
You rock & roll my world!!
P.S. Will be back tomorrow with lots of stars!
Thanks Kim xoxo
Perfect! EZ PZ & so delicious.
★★★★★
Thanks for the 5 stars!