Instant Pot Creamy Shrimp Fettuccine

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!

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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.

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How to make shrimp fettuccine alfredo in the Instant Pot

1. 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.
2. 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). 
3. 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.
4. 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!
5. Turn off sauté setting. Stir in parmesan, salt, pepper, red pepper and parsley.
6. Serve and enjoy!

More Instant Pot Shrimp Recipes…

Instant Pot Shrimp Scampi Pasta

Instant Pot Shrimp and Grits

Instant Pot Blend of the Bayou

Easy Instant Pot Jambalaya

Instant Pot Cajun Sausage and Shrimp Pasta

Instant Pot Lemon Garlic Parmesan Shrimp Pasta

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Instant Pot Creamy Shrimp Fettuccine

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★★★★★

5 from 1 reviews

• Author: 365 Days of Slow and Pressure Cooking
• Prep Time: 15 minutes
• Cook Time: 5 minutes (plus 5 minute NPR)
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

Creamy homemade alfredo sauce coats tender fettuccine noodles and shrimp. You’ll be licking your plate clean!

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. 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.
2. 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). 
3. 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.
4. Stir in shrimp and cream. Turn on the sauté setting and cook until shrimp is pink, stirring every 30 seconds or so. 
5. Turn off sauté setting. Stir in parmesan, salt, pepper, red pepper and parsley.
6. 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

1

Turn Instant Pot to sauté and melt butter

2

Sauté onions and garlic

3

Pour in broth. Scrape bottom of pot so that nothing is sticking

4

Break pasta in half. Lay it in a crisscross pattern. Gently press with a spoon to submerge as much as possible

5

Pressure cook for five minutes with a five minute natural press release

6

Add in a bag of shrimp with tail off, peeled and deveined

7

Add in the cream. Turn to sauté and stir every 30 seconds until the shrimp is pink

8

Stir in salt, pepper, red pepper, parsley, and Parmesan cheese.

9

Serve and enjoy 😊

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