Instant Pot Lemon Garlic Parmesan Shrimp Pasta–a creamy sauce made with garlic, lemon and parmesan cheese encomapsses thin spaghetti and shrimp. This recipe is cooked in just a few minutes thanks to your electric pressure cooker.
Instant Pot Lemon Garlic Parmesan Shrimp Pasta
One really sad thing in my life is that my husband is allergic to shrimp. I feel like the only time that I can eat shrimp is at a restaurant and even then I feel a little guilty because he can’t have a bite of whatever I ordered. So believe it or not I’ve never made shrimp at home. Until yesterday. I decided to break my streak and make a creamy dreamy shrimp recipe at home. It was sooooo easy. Yes my husband had to eat cereal for dinner but I don’t think he was too sad because the rest of us were so happy. Plus we have some rockin’ cereals in our pantry.
This recipe is pretty simple to make. The pasta is made easy by pressure cooking it for 3 minutes…you don’t even have to drain off any water. Then the shrimp are stirred in and cooked very quickly using the saute function of your Instant Pot. We don’t pressure cook the shrimp because by the time the pot came to pressure and released pressure they would be way overcooked.
I ended up using thin whole wheat spaghetti noodles and they worked perfectly. You can’t even tell that they are whole wheat.
I hope you get to try this recipe soon at your house! Hopefully nobody is allergic to shellfish where you live.
More recipes you’ll love…
Instant Pot Parmesan Lemon Pasta
Instant Pot Lemon Herbed Chicken and Red Potatoes
Instant Pot Spinach Mushroom Pesto Pasta
What Pressure Cooker Did You Use?
To make Instant Pot Lemon Garlic Parmesan Shrimp Pasta I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Lemon Garlic Parmesan Shrimp Pasta
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Total Time: 23 minutes
- Yield: 8 servings 1x
Description
A creamy sauce made with garlic, lemon and parmesan cheese encomapsses thin spaghetti and shrimp. This recipe is cooked in just a few minutes thanks to your electric pressure cooker.
Ingredients
- 1 Tbsp butter
- 6 garlic cloves, minced
- 3 3/4 cup chicken broth
- 1 lb (16 oz) thin spaghetti (whole wheat or white)
- 1 lb (16 oz) raw deveined, peeled jumbo shrimp
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 1/2 cups half and half or heavy cream, warmed
- 6 Tbsp fresh lemon juice
- Zest from one lemon
- 2 cups grated/shredded parmesan cheese
- 8 oz fresh spinach
Instructions
- Turn your Instant Pot to the saute setting. When it says HOT on the display add in the butter and let it melt. Swirl it around. Add in the garlic cloves and saute for 30 seconds. Add in the chicken broth. Break up the spaghetti to fit into the pot. Add in the spaghetti. It will mostly be submerged in the broth.
- Cover the pot and secure the lid. Make sure the valve is set to “sealing.” Set the manual/pressure cook button to 3 minutes (high pressure). When the time is up move the valve to “venting.” Open the pot.
- Turn the pot to the saute setting. Add in the shrimp, salt, pepper, half and half, lemon juice, lemon zest, parmesan cheese and spinach. Stir. Cook until the shrimp are pink and spinach is wilted. If shrimp are not frozen this will only take 2-3 minutes.
- Season to taste. Serve and enjoy!
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
You can use frozen or thawed shrimp. The frozen shrimp will take a bit more time to turn pink. Make sure the shrimp are deveined and peeled.
- Category: Pasta
- Method: Instant Pot
- Cuisine: Seafood
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 412
- Sugar: 3 g
- Sodium: 930 mg
- Fat: 15 g
- Carbohydrates: 44 g
- Protein: 30 g
Keywords: shrimp
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Made this tonight for dinner and it was a hit. My son and I are lactose sensitive so I did as another reviewer suggested and used coconut milk instead of heavy cream or half and half. I actually used a whole 13.5 oz can of lite coconut milk and it was exactly enough. I used Barilla thin spaghetti and I didn’t have a problem with too much liquid. I also partially cooked the shrimp on the stove top and let it finish in the hot pot afterward. I would recommend using medium or large shrimp, instead of jumbo shrimp, so that there are more shrimp throughout the pasta. Thanks for a delicious recipe.
★★★★★
That’s a good point about the shrimp Cheryl! Thanks for sharing.
I have loved made many recipes from Karen’s book. My husband likes them all! However, when I tried this recipe for the first time, he ate a little bit, looked at me and said, “This is good.” He ate a little more, looked at me and said, “This is REALLY good!” 3 times he told me how good this was!! Guess it’s a keeper! Can I give it more than 5 stars??
Only change I made was using more spinach.
★★★★★
Haha! that is great to hear. I love when my recipes elicit such a response!
This was a “KEEPER!” I did modify it a bit as I have had to reduce dairy significantly. I cooked the shrimp in the butter first, then added extra garlic, removed the shrimp with some of the garlic and placed it to the side. I also used unsweetened coconut milk, about 3/4th cup, along with a reduced amount of fresh shaved parmesan. I added basil, thyme and a little of a dry seasoning blend that I like. I will make again. Thank you!
★★★★★
Good to know! Thanks for sharing your experience Michele!
I loved this recipe! I especially liked that I could use whole wheat spaghetti, which is healthier. I found that the pasta actually tasted even better on the second and third days after making it. It made a lot, so we had about five individual meals of leftovers from it. It is great when served with a side of garlic bread on the side.
★★★★★
Glad you liked it and I love when I have leftovers!
Why not try an app called Cheftap. You can open the recipe and touch share. It’ll populate a page and you choose Cheftap. Tap on it. The recipe will then be stored in it. Pull up the recipe and you can alter the amount of the recipe by scaling up or down. It is a paid app, but they allow you to store 100 recipes before deciding if you want to keep the app. You won’t lose the recipes that you’ve stored. It is the only paid app that I have, and I love it. I have my recipes on both my 2 tablets and phone. I’m guilty of picking up too many. Hope this helps.
Can you omit or replace the cream ?
I just use 2% milk instead of the cream. I rarely have cream on hand. It’s a great recipe!
Sure you could leave it out. Won’t be as creamy and delicious! But still good.
An absolute winner! Made for the first time tonight, and absolutely loved it! Made 1/2 recipe in the 6 qt Duo, and now I wished I HQE MQE3 5H3 2HOL3 43DIP3. Leftovers would be amazing too! Thank you for an awesome recipe that will now be in my rotation of easy, delicious meals!!!!
So glad to hear it Judy!
HQE MQE3 5H3 2HOL3 43DIP3? – Confused, is this a secret code?
😂
Very recently started using the InstantPot. Made this dish last night; it was extremely easy to make and delicious. Looking forward to making the Lemon Butter Salmon as well!!
★★★★★
Anything lemon is a winner in my book!
Just wondering if you could use frozen spinach instead of fresh. TIA
Yes that would work just fine!
My first ever time using my insta pot with this recipe….it was good..but..
Do you stir pasta in the chicken broth so it doesn’t clump?
When you put shrimp in with other ingredients do you mix it together?
The last question…if it cooks too long( last 2-3 minutes) will it clump and burn to bottom?
Otherwise good..just new at all the speed in which food cooks.
Kathy
★★★★
I just criss cross the pasta and cover it as much as possible with the broth.
Yes I mix in the shrimp with everything
It may burn a little to the bottom, so keep stirring.
Good luck! Keep up the good work.
This turned out great for us. We nixed the spinach and added cherry tomatoes (halved) and basil from the garden. The flavor of the lemon parm. Sauce was fantastic. A little hard to cook the shrimp all the way through. Next time I will remove half the noodles, add the shrimp, then the rest of the noodles…and then the ingredients so the shrimp are buried a little more. Thanks for a great recipe!
★★★★★
Good idea about the shrimp Amanda!
I read other reviews saying it was soupy so I was concerned but then I read one reviewer who used linguine noodles and 1/4 c wine (taking away 1/4 c of broth of course) so followed that. I cooked the shrimp first though then set it to the side and instead of just regular parm I went with Parmigiano-Reggiano mixed in as well. Turned out SUPER YUMMY!
★★★★★
Sounds great! Glad it worked well for you Cortney!
Very easy one pot recipe! I definitely added a lot more lemon juice, garlic and Parmesan cheese so it was not bland as some of the reviews say.
If you want to use frozen shrimp, I put them in the instant pot first and pressure cooked for 0 mins (yes 0) and they are cooked! Set them aside and add in with the cream and seasonings and you can sauté until cheese melts. Thanks for this recipe! Enjoy!
★★★★★
GREAT tip. Thank you Chelsea.
Holy Moly Karen, you out did yourself this time. I had a package of Trader Joe’s Argentinean Red Shrimp in the freezer so I made this last night for dinner and boy was it GOOD! My only substitution was based on a previous reviewer. I didn’t have enough half and half or heavy cream so I melted 4 oz of cream cheese and added enough milk to make the 1-1/2 cups called for in the recipe. I was a tad short (1/4 cup) on the chicken stock so I made up the difference with white wine (1/4 cup).
I almost didn’t make the recipe due to some reviewers issues with too much liquid. I did not experience that at all. I used Linguine broken in half and grated Parmesan as using the shredded kind does lead to clumping issues since it doesn’t melt well. The pasta was cooked perfectly and the shrimp tender. Loved the addition of the spinach.
I have made MANY of your recipes and have yet to be disappointed. Always spot on!
Thank you so much for weighing in on this recipe Pippa! I’m glad it worked well for you and your version sounds 👍👌!
I’m new to insta pot cooking and as I am alone I use a 3 qt insta pot. How would I adjust this, it sounds delicious. Thanks for your great recipes and tips.
Hi Rosi, this article will be very helpful to you! https://www.365daysofcrockpot.com/how-to-halve-instant-pot-recipes/
Hello Karen! I LOVE your recipes. Thank you so much for sharing so generously.
Could I use small scallops for this recipe? Do anything differently?
Thank you!
I bet that would be just fine. I would use the same directions 😊
I did, and it was delicious! Thank you 🙂
★★★★★
I made this with my insta pot exactly as stated. So much liquid. It didn’t cook into the pasta. It’s bland and weak tasting instead of rich like if I’d sautéd in the stove. And now the shrimp will be overdone. I MAY try again, but probably not in the insta pot. This was too expensive to make to screw it up.
yes,I think this recipe definitely does not work! It came out really bland and weak with a wrong mix of spices
★
The recipe is exactly what I’m looking for, thank you! One question….any reason why I shouldn’t sauté the shrimp in the butter, at the beginning, then remove it?
That would work and would be delish!
Perfect! I’ve made this several times now and it always turns out fantastic. To keep the pasta from sticking to each other I have learned to lay it in different directions and I use fresh grated Parm not the stuff in the shaker. I have made it with both spinach and broccoli and my family always gives it 2 thumbs up.
★★★★★
Good tips! Thanks Carol!
I am new to IP cooking, but this looked like a tasty, easy recipe for our dinner tonight. The dish turned out like spaghetti soup; there was so much liquid! It looked nothing like the photo. The flavor was delicious and I wish I knew what I did wrong. Over 5 cups of liquid between the broth and the cream, right? I used linguine, but all other ingredients were as per the recipe. Another problem was when I dumped in a package of shredded parmesan cheese, some of it immediately formed clumps. I spent quite a bit of time pressing the clumps against the side of the pot to smooth them out. The flavor of the sauce is wonderful, but the amount of it overwhelmed the dish. I read the comments and it didn’t sound like this is an issue for others. I wanted it to look drier, like the photo. I hope someone can advise as we both like the combo of tastes: lemon, parmesan, spinach, shrimp…YUM!
★★★★★
The pasta should have soaked up most all of the liquid. Was the pasta soft or still a little al dente? I’m not sure why all the liquid! That is annoying. I’m sorry that happened to you.
Can you use cooked shrimp?
Yes for sure.
I’m not seeing when to add the cream. Am I missing something?!
In step 3. Add after pepper.
Step 3…the half and half
Absolutely delish!!! Family loved it will most definitely will do again & again. Thank you so much for sharing!!!
So happy you liked it Sue!
I am doing life Atlanta Federal Penitentiary and I use these recipes from time to time as I am the head of the kitchen here.. I pride myself on my prison food and this shrimp scampi recipe was by far the best we’ve had… I thank you..
Joey Spatafore
Atlanta Federal Penetentiary
★★★★
Glad to hear this! Keep up the good work.
Loved the recipe but am pretty common to instant pots. Had a bit of an issue getting the shrimp to cook though. I had frozen shrimp when I added them and they were small shrimp and it took what seemed like forever for them to turn pink. Will probably cook them first then add them.
★★★★
Okay thanks for sharing your experience.
Karen, Oh My Gosh! I’m sort of new to the Instant Pot, and this was the first time I cooked spaghetti in it. Your Instant Pot Lemon Garlic Parmesan Shrmip Pasta turned out so well. I didn’t use as much lemon juice as the recipe stated, but did use the entire amount of lemon zest. It was a pretty fast meal to prepare. This recipe is a keeper! Delish!!!! Thanks for posting.
★★★★★
So glad you liked it Kathy! I love lemon zest!
I LOVE this recipe! I make it weekly, my family is obsessed with it. I tend to add a bit more cheese and use small shrimp instead of jumbo. Thanks for sharing!
★★★★★
Love these ideas! And I’m so glad you like it.
My mom was visiting and she made this for us two times. It was delicious one time we did shrimp the second we did rotisserie chicken. She left back home and I made it…. the noodles weren’t cooked and sauce was watery. Goes to show I suck at cooking but I followed each step! It was delicious when my mom made it.
★★★★★
Don’t give up Lauren! You can learn 🙂
This is the first recipe I have tried in my new Instant Pot. It is wonderful! The issue I had was the noodle. Half were perfect half undercooked. I solved this by just waiting and stirring about 5 minutes before I added other ingredients.
★★★★★
Glad you got it figured out!
I loved this recipe! I used angel hair because it’s my favorite! Everything else I left the same. It was delicious!! My very picky husband ate it, somewhat reluctantly. The baby and I loved it! Super creamy!
★★★★★
I’m so glad to hear this!
Help! I don’t know what I did wrong – my cheese clumped and did not mix with the liquid so the sauce wasn’t creamy.
★★★
dang! What kind of parmesan did you use? Sometimes cheeses have a powder coating on them that makes them clump up.
My family prefers Vermicelli pasta vs spaghetti. The dish was tasty but the pasta seemed to clump together. Any ideas how to prevent this from happening?
Also wondering where all the liquid goes – does the pasta absorb it? Do you vent it off when you do a pressure release?
★★★★
Scatter the pasta or layer it on top of each other back and forth. This will help prevent clumping. The pasta absorbs it 🙂
When cooking wheat pasta, does the cook time change?
Not too much. I often use whole wheat spaghetti and whole wheat penne and it’s the same cooking time.
We have made this 6 times in 2 months. It’s our new favorite family regular. It’s quick, easy, cheap, and everyone loves it! Thank you!
★★★★★
WAHOO! I love hearing this Destiny.
We just finished this meal. It has potential, but as with many of the recipes, it is for a larger family than we have (we are only two adults). So I had to improvise. It turned out a bit too rich so next time I’ll reduce the cream. The pasta required more than 3 minutes – in fact I had to add 2 more minutes. Probably my fault because I used linguine instead of spaghetti. I added some red pepper flakes to add a little fire because when I tasted it, the sauce seemed a bit lifeless. I had to guestimate the amount of cheese, and ended up with about 3/4 cup. I also didn’t have chicken broth, so used the broth that I made from the shrimp shells but had to add more fish broth which I had in the freezer. That was a problem too because I had to guestimate the amount as well. I really wish that some of your recipes were made for smaller families. It would take a lot of the guess work out of my cooking. The recipes (this one especially) is great and I’ll use it again with some changes.
★★★
Why not try an app called Cheftap. You can open the recipe and touch share. It’ll populate a page and you choose Cheftap. Tap on it. The recipe will then be stored in it. Pull up the recipe and you can alter the amount of the recipe by scaling up or down. It is a paid app, but they allow you to store 100 recipes before deciding if you want to keep the app. You won’t lose the recipes that you’ve stored. It is the only paid app that I have, and I love it. I have my recipes on both my 2 tablets and phone. I’m guilty of picking up too many. Hope this helps.
This is the third time I’ve made this dish in my 8 qt Ultra. The first time there was not enough liquid so I had difficulty with the pasta sticking to the bottom of the pot. The second time I wanted to try gluten free pasta so I used more broth than called for so it wouldn’t stick. It was perfect and I didn’t drain the extra broth. This time I’m using gluten free with twice the liquid called for and also substituted unsweetened coconut milk for the cream. The results were delicious! I served it with a fork and spoon so we could get every bite of deliciousness.
Thanks for sharing your experiences with the recipe. I bet this will help others!
I’m excited to try it this way! Due to autoimmune issues, gluten and dairy free is best for me and limits so many awesome looking recipes!
Thank you!
Tasty. For some reason, my spinach (fresh) all clumped together with the cheese and i kept stirring it. Any advice?
★★★★
sometimes that happens to me too 🙁
Simply delish. Comes together very easily, tastes great, and is pretty on the plate. A definite win at our house!
★★★★★
We didn’t love this recipe. It cooked really nice in the instant pot. It was just a little bland for us. It is pretty lemony….depending on if you like that or not.
★★★
Easy! Fast! Tasty!! Made with things on hand in my CrockPot Electric PC
★★★★★
Thanks for chiming in! Glad you liked it 🙂
I have a dairy allergy but this sounds delicious. Do you think its okay just to skip the half and half and parmasean? Do I need to replace the half and half with another liquid? Also, how long does the shrimp take if its frozen – should I just assume double the time? Thanks!
I think that it will be sort of bland without the dairy. You could try it but you may need to add something to give it some pizzazz. It won’t take too much longer for frozen.
Good tasting recipe. Farberware 7-1 pressure cooker came through again.
Can I use lime zest in place on half a lemon? I’m out of lemons
sure I bet that would be tasty
Awesome recipe. The pasta was cooked perfectly and the sauce was light and creamy with a wonderful lemon flavour. I used half shrimp and half scallops. So far, this is my favourite instant pot recipe.
★★★★★
I followed the recipe and it turned out great and my kids loved it. Preparing shrimp took a bit longer but rest was easy to follow. Thank you for sharing the recipe.
Hi,
I’m new to my instant pot so was wondering when the pasta is done cooking it says to switch to sautee and add shrimp. Do you put the raw shrimp on the cooked pasta and mix until the shrimp turns pink or do you remove the pasta then add the shrimp to cook separately? I was worried about adding raw shrimp to already cooked pasta? Thanks!
I added in the raw shrimp to the pasta and the heat cooked the shrimp fairly quickly.
This was awesome! I followed the recipe as it was written and I did not have to add any extra liquid.
Is this possibly like shrimp alfredo, which I love!
Curious as to why you leave the tails on the shrimp and then wind it with the noodles as if preparing to eat them together (?), surely you do not eat the tails (?) or do you ?
Can you use cooked shrimp?
yes
Was planning to make for a holiday party. Does this reheat well if I make a few hours in advance?
No, that wouldn’t be a good choice because of the pasta and the shrimp. Both are better moments after they are cooked.
Are there any substitutes for shrimp? I’m allergic 😭
You could cook cut up bites of chicken in with the pasta.
Pretty damn tasty! I used 6 quart Fagor Lux
★★★★★
I have a Duo60 6Qt 7in1. On step 2 it said to cook the pasta for 3mins yet my pasta burned. I had to think fast to cook on the top stove due to guest coming over. What do Yu recommend the time setting to not burn the pasta? I love the recipe.
I wonder if you’d have better results if you added in another 1/2 cup of broth? The burn signal is usually from not enough liquid.
Agree, maybe add a bit more water/liquid next time
Delicious. We Loved it.
Used 8 qt. Duo 7 in 1
Followed receipe exactly but needed some more broth & half & half.
★★★★★
Good! Glad it worked 🙂
What do you recommend as a substitute for the chicken broth? Have a family member allergic to poultry. Thanks!
Any other broth or bouillon would work.
I’m getting ready to try this recipe for dinner tonight. Sounds awesome. Have you used fresh pasta? if so, does that alter the pressure cooking time from the 3 minutes?
thanks
Oh gosh I don’t know! I’ve never used fresh pasta before. I bet it would take less time.
Pam, I make lots of fresh pasta and it cooks very fast, 3 minutes vs 10 minutes for dried pasta. I would think you would best do fresh pasta on your stovetop, rather than in an Instant Pot. Just my opinion. Good luck.
I would assume the same.
If someone is allergic to dairy, what, if possible, would be a good substitution for the half and half? Thank you.
hmmm, maybe coconut milk or another milk that is dairy free.
Totally awesome. One of the best pasta dishes I have ever made. rave reviews from my guest.
★★★★★
How awesome! I’m glad you like it Kathy!
Wonderful! I never have half and half on hand so I used 4 oz cream cheese with skim milk, warmed. It’s the first time spaghetti noodles weren’t all clumpy. When I’ve tried marinara spaghetti that is what usually happens. Thanks!
★★★★★
Yum, yum. This was the first recipe I made with the instant Pot and absolutely delicious and so easy to make. Will definitely make again.
Hurrah! So glad you are using your Instant Pot. You will love it!
Can you put the half & half in the IP with frozen shrimp and cook it all at once? Spinach and Parmesan addeded at the end.
The half and half would curdle if it was pressure cooked. 🙁
Had a friend over for lunch & she was my ‘guinea pig’ as this was my first attempt at this recipe, although I could tell it would turn out good just by reading the recipe. This was quick & easy, & oh so AWESOME.\!!! We enjoyed it on my deck overlooking the Bay, we felt like we were at a fancy resort enjoying good food! Thank you. A definite 5 star dish.
★★★★★
Sounds like a perfect day!
Was wondering if you ever tried gluten free pasta in the instant pot.
I have not and am not familiar with it at all. I’m sorry I’m not more helpful on this topic!
I have substituted G/F pasta in many recipes with no ill-effects. Sometimes it requires a little more cooking but otherwise, it is just the same.
Hi Judy, how long would you adjust the time for GF spaghetti?
Very tasty. Made the recipe exactly as written, and it was very good! I had an orange bell pepper and a few mushrooms in the fridge, so I sauteed them for anyone who wanted to add them to the dish (husband doesn’t care for mushrooms, so I made them as an accompaniment) Very rich and something I may not make very often, but it was easy and flavorful.
★★★★
That sounds really good Vicki. I’m glad you liked it!
I was thinking about this but am confused about instruction #3. Do I remove the spaghetti and then add shrimp and spinach or do I add the shrimp and spinach to the pot and saute?
Keep the spaghetti in there. Add in the shrimp and the spinach. The saute button will keep things cooking so the shrimp can heat up and turn pink. Sorry for the confusion.
Looks good. Can this be done without instant pot?
You could totally make this on the stove top. Boil the noodles like you’re making spaghetti. In a pan saute the garlic in the butter. Add in the cooked noodles. Stir in the 1 lb (16 oz) raw deveined, peeled jumbo shrimp
1 tsp kosher salt
1 tsp black pepper
1 1/2 cups half and half or heavy cream, warmed
6 Tbsp fresh lemon juice
Zest from one lemon
2 cups grated/shredded parmesan cheese
Cook until shrimp are pink then add in the spinach and cook until it is wilted.
Is the chicken broth not needed, then, if cooking on the stove top?
that’s right. it’s not needed.