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
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Pin RecipeDescription
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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Steven says
May 16, 2019 at 10:21 pmMy 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?
★★★★
Karen says
May 17, 2019 at 9:09 amScatter the pasta or layer it on top of each other back and forth. This will help prevent clumping. The pasta absorbs it 🙂
Diane Clemmensen says
May 15, 2019 at 7:42 amWhen cooking wheat pasta, does the cook time change?
Karen says
May 15, 2019 at 9:37 pmNot too much. I often use whole wheat spaghetti and whole wheat penne and it’s the same cooking time.
Destiny says
April 9, 2019 at 4:05 pmWe 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!
★★★★★
Karen says
April 10, 2019 at 3:53 pmWAHOO! I love hearing this Destiny.
Steve says
March 15, 2019 at 6:32 pmWe 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.
★★★
Carolyn says
March 2, 2019 at 7:46 pmThis 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.
Karen says
March 6, 2019 at 9:35 amThanks for sharing your experiences with the recipe. I bet this will help others!
Lisa says
February 25, 2019 at 6:56 pmTasty. For some reason, my spinach (fresh) all clumped together with the cheese and i kept stirring it. Any advice?
★★★★
Karen says
February 26, 2019 at 10:35 amsometimes that happens to me too 🙁
Janelle says
February 25, 2019 at 10:12 amSimply delish. Comes together very easily, tastes great, and is pretty on the plate. A definite win at our house!
★★★★★
Kinsey says
February 19, 2019 at 2:42 pmWe 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.
★★★
Sandra Jarrett-Lance says
February 8, 2019 at 9:26 pmEasy! Fast! Tasty!! Made with things on hand in my CrockPot Electric PC
★★★★★
Karen says
February 9, 2019 at 2:30 pmThanks for chiming in! Glad you liked it 🙂
Anne says
February 6, 2019 at 12:33 pmI 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!
Karen says
February 6, 2019 at 12:48 pmI 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.
Harry says
February 5, 2019 at 10:54 amGood tasting recipe. Farberware 7-1 pressure cooker came through again.
Jess2u22@yahoo.com says
February 1, 2019 at 3:54 pmCan I use lime zest in place on half a lemon? I’m out of lemons
Karen says
February 1, 2019 at 5:02 pmsure I bet that would be tasty
Kelly B says
January 19, 2019 at 5:37 pmAwesome 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.
★★★★★
SM says
January 16, 2019 at 10:32 pmI 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.
Lindsey says
January 19, 2019 at 12:59 pmHi,
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!
Karen says
January 24, 2019 at 5:13 pmI added in the raw shrimp to the pasta and the heat cooked the shrimp fairly quickly.
Dolores says
January 14, 2019 at 6:27 pmThis was awesome! I followed the recipe as it was written and I did not have to add any extra liquid.
Denise says
January 3, 2019 at 1:45 pmIs this possibly like shrimp alfredo, which I love!
Rita J Skauby says
January 3, 2019 at 6:57 amCurious 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 ?
Kelley says
January 2, 2019 at 10:19 pmCan you use cooked shrimp?
Karen says
January 3, 2019 at 9:35 pmyes
Rebecca says
December 10, 2018 at 8:19 pmWas planning to make for a holiday party. Does this reheat well if I make a few hours in advance?
Karen says
December 17, 2018 at 3:59 pmNo, that wouldn’t be a good choice because of the pasta and the shrimp. Both are better moments after they are cooked.
KC says
November 16, 2018 at 9:23 pmAre there any substitutes for shrimp? I’m allergic 😭
Karen says
November 17, 2018 at 8:14 amYou could cook cut up bites of chicken in with the pasta.
KristinJean says
November 12, 2018 at 7:28 pmPretty damn tasty! I used 6 quart Fagor Lux
★★★★★
Jasmyn says
October 29, 2018 at 4:50 amI 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.
Karen says
October 29, 2018 at 12:52 pmI 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.
Barb Clough says
November 17, 2018 at 12:20 pmAgree, maybe add a bit more water/liquid next time
Dianne says
October 18, 2018 at 4:33 pmDelicious. We Loved it.
Used 8 qt. Duo 7 in 1
Followed receipe exactly but needed some more broth & half & half.
★★★★★
Karen says
October 18, 2018 at 7:40 pmGood! Glad it worked 🙂
Shannel says
August 27, 2018 at 7:13 pmWhat do you recommend as a substitute for the chicken broth? Have a family member allergic to poultry. Thanks!
Karen says
August 29, 2018 at 12:23 pmAny other broth or bouillon would work.
Pam says
August 8, 2018 at 1:33 pmI’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
Karen says
August 11, 2018 at 2:10 pmOh gosh I don’t know! I’ve never used fresh pasta before. I bet it would take less time.
Iris says
March 15, 2019 at 10:56 amPam, 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.
Karen says
March 15, 2019 at 4:31 pmI would assume the same.
Rosemary Perrett says
August 1, 2018 at 12:16 amIf someone is allergic to dairy, what, if possible, would be a good substitution for the half and half? Thank you.
Karen says
August 1, 2018 at 11:18 amhmmm, maybe coconut milk or another milk that is dairy free.
Kathy says
July 27, 2018 at 2:42 pmTotally awesome. One of the best pasta dishes I have ever made. rave reviews from my guest.
★★★★★
Karen says
July 30, 2018 at 12:31 pmHow awesome! I’m glad you like it Kathy!
Jaye says
July 8, 2018 at 1:51 pmWonderful! 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!
★★★★★
Kim says
July 5, 2018 at 3:16 amYum, yum. This was the first recipe I made with the instant Pot and absolutely delicious and so easy to make. Will definitely make again.
Karen says
July 5, 2018 at 11:12 amHurrah! So glad you are using your Instant Pot. You will love it!
Ruthie Lynch says
July 2, 2018 at 9:30 amCan you put the half & half in the IP with frozen shrimp and cook it all at once? Spinach and Parmesan addeded at the end.
Karen says
July 2, 2018 at 11:02 amThe half and half would curdle if it was pressure cooked. 🙁
Rosemary Perrett says
May 26, 2018 at 12:14 pmHad 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.
★★★★★
Karen says
May 28, 2018 at 9:14 pmSounds like a perfect day!
AMBER SINCLAIR says
May 20, 2018 at 10:22 amWas wondering if you ever tried gluten free pasta in the instant pot.
Karen says
May 21, 2018 at 11:56 amI have not and am not familiar with it at all. I’m sorry I’m not more helpful on this topic!
Judy says
July 10, 2018 at 7:32 pmI 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.
Kelly says
September 3, 2018 at 11:27 amHi Judy, how long would you adjust the time for GF spaghetti?
Vicki L says
May 18, 2018 at 3:29 pmVery 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.
★★★★
Karen says
May 19, 2018 at 4:45 pmThat sounds really good Vicki. I’m glad you liked it!
Lori Helgason says
May 16, 2018 at 11:13 amI 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?
Karen says
May 16, 2018 at 12:06 pmKeep 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.
Nancy says
May 15, 2018 at 11:05 pmLooks good. Can this be done without instant pot?
Karen says
May 16, 2018 at 10:06 amYou 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.
Britany Clark says
June 2, 2018 at 4:56 pmIs the chicken broth not needed, then, if cooking on the stove top?
Karen says
June 2, 2018 at 5:01 pmthat’s right. it’s not needed.