This Instant Pot Shrimp Alfredo is a simple, yet delicious version of a classic comfort food dish.
Is there anything more comforting than a bowl of pasta? Probably not. Second question: Is there anything more satisfying than cooking an entire meal in one pot? Nope, that's why you bought an Instant Pot! Well, this Instant Pot Shrimp Alfredo is both of those - with the classic flavor that we all love.
Splurge on the Cheese!
If you've never bought Parmigiano Reggiano before, I'd say now's the time to go for it. Around the world, it is really considered the "King of Cheese". There's just something about the buttery and nutty flavor that is truly addictive. It's not cheap, so I don't use it often. But it really did take this simple Instant Pot Shrimp Alfredo to another level.
The Process
And the AMAZING Result…
Expert Tips:
- The rule for cooking pasta in the Instant Pot is this… Divide the time on box in half, then subtract 2 more minutes. So if it says 8 minutes, you’d do 8 divided by 2 (which is 4) minus 2 — a total of 2 minutes with quick-pressure release. If you plan to substitute a different kind of pasta for this dish, adjust the cook time accordingly.
- Yes, the shrimp really will cook through using the residual heat and keep warm setting. The shrimp will turn pink and appear an opaque white, instead of clear, when fully cooked. See the process shots above for an example of uncooked shrimp versus the finished product picture.
FAQs
Can I use gluten-free pasta? Yes, though gluten free pasta tends to absorb more liquid, so I recommend serving promptly. See the rule of thumb for adjusting pasta cook times above in the expert tips section for tips on how to adjust the cook time.
Can I add broccoli to this? If you choose to add broccoli, I recommend steaming it separately to avoid either mushy or undercooked broccoli.
Do you use raw or precooked shrimp? Raw. You are cooking the shrimp in step 8 of the recipe.
Can I add cream cheese to this? A reader shared with us that they added a block of cream cheese to the finished dish. So, can you do it? Sure, though it's not necessary as this dish perfectly creamy without the addition.
★ Did you make this recipe? Please give it a star rating below!★
📖 Recipe
Instant Pot Shrimp Alfredo
Ingredients
- 1 lb. large shrimp 21/25
- 4 cups chicken broth
- 2 Tbsp. garlic minced
- ¼ tsp. ground nutmeg
- 1 tsp. sea salt
- 16 oz. fettuccine broken in half
- 2 cups heavy cream
- 6 oz. Parmigiano-Reggiano cheese grated
Instructions
- Defrost shrimp (if frozen) in cold water. Then remove shells and tails.
- Add chicken broth, garlic, nutmeg, and salt to pot and mix well.
- Then add fettuccine noodles, making sure to spread them apart as much as possible. DO NOT STIR!
- Then add cream, making sure that all noodles are submerged. AGAIN… DO NOT STIR!!
- Lock lid and cook for 2 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 5 minutes. Then quick-release remaining pressure. (If starchy bubbles try to escape the vent, simply close the vent for 30 seconds or so, then release again in intervals.)
- Meanwhile, using a microplane, grate Parmigiano-Reggiano cheese.
- Mix pasta and sauce well, making sure to break up any noodles that may be stuck together. Add all cheese to the pot and mix well.
- Finally, add shrimp to pot and mix, making sure to submerge all shrimp. Return lid to pot and let sit on keep warm setting for about 10 minutes. The shrimp will cook in the residual heat, and the sauce will thicken the longer it sits.
- Serve topped with cracked black pepper (and maybe more cheese).
Video
Notes
- In the U.S., the size of the shrimp is marked on the bag as count per pound. For this recipe, we used 21/25.
- You can substitute different kinds of pasta, even gluten-free pasta, by using this rule: Divide the time on box in half, then subtract 2 more minutes. So if it says 8 minutes, you’d do 8 divided by 2 (which is 4) minus 2 — a total of 2 minutes with quick-pressure release.
- This recipe uses raw, not precooked, shrimp.
- Yes, the shrimp really will cook through using the residual heat and keep warm setting. It is common for people to overcook their shrimp. Do not make this mistake! The shrimp will turn pink and appear an opaque white, instead of clear, when fully cooked. See the process shots above for an example of uncooked shrimp versus the finished product picture. If your shrimp is a bright white, it is most likely overcooked. Likewise, if all the shrimp is very tightly curled, it is most likely overcooked. The internal temperature of fully cooked shrimp is 120° F . Do not eat shrimp that is gray or translucent (clear) after cooking. If you shrimp is not cooked through after this step, do not place under pressure again. Instead, switch to sauté and allow to return to a boil, uncovered. Shut off pot as soon as a boil is reached.
- This dish can be stored in the fridge for 3 to 4 days in a tightly sealed container.
- If you choose to add broccoli, I recommend steaming it separately to avoid either mushy or undercooked broccoli.
Nutrition
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Jacqueline
Do you turn off the instant pot or do you leave it on keep warm after QR?
Chef Gary
Definitely "keep warm" so that you don't lose too much heat to cook the shrimp.
Genevive M.
This is a silly question, but do you know if this freezes well? I'm going to be eating it alone and since I'm not feeding 12 people I would be using it for meal prep to save some time. Do you have any recommendations?
Shannel
What would be a good substitute for the Chicken broth? Have a family member allergic to poultry. Thanks!
Chef Gary
Vegetable broth should work.
Lori
I made seafood stock with my shrimp shells and clams. Seafood fettuccine is my husbands favorite. This recipe was a huge hit !!
Gary
Awesome! Now I think I want to make it again. Lol..
Melodie
Do you use precooked shrimp or raw?
Gary
Raw.
Vivian
Love this recipe!! I've made this meal 2 times this month!
Tom
This was too much liquid. The quick release spewed starch and liquid all over the place. I tried covering the valve with a dish towel, which got soaked. I also ended up with a pool of liquid on the counter and a super messy lid and valve. The alfredo tasted pretty good, but not creamy enough in my opinion. Of course, so much liquid spewed out, who knows??
Gary
Sorry you had a mishap. I've had that happen with some rice dishes before, but never with pasta. Not sure why it happened to you.
Val
The best thing to do on a pressure cooker using any recipe is to allow it to natural release for maybe 5 min. In the case of pasta, I would put the cooking time to only 2 min. & wait till it depressurize about 3 min. Then release the pressure but never use a towel, I've learned that this is a safety issue. Good luck & God Bless.
Julie
This was absolutely delicious! It was the first thing I made in our instant pot, and was way better than any shrimp fettuccine alfredo you can get in any restaurant!!! Will make it again for sure!!!
Gary
Glad you liked the recipe! And really glad your first try was a success. Good job!
Abby
Can I use the pasta button on pressure cooker because I don’t have a manual option?
Gary
I don't think it matters if you use a preset or not. You just want to cook it for 2 minutes at high pressure.
Krista Durham
4 Minutes high pressure??? your recipe says 2 minutes high pressure. Please clarify
Gary White
2 minutes high pressure.
Briana
I'm a huge lover of a great shrimp Alfredo and have a hard time deviating from my tried and true method but this takes the cake! Will never go back! Do you think there would be an issue if I wanted to double the recipe?
Gary
So glad you liked it! It's hard to say whether doubling will yield the same results. It's a tricky thing, but probably worth a try.
Angie K.
I doubled it and it was AMAZING!! We will definitely be making this delicious meal again!
Roberta
How much time did you do for double?
Mary
What other cheese could you use. Not sure my store will have that one.
Gary
Traditionally, Parmigiano reggiano is all you want to use. You can find it even at Walmart.
Sherri
I hope you were able to find it, Mary.... We got ours recently at a store called LIDL.. AND IT WAS AWESOME for this recipe... 🌸
Corey Mott
I dont have the name brand instapot . It's a 10-1 so not sure what setting to put it on. Please help
Gary
Can you be more specific of your brand?
Kody
Great recipe! Only problem was the sauce didn't thicken up so it was very soupy. Maybe user error?
Nicole
I don't have fettuccine noodles on hand but lots of spaghettini, would I need to decrease the cook time?
Gary
The rule for cooking pasta in the Instant Pot is this... Divide the time on box in half, then subtract 2 more minutes. So if it says 8 minutes, you'd do 8 divided by 2 (which is 4) minus 2 --- a total of 2 minutes with quick-pressure release. Make sense?
Nicole
Great tip! Thank you.
Kihani
Could this be made in a crockpot?
Gary
I don’t think so.
Cacy
Do you leave on keep warm the 10 minutes the shrimp is cooking?
Gary
Yes.
Rebecca
This was my first time using the Instant Pot and it turned out great! I didn't have heavy cream so I used 1.5 cups 1% milk and 1/2 cup melted butter instead. I followed the rest of the recipe exactly and it was delicious, will definitely make it again! Thanks!
Lori
Other than my IP geyser with the QR, this is EXCELLENT! Maybe my IP is smaller than yours at 6qt and I used spaghetti. Thanks. I will be making it again. The risk is worth the reward. 🙂
Luis
Just made this valentines dinner! Huge success, I’m definitely getting laid tonight! You the man Gary! Whoooohoooo
Carey
How about adding broccoli as an additional ingredient ? Would it be added at same time as raw shrimp but leave on top verses submerging shrimp & let cook the same 10 minutes as raw shrimp ?
Gary
Broccoli will take longer to cook than shrimp. But I'm afraid that if you add it earlier, it will be mushy. You may want to steam it separately.
vilija
This was delicious and the shrimp was cooked to perfection! I added a cup of thawed peas at the same time as the shrimp. However, following the recipe after 5 minutes of natural release, I did a manual release and like others mentioned, it sprayed everywhere and made a huge mess. It was still worth it, but I wish there was a way to avoid a cream geyser. That's why I'm giving 4 stars instead of 5.
Belinda
My daighter is teaching me how to ise the instant pot and tomorrow we are going to make this recioe. I have wanting Alfredo
Sherri
We made the recipe this past Sunday, and let me just say: IT WAS OUTSTANDING!!! My daughter and I LOVED IT... We just finished the leftovers tonight... We will DEFINITELY be making this meal AGAIN... Thank You Gary!!! 👍🏽👍🏽👍🏽👍🏽👍🏽💕🌸♥️
Yaritza
Second time making this recipe and it is delicious ! My boyfriend loves it so much, I had to make double haha. Thank you! Keep these delicious recipes coming.
Yaritza
I forgot to rate it ! 5/5!
Pashell
I just made this for dinner for the second time and it is so delicious. My whole family enjoyed it including my picky children. My 8 year old who isn't a fan of shrimp wanted seconds! This recipe will be put into rotation at our house. Thank you so much 🙂
Mariya
I overate chicken/shrimp alfredo but will actually have to try this recipe, maybe substitute shrimp for crab and add spinach 🤤
Chrissy
I believe this is the BEST dish I’ve ever made! Definitely saving this simple, delicious recipe for the future. Excellent recipe!!!
Gary White
So glad you enjoyed it!
Crystal
Tried this and the shrimp was still partly raw at the end of 10 minutes. Did I do something wrong? I made sure it was totally submerged before putting the lid back on,
I wound up putting the lid back on and pressure cooking for another 2 minutes just to be sure it was cooked. Flavor was good but of course now my noodles are mushy.
Gary White
I'm sorry to hear that. If this happens in the future, instead of closing the lid and bringing the pot back up to pressure, switch to sauté and allow it to come up to a boil. As soon as it comes up to a boil, shut off the heat. The shrimp should be fully cooked by that point.
Alice
I made this last night for myself and three girls. I personally do not like alfredo sauce, but this one was delish. Thank you for the clear directions and perfectly cooked shrimp!
Joshua
Turned out pretty well for the most part. I did half the recipe. I also added some red pepper, more minced garlic and a small cubes tomato. Used a bit more cheese and salt. Added Herbs De Provenance garlic powder, onion powder and used more pepper. The downside is that it didn’t thicken up for me at all. I tried more cheese and letting it stand longer. Still a very tasty recipe the shrimp was cooked to perfection. Maybe I’ll have better luck next time with the thickness.
Gary White
Unfortunately there were so many modifications made to the original recipe that it's hard to pinpoint which made a difference in the thickness. Many of the changes you made, from halving the recipe, to adding tomatoes - which have high water content, could have resulted in the change. The recipe as written has been well tested with proven results, but any time you make a change to a recipe you risk different results with the final product. Perhaps give it a try as written next time. I'm glad you still enjoyed it however!
Cheryl
Question,. Do you break noodles in half before putting them in pot?
Gary White
Yes. If you look at the ingredient list, next to fettuccine it says "broken in half".
Simone
Omg! This was delicious!!
Jeremiah M
So I played with it and only used 3 cups of broth and replaced the fourth with a cup of white wine. Needless to say it was the best shrimp Alfredo I’ve ever had. There is absolutely no need for extra cheese. Imho I want Alfredo sauce not Mac and cheese.
Marilyn Collett
Easy and delicious. 😋
Samantha
I've made this twice and both times I have gotten the burn notice and had to do it on saute instead. I've followed exactly so what is going on?
Gary White
Is your IP a newer purchase? It seems as though the more of them they produce, the more and more likely they are giving burn notices. Even when the food is clearly not burning. I'm sorry, I don't have another answer for you.
Jacqueline Androis
Can you use cooked shrimp?
Gary White
I don't see why you couldn't add them at the end.
Jovida K.
This was a very tasty recipe. Definitely will be making this again. The only thing I will do different is double up on the shrimp.
Brandon
I would recommend low-sodium chicken broth. Loved the recipe, but it was a little salty. I should’ve known better than to use regular chicken broth, but it turned out good either way. Next time I’ll know to use low-sodium.
Brandon
Side note: I used store bought grated Parmesan cheese and it turned out good.
Preetha
OMG! This is a great recipe! I followed the instructions and it came out perfectly. It was restaurant quality! Even my seven year old daughter who is picky, pleaded for more!
I’d definitely be interested in more pasta recipes from you!
Wendy
Do I have to adjust the cooking time if Im doing double batch?
Gary White
Because of the starchy bubbles, I would not recommend doubling this recipe. You are almost guaranteed to have a big mess on your hands.
Sharon Fernald
I have learned to let the natural release to be at least 8 minutes for these kinds of recipes. One mess was enough for me. Made this recipe exactly and it was fantastic and delicious and any other adjective you can think of. It is perfect!!!!
Shay Rich
This was a definite hit for my family and was way less work than my normal from scratch Shrimp Alfredo. I sautéed some chicken I'd marinated in Italian dressing for 3 mins each side and added it with the shrimp. I also seasoned my shrimp for more flavor. Either way it was an easy make and a huge hit. Adding it to my list of fave quick meals. Thanks Chef Gary!
Krista Durham
Wow! Made it for the first time last night. Absolutely amazing. Will never go back to my former method with jar alfredo sauce again. Wont even bother to order it at restaurants- this is better! I made it as the recipe said except eliminated the salt and nutmeg for health reasons. Due to an emergency the natural release went 10 minutes rather than 5 but the shrimp still cooked to perfection. Thanks for the recipe!
Gary White
So glad you enjoyed it!
EricaJ
Super easy and very delicious! Thanks for the recipe! We've made several times.
Jennifer
I was so tired after working in the yard all day and had it in my head to make shrimp alfredo....but I just didn't want to muster out the pots and pans to make it. I looked at this recipe and it seemed ok so I gave it a shot. I am so glad I did!!! The shrimp was PERFECT and even better than if I had done it on my stove stop and so, so easy with little mess. This is a keeper and thank you for figuring this out because I never would have.
George
Excellent taste, also easy to make in no time at all.