Easy Instant Pot Shrimp Alfredo is absolutely beginner friendly, loaded with juicy shrimp & a creamy sauce. This recipe will never give you a burn error, the dairy will not curdle & you’ll have restaurant quality Shrimp Alfredo in Instant Pot under 20 mins.
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Best Instant Pot Shrimp Alfredo
If you love alfredo sauce based recipes don’t miss out this amazing Instant Pot Chicken Fettuccine Alfredo with broccoli. Best Instant pot shrimp alfredo begins with the best homemade alfredo sauce that’ll make you lick your plate 😀 Why use store bought jar sauce when you easily make a crazy good creamy alfredo sauce at home!
This pressure cooker shrimp alfredo is extremely rewarding. You can even add some blanched broccoli florets at the end or even some frozen thawed green peas for an extra veggie boost.
Tips & Tricks
- Dairy trick: Add the dairy after the pressure cooking cycle is over. This will prevent the heavy cream from curdling. Also, stabilize the fridge cold heavy cream by slightly warming it up in the microwave oven and than add it to the super hot instant pot. The will prevent the sudden thermal shock and won’t curdle the cream.
- Juicy shrimp trick: Saute the shrimp until pink and than add them back to the pot at the very end after making the alfredo sauce. Sautéing the shrimp at the beginning will do two things – it will release the shrimp flavor into the butter & prevent the shrimp from getting over cooked & rubbery.
- Prevent Burn error: De-glaze the pot like crazy 😀 You need to loose any stuck food particles stuck at the base of the pot before you hit the PRESSURE COOK button.
- Healthy Alfredo Sauce: If you are on a diet and want to replace the heavy whipping cream & cream cheese you can do so by adding 1 cup half and half or evaporated milk or regular whole milk, in that case just scoop 2-3 tbsp cashew cream (search in the vegan aisle of your grocery store) and add it while incorporating the ingredients. This will make the sauce creamier. You can also control the thickness of the alfredo sauce by increasing/decreasing the parmesan cheese.
- Al dente Noodles/pasta: 7 mins high pressure followed y 10 mins natural release. This will give you perfectly cooked al dente pasta with a bite in it.
- Tender noodles/pasta: If you prefer softer pasta than pressure cook on high for 10 mins followed by 10 mins natural release.
- Veggie boost: You can add 1 cup small steamed broccoli florets while adding the shrimp or 1/2 cup frozen thawed green peas for an extra veggie boost.
Shrimp Alfredo Instant Pot Ingredients
Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.
- Linguine Pasta: You can use fettuccine noodles, in that case check out the cook time from this post: Instant Pot Fettuccine Alfredo.
- Shrimp: De-shelled, de-veined frozen thawed shrimp. Colossal, jumbo or extra large size. You can either keep the tails intact or take them off. We feel that the tails add a little more flavor.
- Dairy: Heavy whipping cream (read tips above for skinny alfredo sauce), cream cheese at room temperature (mixes well & fast into the sauce) & shredded parmesan cheese.
- Liquid: You can use either store bought or homemade chicken stock or dilute Better than Bouillon paste in warm water for an instant flavorful stock. We recommend this crazy good stuff! It’s the real deal. So much flavor!
- Seasoning: Ground black pepper powder.
- Cooking fat: Butter.
How to make Shrimp Alfredo in Instant Pot?
Find the detailed step by step recipe along with measurements + Video at the bottom of the post.
Step #1 Saute Shrimp & garlic
- Saute Shrimp: Set instant pot on SAUTE HIGH heat function, add butter and gently release the frozen thawed de-shelled deveined shrimp (tails intact or off your choice) and saute until pink. Set them aside.
- Saute garlic: Add more butter and saute the garlic for just 1 min. This will help the garlic release the maximum flavor.
Step #2 De-glaze pot
- De-glaze pot: Pour chicken stock, add ground black pepper and de-glaze the pot very well with the help of a spatula scraping the sides and the bottom of the pot. This will help loosen any stuck food particles and help prevent the BURN error. DO NOT rush this step. CANCEL the SAUTE function.
Step #3 Pressure cook pasta
- Layer Pasta: Break the Linguine pasta into halves and add them in a bird nest pattern or zig zag pattern in a 2-3 slots. DO NOT add the pasta all at once. This is important.
- Pressure cook: Secure the lid, seal the valve and PRESSURE COOK on HIGH for 7 mins followed by 10 mins natural pressure release.
Step #4 De-tangle pasta, add dairy
- De-tangle Pasta: With the help of a pair of fork de-tangle the cooked pasta really well to help untangle the strands. This will take sometime and require a bit of your patience. If you skip this step a few strands of the cooked pasta will remain all clumped.
- Add dairy: Next, add the slightly warm heavy whipping cream and softened cream cheese. Stir well to fully incorporate the cream cheese. You should have a creamy liquid-y sauce at this stage. Hit the SAUTE and keep it on LOW heat. Bring the alfredo sauce to a gently simmer stirring often so that it doesn’t stick at the bottom of the pot.
Step #5 Add shrimp & serve
- Add Parmesan: Now, CANCEL the SAUTE function and add the shredded parmesan cheese. Stir to mix well until the cheese completely melts and blends into the sauce. If you want more extra sauce you can always add more heavy whipping cream at this stage or even some whole milk should do the job.
- Add shrimp & serve: Now, transfer the sautéed shrimp into the instant pot and gently mix them with the pasta. Your shrimp alfredo pasta is ready to serve. Enjoy! It tastes best when served almost immediately. The sauce begins to thicken as the dish cools down.
Best wines with Shrimp Alfredo
We prefer these wines:
- Pinot Grigio.
- Pinot Noir.
- Beaujolais from France is a mild red that goes very well with Shrimp Alfredo.
Best sides with Shrimp Alfredo
As today’s recipe contains no veggies, we love to serve our creamy shrimp alfredo with a side of steamed veggies like this:
- Instant Pot Steamed broccoli.
- Instant Pot Steamed carrots.
- Instant pot steamed green beans.
- A crisp light salad like Caesar salad also goes very well.
- Texas Toast: If you don’t mind extra calories!
Can Shrimp Alfredo be frozen?
Yes, you can freeze Shrimp Alfredo for upto 2 months in heavy duty portion control freezer safe bags or containers. The pasta would turn soft when thawed and reheated. You can undercook the pasta slightly to avoid this, I would say do 5 mins high pressure & 10 mins NPR.
Also, cream based sauces has a tendency to separate. If you feel the sauce had separated you can always add a few splashes heavy cream before reheating the alfredo.
How long can Shrimp Alfredo stay in the fridge?
Today’s easy instant pot shrimp alfredo would last for 3 days in the fridge. Pasta has a tendency to soak up a lot of sauce, so to bring back the right consistency just add a few splashes heavy whipping cream, gently mix it with the pasta and than reheat.
Can you reheat Shrimp Alfredo?
Yes, you can reheat shrimp alfredo in the microwave oven until warm or hot. Add a few splashes heavy whipping cream / half & half or milk to bring back the right consistency of the alfredo sauce. Sauce coated pasta when stored would soak up a lot of liquid from the sauce.
Easy Instant Pot Shrimp AlfredoPrint Recipe Pin Rate
Watch Recipe Video
- 8 ounce Linguine Pasta (**227 g. It’s important to weigh the pasta.)
- 12 Shrimp (**colossal, jumbo or extra large. Use frozen thawed de-shelled, de-veined, tails intact or taken off.)
- 1.5 tbsp garlic (**minced)
- 1/2 tsp Ground Black Pepper
- 4 ounce cream cheese (**softened, Room temperature. )
- 1 cup Heavy Whipping Cream (**slightly warmed in microwave oven. Read NOTES below for healthy alternatives.)
- 3/4 cup Parmesan Cheese (**shredded. Store bought or grate from a block.)
- 3 tbsp Unsalted Butter
Liquid ( you can use store bought chicken stock)
- 2 cup water (**warm)
- 2 tbsp Better Than Bouillon (**paste. Dilute this in the warm water to form an instant flavor packed chicken stock. )
- Saute shrimp & garlic: Set the Instant Pot on SAUTE function & set it on HIGH heat. Add 2 tbsp butter and allow it to melt. Gently release the frozen thawed de-shelled, de-veined shrimp (with either tails on or off) and saute them until pink. Set the aside once the shrimp turn pink and opaque. Add 1 tbsp more butter, release the minced garlic and saute for 1 min.
- De-glaze pot: Pour the chicken stock, add ground black pepper and de-glaze the pot very well scraping the sides and the bottom of the pot with spatula. This will help loosen any stuck food particles and shall prevent the BURN error. DO NOT rush this step! CANCEL the SAUTE function.
- Layer Pasta: Break the linguine pasta into halves and add them in a bird nest or zig zag pattern in about 2-3 slots (refer the recipe video above or the step photos in the post). DO NOT dump the pasta all at once. Once you are done layering the pasta, gently push the down with the help of your spatula to coat them with the liquid. DO NOT stir or mix. It’s perfectly ok if all the pasta strands do not submerge in the liquid, a nice coat would be good enough.
- Pressure Cook: Secure the lid of the instant pot, seal the valve and PRESSURE COOK on HIGH for just 7 mins (al dente pasta). Once, the cooking cycle is over wait for natural pressure release for 10 mins and than release the rest of the pressure manually by moving the valve from the sealing to the venting position. When the metal pin on the lid drops open the lid carefully.
- De-tangle cooked pasta: With the help of a pair of fork you need to de-tangle the cooked pasta strands and fluff them while doing so. It’ll take a little bit of your time & patience. Once the cooked pasta strands are nicely de-tangled proceed to the next step.
- Add dairy: Now, let’s make the alfredo sauce. Slightly warm up the fridge cold heavy whipping cream in the microwave oven to stabilize it and than add it to the super hot pot. Give a quick stir to coat the pasta. Now, add the softened or room temperature cream cheese ( cut into chunks for easy mixing). Stir briskly until the cheese completely melts and incorporates into the dish. Hit the SAUTE function and set it on LOW heat. Gently simmer the alfredo sauce for 1-2 mins stirring often. TURN OFF the instant pot.
- Add Shrimp & serve: Now, add the shredded parmesan cheese int 2-3 batches and stir briskly until the cheese completely melts and thickens the alfredo sauce. You need to stir every time you add the cheese and make sure that all of it melts thoroughly otherwise the cheese will clump up. At this stage if you feel like you need more sauce pour some more slightly warm heavy cream or half & half or whole milk to adjust the consistency of the alfredo sauce as per your liking. Transfer back the sauteed shrimp, gently fold them into the alfredo pasta and serve immediately with sprinkles of parmesan cheese. Enjoy!
- Linguine Pasta: Never ever dump the pasta all at once. They will clump together indefinitely and you’ll have a hard time de-tangling the mess. Always add them in a bird nest pattern or zig zag pattern. Refer to the recipe video and check out how I did it. Also, do not mix or stir after adding the uncooked linguine pasta to the pot. You just need to gently press down the pasta with your spatula to coat them with the liquid.
- Stabilize the fridge cold heavy whipping cream: Now, this is not mandatory but it certainly helps prevent the cream from going through a sudden temperature shock (when you add it to the hot ingredients in the pot) and than curdle or separate. If the heavy cream bottle is closer to the expiration date the fridge cold cream might curdle when you add it directly to the super hot instant pot. Do warm it up a bit in microwave oven to stabilize the cream.
- Room temperature/softened cream cheese: If your cream cheese is softened it’ll make the blending/mixing process a breeze. The cheese will melt fast into the alfredo sauce and you do not have to stir forever to help melt the cheese!
- Alfredo sauce consistency: The alfredo sauce consistency is totally a personally preference. We do not prefer a soupy alfredo recipe ever, so today’s recipe won’t give you a lot of extra sauce. You’ll just have enough but not excess! If you prefer soupy alfredo dishes than do add more heavy whipping cream or a few dashes of whole milk or half and half. You can always control the consistency of the sauce.
- Skinny/Healthy alfredo sauce: For a healthier alfredo sauce you may sub the heavy cream with half and half or whole milk, skip or reduce the amount of cream cheese. In that case if you feel that the sauce is too runny or thin you can add 1 tablespoon cornstarch mixed with 1 tablespoon water to form a slurry and than add this to thick the sauce. Add this slurry before you simmer the alfredo sauce (mentioned in steps above).
- Shrimp: DO NOT use frozen shrimp directly, you need to thaw them first. Also, you can either take the tails off or keep them intact just like we did. I feel that the tails add a good depth of flavor because we sautéed the shrimp first. However, it’s your choice. You can also increase the amount of shrimp and use more than stated in this recipe. We sometimes overload the dish with shrimp when feel like.
- Can I double the recipe? Yes, you certainly can. Double all ingredients. The cook time would remain the same.