Instant Pot Shrimp Pasta is a light and lemony seafood pasta recipe that's ready in 30 and satisfies ALL the comfort food cravings of creamy shrimp pasta. We're so happy to add this cookbook-inspired Instant Pot shrimp recipe to our pressure cooker collection.
The pressure cooker strikes again! This time, it's inspired by my friend Jane's creation, The Gluten-Free Instant Pot Cookbook. Now y'all know I'm not gluten-restricted, but I do love to my Instant Pot and am no stranger to creating gluten free recipes. So, I was a big YES when my good friend and cookbook author Jane Evans Bonacci from The Heritage Cook invited me to feature this recipe for her virtual book launch last year.
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Instant Pot Shrimp Pasta Ingredients
Visit recipe card below 👇🏼 for printable amounts and instructions
- olive oil
- shallot (or onion)
- garlic
- raw shrimp
- uncooked penne pasta
- water
- butter
- salt and pepper
- heavy cream
- fresh dill (or dried)
- fresh lemon
- Parmesan cheese
Instant Pot Shrimp Pasta Recipe Steps
Visit recipe card below 👇🏼 for printable amounts and instructions
- Saute the shrimp and set aside.
- Pressure cook the pasta.
- Add lemon cream sauce ingredients and heat until warmed through.
- Add shrimp to the pasta, continue heating until warmed through, and serve.
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Can I use frozen shrimp in the Instant Pot?
You can use the Instant Pot to thaw or cook frozen shrimp, but for this recipe, we're not actually pressure cooking it. We're briefly sauteing it just long enough to make it opaque. This prevents overcooking it and makes it juicy and delectable, which is how we want to enjoy shrimp pasta.
I tested a gluten-free pasta for this shrimp pasta
I'm NOT gluten restricted but for this recipe, I test drove Ancient Harvest Penne (not sponsored). The results...
The shrimp and lemon cream sauce was delicious, as anticipated. The penne noodles were, as my other half said, "surprisingly good for being gluten-free!" We found them to be very tasty and the texture wasn't gritty or weird. Although they did fall apart on me a little while styling these photos, I noodled my way through it 😉
About the cookbook
Co-authors Jane Bonacci and Sara De Leeuw turned up the heat to create this cookbook full of gluten-free recipes for any occasion. 100 recipes are nested in every category: breakfast, appetizers, stocks, soups and stews, grains and rice, pasta, mains, sides, and desserts.
Many recipes are naturally gluten-free, and any recipe can accommodate peeps without gluten restrictions by simply using ingredients of choice, which makes it even more family-friendly! Grab your copy of The Gluten-Free Instant Pot Cookbook.
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Recommended tools
- chef knife and cutting board
- microplane zester (to zest lemon & finely grate garlic)
- 6 quart Instant Pot
- colander
- skimmer slotted spoon (to stir/remove shrimp from Instant Pot)
Grab these easy Instant Pot dinner recipes
- Instant Pot Chicken Alfredo
- Instant Pot Taco Pasta
- Instant Pot Tuna Casserole
- Instant Pot Chicken Alfredo
- Instant Pot Vegan Tuscan White Bean Kale Soup
- Lasagna Soup for Instant Pot or Stove
- Italian Sausage Soup with Orzo
Instant Pot Shrimp Pasta in Lemon Cream Sauce
Ingredients
Shrimp Ingredients
- 2 Tbsp Olive Oil
- 1/2 bulb Shallot about 2 Tbsp sliced
- 3 cloves Garlic minced
- 1/3 lb Shrimp (uncooked) peeled and deveined
Pasta Ingredients
- 8 oz Penne Pasta or preferred pasta
- 2 cups Water
- 2 Tbsp Butter
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
Sauce Ingredients
- 1/3 cup Heavy Cream
- 1 Tbsp Fresh Dill or 1 tsp dried Dill
- 1 Lemon zested and juiced
- 1/3 cup Parmesan Cheese grated or shredded
Recipe Instructions
For the Shrimp
- Press the “Sauté” button and add OLIVE OIL to the pot. When the display reads "Hot", add SHALLOT and GARLIC. Sauté until tender (about 1 minute), stirring continuously.
- Add SHRIMP to the pot and sauté just until cooked through (2 or 3 minutes), stirring as needed. Press "Cancel" on the cooker, transfer shrimp to a covered bowl to keep warm, and set aside.
For the Pasta
- Add PASTA, WATER, BUTTER, SALT, and PEPPER to the Instant Pot. Push pasta under the liquid to submerge it.
- Secure lid, turn pressure valve to "Sealing", and select "Manual" or "Pressure Cook" on HIGH for 2 minutes for thicker pastas and only 1 minute for thinner pasta and most gluten free pastas *see pasta types below
- When cook cycle completes, allow a FULL 10-minute natural pressure release (NPR). Don't rush this...the pasta is still cooking.
- Once depressurized, flip pressure valve to "Venting" to release any remaining steam. Press "Cancel", open the lid, and give a quick stir. (No need to drain)
For the sauce
- To the cooked pasta, stir in HEAVY CREAM, DILL, LEMON JUICE, LEMON ZEST, and cooked SHRIMP. Press "Cancel" then press “saute” and heat sauce a few minutes until warmed through, stirring as needed.
- Add PARMESAN CHEESE and continue heating until sauce thickens, stirring as needed.
- Press “cancel” on the Instant Pot, transfer warm pasta to a serving dish, and enjoy.
RECIPE NOTES
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
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This is super delicious! And great to know about cooking pasta in the IP. Thanks, YUM!
Awesome! Glad you're enjoying it 🙂
Super delicious and easy, esp for a guy like me that's not a "cook". Who knew the IP shrimp pasta would be dreamy enough for date night or special occasions. Great leftovers too. Another winner, Kitchen Girl!
Awesome J Allen! My feelings about this shrimp pasta are 100% same 🙂 Love this recipe so much. Glad you enjoy it!
My daughter is allergic to shrimp, but this recipe looks SO good...I was thinking maybe I could do it with diced chicken breasts instead of the shrimp? If I got 1 pound of chicken (more? less?), would I need to change the cooking time or anything else?
Hi Logan, I think anywhere from 1/2 lb. to 1 lb. chicken would be delicious with this recipe. Chicken cooks slower than shrimp so you'll need to make sure it's cooked to a minimum internal temperature of 165°. Hope you enjoy!
Traci, you are a gem! Thank you so much for this beautiful article - I love how you interpreted our recipe. Thank you for helping us get the word out about the book. We are so excited for everyone to discover it! Your photos are lovely (as always) and make our mouths water!! Hugs
Awww thanks, Jane! It's always my pleasure to help out a friend like you. I'm so proud of your accomplishments and glad to be part of your journey 🙂 xoxoxo
Oh my gosh, I love creamy pasta and the addition of shrimp makes it even better. What a great recipe for Instant Pot!
Thanks so much, Edyta! I'm right there with you on the creamy pasta...nothing better! 🙂
Of all of the Instant Pot recipes I've tried, this has got to be my favorite! So flavorful and delicious!
Awesome Taylor! So glad to hear it...thanks for stopping by!
I love the combination of shrimps and a lemon cream sauce! Sounds divine! The cookbook looks like a gem for gluten free ideas. We have some good gluten free pasta here in Italy now!
Thanks Jacqueline! I love the combo too. PS...Italy is on my bucket list! 🙂
Oh awesome! I haven't tried pasta in an Instant Pot yet but it looks so easy! Can't wait to give it a shot!
Thanks Liz...hope you love it!
This pasta looks so good. I love a good shrimp pasta and the fact that you made it in the instant pot is awesome!
Thanks Jennifer! Yep, it's crazy that the IP does it all LOL!
Lemon with pasta is such a delicious combo! And that bright flavor is so totally needed this time of year. I kind of want to be done with the heavier and richer cold weather flavors. Ugh. This recipe is such a pick me up. And you can't go wrong by tossing tender morsels of shrimp into pasta!
Thanks Dana! I'm getting spring fever too LOL 😉
I'm not on a restricted diet either so I'd use regular pasta. I love your flavor combinations that creamy sauce looks super delicious. I don't have an Instant Pot but your recipe looks too good not to make in a regular method. Will make it this week.
Awesome Marisa! Great to hear to it...and hope you love it like we do! 🙂
Wow! This looks amazing! I'm not gluten-free, but I am getting more into gluten-free noodles because of the protein factor. They are usually made with lentils or beans, which I love. Plus, I'm always looking for new ways to use the IP. Thanks for the inspo and for letting me know about this book!
Thank you, Trish...we love those words 🙂 Yep, the protein factor alone is enough reason to love the gluten free pasta 🙂
You just made me realize that I do NOT utilize all of the functions of my Instant Pot! I never make pasta in it... um what? And the saute feature? Ugh, also guilty for not using it! I've only used the pressure cook and slow cook features - but you made me realize I am seriously prohibiting myself!
Thanks Tracy...and you are cracking me up. Those feature do rock, but you know what? If you ONLY ever used pressure cook and slow cook, this machine still pays for itself in no time 🙂
What a great way to get full use out of the instant pot! I usually wouldn't use mine to do one pot pasta either, but I can see it can take care of everything from the pasta to the shrimp and the sauce. And the cookbook sounds great too! I happen to have a good friend who loves her instant pot AND is gluten free so this would be perfect for them. Thanks for the cookbook recommendation and the tasty recipe!
Thanks Annemarie...yep, it's pretty nifty to be able to make a 3 component pasta in one pot. And yes, your friend needs this book! 🙂 Enjoy!
My daughter just got an Instant Pot. I will pass this recipe along to her. Looks like a fun and delicious one to experiment with.
Yay Gloria! Hope she loves this one...thanks for sharing 🙂