Instant Pot Shrimp Pasta in Lemon Cream Sauce -

creamy shrimp pasta in bowl with multicolored napkin

Instant Pot Shrimp Pasta in Lemon Cream Sauce

Instant Pot Shrimp Pasta is scrumptious Instant Pot pasta that let's you skip the stove! Simply sauté shrimp, boil pasta, and make the creamy sauce all in ONE pot. This pasta recipe is adapted from The Gluten-Free Instant Pot Cookbook!

Course Main Course

Cuisine Italian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 1-cup servings

Calories 908kcal

Author Traci - TheKitchenGirl.com

Ingredients

For the Pasta:

8 oz Penne Pasta
Water as needed to cook pasta
2 tsp Extra Virgin Olive Oil

For the Shrimp:

1 Tbsp Extra Virgin Olive Oil
1 medium Shallot minced
1 lb raw Shrimp peeled and deveined
1 Tbsp fresh Dill or 1 tsp dried Dill
black pepper to taste

For the Lemon Cream Sauce:

3 Tbsp Unsalted Butter
1 1/2 cups Heavy Cream
2 cloves Garlic finely grated
1 Lemon zested and juiced
1 1/4 cup grated Pamesan Cheese grated (reserve 1/2 cup for garnish)
Black Pepper to taste

Instructions

For the Pasta:

Place dry PASTA NOODLES in the Instant Pot (inner liner); fill with enough water to cover noodles by 1”; close and lock the Instant Pot lid; turn steam release knob to “sealing” position; set Instant Pot to Manual High Pressure +1 minute.
When the cooking cycle ends, allow the pot to sit undisturbed for 10 minutes (natural pressure release); press "Cancel" on the IP button panel; unlock the lid, open, and remove the inner pot of pasta with hot pads.
Drain pasta in a colander; toss with a small amount OLIVE OIL to prevent sticking.
Wipe out the Instant Pot inner pot with a towel or paper towel and return it to the Instant Pot.

For the Shrimp:

Select "Sauté" on the Instant Pot and heat the OLIVE OIL.
When the display reads "Hot", add SHALLOT and sauté until tender (about 1 minute).
Add SHRIMP, DILL, and BLACK PEPPER; stir to coat the shrimp with oil; sauté it until it’s opaque throughout (3-4 minutes); transfer the shrimp to a plate, cover, and set aside.

For the Lemon Cream Sauce:

Continuing with the Instant Pot on the “saute” function; melt BUTTER in the inner pot.
Add CREAM, GARLIC, LEMON JUICE, and LEMON ZEST and heat until warm, whisking frequently to avoid it becoming scorched.
Whisk in the PARMESAN CHEESE until smooth; add SALT and PEPPER to taste (if needed); add cooked PASTA and cooked SHRIMP to the cream sauce, toss to coat.
When ingredients are warmed through, press “cancel” on the Instant Pot; cover until ready to serve.
Serve warm. Garnish with parmesan cheese and fresh dill.

Notes

Yield: 4 cups

Serving size: 1 cup

Nutrition facts are provided as a courtesy, and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

Nutrition