Easy Instant Pot Shrimp Fettuccine Alfredo

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You won’t believe how easy it is to make Instant Pot shrimp fettuccine alfredo with a super creamy, delicious sauce made from scratch. There’s absolutely no simpler or better way to make this recipe.

» You will also like how easy it is to make this Instant Pot Spaghetti.

Shrimp fettuccine alfredo

Thanks to how simple it is to make amazing pasta in the Instant Pot, and how quickly shrimp cook through, this is one of those unbelievably easy weeknight meals that everyone loves.

I’ve made this for dinner parties even and it turns out so good that everyone is raving about it. The sauce cannot be easier to make, so you can ditch that clumpy gluey store-bought alfredo sauce for good.

Ingredients You’ll Need

Ingredients for shrimp fettuccine alfredo
  • Butter – I use salted butter to add additional flavor
  • Garlic – Fresh garlic gives the most flavor, but you can use garlic powder or salt if you don’t have it.
  • Chicken broth – I use regular sodium chicken broth so I don’t have to add much additional salt to the dish. If you use low-sodium, you will probably need to add additional salt beyond what is called for.
  • Heavy whipping cream – You might be tempted to use half and half, but don’t. Stick with single, double, or heavy whipping cream. You cannot use milk in this recipe!
  • Uncooked fettuccine noodles – You’ll need 1/2 of a 1lb package for 4 servings. You can double the recipe to serve 8, if you want.
  • Shrimp – I always buy pre-shelled, cleaned and deveined shrimp to make it super simple. You can also buy them already cook and just need to add the to the pasta water to heat them up. Don’t add them frozen.
  • Parmesan cheese – I really prefer to shred my own Parmesan cheese from a block, but if you don’t have that option, at least use a packaged freshly grated Parmesan – shaved or shredded. Don’t use a finely ground cheese or the unrefrigerated kind in the green can.
  • Salt – This dish requires more salt than you might think to really bring out the flavors. Start with a teaspoon and continue adding until it starts to enhance the flavor of the sauce.
  • Ground black pepper – This is optional. I like to grind fresh pepper over the top of the finished dish. Yum.
  • Fresh thyme – or other fresh herb, like parsley or rosemary, for garnish

How to Make Instant Pot Shrimp Fettuccine Alfredo

Step One: Cook the Pasta

Turn on sauté mode on your Instant Pot. Add the butter. When melted, add the garlic and turn off sauté mode. Allow to cook for 30 seconds to a minute. Any longer than a minute might burn the garlic and that leaves a very bitter taste.

Add the chicken broth and cream to the pot. Since you’re cooking the cream, you need to add actual cream, not half and half or milk, which will curdle under pressure.

uncooked noodles in the Instant Pot

Break the noodles in half and add them to the pot, pressing down to fully submerge. Just make sure the noodles are under the liquid so they get cooked properly. Breaking them in half really helps. They are still really long strands, so it doesn’t ruin the appeal.

Lock on the lid and set the vent to sealing. Pressure cook on high for 6 minutes. When done, do a quick release, leaving Keep Warm on. Be careful when venting as this is a starchy pasta and the liquid is foamy. It can spurt out and cause a mess.

cooked noodles in the Instant Pot

Step Two: Cook the Shrimp

It’s best to remove the shrimp from the refrigerator to warm it up to room temperature while the pasta is cooking. Once you’ve released pressure, put the shrimp in the Instant Pot. Close the lid. Leave it for 4 minutes to cook the shrimp. As long as they aren’t super cold or frozen, they will cook in this amount of time.

adding raw shrimp to the cooked noodles in the Instant Pot

Step Three: Finish the Sauce

Open the lid and stir the pasta and shrimp together. Add in the Parmesan cheese, salt, and pepper. Stir to combine. The cheese will melt and the sauce will become really creamy.

Parmesan cheese on top of fettuccine and shrimp in the Instant Pot

If the sauce is still thin, allow the pasta to sit in the Instant Pot on Keep Warm for a few minutes to soak up the liquid. It will thicken as it sits. Just don’t let it sit too long or the sauce will become thick and dry. Serve with your desired garnish when the sauce is still creamy.

If you’ve waited too long and it becomes dry, add some additional cream or water to loosen the sauce.

fettuccine alfredo in the Instant Pot

How Long to Cook the Pasta

Since everyone’s noodle preference is different, you might want to adjust the cooking time for the pasta. I personally think 6 minutes is the perfect time for fettuccine. It’s a great balance between al dente (with some bite remaining) and too soft.

If you like your noodles truly al dente, cook the pasta for 5 minutes. If you like your noodles really soft, cook them for 7 minutes. If you’re not sure, go with 6 minutes. I think most people will find the 6 minute pasta to be just right.

Shrimp fettuccine alfredo

Do I Have to Use Shrimp?

Shrimp is fantastic in this recipe and it’s very quick and easy to cook. I definitely recommend trying it to see how you like it. However, you don’t have to use any protein in this dish. Leave the shrimp out to make a vegetarian meal.

You can also add chicken to this dish instead. The chicken will need to be cooked with the pasta. To add chicken, slice raw chicken into strips and add it on top of the dried pasta. Cook it for 6 minutes along with the pasta. You can then remove it and cut it into smaller pieces, shred it, or leave it in strips, as you wish.

Shrimp fettuccine alfredo

Won’t the Pasta Be Too Liquidy?

You might think that adding 3 cups of liquid will make the sauce too watery in the end, but it doesn’t. Trust me. The pasta will continue to soak up some of the remaining liquid as it rests.

Don’t get worried and dump out the water. Once you add the cheese and let it melt, stir it all up, and let it sit for a few minutes, it will be perfect.

If it’s too liquidy for you, just let it sit a little longer and it will firm right up.

Tips and Notes

  • Don’t sauté the garlic any longer than a minute or it might burn and that leaves a very bitter taste.
  • Since you’re cooking the cream, you need to add actual cream, not half and half or milk, which will curdle under pressure.
  • Break the noodles in half and add them to the pot, pressing down to fully submerge. Just make sure the noodles are under the liquid so they get cooked properly. Breaking them in half really helps.
  • If the sauce is still thin, allow the pasta to sit in the Instant Pot on Keep Warm for a few minutes to soak up the liquid. It will thicken as it sits. Just don’t let it sit too long or the sauce will become thick and dry.

Other Pasta Recipes to Try in the Instant Pot

Once you see how truly easy it is to cook pasta in the Instant Pot you will want to try more.

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Shrimp fettuccine alfredo

Instant Pot Shrimp Fettuccine Alfredo

You won't believe how easy it is to make Instant Pot shrimp fettuccine alfredo with a super creamy, delicious sauce made from scratch. There's absolutely no simpler or better way to make this recipe.

Note: Made in a 6-qt Instant Pot

4.91 from 40 votes
Prep Time 5 mins
Cook Time 10 mins
Pressurize Time 5 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 4 Servings
Calories 608 kcal

Equipment

Ingredients
  

  • 2 tablespoons butter
  • 1 clove crushed garlic
  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • 8 ounces dried fettuccine noodles 1/2 a 1lb package
  • 3/4 pound shrimp shelled, cleaned and deveined
  • 1 cup shredded Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons fresh thyme or other fresh herb for garnish

Instructions
 

  • Turn on sauté mode on your Instant Pot. Add the butter. When melted, add the garlic and turn off sauté mode. Allow to cook for 30 seconds to a minute before adding the chicken broth and cream.
  • Break the noodles in half and add them to the pot, pressing down to fully submerge.
  • Lock on the lid and set the vent to sealing. Pressure cook on high for 6 minutes. When done, do a quick release (be careful when venting as this is a starchy pasta) with Keep Warm still on.
  • Put the shrimp in the Instant Pot. Close the lid. Leave for 4 minutes to cook the shrimp.
  • Open the lid and stir the pasta and shrimp. Add in the Parmesan cheese, salt, and pepper. Stir to combine.
  • If the sauce is still thin, allow the pasta to sit in the Instant Pot on Keep Warm for a few minutes to soak up the liquid. Don’t let it sit too long or the sauce will become thick and dry. Serve with your desired garnish when the sauce is still creamy.

Nutrition

Calories: 608kcalCarbohydrates: 45gProtein: 37gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 272mgSodium: 1555mgPotassium: 505mgFiber: 3gSugar: 4gVitamin A: 1289IUVitamin C: 6mgCalcium: 441mgIron: 3mg
Keyword Pasta, Shrimp
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