Easy Instant Pot Shrimp Pasta
This Instant Pot Shrimp Pasta has a delicious sauce with butter, Parmesan, fresh garlic, cracked black pepper and parsley.
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 8 ounces (227 g) spaghetti
- 2 cups (473 ml) chicken or vegetable broth
- 3 tablespoons (42 g) butter divided
- 1 pound (454 g) medium shrimp peeled and deveined
- 3/4 teaspoon (5 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 3 tablespoons (44 ml) fresh lemon juice
- 3 cloves garlic minced
- 1/4 cup (25 g) Parmesan cheese grated
- 1/4 cup (15 g) freshly chopped parsley leaves
Instructions
- Set the spaghetti noodles in the pot. Add the broth and 2 tablespoons of butter. Make sure the pasta is completely submerged.
- Lock on the lid and set the vent to sealing. Pressure cook on high for 4 minutes. When done, do a quick release (be careful when venting as this is a starchy pasta).
- With “Keep Warm” still on, add the shrimp to 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 salt, pepper, lemon juice, remaining butter, garlic and Parmesan cheese. Stir to combine.
- Allow the pasta to sit in the Instant Pot on Keep Warm for a few minutes to soak up the liquid and thicken.
- Serve with parsley as a garnish.
Nutrition
Calories: 421kcalCarbohydrates: 45gProtein: 34gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 212mgSodium: 1181mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 632IUVitamin C: 10mgCalcium: 177mgIron: 2mg
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