Easy Instant Pot Shrimp Pasta
This Instant Pot Shrimp Pasta has a delicious sauce with butter, Parmesan, fresh garlic, cracked black pepper and parsley.
Servings: 4 Servings
Calories: 420kcal
Ingredients
- 8 ounces spaghetti
- 2 cups chicken or vegetable broth
- 3 tablespoons butter divided
- 1 pound medium shrimp peeled and deveined
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons fresh lemon juice
- 3 cloves garlic minced
- 1/4 cup Parmesan cheese grated
- 1/4 cup freshly parsley chopped
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: 420kcal | Carbohydrates: 46g | Protein: 33g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 209mg | Sodium: 1215mg | Potassium: 479mg | Fiber: 2g | Sugar: 3g | Vitamin A: 880IU | Vitamin C: 10mg | Calcium: 172mg | Iron: 2mg