Instant Pot Shrimp Linguine is a quick meal that comes together quickly and easily in the Instant Pot, and is guaranteed to become a weeknight favorite!
Of all the meals I make in the Instant Pot, pasta is that one meal I that I beleive comes out better in an IP than on the stove top. By cooking the pasta with the condiments and the sauce, the flavour of the pasta goes up several notches, and I feel this makes for more flavourful pasta than the traditional way of cooking pasta, i.e. cooking the pasta, then draining the pasta water and finally - tossing it up with the sauce.
This recipe is a personal favourite, as it has my one of my favourite ingredients – shrimp. The sauce is flavoured with sun dried tomatoes, garlic, basil, chilli flakes, a little cream and some grated hard cheese – I prefer local Gruyere which has an amazing flavour. Cheddar or Parmesan are great choices as well.
Tips for cooking Instant Pot Shrimp Linguine:
Cooking linguine in the Instant Pot:
A general rule of thumb to follow when cooking pasta is to halve the time mentioned on the box, and then reduce that by 1 for al-dente pasta (if you like your pasta firm and just-done). I like my pasta a little more than al-dente, and so I cook it for half the cooking time. The recommended cooking time for linguine is 9 minutes (this can vary by brand and type of pasta).
In this recipe, I cook the linguine with water for 4 minutes, then do a quick release of pressure, and add the raw shrimp along with the cream. Give this a mix and then cook it for another 1 minute and let the pressure release naturally. Here is another family-favourite Instant Pot pasta recipe, a light version that relies entirely on butternut squash for its sauce.
Cooking shrimp in the Instant Pot :
If you are using cooked shrimp in your recipe, you can cook the linguine/spaghetti for half the cooking time mentioned on the package, and let the pressure release naturally. Once done, toss in the shrimp, basil and cream and let the shrimp warm up in the residual heat of the cooked pasta.
If you are using uncooked shrimp in your recipe, like I have, then reduce the cooking time for the spaghetti by a minute (halve the time mentioned on the box, and then reduce that by 1). Do a quick release/forced release of pressure and toss in the shrimp, basil and cream. Cook on Maual or Pressure Cook mode for a minute more and let the pressure release naturally.
If you have excess liquid in the sauce, and prefer it thicker, you can also turn on the ‘Saute’ button and sauté for a minute, tossing the linguine in the pot, ensuring that it doesn’t stick to the bottom. This will reduce the moisture in the sauce and thicken it. Finally, just before serving, add your grated cheese of choice and serve!
For more easy Instant Pot Recipes, take a look at:
Instant Pot Shrimp Linguine
- 2 tablespoons olive oil
- 3-4 garlic cloves (finely chopped)
- 1 teaspoon each of assorted dried or fresh herbs (I used sage and thyme)
- 1 teaspoon dried chilli flakes (optional)
- 4-5 sun-dried tomatoes, coarsely chopped (I used preserved tomatoes, drained)
- 3.5 cups water (optionally, use chicken broth)
- 1 teaspoon salt
- 300 grams linguine pasta 10 oz.
- 1.5 cups full-fat cream
- 250 grams frozen shrimp, thawed 9 oz. (uncooked, see notes for cooked shrimp)
- A few leaves of fresh basil, shredded
- 1/3 cup grated hard cheese Gruyere or Parmesan
- Set the Instant Pot to ‘Saute’ mode and add the olive oil and garlic. Stir the garlic and let it turn a light brown. Add the herbs, chili flakes, sun-dried tomatoes and sauté for another minute.
- Add the water and salt. Stir to combine all ingredients.
- Now break the linguine into half and place it in the Instant Pot. Gently push the linguine down so that it is just submerged in the water (note that the water level should be such that the linguine is just submerged in the water, otherwise the IP will trigger a 'Food Burn' notice)
- Put on the lid of the Instant Pot and turn the vent to ‘Sealing’ position, and switch to 'Manual' mode, in High Pressure' setting. Set the cooking time for 4 minutes.
- Once the IP beeps, do a quick release, i.e. turn the vent from sealing to venting position to release the steam quickly. Once all the steam has released, the pressure valve comes down and the IP lid is safe to open.
- Now add the shrimp and the cream. Using a pair of tongs, break up any linguine that sticks together and stir with the cream and shrimp. Toss in the shredded basil leaves. Put on the lid of the Instant Pot and turn the vent to ‘Sealing’ position, and switch to 'Manual' mode, in High Pressure' setting. Set the cooking time for 1 minute.
- Let the pressure release naturally and open the lip of the IP once the pressure valve comes down.
- Add the cheese and stir it with the pasta. Serve immediately.
- This recipe uses uncooked shrimp, but you can use cooked shrimp as well. If using cooked shrimp, simply let the pasta cook for 5 minutes instead of 4 minutes as in the recipe above, and let the pressure release naturally. Finally, add the cooked shrimp and cream and stir it together. The shrimp will warm up in the residual heat of the cooked pasta.
- If you prefer a saucier pasta, just add ½ cup more water or chicken broth.