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    Home » Main Course Recipes » Instant Pot Shrimp Linguine

    Instant Pot Shrimp Linguine

    Published: Mar 19, 2019 · Modified: Apr 22, 2020 | This post may contain affiliate links·

    548 shares
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    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 Chickpea Tagine

    Instant Pot Goan Prawn Curry

    Instant Pot Chicken Curry

    Instant Pot Chicken Tikka Masala

    Instant Pot Thai Chicken Curry and Rice

    If you liked this recipe, do comment below and rate the recipe! If you make this recipe, please post a pic on INSTAGRAM -tagging @carameltintedlife and follow along on FACEBOOK and PINTEREST

    Instant Pot Shrimp Linguine

    Instant Pot Shrimp Linguine

    Shinta
    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!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 4
    Calories 753 kcal

    Ingredients
      

    • 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

    Serving suggestion:

    • 1/3 cup grated hard cheese Gruyere or Parmesan

    Instructions
     

    • 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.

    Notes

    1. 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.
    2. If you prefer a saucier pasta, just add ½ cup more water or chicken broth.

    Nutrition

    Calories: 753kcalCarbohydrates: 60gProtein: 27gFat: 45gSaturated Fat: 24gCholesterol: 290mgSodium: 1184mgPotassium: 312mgFiber: 3gSugar: 2gVitamin A: 1555IUVitamin C: 4mgCalcium: 243mgIron: 2mg
    Keyword instant pot pasta, Instant Pot Shrimp Linguine
    Have you Tried this Recipe? Tag me Today!Tag me on Instagram! @carameltintedlife or use the hashtag #carameltintedlife
    IP Shrimp Linguine
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    548 shares

    Reader Interactions

    Comments

    1. Hilda Santiago says

      April 20, 2020 at 9:45 pm

      My pot started to burn. Why and what to do next ?

      • Shinta says

        April 22, 2020 at 4:04 pm

        Hi Hilda... it could be because the amount of water used in the recipe was less. The water needs to just cover the pasta. Newer models of IPs are also more sensitive to the burn notice, hence the right amount of water needs to be used.

    2. Cindy says

      February 26, 2020 at 12:59 am

      We really enjoyed this. The only thing I couldn't seem to find was how many the recipe was supposed to feed. I assume 4, but would like it confirmed.

      • Shinta says

        February 26, 2020 at 10:45 am

        thank you for your message Cindy, glad you liked it. Yes the recipe is meant for 4, I have just updated it

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    Shinta Simon

    is always on the lookout for inspiration for her next meal. She shares recipes for family meals, Instant Pot recipes and more

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