Go Back Email Link
+ servings

Lemon Garlic Shrimp Pasta || Instant Pot & Stove Top

Course Dinner, Main Course
Cuisine American
Keyword Chicken, Lemon, Pasta, Shrimp
Servings 6 people
Calories 420kcal



  • 1 tablespoon minced garlic
  • 1/4 cup lemon juice
  • 1 tablespoon garlic powder
  • 1 teaspoon pepper
  • Pinch of salt
  • 1 tablespoon olive oil
  • 1 pound pre-cooked shrimp


  • 1 pound pre-cooked shrimp
  • 2 tablespoons olive oil
  • 2 tablespoon Italian seasoning
  • 1 tablespoon garlic pepper (you can also just use regular pepper, if needed) 
  • 2 tablespoons minced garlic
  • Pinch of salt to taste
  • 2 1/2 cups chicken broth (you can also use water, if needed)
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup shredded Parmesan cheese for garnish
  • 3 tablespoons lemon juice
  • 8 ounces linguine pasta
  • Handful of fresh parsley
  • Crushed red pepper (optional)



  • Mix all of the marinade ingredients in a Ziplock or air-tight container and shake or mix until all ingredients are mixed together fully.  Place shrimp inside Ziplock bag or container and fully coat/cover all of the shrimp.  
  • Place the container or bag in the refrigerator to marinate for at least one hour.  For reference, I allowed the shrimp to sit in the marinade mix overnight.  


  • Turn your Instant Pot on and select the 'Saute' function on high.
  • Add olive oil and garlic and saute for 3-4 minutes.
  • After garlic has sauted for 3-4 minutes, select the 'Cancel' function to turn off the Instant Pot and reset the cooking function.
  • Add chicken broth, garlic powder, Italian seasoning, salt, lemon juice and stir contents.  Add pasta pushing down to ensure it is as covered as possible by the liquid.  NOTE: When adding the pasta to the pot, be sure to add in layers by making a criss-cross design.  This will help avoid the pasta from clumping together.
  • Place the lid on Instant Pot, turn on and select ‘Pressure Cook’ function on high.  Cook for 3 minutes.
  • Once pressure cook is complete, slowly move the pressure release valve for quick release and allow steam to fully release.
  • Select the ‘Cancel’ function to turn off the pressure cooking, remove lip from Instant Pot and stir pasta in the natural sauce/water to break up the pasta. NOTE: do not panic if your pasta is not fully cooked.  It will continue to cook as you add additional ingredients.  
  • Add grated Parmesan cheese and stir until contents are combined well.
  • Remove shrimp from the marinade and add to the Instant Pot shrimp along with any additional seasoning to taste.  NOTE: I used pre-cooked shrimp and allowed them to warm in the step below. I also added the marinade sauce into the Instant Pot at this stage for added flavor.  
  • While still on 'Warm' secure the Instant Pot lid and allow pasta, shrimp and sauce to combine together for 5 minutes.
  • After 5 minutes, remove the Instant Pot lid. Stir the contents, taste and add any additional seasonings per your taste buds.  
  • Serve and enjoy!
  • Garnish with fresh parsley, crushed red pepper and shredded Parmesan cheese, if desired!


  • Bring 7 cups of water to a boil. Add linguine, stirring to separate the noodles. Cook until just tender, 6 to 8 minutes. Reserve 1/2 cup of the cooking water and drain.
  • Meanwhile, in a large skillet over medium heat, heat butter and garlic until butter has melted.
  • Add in cooked shrimp to warm but only for a minute on each side.  Do not over cook, you only want to warm.
  • After 1-2 minutes, remove shrimp from skillet and set aside.
  • In the same pan you were cooking the shrimp in, reduce the heat to low and add in lemon juice, garlic pepper, salt and Italian Seasoning.  Bring the sauce to a light simmer.
  • Add in Parmesan cheese and a tad bit of water, if needed. Allow the sauce to continue to simmer on low heat until slightly thickened.
  • Remove from heat and add in and additional lemon juice to taste, pasta and shrimp.  Stir contents until well coated.
  • Serve and enjoy!
  • Garnish with fresh parsley, crushed red pepper and shredded Parmesan cheese, if desired!


AUTHOR: A LILY LOVE AFFAIR - www.alilyloveaffair.com
  1. When you add the pasta, break it in half over and towards the pot.  This will allow and of the extra little bits of pasta that snap off will go right into the pot.
  2. When adding the pasta to the pot, be sure to add in layers by making a criss-cross design.  This will help avoid the pasta from clumping together.
  3. You can use cooked shrimp instead of raw shrimp, if desired.  If you so use cooked shrimp, do not stir in until just before you are ready to serve so the shrimp does not over cook.
  4. If for some reason you find your pasta is not cooked fully, once you add any additional ingredients and continue to stir, it will cook more and should be good.
  5. I used a marinade for about 8 hours before cooking the shrimp.  It's not necessary, however.  I did so to give the shrimp just that added bit of flavor.  


Calories: 420kcal | Carbohydrates: 34g | Protein: 41g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 390mg | Sodium: 1686mg | Potassium: 356mg | Fiber: 2g | Sugar: 2g | Vitamin A: 112IU | Vitamin C: 21mg | Calcium: 375mg | Iron: 5mg