Cajun Shrimp Pasta is a decadently creamy pasta dish that is filling enough to feed a crowd. Make this tasty seafood pasta dish in under 30 minutes with just a few simple ingredients and your Instant Pot!
Why You’ll Love It
- Easy. Cook everything in your Instant Pot liner . What’s better than a one-pot meal?
- Delicious. A rich, creamy seafood pasta with a slight kick of heat that will have your family going back for seconds–or thirds.
- Fast. Make this Creamy Cajun Shrimp Pasta in under 30 minutes with the help of your Instant Pot .
Is Seafood Pasta Healthy?
What may be considered healthy for one person may not necessarily be healthy for another. It is important to know and understand any dietary restrictions you may have before consuming a new food.
That being said, shrimp is high in protein while being low in calories. The heavy cream is rich in calcium and fat, to help keep you fuller, longer. And the pasta? Well, it’s high in carbs so it’s good fuel for your brain and muscles when you’re feeling depleted or just need a little comfort food hug.
Ingredients You’ll Need
- Shrimp - Use raw, peeled, and deveined shrimp for quick and easy preparation.
- Fettuccini Noodles - These will need to be broken in half so they lay flat inside your Instant Pot liner.
- Chicken Broth - This is the base of the shrimp pasta sauce and serves as the liquid to help bring the Instant Pot to pressure.
- Butter - To saute the garlic and make the dish even more flavorful.
- Heavy Cream - You can’t have a delicious cream sauce for your pasta without a little heavy cream.
- Parmesan Cheese - Helps thicken the sauce and lends a wonderfully rich and tangy flavor to the sauce.
- Cajun Spice Mix - Makes the shrimp pasta perfectly seasoned and exciting for your taste buds.
- Salt - To taste. Feel free to omit salt completely, as there is some in the Cajun Spice Mix as well.
- Pepper - Just a touch to help enhance the flavors of the other ingredients in the dish.
- Garlic - I prefer to use minced garlic for a stronger garlic bite. If you don’t have the time or the urge to mince fresh garlic, you can use 1 tsp of garlic powder instead.
- Nutmeg - Provides another layer of flavor that is subtly sweet to help balance the saltiness from the parmesan cheese and cajun seasoning in the dish.
How To Make Cajun Shrimp Pasta
- Turn your Instant Pot to saute. Once it is hot, place the butter in the Instant Pot liner. Once the butter has melted, add the minced garlic and saute until golden brown and fragrant. Turn off your Instant Pot.
- Pour in the chicken broth and use it to deglaze any stuck bits of garlic from the Instant Pot liner.
- Break your alfredo noodles in half and crisis cross them while laying them flat inside the Instant Pot.
- Add heavy cream, salt, pepper, nutmeg, and Cajun spice mix.
- Secure the Instant Pot lid and cook under high pressure for 4 minutes.
- Use a quick pressure release to allow the pressure to escape quickly and remove the lid once it is safe to do so.
- Stir the contents of the Instant Pot and incorporate the parmesan cheese.
- Place the thawed, uncooked shrimp on top of the cooked pasta and sauce and replace the Instant Pot lid. Do not turn the pressure cooker back on.
- After 10 minutes with the lid locked in place, remove the lid again, stir, and enjoy. The heat and moisture from the cooked pasta will cook the shrimp without bringing the Instant Pot back up to pressure.
Tips And Tricks
- Criss-cross your pasta. Avoid placing the pasta inside of the Instant Pot laying it all in one direction or in one clump. Make sure you are laying the pasta in a variety of directions when placing it in the Instant Pot liner to prevent it from sticking to each other while cooking.
- Don’t be afraid to season. The amount of Cajun spice I included in this recipe is adjusted to be family-friendly. If you’re a fan of spice or want to make your shrimp pasta super flavorful, don’t be afraid to sprinkle in a little extra when you’re adding all of the ingredients to the Instant Pot, or even a little to garnish before serving.
- Use the right type of shrimp. Using the correct type of shrimp in this dish is critical to make it a success. Make sure you grab small or medium raw peeled and deveined shrimp. Using cooked shrimp can lead to a rubbery, overcooked bite. Using unpeeled or shrimp that aren’t deveined can cause a lot of extra work and make the prep time for this recipe much longer than listed below.
- Give it a good stir. If you have any experience cooking with dairy in the Instant Pot, you know that cooking it under pressure can cause it to separate or give it a curdled appearance. This may happen with the heavy cream in this dish, but don’t be alarmed. Give it a good stir after it is done cooking and it will be as good as new.
- Defrost your Shrimp. While the pasta is cooking, run your raw frozen shrimp under cool water for approximately 60 seconds. This should defrost them enough to cook in the residual heat.
What Sides Go Good With Shrimp Pasta?
If you’re looking for something to bulk up this Instant Pot pasta dish, try one of these delicious sides to make your dinner spread complete:
- Cauliflower Breadsticks
- Salad
- Cheese Muffins
- Air Fryer Asparagus
- Brussels Sprouts with Bacon
How Long Does It Last?
This recipe makes a large amount of pasta, so if you’re not cooking for a crowd or have a small appetite, expect to have leftovers. For the best bite, store any extra shrimp pasta in an air-tight container in the refrigerator and enjoy it within 3-4 days.
Reheating Instructions
There are two different ways you can go about reheating this Instant Pot Shrimp Alfredo. One is in the microwave, and one is using your Instant Pot again.
To reheat your shrimp pasta in the microwave, place it in a microwave-safe bowl and remove the shrimp. Add a small amount of water (this will vary depending on how much pasta you have left) to the bowl and microwave for 90 seconds, or until the pasta is heated through. Add the shrimp back to the bowl and heat for an additional 30 seconds and enjoy.
To use your Instant Pot, place the shrimp pasta in the Instant Pot liner and add 1/4 cup of water. Press saute and when the Instant Pot is hot, stir frequently until the pasta and shrimp are thoroughly heated.
More Delicious Shrimp Recipes
There is such a variety of ways to enjoy shrimp, there’s no reason to stop experimenting with shrimp pasta! Try one of our other incredibly easy and tasty shrimp recipes:
- Bang Bang Shrimp
- Shrimp Risotto
- Keto Shrimp and Grits
Shrimp Pasta
Ingredients
- ▢ 1 pound Frozen Raw Shrimp
- ▢ 16 oz fettuccini noodles
- ▢ 32 oz Chicken Broth
- ▢ 2 tbsp Butter
- ▢ 1 cup Heavy Cream
- ▢ 1 cup Grated Parmesan Cheese
- ▢ 2 tbsp Cajun Seasoning
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/2 tsp Ground Black Pepper
- ▢ 1 tbsp Minced Garlic
- ▢ 1/2 tsp Ground Nutmeg
Instructions
- Turn your Instant Pot to saute. Once it is hot, place the butter in the Instant Pot liner. Once the butter has melted, add the minced garlic and saute until golden brown and fragrant. Turn off your Instant Pot.
- Pour in the chicken broth and use it to deglaze any stuck bits of garlic from the Instant Pot liner.
- Break your alfredo noodles in half and crisis cross them while laying them flat inside the Instant Pot.
- Add heavy cream, salt, pepper, nutmeg, and Cajun spice mix.Secure the Instant Pot lid and cook under high pressure for 4 minutes.
- Use a quick pressure release to allow the pressure to escape quickly and remove the lid once it is safe to do so.
- Stir the contents of the Instant Pot and incorporate the parmesan cheese.
- Place the uncooked shrimp on top of the cooked pasta and sauce and replace the Instant Pot lid. Do not turn the pressure cooker back on.
- After 10 minutes with the lid locked in place, remove the lid again, stir, and enjoy. The heat and moisture from the cooked pasta will cook the shrimp without bringing the Instant Pot back up to pressure.
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Shrimp Pasta
Ingredients
- 1 pound Frozen Raw Shrimp
- 16 oz fettuccini noodles
- 32 oz Chicken Broth
- 2 tbsp Butter
- 1 cup Heavy Cream
- 1 cup Grated Parmesan Cheese
- 2 tbsp Cajun Seasoning
- 1/2 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 1 tbsp Minced Garlic
- 1/2 tsp Ground Nutmeg
Instructions
- Turn your Instant Pot to saute. Once it is hot, place the butter in the Instant Pot liner. Once the butter has melted, add the minced garlic and saute until golden brown and fragrant. Turn off your Instant Pot.
- Pour in the chicken broth and use it to deglaze any stuck bits of garlic from the Instant Pot liner.
- Break your alfredo noodles in half and crisis cross them while laying them flat inside the Instant Pot.
- Add heavy cream, salt, pepper, nutmeg, and Cajun spice mix.Secure the Instant Pot lid and cook under high pressure for 4 minutes.
- Use a quick pressure release to allow the pressure to escape quickly and remove the lid once it is safe to do so.
- Stir the contents of the Instant Pot and incorporate the parmesan cheese.
- Place the uncooked shrimp on top of the cooked pasta and sauce and replace the Instant Pot lid. Do not turn the pressure cooker back on.
- After 10 minutes with the lid locked in place, remove the lid again, stir, and enjoy. The heat and moisture from the cooked pasta will cook the shrimp without bringing the Instant Pot back up to pressure.
Shrimp Pasta https://twosleevers.com/shrimp-pasta/
Instant Pot Chinese Sticky Rice with Sausage is a one-pot Chinese rice dish made with glutinous (sticky) rice, Chinese sausage (lap xuong), dried shiitake mushrooms, soy sauce, oyster sauce, sesame oil, and chicken broth. It’s quick and weeknight-friendly and works well for an easy, filling dinner or meal prep when you want classic dim sum flavors without the fuss. Unlike traditional Lo Mai Gai that’s wrapped in lotus leaves and often uses chicken, this version skips the hard-to-find lotus leaves, swaps in Chinese sausage, and turns it into a simple “pour-and-cook” recipe in the Instant Pot.
What Makes Instant Pot Sticky Rice So Great?
- Fast. Make this tasty Chinese dish in under 30 minutes .
- Easy. A simple pour and cook Instant Pot recipe .
- Minimal Cleanup. Make the entire dish in one pot for easy after-dinner cleanup.
- Delicious. A combination of sweet, salty, and umami flavors makes this a dish you will make over and over again.
My rendition of Instant Pot Sticky Rice is less than traditional, but I guarantee it’s packed with flavors you’ll love just as much as the original.
I definitely made some simplifications when creating the recipe. Here are a few things I changed:
- I didn’t use lotus leaves because they’re not that easy to get a hold of, and I wanted a dish we could all make on a weeknight.
- I used Chinese sausage instead of chicken.
- For this dish, I used dried shitake mushrooms instead of fresh so that they would keep long enough for me to use in other recipes without spoiling ( Pressure Cooker Low Carb Hot and Sour Soup or in the Shrimp Risotto ).
What Is Lap Xuong?
The one thing that does require a little planning with this Instant Pot Sticky Rice, is buying the Chinese sausage or Lap Xuong or Lap Cheong ahead of time. I debated whether I should try this with widely-available sausage, but really, there is nothing like that Chinese Sausage, no real equivalent.
Lap Xuong is a pork sausage where the pork has been marinated and then smoked. The end result is a slightly sweet and salty sausage that adds a lot of flavor to this very simple dish.
Ingredients You’ll Need
- Dried Shiitake Mushrooms - you can also use fresh mushrooms, just skip the soaking step.
- Glutinous Rice - If you want this rice to be truly sticky, ensure you’re using rice with a high amylopectin content.
- Chinese Sausage - This can be a little difficult to find, so make sure you plan ahead.
- Chicken Broth - You can use water in place of broth to reduce the amount of sodium.
- Soy Sauce
- Oyster Sauce
- Sesame Oil
- Kosher Salt
How To Make Instant Pot Sticky Rice
One of the many things I love about this recipe is how incredibly simple it is to make. Follow these four easy steps (it can be reduced to three if you use fresh mushrooms) for an amazing main course.
- Soak the dried mushrooms in hot water while you prepare the rest of your ingredients.
- Add all of the ingredients to the Instant Pot liner, including the soaked mushrooms and stir.
- Cook under high pressure, and then allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Remove the Instant Pot lid, stir well and allow to rest until the water or broth is completely absorbed.
Delicious And Traditional Variations
I have no doubt that you’re going to love this recipe exactly as it is written, but after you have enjoyed the original version, here are a few ways to change it up:
While cooking
- Dried shrimp
- Peanuts
- Chicken marinated in soy sauce, oyster sauce, rice wine, salt, and pepper
After cooking
- Omelette cut into strips
- Salted egg yolks
Variations
Instant Pot Sticky Rice with Sausage is a flavorful and comforting dish that’s easy to customize with different ingredients and seasonings. Whether you want to add more veggies, boost the protein, or give it an international twist, here are some tasty variations to try:
- Spicy - Add a teaspoon of chili paste, sriracha, or crushed red pepper flakes for a kick of heat that complements the savory sausage.
- Vegetable-Packed Version - Stir in peas, diced bell peppers, mushrooms, or shredded carrots for extra color, flavor, and nutrition.
- Cajun - Swap the seasoning for Cajun or Creole spices, and use andouille sausage for a smoky, Southern-style twist.
What Else Can You Use Lap Xuong For?
Here is a small list of other ways you can use the Chinese Sausage, or Lap Xuong once you have it. It keeps forever when kept in its vacuum-packed bag, so you can hang on to it for a bit. But here are some other uses for it:
- Fried Rice
- Omelets (The sausages are precooked so you’re just really heating them through)
- In spring rolls
- In a vegetable stir-fry
- With Chinese broccoli, in a light broth, over rice
How Long Does It Last?
Place any leftovers you may have in an airtight container in the refrigerator. For the best experience, try to enjoy them within 3-4 days of preparing the recipe.
Can You Freeze It?
Yes, you can freeze Instant Pot Sticky Rice and Sausage quite successfully. Allow the dish to cool completely before freezing to prevent condensation, which can make the rice soggy. Transfer portions into airtight containers or freezer-safe bags, pressing out as much air as possible to preserve texture and flavor. Label with the date and freeze for up to 2 months.
When ready to eat, thaw it overnight in the refrigerator. Reheat gently in a skillet or microwave, adding a splash of water or broth to loosen the rice and restore its fluffy texture. While the rice may be slightly softer after freezing, the flavors of the sausage and seasonings hold up beautifully, making it a great make-ahead meal.
What Do You Serve With Chinese Sticky Rice?
This Sticky Rice recipe is incredibly filling and can easily be served as a full meal. If you want some variety in flavors and textures to serve alongside it, here are a few of my favorite side dishes to add in:
- Fried Egg
- Gyoza
- Egg Drop Soup
- Egg Rolls
- Wontons
Yes, glutinous rice is the same as sticky rice (also called sweet rice or mochi rice), and it’s the type you want for Instant Pot sticky rice with Chinese sausage (lap cheong). The name is a little misleading. It’s called “glutinous” because it gets very sticky when cooked, but it doesn’t contain gluten. Regular long-grain rice like jasmine or basmati won’t give you that chewy, clumped texture that makes Chinese sticky rice dishes (like 糯米饭 / nuo mi fan) taste like dim sum.
Instant Pot sticky rice turns mushy most often because there’s too much liquid or the rice wasn’t drained well after soaking. Glutinous (sticky) rice holds onto water and can go from chewy to gummy fast under pressure. It can also happen if you treated it like jasmine rice (using a 1:1 ratio), stirred a lot, or let it sit on Keep Warm too long, which keeps steaming it. To fix mushy Instant Pot sticky rice with Chinese sausage (lap cheong), use less liquid next time, soak then rinse and drain thoroughly, and let it rest a few minutes after cooking. If it’s already mushy, spread it on a tray to steam off moisture or use Sauté briefly to evaporate excess liquid (gently, so the bottom doesn’t scorch).
For Instant Pot sticky rice with sausage, the best choice is Chinese cured sausage. Use lap cheong (lap xuong), usually the sweet-style pork sausage, because it renders flavorful fat and adds that classic dim sum aroma to glutinous (sticky) rice. Look for links that are firm, slightly glossy, and clearly labeled “Chinese sausage/lap cheong”. If you can, pick a brand with a short ingredient list and a good balance of sweet and savory (some are very sweet). You can also use a spicy lap cheong variant for extra heat, but the traditional sweet pork lap cheong is the most “authentic” flavor for Chinese sticky rice (糯米饭 / nuo mi fan).
It’s similar to lo mai gai in flavor and vibe. Both are classic dim sum dishes made with glutinous (sticky) rice and savory add-ins, but they’re not exactly the same. Lo mai gai is typically sticky rice with chicken (often plus mushrooms, lap cheong, and sometimes salted egg yolk) that’s wrapped in lotus leaves and steamed, which adds a distinct herbal aroma. Instant Pot sticky rice with Chinese sausage (lap cheong) skips the lotus-leaf wrapping and usually leans more on sausage (and mushrooms) for flavor, making it a simpler, “pour-and-cook” version that still scratches the same dim sum itch.
More Easy Chinese Recipes
If you love this Chinese Sticky Rice and want to explore more similar flavors, check out some of these other tasty recipes of mine:
- Chinese Style Spare Ribs
- Instant Pot Chicken Congee
- Nyonya Ondeh Ondeh
Instant Pot Sticky Rice with Sausage | Chinese Sticky Rice Recipe
Ingredients
- ▢ 1/2 cup ( 48 g ) Dried Shiitake Mushrooms , (or sub fresh, or other variety of dried mushrooms)
- ▢ 1 cup ( 185 g ) Glutinous Rice
- ▢ 3 links ( 3 links ) Chinese Sausage, , Lap Xuong chopped
- ▢ 2 cups ( 500 ml ) Water , or chicken broth
- ▢ 1 tablespoon ( 1 tablespoon ) Soy Sauce
- ▢ 2 teaspoons ( 2 teaspoons ) Oyster Sauce
- ▢ 1 tablespoon ( 1 tablespoon ) Sesame Oil
- ▢ 1/2 -1 teaspoon ( -0.5 teaspoon ) Kosher Salt
Instructions
Soak the dried mushrooms in hot water and let them sit there while you get your other ingredients ready.
In the inner liner of your pressure cooker or instant pot, add in all the other ingredients. Add in mushrooms and stir.
Cook on high pressure for 10 minutes, and then allow it to release pressure naturally for 10 minutes. Then release all remaining pressure.
Open the pressure cooker, stir to mix well and allow all water to absorb, and serve.
While cooking Dried shrimp Peanuts Chicken marinated in soy sauce, oyster sauce, rice wine, salt and pepper
After cooking Omelette cut into strips Salted egg yolks
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
