For an elegant yet easy one-pot meal, make this flavorful shrimp scampi pasta.
Sauté fresh shrimp with garlic, butter, and white wine, and cook the whole dish in the Instant Pot with fluffy angel hair pasta.
This is an impressive company-worthy dish that’s ready to serve in minutes!
What is Shrimp Scampi
- Shrimp scampi is a classic recipe that includes sautéed shrimp with garlic, butter, and white wine. Typically, it’s made in a saucepan over a hot burner. With Instant Pot shrimp scampi, it’s quick and fuss-free, ready in a flash!
- For shrimp lovers, this recipe elevates the seafood flavor to the max. The Instant Pot brings out the bright and savory flavors with a hint of richness and elegance from the butter and wine.
- Serve versatile scampi as a main dish, or without the pasta for a quick and easy appetizer!
- Leftover Instant Pot shrimp scampi is easy to reheat in the microwave for a quick lunch. Or, transfer it into new casseroles, add it to stir fry, or mix it into a soup to create a shrimp and mushroom bisque!
Ingredients & Variations
Shrimp – For the best flavor, buy fresh large or jumbo shrimp. Frozen shrimp is also an option, and should be thawed, rinsed, and patted dry before sautéing. Be sure to thoroughly clean the shrimp of peels. Pull off the tails or leave them on, if desired.
Pasta – Angel hair is the classic pasta of choice to serve with shrimp scampi. You could also use thin egg noodles, orzo, linguine, or even instant rice.
Sauce – Butter, white wine, garlic, and lemon create a zesty and savory sauce. The peels and tails from cleaned shrimp can be boiled with water to provide a more savory shrimp flavor. Make the sauce extra creamy by stirring in some heavy cream just before serving.
Variations – Add baby peas, fresh spinach, or mushrooms for extra color and flavor. Scallops can be substituted or added if desired.
How to Make Shrimp Scampi in the Instant Pot
- Sear shrimp in the Instant Pot in very hot olive oil, for one minute per side, (per recipe below).
- Add in shallot, garlic, and white wine.
- Add in water and pasta, making sure it is fully submerged.
- Seal the lid and set the timer for one minute.
- When the alarm beeps, carefully turn the vent to release pressure.
- Stir in parsley, butter, lemon, and red pepper, if using.
- Serve immediately with bread for dipping!
Tips & Tricks
- Be sure to bring the olive oil to almost smoking before adding the shrimp to ensure a hard sear (and the best flavor!).
- Add the water after adding the wine to the hot pan, to prevent spattering.
- To avoid overcooking, vent manually after one minute. You can replace the lid loosely for up to 3 minutes to ensure the butter melts completely.
How to Store Leftovers
Keep leftover shrimp scampi in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet with butter or olive oil. Shrimp scampi pasta can be stored in the freezer for up to 3 months.
More Pasta Recipes
Instant Pot Shrimp Scampi
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound medium shrimp (15 count) peeled & deveined
- 1 shallot minced
- 2 cloves garlic minced
- ¼ cup dry white wine
- 4 cups water
- 16 ounces angel hair pasta
- 4 tablespoons butter
- 1 lemon juiced
- ½ teaspoon red pepper flakes optional
- 2 tablespoons fresh parsley minced
Instructions
- Heat the Instant Pot using the Saute function. Add the olive oil and allow it to heat until almost smoking, we want a hard sear on the shrimp for the best flavor.
- Pat the shrimp dry with a paper towel and season them lightly with salt and pepper.
- Add the shrimp to the hot oil and saute them for 1 minute. Turn the shrimp and saute them on the second side for 1 minute.
- Add the shallot, garlic, white wine, and water (in that order– adding the water before the wine can cause it to splatter).
- Next add the pasta, making sure it’s fully submerged. Attach the lid and ensure the valve is in the sealing position. Set the timer to 1 minute.
- When the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position– be careful, it will steam!
- Add the butter, lemon juice, red pepper (if using), and parley. Mix to combine and season with salt and pepper, to taste. If the butter doesn’t melt immediately, replace the lid (with the instant pot turned off) and leave it to sit for 3 minutes.
- Serve immediately and store any leftovers in an airtight container in the fridge for up to two days.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©I Don’t Have Time For That. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Instant Pot Shrimp Scampi Recipe
