Instant Pot shrimp scampi is a light and refreshing dish made with simple ingredients like fresh shrimp, garlic butter, white wine, and a bit of lemon juice.
This recipe uses the Instant Pot to make the entire meal, including the pasta in less than 10 minutes! It’s a delicious one-pot meal that’s easy every step of the way, from prep to cooking, to clean up!
Instant Pot Shrimp Scampi!
- The Instant pot makes a classic shrimp scampi that’s infused with savory flavor with just a few ingredients! Perfect for a quick weeknight dinner but elegant enough for last-minute dinner guests!
- Shrimp scampi is so flavorful, it makes an excellent appetizer served hot or cold, or it can top a salad for an energizing keto lunch or light dinner!
- Make the shrimp separately and double up the recipe to use all week for omelets, salads, wraps, and stir-fries.
- Serve shrimp scampi with a hunk of homemade garlic bread for soaking up the savory sauce and a simple green salad.
Ingredients and Variations
SHRIMP: This recipe uses 15-count shrimp (Jumbo), which means roughly 15 pieces per pound. It’s okay to use smaller shrimp like 31/35 (Medium) depending on how many servings you need. Shrimp should be clean, intact, and smell fresh. Frozen shrimp should be thawed and rinsed before use. Scallops can be used instead of shrimp in this recipe if you like!
PASTA: Angel hair is a thin, delicate pasta typically served with shrimp scampi. Other excellent noodle choices are linguine, spaghetti, or orzo. Use creamy arborio rice to make a shrimp scampi risotto, just add a little extra water to the Instant pot.
SAUCE: All this recipe needs is butter and white wine to deglaze the Instant pot and create a bright sauce. For a creamy sauce, warm up a little heavy whipping cream and stir it into the dish in Step 7. If wine isn’t available, use a little vegetable or chicken broth, and don’t forget the red pepper flakes and parsley for a pop of color and zesty flavor!
ADD-INS: Add asparagus, spring peas, chopped spinach, or sundried tomatoes to shrimp scampi, if desired.
How to Make Instant Pot Shrimp Scampi
- Saute shrimp in oil in the Instant pot (as described in the recipe below).
- Add shallot, garlic, white wine, water, and pasta (make sure it’s fully submerged).
- Cook for 1 minute; then open the vent.
- Mix in the remaining ingredients and serve immediately.
- Garnish with extra parsley or a wedge of lemon.
Storing Leftover Shrimp Scampi
- Keep leftover shrimp scampi in a covered container in the refrigerator for up to 2 days.
- For best results, reheat in a skillet with a little extra butter.
- Freeze portions in zippered bags for up to 3 months.
Instant Pot Shrimp Scampi
- 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
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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