Instant Pot shrimp scampi is an elegant and simple meal that can be ready in minutes.
Cook Time3 minutesmins
13 minutesmins
Total Time16 minutesmins
Course: Main Course
Cuisine: Italian
Servings: 4
Author: I Don't Have Time For That
Equipment
6 qt Instant Pot
Ingredients
2tablespoonsolive oil
1poundmedium shrimp(15 count) peeled & deveined
1shallotminced
2clovesgarlicminced
¼cupdry white wine
4cupswater
16 ouncesangel hair pasta
4tablespoonsbutter
1lemonjuiced
½teaspoonred pepper flakesoptional
2tablespoonsfresh parsleyminced
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
Leftovers will keep in the refrigerator for up to 2 days.