This Instant Pot shrimp scampi is a total crowd pleaser, with angel hair pasta, succulent shrimp, earthy garlic, sweet shallot, and a little white wine, all cooked up easily with the help of our Instant Pot!
Ok picture this, it’s a Wednesday night, everyone’s hungry, and you’re exhausted from a long day. What do you do?
Make this Instant Pot shrimp scampi!
With the help of our Instant Pot, putting a delicious, complete, and satisfying dinner on the table is super easy and fast!
This Instant Pot shrimp scampi has delicate angel hair pasta, succulent shrimp, savory shallots and earthy garlic, a splash of white wine, and fresh lemon and parsley.
Get ready for dinner to be gobbled up when you try this Instant Pot shrimp scampi!
Table of Contents
Ingredients for Instant Pot Shrimp Scampi
- Olive oil – olive oil will add a savory flavor while helping our proteins cook.
- Medium shrimp (peeled and deveined) – You can find shrimp already peeled and deveined in most major grocery stores, or just as your fishmonger.
- Shallot and garlic – Shallot and garlic are classic additions that will add sweetness and earthiness.
- Dry white wine – White wine will add some acidity and fruitiness. Be sure to use a wine you’d enjoy drinking!
- Water – Water will help the pasta cook in the Instant Pot.
- Angel hair pasta – This is a classic shape of pasta for shrimp scampi, and it cooks up fast!
- Butter – Butter will add a luscious creaminess to our dish.
- Lemon juice – Lemon juice will add a burst of freshness.
- Red pepper flakes – Red pepper flakes will add a spicy kick.
- Fresh parsley – Fresh is best! Parsley will add an herbaceous fresh flavor.
How to devein shrimp?
After removing the shell, you’ll notice a black line running along the back of the shrimp.
This is called the “vein” of the shrimp.
To remove this, simply use some kitchen scissors and cut along the backside of the shrimp, and pull out the vein.
Alternatively, you can purchase shrimp already deveined for you, or ask your local fishmonger!
Why use fresh parsley?
Fresh parsley is highly encouraged because it has a cleaner, brighter flavor, and a crunchy texture.
Dried herbs, in general, have a more muted, and slightly bitter flavor to them, and an unpleasant leathery texture.
What is an Instant Pot?
An Instant Pot is an electric multi-cooker that can be used to sauté, as a slow cooker, and of course, pressure cook.
There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use.
They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options.
Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!
What is the difference between an Instant Pot and an electric pressure cooker?
Instant Pot is a brand name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.
I have also used the crockpot version electric pressure cooker with equally delicious results.
This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.
What is the difference between natural release and quick release?
When a recipe calls to let your Instant Pot “natural release” it means your pressure cooker will naturally (and very slowly) release the pressure.
Many recipes call for the pressure cooker to naturally release for a period of time because this helps the recipe cook just a little longer.
Since the pressure cooker will be slowly losing pressure you do not have to do anything; it will eventually lose all its pressure and the lid will unlock.
When a recipe calls for quick release, this means you will manually be letting the pressure out of the Instant Pot.
You will have to turn the vent to the “venting” position and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT.
This will then immediately unlock the lid and the food can be served.
Storage and leftovers
Any leftover Instant Pot shrimp scampi can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place it in a microwave-safe dish covered loosely with a damp paper towel. Then heat for 2-3 minutes or until heated thoroughly.
Other Instant Pot meals
- Looking for a hearty meal? Try my Instant Pot Ground Chicken Chili
- Need a satisfying side dish? Try my Instant Pot Pinto Beans
- Want to feed a hungry crowd? Try my Instant Pot Chili Mac
- Craving something comforting? Try my Instant Pot Asian Chicken and Rice Soup
Instant Pot Shrimp Scampi
Ingredients
- 2 tablespoons olive oil
- 1 pound medium sized shrimp peeled and deveined
- 1 shallot minced
- 2 cloves garlic minced
- ¼ cup dry white wine
- 4 cups chicken stock
- 16 ounces angel hair pasta
- 4 tablespoons unsalted butter
- 1 lemon juiced
- 2 tablespoons fresh parsley minced
- ½ teaspoon red pepper flakes
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 chicken stock. In that order because adding the stock before the wine can cause it to splatter.
- Next add the pasta, making sure it’s fully submerged. You may need to break it in half.
- 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, parsley, and red pepper flakes. 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
