Instant Pot Shrimp Scampi
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!
Servings: 4 servings
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
Serving: 1g | Calories: 580kcal | Carbohydrates: 48g | Protein: 39g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Cholesterol: 277mg | Sodium: 1428mg | Fiber: 2g | Sugar: 6g