Instant Pot Shrimp Scampi Recipe

why make this recipe

Instant Pot Shrimp Scampi is a quick and easy dinner that brings bold flavors right to your table. This dish combines the rich taste of shrimp with garlic, butter, and a hint of lemon, all while being fast and simple to prepare. The Instant Pot keeps everything moist and perfectly cooked, making it a favorite for busy weeknights or special occasions.

how to make Instant Pot Shrimp Scampi

Ingredients:

Unsalted Butter (1/2 cup / 1 stick): This is the soul of scampi sauce, providing a rich, creamy foundation. Using unsalted butter allows you to control the final saltiness of the dish, which is important since you’ll also be using broth and Parmesan cheese.
Extra Virgin Olive Oil (2 tablespoons): A splash of olive oil partners with the butter, adding a fruity, peppery note that cuts through the richness. It also has a slightly higher smoke point, which helps prevent the butter from browning too quickly during the initial sauté.
Garlic (8 cloves, minced): This is not a time for subtlety. Shrimp scampi is a celebration of garlic. Eight cloves might seem like a lot, but in the pressure cooker, its flavor melds beautifully into the sauce, becoming aromatic and sweet rather than sharp and pungent. Freshly minced garlic is non-negotiable for the best flavor.
Red Pepper Flakes (1/2 teaspoon, or to taste): This is the secret weapon. A small amount of red pepper flakes doesn’t necessarily make the dish spicy; instead, it adds a gentle warmth and a layer of complexity that brightens all the other flavors. Adjust the amount based on your heat preference.
Dry White Wine (1/2 cup): The wine serves a critical purpose: deglazing the pot. As you sauté the garlic, delicious browned bits (fond) will form on the bottom of the pot. The acidity in the wine lifts those bits, infusing their concentrated flavor back into the sauce. Choose a dry, crisp white wine like a Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. If you prefer to cook without alcohol, you can substitute it with an equal amount of chicken or vegetable broth with an extra squeeze of lemon juice.
Low-Sodium Chicken or Vegetable Broth (2 cups): This is the primary cooking liquid for the pasta. Using a low-sodium version is key to managing the salt level. The broth absorbs into the pasta as it cooks, infusing it with flavor from the inside out.
Linguine or Spaghetti (8 ounces): Long pasta is traditional for scampi as it’s perfect for twirling and catching the buttery sauce. Break the pasta in half to ensure it fits comfortably below the max-fill line of your Instant Pot and cooks evenly.
Large Shrimp (1 pound, peeled and deveined): The star of the show! Use large or jumbo shrimp (21-25 or 16-20 count per pound) for the best results. They are meaty and less likely to overcook. It’s crucial to use raw shrimp, as pre-cooked shrimp will become tough and rubbery. If using frozen shrimp, make sure they are fully thawed and patted dry before you begin.
Lemon (1, for juice and zest): Lemon provides the bright, acidic counterpoint to the rich butter and savory garlic. You’ll use both the zest and the juice. The zest, which contains the lemon’s essential oils, adds a fragrant, floral note, while the juice provides the signature tangy finish.
Fresh Parsley (1/2 cup, chopped): Fresh herbs are essential for finishing the dish. Parsley adds a fresh, clean, and slightly peppery flavor that cuts through the richness of the sauce and adds a beautiful pop of color.
Grated Parmesan Cheese (1/2 cup, plus more for serving): Parmesan cheese adds a salty, nutty flavor and helps to thicken the sauce slightly, giving it a more luxurious consistency. Use freshly grated Parmesan for the best melting and flavor.
Salt and Black Pepper (to taste): Seasoning is personal. Wait until the end to taste the sauce and adjust with salt and pepper as needed. The broth and Parmesan will have already contributed a good amount of salt.

Directions:

Set your Instant Pot to the "Sauté" function on normal heat. Once it reads "Hot," add the stick of butter and olive oil. Allow the butter to melt completely. Add the minced garlic and red pepper flakes, and stir constantly for about 60 seconds. You want the garlic to become incredibly fragrant but not browned.
Pour in the dry white wine (or broth substitute). Use a wooden spoon or silicone spatula to scrape up any flavorful browned bits that have stuck to the bottom of the pot. This step, called deglazing, is crucial for building a deep, rich flavor profile. Let the wine simmer for about 1-2 minutes to cook off some of the alcohol.
Press "Cancel" to turn off the Sauté function. Pour in the chicken or vegetable broth. Break the linguine or spaghetti in half and add it to the pot, arranging it in a crisscross pattern to prevent clumping. Gently press the pasta down until it is mostly submerged in the liquid. Do not stir at this stage.
Secure the lid on the Instant Pot and ensure the steam release valve is set to the "Sealing" position. Select the "Pressure Cook" or "Manual" setting and set the timer. For standard linguine, a 4-minute cook time works well for an al dente finish.
While the pasta is cooking, zest and juice your lemon and chop your fresh parsley. Make sure your shrimp are thawed, peeled, deveined, and patted dry.
Once the pressure cooking cycle is complete, carefully perform a "Quick Release" by moving the steam release valve to the "Venting" position.
Once the pin drops and it’s safe to open, remove the lid. The liquid will look thin, which is normal. Immediately add the prepared shrimp to the pot. Stir gently until the shrimp are pink and opaque, about 2-3 minutes.
Turn off the Instant Pot. Stir in the lemon juice, lemon zest, fresh parsley, and grated Parmesan cheese. The sauce will thicken beautifully as the cheese melts. Taste and adjust with salt and freshly ground black pepper if needed. Serve immediately, garnished with extra Parmesan and parsley.

how to serve Instant Pot Shrimp Scampi

Serve Instant Pot Shrimp Scampi hot, straight from the pot. This dish pairs well with garlic bread and a simple green salad for a complete meal. For a touch of elegance, serve it with a sprinkle of additional parsley and freshly grated Parmesan on top.

how to store Instant Pot Shrimp Scampi

You can store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the pasta may absorb some of the sauce, so it’s best to enjoy this dish fresh. If you have leftover sauce, consider serving it over new pasta on another day.

tips to make Instant Pot Shrimp Scampi

Be sure to use raw shrimp for the best texture and flavor.
Adjust the red pepper flakes according to your heat preference.
Allow the shrimp to cook just until pink and opaque to avoid overcooking.
For extra flavor, consider adding a splash of lemon juice when serving.

variation (if any)

You can easily switch up this recipe by adding vegetables like asparagus or spinach for more color and nutrition. You can also try using different types of pasta such as penne or fusilli.

FAQs

Can I use frozen shrimp?
Yes, you can use frozen shrimp, but make sure they are fully thawed and patted dry before using them in the recipe.

Can I skip the wine?
If you prefer not to use wine, substitute it with an equal amount of chicken or vegetable broth and add a squeeze of lemon juice for flavor.

How can I make this recipe lower in calories?
You can use less butter or opt for a light butter alternative and reduce the amount of Parmesan cheese, while still enjoying the rich flavors of the dish.