Instant pot Shrimp Scampi recipe

4.75 from 4 votes

Instant pot Shrimp Scampi recipe

Instant pot shrimp scampi recipe comes together in only 2 minutes thanks to the pressure cooker! Enjoy delicious shrimp scampi in hardly any time at all!

Prep Time10

Cook Time2

Total Time12

Course: Main Course

Cuisine: Italian

Servings:

Author: Carrie Barnard

Cost: $21.91, $3.65 per Serving

Ingredients

2 tablespoons butter
1 tablespoon Olive oil
2 tablespoons minced garlic
½ cup White Wine
3 cups chicken broth
2 lemons (freshly squeezed)
⅛ teaspoon Cayenne pepper
½ teaspoon Salt
1 teaspoon black pepper
12 ounces angel hair pasta (broken in half)
2 pounds shrimp (frozen, raw, deveined and peeled)
1 tablespoon fresh parsley (chopped)
parmesan cheese (for serving)

Instructions

Turn the Instant Pot to the Sauté setting. Add the butter and olive oil. Cook until the butter is melted.
Stir in the garlic and sauté for 2 to 3 minutes until fragrant.
Pour in the white wine and cook for approximately 3 minutes until the wine has reduced slightly.
Stir in the chicken broth, lemon juice, cayenne pepper, salt and black pepper.
Stir to combine and bring the mixture to a boil.
Turn off the Instant Pot. Add the angel hair pasta, broken in half, and gently stir so the pasta is submerged in the liquid. Add a little more broth if needed to cover the pasta.
Place the shrimp evenly on top of the pasta. Do not stir.
Secure the lid and set the valve to the Sealing position. Cook on High Pressure for 3 minutes.
When the cooking time is complete, carefully perform a quick pressure release.
Remove the lid and gently toss the shrimp and pasta together until the shrimp are fully cooked and the pasta is coated in the sauce.
Stir in or garnish with fresh parsley.
Serve immediately with grated Parmesan cheese on top, if desired.

Notes

Refrigerate in an air tight container for up to 3 days.

Nutrition