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A black bowl filled with creamy shrimp pasta, made from an instant pot shrimp scampi recipe, garnished with grated cheese and parsley. Slices of lemon, garlic bread, and small bowls of cheese and herbs are nearby on a white wooden table.
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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 minutes
Cook Time2 minutes
Total Time12 minutes
Course: Main Course
Cuisine: Italian
Servings: 6
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 2 tablespoons butter and 1 tablespoon olive oil. Cook until the butter is melted.
  • Stir in 2 tablespoons minced garlic and sauté for 2 to 3 minutes until fragrant.
  • Pour in ½ cup white wine and cook for approximately 3 minutes until the wine has reduced slightly.
  • Stir in 3 cups chicken broth, the juice from 2 freshly squeezed lemons, ? teaspoon cayenne pepper, ½ teaspoon salt, and 1 teaspoon black pepper.
  • Stir to combine and bring the mixture to a boil.
  • Turn off the Instant Pot. Add 12 ounces 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 2 pounds frozen raw peeled and deveined 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 1 tablespoon chopped 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

Calories: 411kcal | Carbohydrates: 49g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 203mg | Sodium: 1522mg | Potassium: 403mg | Fiber: 3g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 21mg | Calcium: 118mg | Iron: 2mg
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