Description
Quick and easy restaurant-style Instant Pot Shrimp Scampi made at home with garlic, shallots, butter, and lemon. Perfect for a weeknight dinner!
Ingredients
- 1 pound (453g) medium shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 shallot, minced
- 1/4 cup (59ml) white wine (or chicken/vegetable stock)
- 4 cups (946ml) water
- 16 oz (454g) angel hair pasta, dry
- 4 tbsp butter
- Juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
Instructions
- Set Instant Pot to sauté and heat olive oil. Pat shrimp dry, season with salt and pepper, and sauté 1 min per side.
- Turn off sauté. Add shallot, garlic, white wine, then water last to prevent splatter.
- Add pasta, pressing it down until fully submerged.
- Seal lid and set to high pressure/manual for 1 minute. Quick release when done.
- Add butter, lemon juice, parsley, and red pepper flakes. Toss to combine.
- Season to taste with salt and pepper and serve immediately.
Notes
- Pat shrimp dry before cooking for best sear.
- Fresh garlic and real lemon juice enhance flavor.
- Shrimp finish cooking with pasta; do not overcook during sauté.
- Scrape bottom of Instant Pot when adding wine to remove stuck bits.
- Lay pasta in a criss-cross pattern under water for even cooking.
- Leftovers can be stored in the fridge for 2 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American, Italian, Western