Instant Pot Shrimp Scampi

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Instant Pot Shrimp Scampi is loaded with angel hair pasta, tender shrimp, and a buttery garlic sauce. This flavorful 15-minute pasta dish is a great restaurant-quality recipe that cooks quickly and has incredible flavor. 

Post includes Weight Watchers points.

top down view of a serving of instant pot shrimp scampi with a spoon

You can make quick and simple dinners without sacrificing when it comes to flavor. This Instant Pot Shrimp Scampi, with its buttery, garlicky white wine sauce with fresh lemon juice, is ready to serve in no time yet tastes every bit as good as the classic restaurant dish.

This easy Instant Pot shrimp scampi with pasta is filling and delicious. And since shrimp cooks quickly, it’s an ideal protein for a delicious meal in a hurry. Shrimp scampi not only tastes great, but it looks beautiful on the plate.

This simple weeknight meal is elegant enough for serving guests with a side of garlic bread and some steamed vegetables, but it doesn’t have to be a special occasion meal. Enjoy Instant Pot shrimp scampi any night of the week

If you like this please check out this Instant Pot Shrimp Alfredo, and Instant Pot Salmon, and Easy peasy Shrimp Creole.

top down view of the completed instant pot shrimp scampi recipe

Why Make This Recipe

  • Fast – Cook the shrimps for 1 minute on each side, then cook everything for 1 minute at high pressure in the instant pot. You are mere minutes away from succulent shrimp and pasta cooked in a flavorful garlic butter sauce. 
  • Flavorful – If you love garlic, you will love the flavor of this sauce. The garlic pairs beautifully with butter, white wine, and lemon juice.  
  • Made With Pantry Staples – Pick up fresh shrimp and then shop your pantry for the rest of the ingredients.  
Instant pot quick start guide image

Ingredient Notes

  • Olive Oil – or use your favorite light, neutral-flavored cooking oil.  
  • Shrimp – look for medium shrimp that have been peeled and deveined. If you use larger or smaller shrimp, adjust the cooking time accordingly. 
  • Shallot – minced shallot has a mild, subtle flavor. Use regular onion if that’s what you have on hand. 
  • Garlic – this dish is all about garlic, so fresh chopped garlic is a must. If you love garlic, increase the amount to 3 or 4 cloves. 
  • White Wine – select a dry white wine like a Sauvignon Blanc or Pinot Grigio. If you prefer not to cook with wine, substitute chicken broth or chicken stock.  
  • Water – for cooking pasta in the Instant Pot. 
  • Pasta – Angel hair pasta is a great choice because the pasta is thin and cooks quickly.  
  • Butter – I prefer to use unsalted butter to control the amount of salt in the dish. 
  • Lemon – use freshly squeezed lemon juice. Feel free to add a little lemon zest to boost the citrus flavor. 
  • Red Pepper Flakes – if you like a bit of spice, add a bit of red pepper. 
  • Parsley – fresh parsley adds color and brightness to the dish. 
the ingredients needed for making instant pot shrimp scampi

Ready to make this shrimp scampi instant pot? Gather your ingredients, and I will show you…

How To Make Instant Pot Shrimp Scampi

Get the complete ingredients list and instructions from the recipe card below.

  1. Set the Instant Pot to sauté mode and add olive oil to the bottom of the insert. Allow the oil to heat almost to the smoking point. 
  2. Use a paper towel or a clean kitchen towel to thoroughly dry the raw shrimp, then season with salt and pepper. 
  3. Carefully place the shrimp in the insert and sauté for 1 minute on each side.
  4. Turn off the sauté function and add minced shallot, garlic, white wine, and water. Be sure to add the water last, so it doesn’t splatter in the hot oil. 
  5. Add the pasta, pressing it down with a wooden spoon until fully submerged.
  6. Place on the lid, turn the valve to the sealing position and set the Instant Pot to manual pressure / high pressure for 1 minute.
  7. When done, perform a quick pressure release (QPR). Open the lid and add butter, lemon juice, red pepper flakes (if using), and parsley.
  8. Toss to combine, then season with salt and pepper to taste, and serve. 
image collage showing the steps for making instant pot shrimp scampi

Pro Tips 

  • Be sure to pat the shrimp dry before seasoning and cooking. 
  • Use fresh garlic and real lemon juice in this recipe. 
  • The shrimp do not need to cook all the way through when you sauté. They will finish while you cook the pasta and will come out cooked perfectly. 
  • If you prefer, you can swap the white wine for chicken stock or vegetable stock.
  • Scrape the bottom of the Instant Pot with a wooden spoon when you add the wine to remove any stuck-on bits. 
  • Lay the pasta in a criss-cross pattern and press it under the water. 
  • If the butter doesn’t melt immediately, replace the lid (with the Instant Pot turned off) and leave it to sit for 3 minutes. 
  • Top with lemon zest for more citrus flavor. 
  • The cooking time listed does not include the time it takes for the Instant Pot to come up to pressure or to release the pressure.

Delicious Variations

  • Add Cheese – Sprinkle your finished pasta with a bit of parmesan cheese for more flavor. 
  • Add Peas – After releasing the pressure, toss in a few handfuls of frozen peas, stir and close the lid for three minutes. The peas will be warmed through and delicious. 
  • Add Capers – Top the finished dish with capers for a briny flavor. 
  • Swap The Pasta – Not a fan of angel hair pasta? Use spaghetti or linguine, or try zucchini noodles for a low carb and gluten free version. Cooking times may vary slightly for thicker pasta. 
a plate filled with instant pot shrimp scampi

Prep And Storage

  • Prep Ahead – You can thaw the shrimp if they are frozen. 
  • Store – Store any leftovers in an airtight container in the fridge for 2 days.
  • Freeze – Freezing the leftover shrimp scampi pasta is not recommended because the noodles will become mushy. 
  • Reheat – Heat a small skillet over medium heat and add the leftover scampi. Toss until warmed through. 

FAQs

What Is Shrimp Scampi?

Scampi is an Italian word meaning small crustaceans in the lobster family. We typically think of scampi as a style of cooking that uses butter and garlic to create a creamy sauce rather than the crustacean used in the dish. 

Can I Use Frozen Shrimp?

Yes! Raw frozen shrimp works beautifully for this recipe because they cook quickly, even when frozen. If the shrimps aren’t quite cooked after you pressure cook the pasta, simply cover with the lid for 3-4 minutes until they are cooked through. Using cooked frozen shrimp or pre-cooked shrimp is not recommended.

a serving spoon removing a portion of instant pot shrimp scampi from a platter

More Recipes You May Like

Serving Suggestions

top down view of the instant pot shrimp scampi inside the instant pot insert

Weight Watchers Points

There are 12 Blue Plan SmartPoints in one serving of this.

Thank you for reading my shrimp scampi with pasta recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog. 

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top down view of a serving of instant pot shrimp scampi with a spoon
Print Recipe
5 from 4 votes

Instant Pot Shrimp Scampi

It's quick and easy to make restaurant-style shrimp scampi at home!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American, Italian, Western
Servings: 6
Calories: 456kcal
Author: Bintu Hardy

Ingredients

  • 1 pound (453g) medium-sized shrimp peeled and deveined
  • 2 tablespoons olive oil or other neutral cooking oil
  • 2 cloves garlic minced
  • 1 shallot minced
  • ¼ cup (59ml) white wine
  • 4 cups (946ml) water
  • 16 ounces (454g) angel hair pasta dry
  • 4 tablespoons butter
  • juice from one lemon
  • 2 tablespoons fresh chopped parsley
  • ½ teaspoon red pepper flakes optional

Instructions

  • Set the Instant Pot to sauté mode and add olive oil to the bottom of the insert. Allow the oil to heat almost to the smoking point. 
  • Use a paper towel or a clean kitchen towel to thoroughly dry the raw shrimp, then season with salt and pepper. 
  • Carefully place the shrimp in the insert and sauté for 1 minute on each side.
  • Turn off the sauté function and add minced shallot, minced garlic, white wine, and water. Be sure to add the water last, so it doesn’t splatter in the hot oil. 
  • Add the pasta, pressing it down with a wooden spoon until fully submerged.
  • Place on the lid, turn the valve to the sealing position and set the Instant Pot to manual pressure / high pressure for 1 minute.
  • When done, perform a quick pressure release (QPR). Open the lid and add butter, lemon juice, red pepper flakes (if using), and parsley.
  • Toss to combine, then season with salt and pepper to taste, and serve.
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Notes

  • Be sure to pat the shrimp dry before seasoning and cooking. 
  • Use fresh garlic and real lemon juice in this recipe. 
  • The shrimp do not need to cook all the way through when you sauté. They will finish while you cook the pasta and will come out cooked perfectly. 
  • If you prefer, you can swap the white wine for chicken stock or vegetable stock.
  • Scrape the bottom of the Instant Pot with a wooden spoon when you add the wine to remove any stuck-on bits. 
  • Lay the pasta in a criss-cross pattern and press it under the water. 
  • If the butter doesn’t melt immediately, replace the lid (with the Instant Pot turned off) and leave it to sit for 3 minutes. 
  • Top with lemon zest for more citrus flavor. 
  • The cooking time listed does not include the time it takes for the Instant Pot to come up to pressure or to release the pressure.
  • Storage – keep leftovers in an airtight container inside the fridge for 2 days.
  • There are 12 WW Blue Plan SmartPoints in one serving.

Nutrition

Calories: 456kcal | Carbohydrates: 59g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 115mg | Sodium: 505mg | Potassium: 292mg | Fiber: 3g | Sugar: 2g | Vitamin A: 531IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg

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