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top down view of a serving of instant pot shrimp scampi with a spoon
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Instant Pot Shrimp Scampi

It's quick and easy to make restaurant-style shrimp scampi at home!
Course Main Course
Cuisine American, Italian, Western
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 456kcal

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.

Video

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