Quick and Easy Instant Pot Shrimp Scampi Recipe

If you’re after a quick, elegant dinner that screams restaurant-quality, this one’s for you. So grab your ingredients and let’s dive in!

### Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes, including prep time.
• Minimal Cleanup: Made entirely in your Instant Pot for a one-pot wonder.
• Customizable: Adjust the spice level, pasta type, or even make a low-carb version!
• Restaurant-Quality Taste: The perfect balance of buttery, garlicky, and zesty flavors with tender, juicy shrimp.

### Ingredients Breakdown

Essentials:

• Shrimp: Use raw, large shrimp (peeled and deveined). Fresh is fantastic, but frozen works perfectly—just thaw them before using.
• Butter: Unsalted is my go-to, letting you control the saltiness of the dish.
• Garlic: Fresh cloves are key for that bold flavor—minced or finely chopped.
• Lemon Juice: Freshly squeezed gives this dish its signature brightness.
• Chicken Broth: Adds depth to the sauce. You can use vegetable broth for a pescatarian version.
• Pasta: Traditional scampi pairs beautifully with linguine, but spaghetti or angel hair will do just as well.
• White Wine: Adds a subtle acidity; feel free to substitute with extra broth if needed.
• Red Pepper Flakes: Just a pinch for a touch of heat—adjust to your liking.
• Parsley: Freshly chopped for garnish and added freshness.

Pro Tips:

• If using frozen shrimp, defrost them quickly by running them under cool, running water for a few minutes.
• No white wine on hand? A splash of apple cider vinegar or more lemon juice will do the trick!

### Step-by-Step Instructions

1. Set your Instant Pot to “Sauté” mode and melt 2 tablespoons of butter. Add minced garlic and sauté for about a minute, or until fragrant.
2. Pour in 1/2 cup of white wine and let it simmer for 1-2 minutes, scraping the bottom of the pot to deglaze.
3. Add 2 cups of chicken broth and 8 ounces of linguine, broken in half to fit into the pot. Ensure the pasta is submerged but do not stir.
4. Seal the Instant Pot lid and set it to “Manual” or “Pressure Cook” for 6 minutes.
5. Once the timer is up, carefully perform a quick release. Open the lid and give the pasta a good stir; most of the liquid should be absorbed.



6. Switch back to “Sauté” mode. Stir in the remaining 2 tablespoons of butter, the shrimp, a pinch of red pepper flakes, and the juice of one lemon. Cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque.
7. Finish with freshly chopped parsley and an extra squeeze of lemon, if desired. Serve immediately and enjoy!

### Chef’s Tips and Tricks

• Don’t Overcook the Shrimp: They cook quickly, so keep an eye out—just until they turn pink.
• Boost the Flavor: Sprinkle freshly grated Parmesan on top for a creamy, salty finish.
• Save Time: Chop your garlic and parsley in advance to make things even faster.

### Recipe Variations and Serving Suggestions

• Low-Carb Option: Use zucchini noodles or spaghetti squash instead of regular pasta.
• Toss in some baby spinach or cherry tomatoes at the end for extra color and nutrients.
• Pairings: Serve with a side of crusty bread to soak up the sauce or a crisp green salad to balance the richness.
• Wine Pairing: A chilled Sauvignon Blanc or Pinot Grigio complements the dish perfectly.

### FAQs

• Can I use pre-cooked shrimp? You can, but add them at the very end—just warm them through to avoid overcooking.
• How do I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of chicken broth to loosen the sauce.
• Can this be frozen? It’s best enjoyed fresh, as shrimp can become rubbery when reheated from frozen.

### Recipe Card