The genius of this recipe is that all of the ingredients–wine, garlic, shrimp — even the pasta — cook together in one pot. Just make sure to use shrimp that’s still frozen or they will overcook. You don’t have to serve garlic bread with the dish, but there’s nothing better for sopping up all that delicious buttery sauce.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 cloves garlic, chopped
- 3/4 cup dry white wine
- Juice and zest of 1 lemon
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 6 scallions, sliced
- 12 ounces thin spaghetti, broken in half
- 1 1/2 pounds frozen peeled and deveined shrimp
- Garlic bread, for serving, optional
- Green salad, for serving, optional
Instructions
- Add the butter, olive oil and garlic to a 6- or 8-quart Instant Pot® multi-cooker and set to high saute (see Cook’s Note). Cook, stirring often, until the garlic is softened but not browned, about 3 minutes. Add the wine, lemon juice and zest, red pepper flakes, 2 teaspoons salt and several grinds of pepper. Bring to a boil and let simmer 1 minute. Add 2 cups water, then add half of the pasta all in one direction and then the other half of the pasta in a criss-cross fashion. Top with the shrimp and half of the scallions.
- Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer’s guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid.
- Using tongs, toss the pasta to evenly coat with the sauce and break up any clumps. Top with the remaining scallions and serve with salad and garlic bread if using.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 783 |
| Total Fat | 29 g |
| Saturated Fat | 13 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 48 g |
| Cholesterol | 320 mg |
| Sodium | 914 mg |
| Serving Size | 1 of 4 servings |
| Calories | 783 |
| Total Fat | 29 g |
| Saturated Fat | 13 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 48 g |
| Cholesterol | 320 mg |
| Sodium | 914 mg |
Reviews
I’ve been making Shrimp Scampi for years in a cast iron skillet in less time than it takes the IP to heat up, let alone release. Start the pasta before you even take the shrimp out of the freezer, and you’re done in about 15 minutes – including the time it takes to slice the scallions and chop the garlic. No worries about the pasta being under-cooked or the shrimp being overcooked.
Giant pot of noodle mush, will never try to one pot scampi again!
Question – is the shrimp going in frozen??
I was a little concerned about under cooking the pasta and over cooking the shrimp so followed some of the modifications and adjusted slightly. I cooked the pasta in the open instant pot just until it had a little give, then I put on the shrimp and did 1 min under high pressure in the IP. 2 mins of natural release, then quick release. The pasta was perfectly al dente and the shrimp not over-cooked and the sauce was delicious. Great weeknight dinner if you have some frozen shrimp and pasta!
So easy and delicious. I did not follow the recipe to the letter though which is why I’m going with 4 starts. I used 2lbs of “large” frozen shrimp, an extra glug (maybe two) of wine, probably 9 or 10 Oz of linguine, 2 minutes under pressure and 5 minutes quick release. Then made a corn starch slurry to thicken my extra liquid into a sauce.
Excellent! Everyone loved it. I took everyone’s advice about natural release for 3-4 minutes instead of 5 and the shrimp were perfect.
Loved the pasta and sauce – first time cooking pasta in my Instant Pot. The shrimp were WAY over cooked and were pretty much inedible. I will make this again but I will add the shrimp at the end when tossing the pasta, I think that will be enough heat to cook them.
Usually not a fan of scampi recipes but loved this. Very easy and delicious. Used exactly 12 ounces of spaghetti so no issues with the amount of water. Leftovers were as good as the first night.
This was really easy, really quick and really delicious. The only modification I made was to use lemon-infused olive oil instead of the fresh lemon juice and zest. This will definitely be in the rotation. A+