20-minute instant pot shrimp scampi pasta recipe | food network kitchen

Step by Step

Step 1

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.

Step 2

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.

Step 3

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.

Ingredient

Crushed red pepper flakes

4 teaspoon 0.66 fl. ozs
Garlic

6 cloves 6 cloves
Unsalted butter

6 tablespoons 6 tablespoons
Olive oil

2 tablespoons 2 tablespoons
Dry white wine

4 cup 4 cup
Thin spaghetti

12 ounces 12 ounces
Frozen peeled and deveined shrimp

2 pounds 2 pounds

20-minute instant pot shrimp scampi pasta recipe | food network kitchen | food network

Step by Step

Step 1

Step 2

Step 3

Ingredient

How do you feel?

Related Recipe

Octopus alla karvouna (charcoal-grilled octopus) recipe | food network

'nduja stuffed calamari recipe | food network

Octopus tostada recipe | food network