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20-minute instant pot shrimp scampi pasta recipe

20-minute instant pot shrimp scampi pasta recipe

By Svetlana Sidorova
20’ Prep time
20’ Cook time
40’ Total time
783 Calories
4 Serving
Svetlana Sidorova 0 Followers

Step by Step

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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.
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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.
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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
    Crushed red pepper flakes
  • Garlic
    Garlic
  • Unsalted butter
    Unsalted butter
  • Olive oil
    Olive oil
  • Dry white wine
    Dry white wine
  • Thin spaghetti
    Thin spaghetti
  • Frozen peeled and deveined shrimp
    Frozen peeled and deveined shrimp
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