Ultimate Instant Pot Shrimp Scampi: Quick, Easy & Delicious Dinner
Craving a restaurant-quality meal without the fuss? Look no further! This ultimate Instant Pot Shrimp Scampi recipe is a game-changer for busy weeknights, romantic dinners, or any time you desire a flavorful and impressive seafood dish in record time. Forget the lengthy prep and simmering – your Instant Pot transforms fresh shrimp into a delectable scampi in mere minutes, ready to be served over your favorite pasta or a fluffy bed of rice for a truly satisfying and speedy dinner experience.
Why You’ll Love This Instant Pot Shrimp Scampi Recipe
If you’re looking to expand your repertoire of Instant Pot recipes, you’ve hit the jackpot. This incredible shrimp scampi recipe is not just another meal; it’s a testament to how effortlessly gourmet cooking can be when you harness the power of your pressure cooker. Many home cooks are intimidated by making classic shrimp scampi, but our Instant Pot version eliminates all the guesswork, delivering perfect results every single time.
This pressure cooker shrimp scampi is the epitome of convenience and flavor, making it ideal for those evenings when time is short, but you still want a homemade meal that truly satisfies. Imagine coming home after a long day and having a fresh, vibrant seafood dinner on the table in less than 15 minutes! It’s also an excellent choice when you’re aiming to create a romantic dinner for your spouse or impress guests with minimal effort.
Effortless Elegance in Minutes
If you adore the rich, garlicky, buttery flavors of shrimp scampi but have been hesitant to prepare it at home, this recipe will change your mind. It’s incredibly easy to follow and requires a minimal time commitment. In fact, from start to finish, you can have this exquisite dish prepared and ready to serve faster than you could order takeout from your favorite seafood restaurant. Plus, making it at home is significantly more budget-friendly!
Simple Ingredients, Incredible Flavor
One of the best aspects of this Instant Pot shrimp scampi recipe is its reliance on simple, readily available ingredients. You won’t need to hunt for exotic items; everything can be found at your local grocery store. This makes it an excellent recipe for anyone looking to expand their cooking horizons and try new, exciting dishes without feeling overwhelmed. The straightforward ingredient list and easy-to-follow steps ensure a foolproof cooking experience.
Whether you’re seeking a fresh-tasting seafood recipe to brighten a dreary winter day or a light, quick supper on a balmy summer evening, this dish is guaranteed to be a hit. Its bright, savory notes make it a versatile option for any season. For those who prefer a richer, more comforting shrimp dinner, you might also enjoy giving my cheesy shrimp and grits a try.
The Magic of Instant Pot Scampi: How It Works
The Instant Pot truly shines with delicate proteins like shrimp. The high-pressure environment cooks the shrimp incredibly quickly, locking in moisture and preventing the rubbery texture that can sometimes result from overcooking on the stovetop. The sauté function allows you to build a flavorful base, deglaze the pot, and then cook the shrimp to perfection in a matter of seconds under pressure, followed by a brief natural release to ensure tenderness.
The result is plump, juicy shrimp coated in a luscious, garlicky butter-wine sauce that begs to be savored. This method ensures that the delicate flavors of the scampi sauce fully infuse the shrimp without prolonged cooking times, making it a faster and often more consistent way to achieve perfect shrimp scampi.
Ingredients for Your Instant Pot Shrimp Scampi
Gathering your ingredients is the first step to creating this fantastic meal. Here’s a detailed look at what you’ll need and some tips for selection:
- 2 lb Shrimp: Opt for large or jumbo shrimp, peeled and deveined. You can use fresh or frozen. If using frozen, ensure they are fully thawed and patted dry before cooking for the best results. The tails can be left on for presentation or removed for easier eating.
- 2 Tablespoon Oil: Olive oil or avocado oil works well here. It helps prevent the butter from burning during the sauté process.
- 2 Tablespoon Butter: Unsalted butter is preferred so you can control the salt content. Butter is essential for that classic rich scampi flavor.
- 1 Tablespoon Minced Garlic: Freshly minced garlic makes a huge difference in this recipe. Avoid garlic powder or pre-minced garlic in a jar if possible for the most vibrant flavor.
- 1/2 cup White Wine (optional): A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay works best. The alcohol cooks off, leaving a wonderful depth of flavor. If you prefer not to use wine, simply substitute with an equal amount of chicken stock, perhaps with an extra squeeze of lemon juice at the end to maintain brightness.
- 1/2 cup Chicken Stock: This adds savory depth and helps create the perfect amount of sauce. Low sodium chicken stock is a good choice to manage overall saltiness.
- 1 lb Pasta or 3 cups Cooked Rice*: Linguine, spaghetti, or angel hair pasta are traditional choices for scampi. Alternatively, fluffy white rice provides a great base to soak up all the delicious sauce. (Note: The recipe calls for *cooked* pasta/rice, to be added at the end.)
- 1 Tablespoon Lemon Juice (optional): Freshly squeezed lemon juice brightens up the entire dish, cutting through the richness of the butter and garlic. Don’t skip this if you want that classic zest!
- Salt and Pepper, to taste: Essential for seasoning the shrimp and sauce. Adjust to your preference.
- Parsley, optional garnish: Fresh chopped parsley adds a beautiful pop of color and a fresh, herbaceous note.
How to Make Instant Pot Shrimp Scampi: Step-by-Step Guide
Creating this delicious shrimp scampi in your Instant Pot is incredibly straightforward. Follow these steps for perfect results:
Step 1: Sauté the Aromatics. Place the oil and butter in the Instant Pot’s inner pot. Close the lid and set your Instant Pot to the “Saute” function (ensure you press “Saute” and then “Start” if your model requires it). Let the butter melt and heat through. Once melted, add the minced garlic and cook for about 1 minute, stirring constantly, until it becomes wonderfully fragrant. Be careful not to burn the garlic, as it can turn bitter.
Step 2: Deglaze the Pot. Pour in the white wine (if using) and chicken stock. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot. This crucial step, known as deglazing, adds immense flavor to your sauce and prevents the dreaded “Burn” error on your Instant Pot. Stir until the bottom is clear.
Step 3: Add Shrimp and Pressure Cook. Turn off the “Saute” setting. Add the thawed and patted dry shrimp directly into the pot, distributing them evenly in the liquid. Secure the lid on your Instant Pot, ensuring the sealing valve is set to “Sealing.”
Step 4: Cook and Finish. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 1 minute on high pressure. As soon as the cooking cycle is complete, allow a 5-minute natural pressure release. This short natural release helps the shrimp finish cooking gently without becoming tough. After 5 minutes, carefully quick-release any remaining pressure by moving the sealing valve to “Venting.” Once the float valve drops, open the lid. Stir in your pre-cooked pasta or rice, along with the lemon juice, and season with salt and pepper to taste. Garnish with fresh parsley if desired. Serve immediately and enjoy!
Pro Tip: This easy air fryer garlic bread pairs wonderfully with this dish! It’s perfect for soaking up every last drop of that amazing scampi sauce.
Cooking Pasta and Rice in Your Instant Pot (Separately)
While this recipe calls for pre-cooked pasta or rice, your Instant Pot is a fantastic tool for preparing them effortlessly. This allows you to cook them perfectly while your scampi sauce is simmering, bringing the whole meal together seamlessly.
- To cook rice in your Instant Pot: Combine 2 cups of white rice with 3 cups of water in the Instant Pot’s inner pot. Close the lid, set the sealing valve to “Sealing,” and use the “Rice” button. Allow a 10-minute natural pressure release once cooking is complete. Fluff with a fork before serving.
- To cook pasta in your Instant Pot: For al dente pasta, use 2 cups of pasta (e.g., linguine, spaghetti broken in half) and 3 cups of water. Close the lid, set the sealing valve to “Sealing.” Use the “Soup” or “Manual/Pressure Cook” button and cook for 8 minutes on high pressure. Immediately do a quick release to prevent overcooking. Drain any remaining water before adding to the scampi.
Expert Tips for Perfect Instant Pot Shrimp Scampi
- Don’t Overcook the Shrimp: This is the golden rule for shrimp. 1 minute under pressure with a 5-minute natural release is usually perfect, but watch your specific Instant Pot model and shrimp size. Shrimp cook very quickly, and overcooking makes them rubbery. They should be opaque and pink.
- Use Fresh Garlic: The flavor of fresh garlic is paramount in scampi. Pre-minced garlic in a jar often lacks the pungent kick and can have an off-flavor.
- Deglaze Properly: After sautéing the garlic, ensure you scrape up all the browned bits from the bottom of the pot with your liquid. This prevents the “Burn” warning and adds depth to your sauce.
- Quality Ingredients Matter: A good quality dry white wine will enhance the flavor. If omitting wine, ensure your chicken stock is flavorful.
- Season to Taste: Always taste and adjust salt and pepper at the end. A squeeze of fresh lemon juice at the very end can truly brighten the dish.
- Serving Suggestions: Beyond pasta or rice, consider serving your shrimp scampi with zucchini noodles for a lighter, low-carb option, or with roasted asparagus on the side.
Frequently Asked Questions (FAQ)
Can I use frozen shrimp directly without thawing?
While it’s generally best to thaw and pat dry shrimp for optimal texture and to prevent the sauce from becoming watery, you can use frozen shrimp in a pinch. If using frozen, increase the pressure cooking time to 2-3 minutes instead of 1 minute, followed by the 5-minute natural release. Keep in mind that the texture might be slightly different than with thawed shrimp.
What if I don’t want to use white wine?
No problem! The white wine adds a wonderful depth of flavor, but you can easily substitute it with an equal amount of chicken stock. To compensate for the acidity and brightness, you might want to add an extra splash of lemon juice at the end of the cooking process.
Can I cook the pasta directly in the Instant Pot with the shrimp?
While some Instant Pot recipes combine pasta and protein, for shrimp scampi, we recommend cooking the pasta separately. Shrimp cooks incredibly fast, and cooking pasta with it can lead to overcooked shrimp or undercooked pasta, or a sauce that becomes too starchy and thick. By cooking them separately and combining at the end, you ensure both components are perfectly cooked.
How do I store and reheat leftovers?
Leftover Instant Pot Shrimp Scampi can be stored in an airtight container in the refrigerator for up to 2-3 days. When reheating, it’s best to do so gently on the stovetop over low heat, adding a splash of chicken stock or water to loosen the sauce. Microwaving can be done, but be careful not to overheat the shrimp, as it can quickly become tough.
Can I make this recipe spicier?
Absolutely! For a touch of heat, you can add a pinch of red pepper flakes along with the garlic during the sautéing step. Start with a small amount and add more to your preference.
More Easy Instant Pot Dinners
The Instant Pot is a versatile tool for quick and easy meals. If you enjoyed this shrimp scampi, you might also like these other delicious Instant Pot recipes:
- Instant Pot Cheeseburger Casserole
- Instant Pot Crack Chicken
- Beef Stew in the Instant Pot
- Instant Pot Chicken & Dumplings
- Easy Instant Pot Meatballs
Instant Pot Shrimp Scampi
Author: Jaclyn
Ingredients
- 2 pound shrimp
- 2 Tablespoon oil
- 2 Tablespoon butter
- 1 Tablespoon minced garlic
- 1/2 cup white wine optional
- 1/2 cup chicken stock
- 1 pound pasta or 3 cups cooked rice*
- 1 Tablespoon lemon juice optional
- Salt and pepper to taste
- Parsley optional garnish
Instructions
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Place the oil and butter in the Instant Pot. Set to Sautee.
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When the butter is melted, add the garlic and cook until fragrant. Add the white wine and chicken stock to deglaze the pot, and stir up any browned bits.
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Turn off the Sautee setting and add the shrimp and cover.
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Set to meat/stew for 1 minute and natural release for 5 minutes. Stir in the cooked pasta or rice and add the lemon juice, salt and pepper to taste.
Video
Notes
*To cook pasta in your instant pot, use 2 cups of pasta to 3 cups of water. Use the soup button and cook 8 minutes, quick release.
Nutrition
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