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Instant pot shrimp scampi is buttery, garlicky and lemony with tender linguine and succulent shrimp! It’s ready in less than 30 minutes so it’s quick enough for busy weeknights and special enough for date nights.
You guys, one pot meals are life! This shrimp scampi recipe comes together with very little effort in the pressure cooker. It tastes like restaurant quality shrimp scampi but it couldn’t be easier to make.
What makes it so easy? Using frozen shrimp! And, of course, the Instant Pot (or any electric pressure cooker)! Frozen shrimp is convenient and budget friendly, and the Instant Pot cooks them so perfectly. Seriously, the shrimp and pasta only need 3 minutes to cook at high pressure!
You’ll want to add this recipe to the dinner rotation at least once a week. Or, you can alternate it with this stovetop creamy shrimp scampi tortellini, butter garlic shrimp spaghetti or this scallop scampi. It’s also delicious and ready in under 30 minutes!
And both are just amazing served with this super simple air fryer garlic bread. This Instant Pot shrimp is a great recipe too if you want to forgo the carbs!
Why this instant pot shrimp scampi recipe works
- The garlicky, buttery white wine sauce. It’s so basic yet so luxurious. The texture and flavor cling to the cooked shrimp and noodles so you can enjoy the sauce in every bite! And don’t forget the crusty bread to sop up any extra sauce!
- It’s an easy and delicious restaurant quality meal that’s pretty effortless. You can serve it for an elegant dinner party or quickly pull it together for a hearty family meal on busy weeknights!
- It’s quick and easy! There’s less than 10 minutes of active cooking time. The rest of the time you’ll just be waiting for the pressure in the Instant Pot to build and release!
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More easy instant pot recipes
Ingredients
The following are some of the key ingredients for instant pot shrimp scampi pasta. For the full list of ingredients and quantities, please see the recipe card below.
You’ll need one pound of frozen raw shrimp that are already peeled and deveined. I like to use 16/21 shrimp as the size cooks perfectly with the dry pasta.
For the best flavor, you should use good quality butter and olive oil and white wine like chardonnay or pinot grigio. And don't skimp on the garlic. You'll need 5 cloves of garlic for this recipe!
To ensure there is enough liquid to cook the pasta and shrimp, you’ll need chicken broth. Feel free to substitute vegetable or seafood broth, or use instant pot chicken bone broth.
Substitutions and variations
- Substitute angel hair pasta or any type of pasta you like for the linguine.
- Garnish with herbs like fresh parsley or thyme when you make this recipe.
- Add a couple tablespoons of grated Parmesan for extra umami flavor.
Step by step instructions
Step 1: Using the sauté function on the Instant Pot, saute the garlic in olive oil and 2 tablespoons of the butter for about 2 minutes, until softened and starting to barely brown.
Step 2: Add the wine and cook for 3-4 minutes.
Step 3: Add the salt, black pepper, red pepper flakes and broth and stir to get any stuck pieces off the bottom.
Step 4: Add the linguine to the pot, making sure it's fully submerged in the water.
Step 5: Add the shrimp (frozen) on top and seal the lid.
Step 6: Pressure cook on high for 3 minutes. Naturally release the pressure for 5 minutes, then quick release the pressure. (Reduce the time slightly for smaller shrimp to avoid overcooking them).
Step 7: Stir in the remaining 2 tablespoons of butter, fresh lemon juice and fresh parsley. Adjust salt to taste.
**If there is still liquid in the pot, turn the instant pot to the sauté setting and simmer it for 2-3 minutes until mostly absorbed and pasta is cooked through.
Serve hot with lemon slices (optional) on top of the pasta.
Expert tips for easy shrimp scampi pasta
- For the best flavor, use a good quality dry white wine instead of a cooking wine.
- While the shrimp scampi tastes best with wine in the sauce, if you prefer not to use it, you can substitute more broth.
- Instead of chicken broth, you can use veggie or seafood broth. I prefer to use homemade broth like this Instant Pot chicken bone broth.
- If you’re using smaller shrimp, slightly reduce the amount of time you let the pressure release naturally. If you let it release for the full 5 minutes, the shrimp will over cook.
- I don’t recommend substituting fresh shrimp as they will be over cooked in the time it takes for the pasta to cook.
- For added flavor and a little creamy texture, stir in some grated parmesan cheese along with the butter, lemon juice and parsley.
- To avoid mushy pasta, make sure you’re using dry pasta and not pre-cooked. You should also avoid pastas with a cooking time less than linguine.
Frequently asked questions
No, I don’t recommend using fresh shrimp in this recipe. Fresh shrimp cooks in the Instant Pot on high pressure in about 1 minute. If you substitute it for frozen shrimp in this recipe, it will be overcooked by the time the pasta is ready.
To avoid the dreaded burn message, you’ll want to make sure you’ve scraped any pieces of garlic off the bottom of the Instant Pot insert before adding the other ingredients. You’ll also want to make sure the pasta is broken in half and fully submerged in broth before sealing and setting the Instant Pot to high pressure.
Our favorite way to enjoy this shrimp scampi is with crusty bread or air fryer biscuits and a simple side salad like this strawberry spinach salad.
This shrimp scampi is best enjoyed right away. If you have leftovers, you can store them in an airtight container in the fridge for 3-4 days.
To reheat shrimp scampi, you can warm it on the stovetop in a skillet or by using the sauté function on the Instant Pot. You can also microwave leftovers, but the shrimp reheat quicker than the pasta so they may get a bit rubbery.
When reheating leftovers, you might also wish to add a drizzle of olive oil to the shrimp scampi to help prevent the linguine from clumping or sticking together. You can also store leftovers in the freezer for up to one month. Just thaw in the fridge overnight before reheating.
Other shrimp recipes to try
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Recipe
Instant Pot Shrimp Scampi
Ingredients
- 1 pound frozen shrimp peeled (16/21 size)
- 5 garlic cloves minced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil good quality
- ½ cup dry white wine good quality
- ¼ teaspoon ground black pepper
- ½ teaspoon red pepper flakes crushed red pepper
- ½ teaspoon salt
- 1 ¾ cup chicken broth substitute vegetable or seafood broth
- 10 ounces linguine broken in half (to fit in Instant Pot)
- 2 tablespoons fresh lemon juice plus lemon slices for serving
- ¼ cup chopped parsley packed
Instructions
- Using the sauté function on the Instant Pot, sauté the garlic in olive oil and 2 tablespoons of the butter for about 2 minutes, until softened and starting to barely brown.
- Add the wine and cook for 3-4 minutes.
- Add the black pepper, red pepper flakes, salt and broth and stir to get any stuck pieces off the bottom.
- Add the linguine to the pot, making sure it's fully submerged in the water.
- Place the frozen shrimp on top and seal the lid. Pressure cook on high for 3 minutes.
- Naturally release pressure for 5 minutes, then use the quick release to release any remaining pressure. (Reduce the time slightly for smaller shrimp to avoid overcooking them).
- Stir in the remaining 2 tablespoons of butter, lemon juice and parsley. Adjust salt to taste.
- If there is still liquid in the pot, simmer it on the sauté setting for 2-3 minutes until mostly absorbed and pasta is cooked through.
- Serve hot with lemon slices (optional).
Expert Tips:
- For the best flavor, use a good quality dry white wine instead of a cooking wine.
- While the shrimp scampi tastes best with wine in the sauce, if you prefer not to use it, you can substitute more broth.
- Instead of chicken broth, you can use veggie or seafood broth. I prefer to use homemade broth like this Instant Pot chicken bone broth.
- If you’re using smaller shrimp, slightly reduce the amount of time you let the pressure release naturally. If you let it release for the full 5 minutes, the shrimp will over cook.
- I don’t recommend substituting fresh shrimp as they will be over cooked in the time it takes for the pasta to cook.
- For added flavor and a little creamy texture, stir in some grated parmesan cheese along with the butter, lemon juice and parsley.
- To avoid mushy pasta, make sure you’re using dry pasta and not pre-cooked. You should also avoid pastas with a cooking time less than linguine.
Nutrition
Gina says
One of the best recipes I've found for how to use frozen shrimp! So easy and they come out perfectly cooked each time.
Danielle says
Thanks!
Alisa Infanti says
I love that I can make these straight from frozen. It was perfect the other night when I was running behind on dinner.
Danielle says
It makes is super easy for last minute dinners!
Katherine says
All that flavor and ready in under 20 minutes! Yes please!
Danielle says
Totally!
Claudia Lamascolo says
I made this with the chicken broth and it was so much tastier than my other recipes I will make this again we enjoyed it immensely!
Danielle says
I'm so glad you liked it!
Beth says
Aren't instant pots just great? This looks delicious and easy. Thanks for sharing the recipe.
Danielle says
They are the best! Thanks Beth.