Instant Pot Shrimp Scampi

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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! 

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 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! And don't forget to check out the Instant Pot shrimp scampi story!

Why this recipe works

1. The garlicky, buttery white wine sauce. It’s so basic yet so luxurious. The texture and flavor cling to the 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!
2. It’s a 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!
3. 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! 

Ingredients

The following are some of the key ingredients for shrimp scampi. For the full list of ingredients and quantities, please see the recipe card below.

You’ll need one pound of frozen shrimp that are already peeled and deveined. I like to use 16/21 shrimp as the size cooks perfectly with the dry pasta.

Speaking of pasta, you’ll need 10 ounces of dry linguine for this recipe. Be sure to break the linguine in half so it fits in the Instant Pot.

The base of the scampi sauce requires garlic, unsalted butter, olive oil and dry white wine. 

For the best flavor, you should use good quality olive oil and white wine. And don't skimp on the garlic. You'll need 5 cloves of garlic for this recipe!

To ensure there is enough liquid for the pasta and shrimp to cook in, you’ll need 1 ¾ cup of chicken broth. Feel free to substitute vegetable or seafood broth, or use homemade chicken broth.

For the best lemony flavor, that pairs well with the garlic, butter and white wine, use 2 tablespoons of fresh lemon juice. Please don’t use bottled juice. It just doesn’t have the same flavor!

Step by step 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 salt, black pepper, red pepper flakes 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 the 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

1. For the best flavor, use a good quality dry white wine instead of a cooking wine.
2. A good quality olive oil is also essential.
3. While the shrimp scampi tastes best with wine in the sauce, if you prefer not to use it, you can substitute more broth.
4. Instead of chicken broth, you can use veggie or seafood broth. I prefer to use homemade broth like this Instant Pot chicken bone broth.
5. 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.
6. I don’t recommend substituting fresh shrimp as they will be over cooked in the time it takes for the pasta to cook.
7. For added flavor and a little creamy texture, stir in some grated parmesan cheese along with the butter, lemon juice and parsley. 
8. 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.
9. While the shrimp and pasta only require 3 minutes on high pressure to fully cook, the total recipe time factors in time to sauté the sauce ingredients, as well as for pressure to build and release.

Common questions

Storage, reheating and freezing

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

• Sweet Chili Shrimp
• Instant Pot Shrimp
• Shrimp Lo Mein
• 15 Minute New Orleans BBQ shrimp
• Spicy Thai Shrimp Salad
• Easy Shrimp Tacos

Did you make this recipe? Leave a comment below and let me know how it turned out!