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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. It’s also delicious and ready in under 30 minutes!
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
- 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!
- 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!
- 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
- For the best flavor, use a good quality dry white wine instead of a cooking wine.
- A good quality olive oil is also essential.
- 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.
- 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
When it comes to sauces, I always use a good quality dry white wine like sauvignon blanc. I avoid cooking wines as they tend to be a little bland.
Yes, if you don’t have linguine you can substitute another type of pasta that has the same cooking time. If you use pasta with a longer cooking time, it will be undercooked when the shrimp is ready.
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.
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? Rate it and leave a comment below to let me know how it turned out!
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.
- A good quality olive oil is also essential.
- 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.
- 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.
Nutrition
