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Instant Pot shrimp scampi served on a black plate with lemon slices.

Instant Pot Shrimp Scampi

Instant Pot Shrimp Scampi is buttery, garlicky and lemony with tender linguine and succulent shrimp. Perfect for date night or a family meal!
Course Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings 4 servings
Calories 545kcal


  • 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


  • 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).


  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.


Serving: 6ounces | Calories: 545kcal | Carbohydrates: 57g | Protein: 26g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 1323mg | Potassium: 443mg | Fiber: 3g | Sugar: 2g | Vitamin A: 948IU | Vitamin C: 16mg | Calcium: 102mg | Iron: 2mg