Instant pot Shrimp Scampi recipe
Instant pot shrimp scampi recipe comes together in only 2 minutes thanks to the pressure cooker! Enjoy delicious shrimp scampi in hardly any time at all!
Servings: 6
Ingredients
- 2 tablespoons butter
- 1 tablespoon Olive oil
- 2 tablespoons minced garlic
- 1/2 cup White Wine
- 3 cups chicken broth
- 2 lemons (freshly squeezed)
- 1/8 teaspoon Cayenne pepper
- 1/2 teaspoon Salt
- 1 teaspoon black pepper
- 12 ounces angel hair pasta (broken in half)
- 2 pounds shrimp (frozen, raw, deveined and peeled)
- 1 tablespoon fresh parsley (chopped)
- parmesan cheese (for serving)
Instructions
- Turn the instant pot to the sauté setting. Add in the butter and olive oil and cook until the butter is melted.
- Add the minced garlic and sauté for 2-3 minutes until the garlic is aromatic.
- Stir in the wine and cook for approximately 3 more minutes until the wine is reduced.
- Add in the chicken broth, lemon juice, cayenne pepper, salt and pepper. Stir to combine all the ingredients and then bring the mixture to a boil.
- Once boiling, turn off the instant pot and stir in the angel hair pasta. Make sure that the pasta is covered in the liquid (add more broth if needed).
- Place the raw shrimp on top of the pasta in the instant pot.
- Seal the instant pot and cook on high pressure for 3 minutes.
- After the cook time, quickly release the pressure from the instant pot.
- Toss the pasta to coat it all with the sauce from the instant pot.
- Serve topped with the fresh chopped parsley and Parmesan Cheese.
- Enjoy!
Notes
Refrigerate in an air tight container for up to 3 days.
Nutrition
Calories: 411kcal | Carbohydrates: 49g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 203mg | Sodium: 1522mg | Potassium: 403mg | Fiber: 3g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 21mg | Calcium: 118mg | Iron: 2mg
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