Instant Pot Shrimp Scampi Pasta—spaghetti, lemon juice, garlic buttery sauce and tender bites of shrimp all tossed together to create a flavorful dinner that will impress your friends. The secret is that it doesn’t take hardly any effort at all!
Instant Pot Shrimp Scampi Pasta
This was one of those meals that my kids and I LOVED (unfortunately Greg is allergic to shrimp so he could not partake). The flavor is so poppin’ even with just a few ingredients. My mouth is watering just thinking about it.
A few notes about the recipe:
- Use frozen shrimp or else they will get overcooked. Even though the recipe only uses a 1 minute pressure cook time it’s still too much time for fresh shrimp. I bought a bag of frozen, peeled, de-veined shrimp at Winco that worked perfectly.
- Don’t skip the lemon zest. Although it is only a teaspoon or less of zest it adds a lot of flavor. I use a small grater* to grate the lemon peel. You can also use a microplane*.
- Use spaghetti or angel hair. Because the timing with the delicate shrimp is very important with this recipe spaghetti is the pasta you will need to use. The thin strands of spaghetti noodles cook in the same time the shrimp need to cook.
- Criss cross the pasta. To avoid clumping criss cross the spaghetti noodles instead of laying them all one way.
What Should I Serve with Instant Pot Shrimp Scampi Pasta?
Garlic bread or garlic Texas toast are good choices. A green dinner salad on the side completes the meal.
More Instant Pot Seafood Recipes You’ll Love…
- Instant Pot Crab Dip
- Instant Pot Fish Tacos
- Instant Pot Lemon Butter Garlic Salmon with Homestyle Vegetables
- Instant Pot Shrimp and Grits
- Easy Instant Pot Jambalaya
- Instant Pot Tuna Casserole
- Instant Pot Cajun Sausage and Shrimp Pasta
- Instant Pot Clam Chowder
- Instant Pot Teriyaki Salmon and Rice
Instant Pot Shrimp Scampi Pasta
- Prep Time: 15 minutes
- Cook Time: 1 minute (plus 5 minute NPR)
- Total Time: 16 minutes
- Yield: 4–6 1x
Description
Spaghetti, lemon juice, garlic buttery sauce and tender bites of shrimp all tossed together to create a flavorful dinner that will impress your friends. The secret is that it doesn’t take hardly any effort at all!
Ingredients
- 4 Tbsp butter
- 1 ½ Tbsp olive oil
- 2 Tbsp minced garlic
- 1 ¾ cups chicken broth
- Juice and zest of 1 lemon
- ⅛ tsp cayenne pepper
- 1 ½ tsp kosher salt
- ¼ tsp pepper
- 8 oz spaghetti, broken in half
- 1 pound frozen peeled, deveined, tails off shrimp
- 3 green onions, sliced
Instructions
- Turn Instant Pot to the sauté setting. When the display says HOT add in the butter and melt. Add in the olive oil. Add in the garlic and sauté for about 60 seconds. Add in the chicken broth and bring to a boil.
- While broth is heating add in the lemon juice and zest, cayenne, kosher salt, pepper. Once broth comes to a boil turn off the pot.
- Add half of the spaghetti in one direction and then the other half of the spaghetti in a criss cross pattern.
- Dump the shrimp on top of the spaghetti.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute.
- Once the time is up let the pot sit for 5 minutes and then move valve to venting to release remaining pressure.
- Toss the pasta to evenly coat it with the sauce. If you want you can thicken the sauce with a cornstarch slurry. Turn your Instant Pot to the sauté setting. In a small bowl stir together 1 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly.
- Add in the green onions. Serve and enjoy!
Notes
Recipe adapted from Food Network.
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 or 3 quart pot with no changes.
Use frozen shrimp or they will overcook.
- Category: Shrimp
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
If I want to cut in 1/2 do I keep liquid and time the same? There is just 2 of us, always have way to much.
I would do 1 cup of broth so it will be sure to come to pressure.
My husband who is second generation Italian was very skeptical about this recipe. Made this tonight and he did nothing but rave about it. He looked at me in amazement. I made it just as written with the exception of the cayenne. We don’t have that in our spice cabinet so I substituted red pepper flakes.
★★★★★
Oh this is such a fun comment to read. Thank you for sharing!
Fixed this for supper tonight. Delicious! But it is too salty. I would totally recommend cutting the amount of salt in half. Aside from that, we totally enjoyed it. This is the first time I’ve used my IP on any other setting. Your directions are so good. I love the step by step. Thank you!
Now I’m hooked!
★★★★★
Hi Beverly did you use kosher salt or table salt?
Kosher
I would give this a 5 star rating, but that’s a LOT of sodium. I’m assuming the sodium level is mostly from the chicken broth. Has anyone tried substituting low sodium chicken broth to get the sodium level to an acceptable level?
Other than that, the other ingredients make it sound like a good recipe.
★★★
The sodium is mostly from the kosher salt. Cut the amount of salt in half. That’s what I would do!
I fixed this today and it was delicious and easy to fix. If I were to double the recipe, would you need to change any of the times.
★★★★★
You can keep the same time!
I made this for my wife and in-laws as I don’t eat shrimp, and they loved it! So easy and there were no leftovers…. added to my regular IP recipes now. Thanks Karen 👌
★★★★★
Thanks so much! I’m glad they liked it!
I see from the photos you are using RAW frozen shrimp. I can only get cooked frozen shrimp from Costco where I live. If I use that would I just add them AFTER the pasta is cooked and let them sit in the pot with cover on for a few minutes? Thanks for your advice. Looking forward to trying this.
That is exactly what I would do! Should work great!
WOW! What a great, different way to eat pasta. We loved it. The ratios of liquid, pasta and protein are perfect. There was no extra liquid to either waste or absorb in my 8 qt. IP Duo.
★★★★★
Nice! So glad to hear it Rich!
Could I double the shrimp and sauce and keep the pasta the same. Looking forward to making this.
★★★★★
Yes you could!
We love this recipe. I made it last night. Yum yum yum. It was so easy and so good. I added frozen peas and carrots after it finished, put the lid on and left it for 5 min. Done! This will be made often in our home. Thank you for a great recipe.
★★★★★
So glad you liked it Gail!
I’ve already sworn using the IP as my only method of spaghetti now (especially with meatballs!!) and we LOVE scampi in this house, so I will definitely be trying this one!! 😀
★★★★★
Valerie I think you will love it. We sure did!
Karen, what if I want to cook the pasta outside of the IP and add it after? How can I do that?
You probably won’t need or want to pressure cook it then. I would just cook the shrimp in a pan with butter and garlic until pink then toss with the pasta.
What if I wanted to add asparagus and tomatoes like the Olive Garden version? Could those be added to the instapot with that cook time or would I have to cook them seperate and then add them in after?
They’d probably get overdone. If you do add them I would put them on top of the shrimp. Or you could cook separately.
Anne
★★★★★
Sorry Greg is allergic to shrimp. I am allergic to most shellfish: lobster, clams, scallops, crabs, etc. but not shrimp for some reason, so I am looking forward to trying your Shrimp Scampi!
★★★★★
It’s a bummer for sure! Hope you like it!