The ever elegant restaurant entree that you love to order just became so much easier to make at home! This recipe for Instant Pot Shrimp Scampi cooks in– get this– 3 minutes! This is a one pot meal that you’ll love to serve up, either for a quick meal for yourself or to impress at a dinner party!
A few weeks ago Matt and I hosted his parents at our house in North Carolina for the very first time. I needed something quick and easy to make for dinner that would please everyone, and this recipe was what I went with. Why?
This Instant Pot Shrimp Scampi, made with angel hair pasta, frozen shrimp, garlic, lemon juice, and parsley, cooks in just THREE minutes! And it is so delicious it tastes like restaurant quality!
The entirety of the pot was scarfed down in minutes on plates loaded up with fresh parmesan cheese, and the compliments started rolling in! Everyone loved it.
What is Shrimp Scampi?
Shrimp Scampi is a way of cooking shrimp in lemon juice, garlic, and white wine that is light, flavorful, and definitely Italian. Oftentimes it is served over pasta (learn How to Make Homemade Pasta using this article), but it can also be eaten by itself.
This recipe specifically cooks the pasta alongside the shrimp so that the entire meal is ready when the post releases pressure!
Serve it before a delicious dessert of Italian Pistachio Cookies and traditional Italian Pizzelle or with a green salad dressed with Italian Dressing.
Ingredients and Substitutions for Instant Pot Shrimp Scampi
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- White wine: I like using Pinot Grigio when cooking with white wine, but you can also use Sauvignon Blanc, Pinot Gris, Pinot Blanc, or any other crisp wine with a high acidity
- Lemon juice: Fresh-squeezed is always the best, but you can also use pre-bottled lemon juice as well
- Raw shrimp: I used medium-sized, thawed raw shrimp. If you would like to use frozen, raw shrimp you can do so. The cook time will not change on the recipe! (Another great shrimp recipe is this Instant Pot Shrimp Boil).
- Angel hair pasta: Use dry pasta. I used angel hair pasta for this recipe, but you can also alter this recipe to use a different kind of pasta. If you do so, make sure to check the Instant Pot cook time for that type of pasta.
- Parmesan cheese: It makes everything better! Use finely grated, powdered parmesan.
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Step by Step Instructions
It doesn’t get much simpler than this! Follow the instructions below:
Step 1: Add all ingredients except for parsley and parmesan into the Instant Pot, layering the ingredients in the order listed in the recipe card.
Step 2: Set the pressure to HIGH for 3 minutes making sure to leave a few minutes for the pressure to build. This should take about 5-8 minutes.
Step 3: When the cook time has completed perform a Quick Release (manually release the pressure valve, allowing the steam to shoot out the top of your Instant Pot).
Step 4: Sprinkle the pasta with your parmesan cheese and chopped parsley. Enjoy!
Expert Tips
- How to Get Evenly Cooked Noodles: Completely submerge your dry pasta in the liquid inside the Instant Pot. Doing so will make sure that your noodles cook consistently.
- If Using a Different Type of Pasta: If you use a different kind of pasta that requires a longer cook time than angel hair, prep the shrimp separately. Cooking the shrimp in the Instant Pot for longer than 3 minutes could result in an undesirable texture. If you need to prep your shrimp separately, simply saute them in olive oil on the stove over medium heat until they turn pink.
- How to Avoid Mushy Pasta: Make sure to release the pressure in the pot as soon as your pasta is done cooking. The longer you leave it without releasing pressure, the mushier your pasta will get.
- Tip for the Sauciest Servings: Serve immediately! The longer you wait, the more the pasta will soak up the sauce.
Recipe FAQs
You can store your Instant Pot Shrimp Scampi in an airtight container in the fridge for up to 4 days.
If you want to freeze your leftovers, they will keep in an airtight container in the freezer for up to 3 months.
I would simply throw your leftovers in the microwave with another drizzle of olive oil and a squeeze of lemon. You can also heat up your noodles in a pan on the stove.! I would also add olive oil and lemon to the pan, then place your noodles in the liquid and heat over medium-high heat until warmed through.
Check out this article about What to Serve with Shrimp Scampi. It’s an awesome list of 18 recipes you make to serve with your shrimp scampi. Top choices include garlic bread, Lemon Arugula salad, roasted broccoli, caprese salad and more.
If you tried this Instant Pot Shrimp Scampi Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Instant Pot Shrimp Scampi
Equipment
- Pressure Cooker
- Wooden Spoon
- Wine Opener
- Citrus Juicer
Ingredients
- 1 ¾ cups chicken broth
- ¼ cup white wine
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 tsp minced garlic
- 2 tbsp butter, cold
- ½ tsp salt
- 8 oz angel hair pasta, dry
- 1 lb medium shrimp, raw, shelled, deveined
- ⅓ cup parsley
- Parmesan cheese for serving
Instructions
- Pour your 1 ¾ cup chicken broth, ¼ cup white wine, 2 Tbsp lemon juice, 2 Tbsp olive oil, 2 tsp minced garlic, 2 tbsp of butter, and ½ tsp salt into the Instant Pot.
- Use your hands to break 8 oz dry angel hair pasta in half so that it can fit in the liner. Place the dry pasta in the liquid in the Instant Pot, using a wooden spoon to make sure that the noodles are submerged under the liquid.
- Place 1 lb frozen shrimp on top of the noodles.
- Put the lid on the Instant Pot and secure it. Turn the pressure to HIGH and cook for 3 minutes. When the cooking cycle has completed, perform a Quick Release.
- Open the lid of the Instant Pot and stir. Chop up ⅓ cup parsley and mix it into the noodles. Sprinkle with parmesan cheese before serving. Enjoy!
Notes
- White wine: I like using pinot grigio when cooking with white wine, but you can also use Sauvignon Blanc, Pinot Gris, Pinot Blanc, or any other crisp wine with a high acidity
- Lemon juice: Fresh-squeezed is always the best, but you can also use pre-bottled lemon juice as well
- Raw shrimp: I used medium-sized, thawed raw shrimp. If you would like to use frozen, raw shrimp you can do so. The cook time will not change on the recipe!
- Angel hair pasta: Use dry pasta. I used angel hair pasta for this recipe, but you can also alter this recipe to use a different kind of pasta. If you do so, make sure to check the Instant Pot cook time for that type of pasta.
- Parmesan cheese: It makes everything better! Use finely grated, powdered parmesan.
- Completely submerge your dry pasta in the liquid inside the Instant Pot. Doing so will make sure that your noodles cook consistently.
- If you use a different kind of pasta that requires a longer cook time than angel hair, prep the shrimp separately. Cooking the shrimp in the Instant Pot for longer than 3 minutes could result in an undesirable texture
Scott says
Very easy and tasty. But the pasta was overcooked. I followed the recipe.
I think I’ll make it again using regular spaghetti noodles and a touch more olive oil and garlic. Not as authentic but hopefully won’t be overcooked.
Alexandria Drzazgowski says
Hi Scott, Sorry you didn’t like the texture of the pasta! It is perfect for me, but everyone is different 🙂 Alternatively, you can just cook the angel hair for less time. The shrimp will still cook through even with a 1 minute cook time if you want to try that.
Cindy says
This recipe is better than a lot of restaurants. So simple and delicious. It’s on my meal rotation for sure. Thanks!
Alexandria Drzazgowski says
What a compliment, Cindy! It doesn’t get much better than a 10 minute dinner 🙂 Glad you enjoy it!
Donald says
I’ve been making this for 2 yrs now in my stovetop Presto. Outstanding recipe!!
Alexandria Drzazgowski says
So glad you love it Donald!! Thank you for letting me know 🙂
Lisa M. says
The only change I made to the recipe was to add a bit more chicken broth. I found this necessary because my pasta was not covered at first. I am assuming this is because I was using an 8 quart pressure cooker. The meal cooked perfectly and was delicious!
Alexandria Drzazgowski says
Hi Lisa, Great, I am so glad that you love my Shrimp Scampi Recipe! Adding liquid so your pasta is covered is totally okay, and i’m glad it worked out well for you 🙂 Thank you for the review!
deborah says
Can’t believe something so easy can be this delicious. My husband had seconds and took more for his lunch the next day. I followed the recipe very closely except I didn’t have wine. Also added diced red onion onion, cherry tomatoes and Italian seasoning. Topped with finely shredded Italian cheese blend after plating. I was a little worried because my pasta (thin spaghetti) wasn’t completed submerged and my frozen shrimp was extra large and pre-cooked. Set the time for three minutes and released pressure immediately per the instructions. Turned out perfect. Thank you for such an easy, quick recipe that tastes like it took so much more work!
Alexandria Drzazgowski says
Im so glad you loved the recipe Deborah, thank you for letting me know! And your adaptations sound delicious 🙂
Sara says
Can I used frozen cooked shrimp? If so, what is the cooking difference- time wise?
Alexandria Drzazgowski says
Yes you can use frozen shrimp! The cook time will not change, the shrimp will just thaw as the Instant Pot is coming to pressure 🙂
Sean says
If I want to double the amount of pasta do I double everything else and leave cooking time the same?
The Foreign Fork says
Yes exactly!
Renee says
I was wondering — if I made just half of this recipe, would I reduce the cooking time. My hubby does not like shrimp (I LOVE it) and left-over shrimp scampi is not always as good as when made fresh. Also, was wondering about the tails that are always left on the shrimp. Do I leave them on and remove upon eating? I never know what to do about the tails. lol It is so messy to try to pull them off when they’re all sitting nicely in the flavorful pasta.
The Foreign Fork says
Hi Renee, You can make half of the portion and keep the cook time the same. I personally like to remove the tails before cooking so I don’t have to do it when the shrimp is warm. You can also remove them after if you prefer, it is up to you.
Doreen Jackson says
This was sooooo good! Even my uncle, who is not a fan of shrimp loved it. My mom lives in a nursing home and I was making it for her birthday. I combined the olive oil, garlic, salt, and lemon juice in a small bowl at home, and brought my Instant Pot and all the ingredients to the nursing home. They have a nice room that families can use with a counter and sink. I don’t like foods cooked with wine, so I just substituted the same amount of broth. I made the recipe for 8 servings, but was still surprised by how much it turned out to be. Three of the people I was expecting couldn’t make it at the last minute, so there was a lot of extra. I let the staff know that they could come and have some, and also left them several pieces of cake (if I brought it home I would have to eat it all). They were very appreciative.
P.S. The cake was pineapple angelfood cake. Mix 1 angelfood cake mix and 1 can crushed pineapple, bake in lightly greased 9×13 pan, 35 minutes at 350°F. Serve with cool whip or whipped cream.
The Foreign Fork says
Hi Doreen, what a sweet idea to bring this meal to your mom and to share with the nursing home workers! I am so glad the meal was a hit, thank you for sharing 🙂
Linda says
I just stumbled across your recipe and gave it a shot, I made some minor tweaks tho, I use BTB Lobster bouillon in place of the chicken broth and used linguini noodles instead of the angel hair pasta, cooked it for 9 mins as instructions suggests when cooking pasta go with half the time it would take for boiling on stove top.
Your recipe is absolutely fantastic very happy with the results we’ll be making this again. thank you for sharing
The Foreign Fork says
So glad you liked it Linda!! Your substitutions sound delicious. Thank you for sharing your comment!:)
Janice Hanks says
Can this be made in a 3qt. Mini? I have been making it in my 6qt. but have recently purchased a Mini Duo and wondered if the recipe needs to be altered.
The Foreign Fork says
Hi Janice,
I do not have the 3 qt mini so I’m not quite sure. If the ingredients don’t go past the fill line, you should be good to go!
Mary Bowles says
Wicked good & easy. I did add a “ tad” bit more garlic 😉🙂
The Foreign Fork says
More garlic is always a good move 😉 Glad you liked it!
Kendall says
Hi there! This recipe was so delicious! My husband made it yesterday for our family of 4. We have a 6qt IP, so perhaps this is why we experienced some clumps of very chewy noodles among perfectly cooked noodles. He is good at following a recipe, so I don’t know where we went wrong. It was great tasting though! Thanks for the recipe!
The Foreign Fork says
Thank you so much for the review Kendall!! Unfortunately some clumps of noodles are sometimes just a side effect of cooking pasta in the Instant Pot… So glad you liked the taste 🙂 Thanks for the review!
Naile says
Hey there!
My family and I love this recipe!
We have to double it because it’s so yummy and we are a family of 7.
Unfortunately it keeps on getting mushy very time we double the recipe.
The first time we made it we only cooked 4 serving and it turned out perfect.
Any Tipps?
The Foreign Fork says
So glad you like the recipe Naile! I have doubled this recipe and not experienced this problem myself, so its strange! Make sure even if you double the recipe, you don’t double the cook time. It can stay the same! But if your pasta is getting mushy, you can always set the Instant Pot timer for less time than the recipe calls for to get your perfect texture 🙂
Mike Bitondo says
It came out good (even though I forgot the parsley) but I had an issue with the noodles. After it sealed but before it got to pressure it said “Burn” on the display and shut off. I looked up on the internet what that meant. It means the inner pot has overheated. I tried to restart it but no luck. By now it had been a while so I released the pressure (there wasn’t much). The shrimp were ok but the noodles were a little overcooked. And, yes, there was a somewhat burnt layer on the bottom. I think the secret to using straight noodles in the Instant Pot is to drop them in crisscrossed a lot so they don’t all lump together. That has happened before but they weren’t on the bottom of the pot like this time.
Tanya says
It was amazing! I just got a pressure cooker and this is the first time I have made shrimp scampi. My kids are like 2 bowls of it they absolutely loved it!
Thank you!
The Foreign Fork says
Yay so glad that you and your kids liked it Tanya!! Thank you for leaving a review! 🙂
Marc Krasner says
AMAZING!!!! This was so easy and so good! The Instant Pot is by far my favorite kitchen gadget. This recipe will definitely be in the rotation. FYI… you were correct… made this with frozen shrimp straight from the bag. 3 minutes… perfect! Also used whole wheat spaghetti which was also cooked perfectly. Thanks so much!!!
The Foreign Fork says
Thanks for the comment Marc, I really appreciate it!! I’m so glad that your meal turned out perfectly 🙂
Alyssa G says
We LOVE this meal! If I need to double it, do I double all the ingredients, and does the cook time stay the same?
The Foreign Fork says
Hi Alyssa, Yes that’s exactly how you’d double it. Enjoy!
RITA J MARION says
HI THIS WAS THE FIRST RECIPE I TRIED IN MY INSTANT POT. FORGOT TO PUT MORE LIQUID IN BECAUSE I DIDNT WANT WINE. DIDN’T KNOW HOW TO OPEN THE PRESSURE COOKER. OR EVEN HOW TO START IT. 2 HOURS LATER IT WAS MUSH. I KNOW WHAT I DID WRONG AND WILL DEFINITELY TRY AGAIN. I’VE LEARNED ALOT SINCE I FAILED. CAN’T WAIT TO MAKE IT RIGHT. I’M MORE ENCOURAGED TO JUST FROM READING THE COMMENTS.
The Foreign Fork says
Hey Rita! The first time using the pot is always SO confusing but im glad you figured it out!! Can’t wait to hear what you think 🙂
Gabby B says
The most simple yet most delicious shrimp scampi!!!!
The Foreign Fork says
Such a compliment, Gabby! Thank you!
RITA J MARION says
HI IF IM NOT ADDING WINE DO I NEED TO ADD MORE BROTH.
The Foreign Fork says
Yes, add enough broth to replace the wine 🙂
Ann says
I was looking for a quick and easy recipe and this is it!! Oh my gosh the flavor!!!! I did add some spinach and I had to use gluten free spaghetti so I cooked it four minutes but I had bought large shrimp so the timing was perfect!!! Thank you I will be adding this to our rotation!!!
The Foreign Fork says
Hurray!!! So glad you loved the recipe. Thank you so much for leaving a comment 🙂
Lydia says
This recipe is the BEST I’ve tried for IP shrimp scampi. It’s become a regular in our dinnertime rotation. Thank you!
The Foreign Fork says
Hurray, that is so great to hear Lydia! Thanks so much for the kind comment 🙂
Wndie Murphy says
This sounds delish. Is there anything I can substitute for the white wine? We don’t drink and I would hate to buy a bottle just to use for this recipie. Thank you.
The Foreign Fork says
Hey Windie! You can use more chicken broth if you’d like! The internet also suggests white grape juice, but I’ve never tried that option. I also don’t drink very much but just use the cheapest bottle of white I can find at the grocery store lol. I recently scored one for $3! LOL! My palette couldn’t tell the difference 😉
Dee says
FANTASTIC recipe! I make scampi regularly. Never made it in my IP until I tried your recipe. It was some of the most tasty scampi I’ve ever had. My shrimp were thawed so I waited to add them after pressure release, I also doubled the ingredients, and added a little chili sauce for heat.
I’ll never make scampi on the stove top again! Thank you!
The Foreign Fork says
Im so glad you liked it so much, Dee!! This is definitely an easy recipe to make, and your chili sauce sounds like a great addition 🙂
Amy says
Amazing recipe! Taste was out of this world! Very easy! Loved it! May make once a week 😁
The Foreign Fork says
What a compliment!! I’m so glad that this has made it into your dinner routine 🙂 Thanks for letting me know what you thought!
Janice Oimoen says
Omg – first meal I’ve made in my new Instant Pot! Absolutely DELICIOUS and OH SOOOO EASY!!!! YUM, YUM, YUM!!!!!! 😀
The Foreign Fork says
Hurray Janice! I am so happy you had a good experience 🙂 Thanks for sharing a review!
– Alexandria
Anita Walters says
Very good quick dinner! I am curious as to the size of your pressure cooker? I used an 8 quart IP and needed to double the stock to submerge the angel hair. I also used frozen, shelled and deveined shrimp with the same cooking time. It still came out great! The shrimp were cooked perfectly. Next time I will also increase the garlic and add 1/4 teaspoon of red pepper flakes for a little zing. Definitely a keeper recipe! Thanks for sharing!
The Foreign Fork says
I’m so glad that you liked it, Anita! Thanks for leaving a review 🙂 I have an 8 quart IP as well and don’t normally run into that problem, but I’m glad that you knew how to fix it!! Red pepper flakes are a great idea for some heat.
Chris says
I’ve made this twice and both times it gave me a foodburn alert. Any ideas?
The Foreign Fork says
Hi Chris, I’m so sorry that’s happening to you! The only thing I can think of in this recipe would be to make sure that your noodles are submerged in liquid but that they aren’t sitting on the bottom of the pot. You want to make sure that you’re not stirring the noodles and pushing them down to the bottom. Let me know if you get a successful attempt!
Ellie says
I almost hate to review this recipe because I messed it up so much: 16oz spaghetti instead of 8oz angler hair, extra wine and broth to attempt to at least wet the pasta (which was sticking out everywhere), dried lemon juice powder (embarrassed me) and dried Italian seasoning…, but everything else was by the book. 🙄
Still, this came out WONDERFUL! The shrimp was perfect, not overcooked. The pasta was fantastic, no yucky crunchy parts.
The meal, served with roasted broccoli, was devine! Thank you, thank you, thank you!
The Foreign Fork says
Aw Ellie you have me smiling so big… I’m so glad that even despite all of those substitutions, it still turned out wonderfully! Thank you so much for the review!