3-minute Instant Pot Shrimp Scampi with angel hair pasta, cooked in a fragrant shallot-wine broth, topped with capers and fresh parsley!
It’s been two years since I purchased my Instant Pot after a sad incident with my slow cooker, and all I can think is this magic pot never ceases to amaze me!
Just the other day I wondered if I could pull off my all-time favorite shrimp scampi, with the pasta and all of course. I mean, I have made this Instant Pot Hamburger Helper recipe before and lots of Instant Pot Mac and Cheese, so clearly making pasta isn’t a problem here, but the angel hair pasta could potentially take a different turn.
Well, it didn’t!
I had seen lots of Instant Pot Shrimp Scampi online but none of them included the pasta. I was curious and ultimately doubtful whether the thin spaghetti would hold it’s shape but the good news is that it can totally work and I am going to show you how!
How To Make The Perfect Instant Pot Shrimp Scampi (With Angel Hair Pasta!)
First off you must sauté the shrimp which can be partially frozen. Melted butter, olive oil, fragrant shallots and white wine make for a flavorful base for the scampi. Once the shrimp is seasoned and starting to soften you remove from the pot and set aside.
Now you prepare the base for the pasta by adding two cups of broth. Add broken pasta and make sure it is fully immersed in the broth. Also try to separate the pasta the best you can.
The shrimp will then be added on top as well as red pepper flakes and capers. Half of the people I know do not like capers, so that’s totally optional. I personally could eat capers right out of the jar, haha.
Set the instant pot to cook on high pressure for three minutes.
You will need to spend a few minutes stirring the pasta to separate any that has stuck together, before transferring to a serving dish. There will be a small amount of liquid left in the pot that you can pour over the pasta and shrimp.
The last final touches include a handful of fresh parsley, more pepper/ red pepper flakes to taste and lots of parmesan cheese.
I’ll say… the instant pot has once again impressed this seasoned cook. I will take a 3-minute shrimp scampi cooked from practically frozen with pasta and all, any day of the week.
You?
Your favorite Shrimp Scampi Pasta done in 3-minutes in an Instant Pot!
- 2 tbsp butter
- 1 tbsp olive oil
- 2 whole shallots, minced
- 1/4 cup white wine
- 2 lb peeled shrimp
- 16 oz angel hair pasta, broken in half
- 2 cups chicken stock
- 1/2 whole fresh lemon
- 1 pinch sea salt and pepper, to taste
- 1/4 tsp red pepper flakes
- 1 tbsp fresh parsley
- 2 tbsp capers (optional)
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Turn the instant pot on sauté mode. Melt butter, add oil and shallots. Sauté for 2-3 minutes until fragrant. Add wine and cook until reduced (3 mins). Add shrimp, season with salt, pepper and pepper flakes. Sprinkle with fresh lemon and continue to sauté until shrimp is well coated.
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Remove shrimp from pot and add in chicken stock and pasta. Separate the pasta the best you can. Top with shrimp and cover the pot. Cancel sauté mode and turn the instant pot on high for 3-minutes.
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When done, allow for up to 5 minutes NPR then quick release pressure. Open the instant pot, add capers (optional) and stir. Season with fresh parsley and serve with fresh parmigiana cheese.
Hello! I made this dish tonight cause I love a good shrimp scampi!! I messed up somehow though 🙁 I’m fairly new to the IP (got it for Christmas). I followed the recipe, but after putting the pasta in and setting it to pressurize but my IP never pressurized and after a bit displayed “burn”. Was I supposed to let it cool from sautéing before setting it to pressure cook? I thought I starred the pasta around enough too.
I am very sorry to hear this Lori. I am not sure why this happened to you, and no I never wait for the IP to cool down from sauté mode. The only thing I can think of is that your IP might have had a little hiccup as it shouldn’t display burn with all the liquid that its in and also because it didn’t reach pressure properly. So sorry I couldn’t help you further.