This irresistible 3-minute Instant Pot Shrimp Scampi is made with angel hair pasta, a fragrant shallot and white wine broth, and tender garlic butter shrimp. Top it with capers and parsley for a fresh and flavorful meal!
**THIS RECIPE HAS BEEN UPDATED AS OF 10/23/19. PLEASE READ ALL INSTRUCTION NOTES BELOW!**
Learning how to make perfect Instant Pot Shrimp Scampi with angel hair pasta is simple and quick. Forget about the time and skill required in a traditional scampi! This version is just as buttery, flavorful, and satisfying without having to spend hours in the kitchen.
I’m a huge fan of a creamy, garlic butter scampi. I’ve made versions with scallops and zucchini noodles, classic shrimp scampi on the stove, and one recipe with extra spice! I can never get enough of the layers of complex flavors from the beautiful ingredients.
In this easy Instant Pot recipe, deliciously thin angel hair pasta is bathed in a luscious white wine scampi sauce and topped with perfectly sauteed shrimp. The flavors are completely addicting even though it takes less than 3 minutes of cook time. It’s a savory and comforting crowd pleaser that pairs well with homemade garlic knots, roasted vegetables, and green salad!
Check out my Skillet Shrimp Scampi Pasta recipe
Table of Contents
What is shrimp scampi?
For most Americans, the word “scampi” is associated with creamy pasta, aromatic spices, fresh lemon juice, garlic, and sauteed shrimp. Shrimp scampi is so popular around the country that you can almost always find it on the menu at Italian or seafood restaurants.
This savory seafood dish with a creamy scampi sauce is usually made on the stovetop in under 30 minutes but I’ve chosen to quicken things up by making it in a non-traditional way: in the Instant Pot! You can still find all of the flavors from the classic version here as the shrimp and angel hair pasta are seasoned with fresh garlic, white wine, shallots, lemon juice, chicken stock, and butter.
How to make easy shrimp scampi in the Instant Pot
Turn your Instant Pot to Saute mode and saute the garlic and shallots in the butter and oil. Once they’re fragrant, pour in the wine.
Add the shrimp to the pot and season with salt, pepper, and red pepper flakes. Continue sauteeing as you add the lemon juice. Remove the partially cooked shrimp from the IP when they’re well coated in the wine and lemon mixture.
Turn Saute mode off. Pour the chicken stock and pasta into the pot and separate the uncooked noodles the best you can so they don’t stick together when cooking. Place the shrimp on top of the pasta before securing the lid on top. Pressure cook on high for 3 minutes.
Quick release the pressure before opening the lid. Stir in the capers before plating, then season each bowl with fresh parsley and parmesan and enjoy!
How to avoid a burn notice
This updated recipe shouldn’t give you a burn notice on your Instant Pot, but there are a few precautions you can take to still avoid it:
- Fully submerge your pasta in the broth before cooking. Once it’s submerged, stir the pasta so the noodles don’t stick together.
- You can either leave the partially cooked shrimp on the bottom of the pot or remove them and place them back on top of the pasta before pressure cooking.
- Deglaze the pot with chicken broth and scrape up any garlic or shallots that may be stuck to the bottom.
Can I make it on the stovetop?
Yes! If you don’t have an Instant Pot, follow the instructions in my Skillet Shrimp Scampi Pasta recipe instead.
Tips and substitutions
- For an alcohol-free version of this dish, try using white grape juice, additional chicken stock, or even water in place of the white wine.
- Not a fan of angel hair pasta? Try spaghetti, linguini, or fettuccine noodles instead.
- Looking for a healthier shrimp scampi? Make this recipe with low carb zucchini noodles instead of pasta. Just saute the zoodles in the Instant Pot beforehand so they don’t overcook under pressure.
- Top the Instant Pot shrimp scampi with extra red pepper flakes, fresh lemon juice, or toasted breadcrumbs for added flavor.
What to serve with shrimp scampi
While I consider shrimp scampi to be a comforting meal, it’s still light enough to pair with a few side dishes. My favorites are crispy oven roasted potatoes, bacon wrapped asparagus, or my tropical summer fruit salad. If you want to keep things simple, pair each bowl with some garlic knots and an arugula salad.
How to store shrimp scampi
- To store: Place your leftover shrimp scampi in an airtight container and store in the fridge for up to 3 days. Shrimp scampi can also be stored in the freezer for up to 3 months; just be sure to completely thaw your leftovers before reheating them.
- To reheat: Heat a small amount of oil in a frying pan over medium heat. Once your oil is hot, add your leftover shrimp scampi and cook, stirring frequently, until warm.
More Instant Pot recipes to try
- Chicken Parmesan
- Salmon and Quinoa
- Really Good Instant Pot Chili
- Chicken Noodle Soup
- Short Ribs with Creamy Polenta
Instant Pot Shrimp Scampi
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 2 whole shallots, minced
- 1/4 cup white wine
- 2 lb peeled shrimp
- 12 oz angel hair pasta, broken in half
- 3 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)
- parmesan cheese, garnishing
Instructions
- Turn the instant pot on sauté mode. Melt butter, add oil, garlic 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.
- 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.
- When time is up quickly release all pressure. Open the instant pot, add capers (optional) and stir. Season with fresh parsley and serve with fresh parmigiana cheese.
Notes
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.
I ended up with a burn notice also, and had to add another cup of broth. I didn’t get to the 3 mins once at pressure after adding more broth. I ended up doing a QR, however it was a tasty recipe. I’ll either have to adjust the liquid next time or reduce the pasta amount to possibly 8oz versus 16oz.
Hmm okay, got it. Thanks Renee! I’ve had a couple people experience the burn notice as well, however I never have and have been thinking of ways to adjust so no one gets the burn notice anymore. So I’ll take notice of your suggestions when testing it again, but I am glad you were still able to enjoy it! xoxo 🙂
It’s possible you’re getting a burn notice if you’re not deglazing the pot to get rid of anything stuck while sautéing…once you add broth you should scrape the bottom to let open up any bits..this should help avoid th burn notice.
So I have never gotten a burn notice on this recipe which is frustrating to me when I hear that people have had this experience. But this is a good point and a perhaps a possibility. Thanks for sharing. Did you end up making the recipe, and if so how was your experience? Thanks Yvette!
Maybe those that got the burn notice stirred their pasta instead of just making sure it’s below the liquid – NO STIRRING PASTA1
The recipe calls for 12 oz. of pasta. Maybe that’s why? So, it’s 3/4 of a box of a regular box of pasta. I thought it was a strange amount because you can’t buy a 12 oz. box of pasta.
unless she didn’t turn off the saute button? I am new to this also and from watching u tube the burn could be from not shutting down your ip between saute and pressure
Yes you are supposed to shut off sauté mode prior to adding high pressure time.
Once u put noodles in, DONT STIR
wow, this was my first time cooking pasta in my instant pot and this was a hit. so delicious. followed every step and it turned out perfect! thank you!
Hi Tatiana, that’s awesome! I am so happy to hear and thanks for sharing your feedback! xoxo
Super soupy even with 3 cups of broth
I assume having the IP at high for 3 minutes is after it has come to full pressure? I cooked it believing so and I got a burn warning also.
Yes it is 3 minutes after it reaches high pressure. Sorry to hear that you got a burn warning Larry, I am going to re-test this recipe and should make the necessary changes to the recipe instructions. I will try my best to figure out why you got this burn message as I did not the times that I made this recipe.
I made this and followed the recipe exactly. I also got a burn warning. I stirred it and added a little more chicken stock. Hopefully that works.
So sorry to hear! How did it work out after you added more chicken stock? I am going to be re-tasting this recipe soon
I am new at the IP and cooked this recipe. I followed the recipe and my noodles were somewhat gummy. I will add more chicken stock next time, maybe 1/2 cup more.
Perfection! I did just as the receipe said! Thank you for an awesome dish!!!!
I am so sooo happy to hear Susan, and thank you for your feedback!
I made this a few days ago and followed everything exactly. Mine came out slightly burned but my IP never gave a burn notice. Guess I will use less pasta or more broth next time. Other than that, I absolutely loved this recipe. You even got me to try capers and personally think they make this dish extra special :-). I will make again very soon!
I am happy to hear that you had a otherwise good meal Russell. I am currently gathering others feedback to make adjustments to this recipe so no one has a negative experience. Thanks so much!!
I made it exactly to the recipe EXCEPT…I added fresh garlic with the shallots. What is a shrimp scampi without garlic. I also used the frozen shrimp from Walmart. It came out perfectly! 😛
I am sure that made it even better Elaine, so glad you liked it! thanks for your feedback 🙂
I just bought a Ninja Foodi and I was told that I could cook a whole meal at one time in it. I’m not the brightest bulb in the lamp but I can not figure out how to place everything in it at one time. Any advice would be helpful. Thanks
Hi Evelyn, I am not familiar with the Ninja Foodi but assuming it’s an instant pot, you can follow the instructions per recipe notes. Hope this helps
Do you use raw shrimp or cooked frozen shrimp?
Hi Laura! I’ve used both and they worked well.
How about cooked unfrozen?
You can if your shrimp is no longer frozen
Simple enough but lacked flavor.
thanks for the feedback Sharon, I need to re-test this recipe ASAP!
I got the Burn notice as well, though when I opened the pot it was basically done, so we just ate whatever wasn’t burnt. I’m new to the instant pot (have only made a few recipes), but I’m thinking I’ll try once more but this time split the noodles up A LOT more and add a bit more liquid and maybe a few less noodles. Flavor was great though; my husband asked me to save the rest of the “toasted” noodles for leftovers!
Thanks for sharing your feedback Jessica. I’ve made it a few times and am almost to the point of perfection. I’ll be adding several notes to this recipe but to give you an idea, so far 3 cups of liquid seems to be the right amount, I have been testing with less pasta as well (like 10oz) and mixing it up by A LOT! Also, a friend of mine has tried keeping the shrimp on the bottom and that worked really well for him. I have yet to try keeping the shrimp on the bottom. I am thinking I’ll make it once again before I fully update the recipe. Hope this helps, and thanks for trying it 🙂
I made this with a couple tweaks and I thought it was delicious. I added at least one to two TBSP of garlic with the shallots because to me it’s not scampi unless there’s some garlic (and I love garlic). I also only pressure cooked for two minutes instead of three because I was afraid the shrimp would overcook, and everything cooked fine (also the angel hair pasta instructions I had said to cook for four minutes when cooking the conventional way, so I just halved that time which turned out to be two minutes). I think the food continues to cook when you let it NPR for the five minutes anyway, and I even used frozen shrimp.
As for the burning issue that other people had, I think people are not deglazing when they put the broth in. If they deglaze with the broth first before adding in the noodles and the shrimp, then I think that should help prevent the burning issue.
Hi there! wow thanks so much for your feedback, this is super helpful! I am in the process of updating this recipe and i think I have finally come to a good point. It’s a bit frustrating because I never got the burn notice while so many others have, but I think you are right about not deglazing the pot. I should be able to update this recipe soon and when I do I’ll add a few notes from your feedback as well. Gratefully, Silvia 🙂
So glad you updated this to leave the shrimp on the bottom! I’ve always deglazed my pot but still received the burn message. Made it again tonight and no burn message!! Delicious recipe!
Thanks so much Kelli for letting me know this updated version worked well for you. I am so happy to hear!! 🙂
Can you make this with scallops?? Does the recipe need to be adjuste?
I have not tested with scallops. My only concern is them becoming too rubbery, so maybe I’d sautés all the way, then remove from pot, adding to the pasta later once the pasta is cooked and ready to serve.
Like others have said, I followed this recipe to a “t” and also received a burn notice. Luckily, I stopped it in time to really prevent any burning. I think it’s safe to say the recipe is a good jumping off point, but chopped garlic and more liquid are essential to its success.
Hi Nicholle, I am sorry to hear about your experience. I have worked really hard on this recipe and with the help of friends I have come up with an updated version which will solve a lot of the problem. I have taken in all the feedback, successes and failures and tried several times in different ways. I JUST updated the recipe, so hopefully you will try again. Thanks, Silvia
This was the very first recipe I made my Instant Pot!! I literally opened my Instant Pot and made this dish!
It came out absolutely perfect!!
My family gobbled up every last bit in literally seconds and asked for seconds so I had to make another batch!! It’s not only easy to make but tasty as well! From frozen to cooked in minuets!!
I will definitely be making this dish again!
I am so excited that you choose my recipe as a first and everyone in your family enjoyed it!! I love my instant pot, it has made cooking not only easier but a lot of fun too. I hope you will love cooking with your Instant Pot and THANK YOU for the amazing feedback!
I would like to make this but would prefer to use linguini.
Because it is a thicker pasta do you think I should add an extra minute to the cook time?
No, you do not need to add extra cooking time, but do spread/ untangle the noddles as much as you can as it can stick together.
Thank you for such a timely response!
The only thing I did differently was to adjust the broth. I used a 16 oz box of pasta versus a 12 oz box that the recipe called for, so used 4 cups instead of 3 and everything worked perfectly. I suspect that perhaps some of the failed recipes are due to not adjusting the broth to the larger box of pasta.
Hi Marie, yes perhaps! but I am glad it worked well for you. I will add this to my notes. Thanks for the feedback!
The only thing I did differently was to adjust the broth. I used a 16 oz box of pasta versus a 12 oz box that the recipe called for, so used 4 cups instead of 3 and everything worked perfectly. I suspect that perhaps some of the failed recipes are due to not adjusting the broth to the larger box of pasta.
I got my IP for Christmas and this is the third dinner I’ve made in it. The shrimp scampi came out great! I left the shrimp in the bottom after sautéing. I then added the pasta and broth, making sure it was all stirred up and under the liquid. My fiancé ate three plates and only stopped because their was apple pie for dessert. He’s already claimed the leftovers for breakfast. It was simple, easy and quick to make. It took me longer to mince the shallots.
That’s amazing Lori, so happy to hear! 🙂
Our family loved it. Super yummy and easy to make. I ended up using 4 cups chicken stock to ensure the noodles had enough liquid to cook. The texture of the noodles were excellent, not too soupy(6 qrt Instant pot). Thank you for this recipie!
That’s great to hear, and thanks so much for your feedback Kim! 🙂
Made this tonight. My mother gave us an instapot for Christmas and this recipe is now a favoite!
That is so wonderful to hear, thanks for your feedback Janie. I hope you will enjoy cooking with your Instant Pot 🙂
Tried this tonight and it was wonderful! I did forget to close the pressure valve at first but once I closed it, it cooked we’ll. My pasta may have been slightly overcooked but I honestly think that it was from the pressure valve being open. My hubby thought it was “ok” but his issue was only that I accidentally bought peel and eat shrimp by mistake. Definitely on my try again list, only with peeled shrimp! Thank you for sharing your recipe!
That’s good to hear Dawn, sounds like a good meal and maybe even better one next time! Thanks for trying my recipe and for taking the time to write a feedback
This is such a great recipe! Have you tried to double it? If so, would you still cook the pasta the same amount of time?
Thanks in advance!
Thanks Ashlee! I have not tried to double, in fact my 6qt IP may not handle a double batch but if you try don’t cook for more than 3 minutes. Worse case you cook on sauté more for a bit longer but I really don’t think you will need to. Hope this helps 🙂
Thanks you a great one pot delicious meal! I added red and yellow pepper and a 4th cup of chicken stock and a little extra white wine. Tuned out great! No burn message and angel hair cooked nicely. Next time I’ll take the shrimp out sooner during the first time coating it.
Looks SO good & so healthy!!
This is by far the most amazing pot shrimp I have ever had in my life. I always used to make it in some other way, but now, I have definitely changed it. Thank you so much for sharing such an amazing recipe
This is one of the finest shrimps I have ever had. Thank you so much for sharing this, you have made my quarantine a lot less boring with your amazing recipes
Sauteing the shrimp first seems unnecessary. As long as they are not frozen to begin with, 3 minutes at high pressure should be plenty long enough to cook them…even if they were completely submerged in the liquid, if it’s hot enough for enough time to cook the pasta, that should easily be enough for the shrimp.
Some people prefer not to sauté, others like myself like to sauté first. Both ways will work
Fabulous! My favorite recipe and I use my instant pot almost every night.
I agree with Marie Jarvis and used the entire 16 0z. bag of spaghetti and increased the broth to 3 3/4 cup. I used frozen shrimp so didn’t use the full 4 cups of broth. I always use more garlic than a recipe calls for.
For those with burn notices, I would suggest leaving the shrimp on the bottom, making sure the broth amount is appropriate for the amount of pasta they are using, and simple break the pasta in half as you suggest, but then make perpendicular layers of the pasta, pour the fluid on top and DON’t STIR, until after the release of pressure.
How long can I keep it refrigerated?
I wouldn’t keep it for more than 3 days, mostly because the shrimp will change texture.
it’s looking too yummy and mouth watering
wow !! very tasty and yummy
it’s mouth watering thanks for sharing
nice recipes thanks for sharing
mouth watering recipe indeed.
I made this last night and it was a hit! There are so many different versions of instant pot scampi recipes, and I’m glad I picked this one. I had only one lb of shrimp and used Penne pasta since hats what I had on hand. No other changes and it turned out just perfect! Will definitely be adding this to our recipe box.
That’s so good to hear, I am glad you enjoyed this recipe Emily!
Nice post!
The flavor was great, but the shrimp were rubbery and overcooked. I can see making the pasta as in the recipe next time and just giving the shrimp a quick sauté.
Thanks for sharing the instant recipe with beautiful ideas. I will try this. I am enjoying it when I am reading this, think how much it will make tasty when finally I make it.
Your recipe is mouth watering I cook this recipe for my family
Tastes fancy like a restaurant! I made it as written, except I didn’t have capers or parsley. I did add about a tsp of lemon zest. It turned out great. Felt a little fancy for a week night dinner…but so easy to make! Definitely a keeper.
So good to hear, I am glad! xoxo
I’m cooking for 2, so can I cut recipe in half?
yes, but timing should still be the same
You mention Parmesan at the end but not in the recipe list so we found ourselves lacking too late to fix. Just a note to edit.
just added to the ingredient list 🙂
This was delicious! My entire family (little kids included) cleaned their plates. I added an extra half cup of wine because…wine 🙂
Cooked for 3 minutes but shrimp were still a little frozen (I used frozen precooked shrimp). 8 minutes on manual=perfection
That sounds like such a feel-good meal 🙂 made my day! Thanks for sharing!
Delicious
Mouth Watering Dish!!!! Really liked it !!!
thank you for share with us such a nice Post!!!!
Wow Looks Yummy !!!
I made this last night but did everything up until the 3 minute pressure cook in my favorite cast iron skillet. I just haven’t had a lot of luck with the “sauté” mode in my cooker, and wanted to avoid issues with the pasta. So I did everything in the skillet, and when the pasta was just getting separated and good, dumped the shrimp in the cooker, then “everything else” from the skillet on top, and WHAMMO… it turned out perfect. All four of us cleaned our plates!
Shrimp scampi came out perfectly, used two cups of broth with 12 oz angel hair. Sautéed fresh garlic and celery with a pound of frozen deveined jumbo shrimp.Three minutes on high, then quick release. So much flavor!
Awesome to hear, glad you enjoyed David!! xoxo
Also, a handful of frozen peas works instead of capers
My family wouldn’t go for the Capers (I totally would) so we opted for a bunch of fresh asparagus cut in thirds and added right on top of the shrimp. This turned out amazing can’t thank you enough for sharing!
This is so good to hear Melissa! Thanks for sharing, so happy to hear!
You are awesome. I tried this recipie and everything was just amazing. My husband is fond of love and he gifted me a new mobile that day. Thanks