This irresistible 3-minute Instant Pot Shrimp Scampi Pasta 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 and classic shrimp scampi on the stove! 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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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