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.
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