Instant Pot Shrimp Scampi
3-minute Instant Pot Shrimp Scampi with angel hair pasta, cooked in a fragrant shallot-wine broth, topped with capers and fresh parsley!
Servings: 4 servings
- 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
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.
*OPTION 1 - you can leave the shrimp on the bottom of the pot. This will reduce the chances of pasta getting stuck on the bottom. From this point proceed onto adding the pasta and liquids.
**IT IS CRUCIAL THAT YOU SEPARATE THE PASTA THE BEST YOU CAN, I found this step to be super important. Those who have taken the time to separate the uncooked pasta had greater success.
NOTES: original recipe called for 2 cups of broth, the new updated recipe asks for 3 cups of liquid. I have tried with 4 cups of liquid and it was soupy. Tasty but soupy.
The original recipe did not have garlic and many of you commented on that, so in the updated recipe I am adding 3 garlic cloves. So tasty!
Lastly, on the original recipe I had allowed for 5 mins of NPR and took that away because the pasta was a bit overcooked.