Instant Pot Shrimp Scampi
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
15 mins
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Servings
6
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Calories
456 kcal
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Course
Main Course
Instant Pot Shrimp Scampi
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It's quick and easy to make restaurant-style shrimp scampi at home!
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Ingredients
- 1 pound (453g) medium-sized shrimp peeled and deveined
- 2 tablespoons olive oil or other neutral cooking oil
- 2 cloves garlic minced
- 1 shallot minced
- ¼ cup (59ml) white wine
- 4 cups (946ml) Water
- 16 ounces (454g) angel hair pasta dry
- 4 tablespoons butter
- Juice from one lemon
- 2 tablespoons fresh chopped parsley
- ½ teaspoon red pepper flakes optional
Instructions
- Set the Instant Pot to sauté mode and add olive oil to the bottom of the insert. Allow the oil to heat almost to the smoking point.
- Use a paper towel or a clean kitchen towel to thoroughly dry the raw shrimp, then season with salt and pepper.
- Carefully place the shrimp in the insert and sauté for 1 minute on each side.
- Turn off the sauté function and add minced shallot, minced garlic, white wine, and water. Be sure to add the water last, so it doesn’t splatter in the hot oil.
- Add the pasta, pressing it down with a wooden spoon until fully submerged.
- Place on the lid, turn the valve to the sealing position and set the Instant Pot to manual pressure / high pressure for 1 minute.
- When done, perform a quick pressure release (QPR). Open the lid and add butter, lemon juice, red pepper flakes (if using), and parsley.
- Toss to combine, then season with salt and pepper to taste, and serve.
Notes
- Be sure to pat the shrimp dry before seasoning and cooking.
- Use fresh garlic and real lemon juice in this recipe.
- The shrimp do not need to cook all the way through when you sauté. They will finish while you cook the pasta and will come out cooked perfectly.
- If you prefer, you can swap the white wine for chicken stock or vegetable stock.
- Scrape the bottom of the Instant Pot with a wooden spoon when you add the wine to remove any stuck-on bits.
- Lay the pasta in a criss-cross pattern and press it under the water.
- If the butter doesn’t melt immediately, replace the lid (with the Instant Pot turned off) and leave it to sit for 3 minutes.
- Top with lemon zest for more citrus flavor.
- The cooking time listed does not include the time it takes for the Instant Pot to come up to pressure or to release the pressure.
- Storage - keep leftovers in an airtight container inside the fridge for 2 days.
- There are 12 WW Blue Plan SmartPoints in one serving.
Nutrition Information
Show Details
Calories
456kcal
(23%)
Carbohydrates
59g
(20%)
Protein
20g
(40%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
115mg
(38%)
Sodium
505mg
(21%)
Potassium
292mg
(8%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
531IU
(11%)
Vitamin C
2mg
(2%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 59g | 20% |
| Protein | 20g | 40% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 115mg | 38% |
| Sodium | 505mg | 21% |
| Potassium | 292mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 531IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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