If you would tell me I could make the best shrimp scampi ever in just 1 minute of cooking time, I wouldn’t have believed you.
So I had to make a video to prove it!
And this is why I love shrimp recipes in the the Instant Pot – because they cook SO quickly and taste SO fantastic not to mention the sauce takes it to another level.
The flavors here are truly top notch and it’s one of the best shrimp scampis I’ve ever had. Good luck having any leftovers with this one!
Here’s How I Made It!:
Start with some shallots that we’ll dice on up…
…and squeeze some fresh lemon juice.
Now let’s head on over to that fancy Instant Pot and melt some butter…
…and then toss in our shallots…
…along with some garlic and cook for a few until they start to smell amazing.
Oh, of course we’re going to add a little white wine (I LIKE WINE…)
And some shrimp!
Add some chicken broth and the lemon juice…
…some salt…
…and some pepper. Stir everything up real nice and good and cook at high pressure.
When you take the lid off, our shrimp should look pretty much just like this in a lemony, buttery, goodness.
But let’s take it up a notch in this final step by adding some parmesan…
…and a little parsley (this is going to make it look especially pretty)!
Stir it on up a bit…
…and transfer to a serving bowl. Now THAT’S a quick and perfect shrimp scampi! Feel free to serve it over some angel hair pasta or even some rice!
Instant Pot Shrimp Scampi
Apart from how delicious it is in that classic garlic butter sauce, another thing I love about Shrimp Scampi is how quickly it takes to cook with basically no effort at all.
Ingredients
- 1 lb of peeled, deveined and frozen large shrimp (tail on or off is your choice. Just make sure it’s frozen and try to use raw instead of cooked as I find raw frozen shrimp cooks best in the Instant Pot since shrimp cooks so quickly and can get tough if cooked too long! I know I used pre-cooked shrimp in the video because I already had it in my freezer but I highly suggest using FROZEN RAW shrimp for best results)
- 2 tbsp (1/4 stick) of salted butter
- 2 shallots, diced
- 1 tbsp of crushed garlic
- 1/4 cup of white cooking wine
- 1/2 cup of chicken broth (I used 1/2 tsp of Chicken Better Than Bouillon + 1/2 cup of water)
- Juice of one lemon, freshly squeezed
- 1/2 tsp of kosher salt
- 1/2 tsp of ground black pepper
- 1 tbsp of dried parsley flakes
- 1 tbsp of Parmesan cheese
- A loaf of crusty Italian or French bread, for dipping in the sauce
Instructions
- Add the butter to your Instant Pot, and select “Sauté” and “Adjust” so it’s on the “More” setting so the butter melts. Add the shallots and cook for about 2 minutes until lightly brown and then add the garlic and stir for another minute so it browns as well
- Next, add in the wine and deglaze the bottom. Let cook for 1 minute so the alcohol burns off and sauce thickens
- Then, add the frozen shrimp and pour the chicken broth and lemon juice over it as well as the salt, pepper and dried parsley flakes and give it a quick stir
- Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 1 minute (and only 1 minute). If using fresh and unfrozen shrimp, set for 0 minutes. Quick release when done and stir in the cheese to thicken (and add more to taste)
- Enjoy!
Jeffrey's Tips
As hard as it may be, try not to drink the sauce because it’s like crack. Serve this over pasta or rice to put that incredible sauce to use. And make sure you have a loaf of delicious Italian or French bread for sopping it up afterwards!
COOKING TIP!: Frozen Vs. Raw? 1lb vs. 2lbs?
The cook time is the same for raw frozen OR thawed/raw shrimp and here’s why: The pot won’t come to pressure until it’s a certain temperature meaning if the shrimp are frozen, they will just take longer to come to pressure in the pot because they need to thaw first. If raw, they will come to pressure quicker because they’re raw. And shrimp are so small and delicate that they will cook quickly so another pound doesn’t make much of a difference. And also because shrimp comes in all different sizes, cooking times may slightly vary! If it still looks undercooked when done, just “Sauté” and stir for a few minutes until cooked to your liking. MUCH better off doing that because once you overcook shrimp, it’s irreversible!
Stewart Cressin
Hey Jeffrey!
No white wine. Would rice vinegar do? Still 1/4 cup?
Jeffrey
Hey Stewart! VERY different things! Don’t sub rice vinegar for white wine. You can just add more broth.
Don
Had some shrimp I didn’t know what to do with….so I scampied it up with this recipe….another good one!
Sandy
Hello, would it make a difference if the shrimp are frozen with their shells on?
Leah
We really like this recipe and use it often! It is easy and tastes delicious. I use more broth instead of white wine.
Danielle
I made this last night; didn’t change a thing. It was delicious! I would serve this to guests. Thank you for posting.
Julz
Making this for the 3rd time in a couple weeks tonight. Delish and so easy! I never remember to thaw shrimp in the fridge overnight so being able to cook them from frozen in the Instant Pot is amazing for me! Thanks for a superb recipe.
Marianne Panos
Made this last night – very tasty and the shrimp were cooked perfectly for us! Only had red wine so we added extra chicken broth. Great flavor, next time I’ll try it with wine!
Brooke
How would you adjust this if you wanted to cook pasta in the pot with it? Can you use cooking white wine if you don’t have regular? Thanks.
Carole
Hi,Jeffrey so if I wanted to make Angel hair pasta for it I would cook noodles separately correct.
Any advice for this recipe how to cook pasta. Thank you
Stephanie
Hi Jeffrey! If I have raw, peeled, frozen SMALL shrimp, would I adjust the cooking time at all? Thanks in advance!
Tomi
I’ve made this several times. So easy and delicious. And I have used the same directions for chicken but increased the cooking time based on instant pot guidelines. I like to make a little cornstarch slurry with the broth also to thicken it up. Sometimes I add in broccoli once I have quick release the pressure. Thanks for an easy recipe!
Laura
I made this last night and it was a hit with everyone….even one family member who “doesn’t like shrimp” ! What a tasty, easy recipe. It’s a keeper for sure.
Ilene
This is going to be my Christmas Eve dinner with some angel hair pasta and salad…looks delicious! My shrimp are raw and frozen and unpeeled. Should I thaw and peel them first and then cook for 0 mins? Thanks!
Cindy Aube
OMG! This is amazing and so quick and easy!! I made it last night and added in some of the zest of the lemon with the juice, and I added in about 2 Tbs. capers. I also used fresh parsley and P. Chef Greek Rub instead of the dried parsley flakes. It was freaking amazing!! FANTASTIC!!! I mean – it was SO GOOD!!! I think it is at the top with the Clams and Linguine recipe now!!! YUM!
Jeffrey
So glad you enjoyed it!
Christy
Have you tried adding rice below the shrimp to soak up the sauce? Wondering if that would work.
Mark
Hello From Dallas Jeffrey,
As I don’t eat seafood, I’m going to adapt this recipe (using your other recipes as a guideline) for chicken using chicken tenders. My question is what do you think about cooking angel hair pasta or fettuccine in the Instant Pot along with the chicken and sauce using your spaghetti and meatball recipe as a guide for amounts of pasta, liquid, and cooking time.
Love your recipes and your site (I’m making your pineapple upside down cake for the first time as my contribution to a dinner I’m having with a friend in a few days. And I plan on taking the second cake to work. )
Jeffrey
Go for it, Mark! But angel hair/capellini won’t work well under pressure due to how delicate it us. Fettuccine or linguine are great. Check the pasta charts in the intro for full cook times!
Mary L Disterhoft
I need to make this instead of buying it!
Catherine Dembek
Hi Jeffrey,
I’m so glad that at last I have a meal I could serve to friends that would impress them!
I’m in the UK so we’d call it prawn linguine. I used Italian brand Barilla linguine.
I’ll be making it again!
Jeffrey
Fab!!!
WEBBGURL
Any tips to adding chicken to this recipe