Instant Pot Shrimp Scampi Pasta
If you’re looking for a quick meal that feels like a restaurant quality meal but is easy enough for busy weeknights, this Instant Pot Shrimp Scampi Pasta is the answer! Using simple ingredients and your electric pressure cooker, you’ll have a homemade meal on the table in no time. Whether it’s your first time making shrimp pasta or you’re already a fan of one-pot meals, you’re going to love this recipe.
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Why You’ll Love This Recipe
- Quick dinner in less than 30 minutes
- Uses pantry staples and simple ingredients
- Easy enough for a busy weeknight but fancy enough for guests
- Makes perfectly tender shrimp and al dente pasta
- Minimal cleanup thanks to the one-pot meal method
Ingredients You’ll Need for Instant Pot Shrimp Scampi Pasta
- 5 tbsp butter
- 12 oz frozen shrimp (peeled, deveined, no tails)
- 6 cloves fresh garlic, minced
- ½ cup fresh lemon juice
- 1 tsp kosher salt
- Black pepper, to taste
- 1 lb dry pasta (thin spaghetti works great)
- 4 cups chicken stock or cups of water (enough liquid to cover the pasta)
- Optional: red pepper flakes for spice
- Garnish: parmesan cheese, fresh parsley, lemon wedges, green onions, or even cherry tomatoes
How to Make Instant Pot Shrimp Scampi Pasta
Start with the Sauté Function
Turn instant pot to the sauté function. Add the butter (and a drizzle of olive oil if you like) to the inner pot. Once the butter melts, add the frozen shrimp and cook for 1-2 minutes, stirring often with a wooden spoon. (If you’re using raw shrimp or fresh shrimp, you only need a quick sauté to get them started.)
Sprinkle in the minced fresh garlic, and a pinch of red pepper flakes or chili flakes if you want a little heat.
Layer the Ingredients
Add the fresh lemon juice, kosher salt, and black pepper. Stir to scrape any browned bits off the bottom of the pot — this helps avoid a burn notice later.
Next, pour in 4 cups of chicken stock or cups of water. Stir well.
Break the dry pasta in half if needed and scatter it into the pot. Press it down gently with a slotted spoon or fork so it’s under the liquid as much as possible. (You want it to sit under the top of the pasta.) This ensures the pasta absorbs the broth while its cooking.
Pressure Cook
Seal the lid and press the pressure cook button. Set to high pressure for 4 minutes of cooking time. (The amount of time is short because shrimp cooks very quickly and you want al dente pasta.)
When the timer beeps, perform a quick release. Once all of the pressure has released open the lid carefully.
Serve and Garnish
Use tongs to toss the cooked pasta and succulent shrimp together. Plate the pasta and sprinkle generously with parmesan cheese, fresh parsley, and more black pepper. Serve with lemon wedges and crusty bread on the side.
Enjoy a creamy shrimp scampi that’s better than takeout!
Recipe Tips and Tricks
- Fresh lemon juice gives the best flavor
- A splash of dry white wine can be added with the broth if you want a more classic shrimp scampi flavor
- If you notice any sticking, always deglaze the bottom of the pot during the cooking process to prevent a burn notice
- Use large shrimp for the juiciest, most flavorful shrimp
- Want it extra creamy? Stir in a splash of cream at the end
How to Store and Reheat Instant Pot Shrimp Scampi Pasta
Store leftovers in an airtight container in the fridge. They’ll stay fresh for up to 2 days. Reheat slowly with a splash of chicken stock or water to loosen the pasta. It tastes just as good on day two!
Frequently Asked Questions
Can I use fresh shrimp instead of frozen?
Yes! If using fresh shrimp, you may want to skip the 1-2 minute saute to avoid overcooking.
Can I use a different kind of pasta?
Absolutely! I used rotini with the same instructions and it worked perfectly!
Can I add vegetables?
Sure! Toss in some cherry tomatoes or a handful of spinach at the end for extra color and flavor.
Final Thoughts
This easy Instant Pot shrimp scampi pasta is a perfect choice for busy weeknights when you want a satisfying homemade meal without a lot of effort. With simple ingredients and a quick cooking process, you can have a flavorful, restaurant-quality dish on your table in about 20 minutes. Whether you’re making it for the first time or adding it to your regular dinner rotation, this instant pot shrimp scampi recipe is always a hit!
Instant Pot Shrimp Scampi Pasta
Equipment
- 8-quart Instant Pot (or similar electric pressure cooker)
- Measuring cups and spoons
- wooden spoon
- slotted spoon
- tongs
- Knife and cutting board
Ingredients
- 5 tablespoons butter
- 12 oz frozen shrimp peeled, deveined, no tails
- 6 cloves fresh garlic minced
- ½ cup fresh lemon juice
- 1 teaspoon kosher salt
- Black pepper to taste
- 1 lb dry pasta thin spaghetti recommended
- 4 cups chicken stock
- Optional: red pepper flakes or chili flakes
- Garnish: parmesan cheese, fresh parsley, lemon wedges
Instructions
- Set the Instant Pot to sauté function. Add butter (and a drizzle of olive oil if desired) to the inner pot.
- Add frozen shrimp and cook for 1–2 minutes, stirring often with a wooden spoon.
- Stir in minced garlic and a pinch of red pepper flakes if using.
- Add lemon juice, kosher salt, and black pepper. Scrape any browned bits off the bottom of the pot.
- Pour in chicken stock and stir.
- Add dry pasta, gently pushing it under the liquid with a slotted spoon or fork.
- Close the lid, set valve to sealing, and pressure cook on high pressure for 4 minutes.
- When the timer beeps, perform a quick release.
- Open the lid and toss the pasta and shrimp together using tongs.
- Plate and garnish with parmesan cheese, fresh parsley, and lemon wedges.
