Best Instant Pot Shrimp Scampi Recipes
20-MINUTE INSTANT POT SHRIMP SCAMPI PASTA
The genius of this recipe is that all of the ingredients--wine, garlic, shrimp -- even the pasta -- cook together in one pot. Just make sure to use shrimp that's still frozen or they will overcook. You don't have to serve garlic bread with the dish, but there's nothing better for sopping up all that delicious buttery sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Add the butter, olive oil and garlic to a 6- or 8-quart Instant Pot® multi-cooker and set to high saute (see Cook's Note). Cook, stirring often, until the garlic is softened but not browned, about 3 minutes. Add the wine, lemon juice and zest, red pepper flakes, 2 teaspoons salt and several grinds of pepper. Bring to a boil and let simmer 1 minute. Add 2 cups water, then add half of the pasta all in one direction and then the other half of the pasta in a criss-cross fashion. Top with the shrimp and half of the scallions.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid.
- Using tongs, toss the pasta to evenly coat with the sauce and break up any clumps. Top with the remaining scallions and serve with salad and garlic bread if using.
INSTANT POT® SHRIMP SCAMPI ORZO
With one pot (your Instant Pot®), a knife, cutting board, one bowl, and a couple of measuring cups, you can have a delicious dinner on the table in about 45 minutes! Shrimp and orzo make a complete meal, with the addition of a salad and crusty bread.
Provided by Bibi
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Place shrimp in a large bowl and set aside.
- Heat olive oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute function. Add shallot and saute, stirring, for 1 1/2 minutes. Mix in garlic, lemon zest, red pepper flakes, salt, and pepper. Cook and stir until garlic is fragrant, about 1 1/2 minutes. Add the shallot mixture to the shrimp, stir in lemon juice, and refrigerate.
- Clean inner pot, return to the Instant Pot®, and select Saute function. Melt butter and stir in orzo. Keep stirring until all the orzo is coated with butter, about 1 1/2 minutes. Add shrimp stock and white wine; stir to combine. Bring to a boil. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Place the prepared shrimp in a single layer on top of the orzo.
- Close and lock the lid. Select high pressure and set timer for 1 minute. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Serve warm with fresh parsley and lemon slices for garnish.
Nutrition Facts : Calories 756.3 calories, Carbohydrate 72.9 g, Cholesterol 171.9 mg, Fat 37.2 g, Fiber 4.4 g, Protein 32.4 g, SaturatedFat 8.6 g, Sodium 728.5 mg, Sugar 3.9 g
INSTANT POT® SHRIMP SCAMPI RISOTTO
I tried to combine the best of both worlds with this combination of risotto and shrimp scampi.
Provided by thedailygourmet
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h30m
Yield 2
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat the pot. Add butter and olive oil. Add shallot and garlic to the pot once butter has melted; saute until fragrant, about 2 minutes. Add Arborio rice; cook and stir for 2 minutes. Pour in chicken broth and mix well. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Allow pressure to naturally release for 25 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.
- Unlock and remove the lid. Add frozen shrimp and white wine. Do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and red pepper flakes. Garnish risotto with a squeeze of lemon juice and parsley.
Nutrition Facts : Calories 721.7 calories, Carbohydrate 90 g, Cholesterol 216.5 mg, Fat 22.7 g, Fiber 1.6 g, Protein 31.2 g, SaturatedFat 10.2 g, Sodium 1311.7 mg, Sugar 2.3 g
INSTANT POT® ASIAN-STYLE SHRIMP SCAMPI
A delicious Instant Pot® dinner made in under 30 minutes (including prep and time to reach pressure)! My family likes to eat this light and buttery shrimp with linguini, but you can skip the pasta and make this a delicious low-carb or keto meal with vegetables on the side. Garnish with additional green onions.
Provided by fabeveryday
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Add shallot and saute for 1 minute. Add garlic and ginger to the pot and saute for 1 minute more.
- Pour in sherry and scrape the bottom of the pot to loosen any browned bits. Allow sherry to cook for 3 minutes, then push Cancel. Stir in the chicken broth, soy sauce, and pepper. Add shrimp to the pot.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in 2 tablespoons green onions and sesame oil. Garnish with sesame seeds and remaining green onions.
Nutrition Facts : Calories 373.9 calories, Carbohydrate 18.8 g, Cholesterol 180.3 mg, Fat 23.4 g, Fiber 0.7 g, Protein 20.3 g, SaturatedFat 7.8 g, Sodium 1084.1 mg, Sugar 1 g
INSTANT POT SHRIMP SCAMPI
The texture of shrimp cooked in the Instant Pot is such a pleasant surprise: You'd think the shrimp might be tough or mushy, but it's firm, tender, and briny.
Provided by Mark Bittman
Categories Instant Pot Shrimp White Wine Garlic Butter Parsley Lemon Juice
Yield 4 main course or 8 appetizer servings
Number Of Ingredients 10
Steps:
- Toss shrimp, wine, and garlic in cooker insert; season with salt and pepper. Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 1 minute at high pressure.
- As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. The shrimp should be opaque all the way through. Using a slotted spoon, transfer shrimp to a medium bowl, leaving juices behind.
- Select "Sauté" and simmer liquid until reduced by half, about 6 minutes. Add butter and stir until melted and incorporated and sauce is thick. Return shrimp to pot, add parsley and lemon juice, and toss to combine. Transfer to a platter to serve.
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