Instant Pot Shrimp Scampi

Instant Pot Shrimp Scampi is a simple pasta dish in lovely garlic, butter, lemon, and chicken broth sauce topped with Parmesan and parsley. It is the perfect weeknight meal that will soon become your family's new favorite! Make this any day of the week for an easy and delicious way to get a healthy dinner on the table in less than 20 minutes.

Course Main Course

Cuisine American, Italian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings

Calories 595kcal

Author Sherri Hagymas

Ingredients

1 tbsp olive oil
2 tbsp butter
3 cloves garlic minced
1/4 cup onion diced
1 lb. frozen shrimp peeled and deveined
3 cups chicken stock low sodium
1/4 cup water
12 oz fettuccine noodles uncooked
1/2 whole fresh lemon squeezed
1/4 tsp red pepper flakes
salt and pepper to taste
1 tbsp fresh parsley

Instructions

Set the Instant Pot on Sauté mode and let heat for about 1-2 minutes
Add 1 TBSP olive oil, 2 TBSP butter, 3 cloves minced garlic, and 1/4 cup diced onion.
Cook for approximately 3 minutes or until the onion becomes translucent and soft.
Add 1 lb. frozen shrimp.
Cook the shrimp until pink, stirring often to cook evenly.
Then remove the shrimp from the Instant Pot and set aside in a bowl
Add 3 cups chicken stock, 1/4 cup water, juice from 1/2 a lemon, and 12 ounces of fettuccine noodles (broken in half), salt and pepper.
Stir well to prevent the noodles from sticking together.
Place the lid on the Instant Pot and turn the knob on top to close the seal.
Set the Instant Pot to Manual - High Pressure for 6 minutes.
When the timer goes off, manually release the pressure by turning the knob on top with a towel to avoid burns.
Once the steam has released, remove the top and add in your shrimp back into the noodles and mix well.
Garnish is fresh parsley, parmesan cheese and/or additional lemon juice if desired.

Notes

Substitute fettuccine noodles for other pastas like bowtie pasta or angel hair. If using angel hair, set timer for 3 minutes instead of 6 minutes

If you prefer more garlic, add another 1 or 2 cloves, minced.

Use 1/2 cup white wine and 2 1/2 cups of chicken broth instead of 3 cups of chicken broth.

Serve with a simple side salad and Italian bread.

Store leftovers in an airtight container in the refrigerator for up to 3 days

Nutrition