20 Minute Instant Pot Shrimp Scampi Pasta

Ingredients

6 tablespoons unsalted butter

2 tablespoons olive oil

6 cloves garlic, chopped

1 cup dry white wine

Juice of 1 lemon

1 teaspoon crushed red pepper flakes

2 tsp Kosher salt and freshly ground black pepper to taste

3 tbsp of fresh parsley, chopped

16 oz thin spaghetti, broken in half

2 pounds frozen peeled and deveined shrimp

1 cup of freshly grated Parmesan cheese

Garlic bread, for serving, optional

Green salad, for serving, optional

Directions

Special equipment: a 6- or 8-quart Instant Pot® multi-cooker

Add the butter, olive oil, and garlic to a 6- or 8-quart Instant Pot® multi-cooker and set to high saute. 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 for 2 minutes. 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.

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 coat with the sauce and break up any clumps. Top with Italian parsley and parmesan cheese. Serve with salad and garlic bread.

Enjoy, buen provecho!

Note

Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.