This 20 Minute Instant Pot Shrimp Scampi Pasta is creamy, comforting, and absolutely delicious. It's one of those recipes that feels indulgent but is surprisingly easy to pull together on a weeknight. Your family is going to love this one!
Did You Know?
Pro Tips
Frequently Asked Questions
1. Can I really make shrimp scampi pasta in 20 minutes?
Yes — the Instant Pot pressure cooks the pasta directly in the garlic butter sauce in just 4 minutes. Total time including prep and pressurization is about 20 minutes.
2. Do I cook the shrimp under pressure?
No — add the shrimp after pressure cooking the pasta. Use the residual heat to cook them for 3-4 minutes until pink. Shrimp overcook quickly and would become rubbery under pressure.
3. What pasta works in the Instant Pot?
Linguine broken in half, penne, or angel hair work best. Set the pressure cook time to half the package cooking time. For linguine, 4 minutes on high pressure is standard.
4. How much liquid do I need?
Just enough broth to cover the pasta — about 3 cups for a pound of pasta. The Instant Pot retains all moisture, so you need less liquid than stovetop cooking.
5. What is in the scampi sauce?
Butter, garlic (lots of it), white wine, chicken broth, lemon juice, and red pepper flakes. The pasta absorbs all these flavors as it pressure cooks directly in the sauce.
6. Should I saute the garlic first?
Yes — use the Instant Pot's saute function to cook the garlic in butter for 30 seconds before adding the liquid and pasta. This blooms the garlic flavor into the butter.
7. Why do I need to deglaze after sauteing?
Adding the wine or broth and scraping the bottom removes any garlic or butter residue. Skipping this step can trigger the Instant Pot's burn warning during pressure cooking.
8. What size shrimp should I use?
Large (21-25 count) shrimp, peeled and deveined. Add them to the hot pasta after releasing pressure — they cook in 3-4 minutes from the residual heat without becoming tough.
9. What do I add after pressure cooking?
Shrimp, extra butter, lemon juice, Parmesan, and fresh parsley all go in after the pressure releases. The hot pasta finishes cooking the shrimp and melts the butter and cheese.
10. Can I use frozen shrimp?
Thaw frozen shrimp under cold water first. Adding frozen shrimp to the hot pasta cools it too quickly and the shrimp will not cook through properly from residual heat alone.
Watch How to Make This
20 Minute Instant Pot Shrimp Scampi Pasta
Ingredients
Method
- 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!
- Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.
- Buttery Parmesan Orzo
- Lemon Garlic Shrimp and Grits
- Creamy Scallop Pasta
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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