If you are looking for an easy shrimp recipe. Instant pot shrimp scampi recipe is an easy meal that I know you are going to love it.
In this version of instant pot shrimp scampi, the shrimp are Rapidly sautéed in a pungent mixture of garlic, Chile flakes, wine, and fennel before being removed from the instant pot. The ensuing liquid is then used to prepare dinner pasta or spaghetti beneath pressure. where the pasta can absolutely absorb its saline, herbal flavor. It’s a quick and intense dish that’s weeknight-friendly but company-worthy.
Get ready for a brand-new dinner in your weekly rotation. This evening spin on shrimp scampi will give you the meal you need to finish your day. cooked perfectly in your instant pot, this will also become a favorite for those have a busy day.
Table of Contents
About this instant pot shrimp scampi
As already mentioned, this is a version of a timeless recipe that is loosely known as “Shrimp Scampi.” But it truly is quick with your instant pot—less than 15 minutes. The recipe can easily serve four.
2 tablespoons unsalted butter.
2 tablespoons extra-virgin olive oil, plus more as needed.
½ cup thinly sliced fennel (reserve fennel fronds for garnish).
5 garlic cloves, minced.
¼ cup dry white wine or fish or chicken stock.
1½ teaspoons kosher salt, plus more as needed.
¼ teaspoon crushed red pepper flakes, plus more as needed.
Freshly ground black pepper to taste.
2 pounds extra-large shrimp, shelled and deveined.
8 ounces thin spaghetti, broken in half.
Fennel pollen, for garnish (optional).
½ lemon, for squeezing.
LET’S STOP WASTING TIME AND GET TO COOKING SOME SHRIMP!
Nutrition Facts of Shrimp Scampi
Total Fat: 6.5g,
Saturated Fat: 1.3g,
Total Carbohydrates: 1.5g,
Step by Step Instructions
Set the instant pot in “sauté” function , add the butter and oil in the inner pot (pressure cooker). Stir in the fennel and garlic, and cook until fragrant, about 2 minutes.
Stir in the wine, salt, red pepper flakes, and black pepper, and simmer until the wine has decreased by half, about 1 minute.
add in the shrimp and cook until they just turn pink but are should not fully be cooked in the center, about 1 minute. Utilizing a slotted spoon, transfer the shrimp to a broad bowl.
attentively pour the liquid from the pot into a big heat-proof measuring cup, after which add sufficient water to measure 1½ cups. Return the liquid to the instant pot with the stir of pasta, and toss very effectively a generous drizzle of olive oil, and a big pinch of salt, to coat the pasta with the sauce and to encourage the strands to separate.
Cover the pot and cook on excessive pressure for six minutes. Release the pressure manually. Stir the reserved shrimp and any gathered juices into the pot, cover, and let sit the shrimp to complete cooking for five minutes.
Transfer the pasta and shrimp to a serving platter to serve and garnish with the reserved fennel fronds, fennel pollen if utilizing, extra red pepper flakes to taste, and a generous drizzle of olive oil.