20-Min Instapot Shrimp Scampi
Serves 4
Ingredients
- 6 Tablespoons unsalted butter
- 2 Tablespoons olive oil
- 6 Cloves garlic, chopped
- ¾ Cup dry white wine
- Juice and zest of 1 lemon
- ¼ Teaspoon crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 6 Scallions, sliced
- 12 Ounces thin spaghetti, broken in half
- 1 ½ Pounds frozen peeled and deveined shrimp
Shopping List
- Unsalted butter
- Garlic
- Dry white wine
- Lemon
- Crushed red pepper flakes
- Scallions
- Thin spaghetti
- Frozen shrimp
Instructions
- Add the butter, olive oil and garlic to a 6- or 8-quart Instant Pot® multi-cooker and set to high sauté. 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 1 minute. Add 2 cups of 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 pressure to 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.