This Instant Pot Shrimp Scampi recipe is one of those super simple and easy meals that is perfect for busy week nights. This one pot meal is a busy mom’s dream! And the pasta and shrimp cooks to absolute perfection. No more undercooked pasta and overcooked shrimp!
Original post: June 2019 | Updated: July 2025
Why You’ll Love This Easy Shrimp Scampi
- Dinner simplified – Minimal dishes and prep and done in 25 minutes!
- Classy dish – You’ll feel like you’re eating the perfect pasta dish at a fancy restaurant.
- Amazing flavor! – The taste is out of this world. It will even transform seafood haters.
- Instant Pot magic – No overcooked shrimp or undercooked pasta with this recipe!
I absolutely love classic shrimp scampi, but I don’t like what a mess it makes in my kitchen. Not anymore! When you put everything into an Instant Pot, it all gets cooked in a single pot in 25 minutes. And the flavor! I just about fell off my stool the first time I tasted the creamy angel hair pasta!
This easy Instant Pot recipe is dinner simplified and you’ll still feel like you’re eating at a restaurant, especially if you serve it with a side salad and heaps of warm garlic bread. This simple shrimp recipe may even transform your staunchest seafood hater!
Instant Pot Shrimp Scampi Pasta Ingredients
Simple ingredients combine to create a quick dinner with absolutely sublime flavor
Olive oil
Butter – Salted or unsalted
Fresh garlic – minced
Italian flat-leaf parsley – I prefer flat leaf, but you can also use curly parsley.
Dry white wine – A dry white wine that isn’t too dry tastes best in shrimp scampi. See some options below in the Tips section. Replace white wine with additional chicken stock if desired.
Salt & black pepper
Red pepper flakes – For just a bit of spice.
Raw shrimp – Peeled and deveined. See Tips and Tricks section if using frozen shrimp.
Chicken broth – Or chicken stock.
Fresh lemon juice – Definitely use fresh for the best flavor.
Angel hair pasta – Or long pasta of choice.
How to Make Shrimp Scampi in the Instant Pot
Step 1
Set Instant Pot to sauté function. Add the oil and butter and heat for 2 minutes.
Add the garlic and parsley and cook for 3 minutes, stirring.
Step 2
Add the white wine, salt, pepper and red pepper flakes. Let cook for 3 minutes and add shrimp to the pot.
Cook until the shrimp is bright pink in color, approximately 5 minutes. Remove shrimp from the pot with a slotted spoon.
Step 3
Add the broth/stock and lemon juice and deglaze the bottom of the pot.
Break the dry pasta in half and add to the pot, making sure they are completely covered with liquid. Do not stir the mixture after this point!
Place the cover on the pot and set the timer to 5 minutes on high pressure (use the pressure cook setting). It will take the IP around 6 minutes to build up pressure before it begins cooking.
Step 4
When cooking time is done, do an immediate quick release.
Remove the cover and add the shrimp back to the pot. Give it a good stir and let sit in the pot for 5 minutes before serving.
Top with parsley and red pepper flakes and serve with lemon wedges.
Recipe Notes, Tips & Tricks for the Best Shrimp Scampi
- I like to use fresh shrimp, but starting with frozen shrimp works just great for this recipe! Thaw the shrimp first by placing the unopened bag into a sink or bowl filled with hot water. This takes 20-30 minutes.
- I use angel hair pasta, but you can also use thin spaghetti or linguine.
- The red pepper flakes in the recipe creates just a perfect bit of spice. For a spicier meal, add extra! For a mild scampi, omit the red pepper flakes altogether.
- Great options include pinot grigio, white marsala, sauvignon blanc and chardonnay.
- Use additional stock or broth if you avoid wine.
- Use vegetable stock instead of chicken if you are pescatarian.
- Do not stir the mixture after adding and submerging the pasta.
- Add some chopped fresh parsley and grated parmesan cheese to the top of the pasta and give a squeeze of lemon juice just before serving.
What To Serve With Shrimp Scampi
Shrimp scampi is a great, filling dinner option on its own, but if you’re looking for a side dish to serve alongside it, consider these yummy options:
- A delicious chopped salad!
- Sauteed cabbage is a great side for literally just about any meal on the planet.
- My favorite easy asparagus side!
- Garlic bread or soft bread sticks are a necessity!
How to Store Shrimp Scampi
Allow any leftovers to cool completely before refrigerating. Store in an airtight container back in the colder part of your fridge. Stored properly, leftovers will be good for 3-4 days.
They say you can freeze shrimp scampi, but honestly, I don’t recommend it. The texture of the shrimp and the pasta, especially angel hair pasta, just doesn’t hold up
How to Reheat Shrimp Scampi
Reheat on the stovetop or in the microwave. I prefer stovetop, because it’s too easy to overcook the shrimp in the microwave and it can come out tough and rubbery..
On the Stovetop – Place the shrimp scampi in a skillet and heat over medium heat, stirring often, for about 5-7 minutes or until hot.
In the Microwave – Place your scampi in a microwave safe dish and heat at 75% power for about 2 minutes or until hot.
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Instant Pot Shrimp Scampi
Equipment
- Instant Pot
Ingredients
- 2 tbsp olive oil
- 3 tbsp butter
- 3 cloves garlic minced
- 1/4 cup flat-leaf parsley finely chopped
- 1/2 cup dry white wine
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp red pepper flakes
- 2 lbs shrimp peeled, deveined
- 15 oz chicken broth
- 1/2 lemon juiced
- 12 oz angel hair pasta
- extra parsley, red pepper flakes and lemon wedges for topping
Instructions
- Set Instant Pot to saute mode. Add the oil and butter and heat for 2 minutes. Add the garlic and parsley and cook for 3 minutes, stirring. Add the white wine, salt, pepper and red pepper flakes. Let cook for 3 minutes and add shrimp to the pot.
- Cook until the shrimp is bright pink in color, approximately 5 minutes. Remove shrimp from the pot (leave juices).
- Add the chicken broth/stock and lemon juice and deglaze pot (scrape pieces from the bottom with a spoon). Break the pasta in half and add it to the pot, separating them as much as possible with fork tongs and making sure they are completely covered with liquid. Do not stir the mixture after this point!
- Place the cover on the pot and set the timer to 5 minutes on high pressure (use the pressure cook setting). It will take the IP around 6 minutes to build up pressure before it begins cooking.
- When cooking is done, do an immediate quick release. Remove the cover and add the shrimp back to the pot. Mix well and let sit in the pot for 5 minutes before serving.
- Top with parsley and red pepper flakes and serve with lemon wedges.
Video
Notes
- I like to use fresh shrimp, but starting with frozen shrimp works just great for this recipe! Thaw the shrimp first by placing the unopened bag into a sink or bowl filled with hot water. This takes 20-30 minutes.
- I use angel hair pasta, but you can also use thin spaghetti or linguine.
- The red pepper flakes in the recipe creates just a perfect bit of spice. For a spicier meal, add extra! For a mild scampi, omit the red pepper flakes altogether.
- Great options include pinot grigio, white marsala, sauvignon blanc and chardonnay.
- Use additional stock or broth if you avoid wine.
- Use vegetable stock instead of chicken if you are pescatarian.
- Do not stir the mixture after adding and submerging the pasta.
- Add some chopped fresh parsley and grated parmesan cheese to the top of the pasta and give a squeeze of lemon juice just before serving.
Completely covering 12 oz angel hair pasta with 15+ ozs of liquid. How is this possible? I’m finding covering 6-7 ozs of pasta tricky. Am I reading something wrong? But….. Even with my problem. Sure is Yummy.
Hello, the pasta will submerse enough into the liquid enough so that when the pressure in the instant pot builds, it will cook well. When you remove the lid, the pasta will be allowed to sit in the pot 5 minutes to finish cooking and the sauce to thicken up.
Just a suggestion you should indicate size of the shrimp as 2lbs is a lot to begin with.
I think you mean “less” salt might be needed if you use cooking Sherry or other cooking wine.
Yes, thank you for pointing that out. 🙂