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Easy Scallops Alfredo
Shrimp Scampi
| By : |
Look no further for the quickest shrimp supper— or the best fare to be
served with toothpicks at your next cocktail party. “Scampi” traditionally
refers to a specific type of shellfish, but in North America the term has
come to mean a garlicky, buttery sauce for shellfish.
Because of the butter and oil in this dish, we recommend only using
frozen peeled and deveined shrimp. Peeling them after they’re cooked can
get messy.
| Prep Time | 5 minutes |
| Cook Time | 8 minutes |
| Servings |
4 servings
|
Ingredients
- 3/4 cup dry white wine (such as Chardonnay) or dry vermouth
- 2 tbsp butter
- 2 tbsp olive oil
- 4 tsp peeled and minced garlic
- 1/2 tsp dried oregano
- 1/2 tsp red pepper flakes
- 2 lbs frozen peeled and deveined raw medium shrimp 30-35 per pound
Ingredients
|
|
Instructions
- Mix the wine, butter, oil, garlic, oregano, and red pepper flakes in an Instant Pot. Stir in the shrimp and lock the lid onto the pot.
- Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 0 minutes with the Keep Warm setting off. - Optional 2 All Pressure Cookers
Press Pressure Cook or Manual on High pressure for 0 minutes with the Keep Warm setting off. The vent must be closed. - Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Pour the hot shrimp and sauce into a bowl to serve.
Recipe Notes
Beyond
• For an
50 percent as well, if you like.
• You can make this dish with giant shrimp, such as frozen U-10s (that is, under
Note that you’ll need to set the pressure to 1 minute for either MAX or HIGH, followed by a quick release.
• Shrimp scampi is served over pasta in lots of Italian American restaurants. We recommend cooked and drained angel hair pasta.
The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required.
Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, “Can I eat this tonight?” With this book and your Instant Pot, the answer is a resounding “Yes.”
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• Butternut Squash Bisque
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• And much more!
About the authors:
Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.
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First time using the instant pot and I went with what I like. I am so impressed. I received great reviews even from the kids. I adjusted the recipe a little. Instead of red pepper flakes I used cilantro.
Made it, but didn’t really have any flavor. Used exact ingredients too. If I made again I would have to add more flavor.
How do you cook something for 0 minutes? This recipe makes no sense.
Really good. It is lighter but full of flavor. Had it on zoodles.
Prepared as described but Not enough flavor. Needs something more. Also my shrimp was overcooked.
LOVED THIS! I decided to cook WITH shells (which, I know is a pain when it comes to eating the dish) and added a whole lot of garlic (like, five minced cloves) and the flavor was awesome. Cooked the shrimp on regular pressure for 7 minutes instead of 8 because I didn’t want them to overcook. There was a good amount of broth left with the shrimp to pour over angel hair pasta to keep the flavor going!