Shrimp Scampi
By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
Print Recipe
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.
Votes: 3
Rating: 3.67
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Max Pressure Cook, Pressure Cook
Main Ingredient Shrimp
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
Course Main Course
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Cooking Technique Max Pressure Cook, Pressure Cook
Main Ingredient Shrimp
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
Votes: 3
Rating: 3.67
Rate this recipe!
Instructions
  1. 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.
  2. Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 0 minutes with the Keep Warm setting off.
  3. 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.
  4. 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 8-quart Instant Pot, you must increase all the ingredients except the shrimp by 50 percent. However, you can increase the shrimp by
50 percent as well, if you like.
• You can make this dish with giant shrimp, such as frozen U-10s (that is, under 10 shrimp per pound) or even U-5s.
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.

3 replies
  1. Jeckarn2b
    Jeckarn2b says:

    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.

  2. Ttibbits
    Ttibbits says:

    Made it, but didn’t really have any flavor. Used exact ingredients too. If I made again I would have to add more flavor.

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