Shrimp Scampi
By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough |
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: 11
Rating: 3.73
Rate this recipe!
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
- 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: 11
Rating: 3.73
Rate this recipe!
|
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 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.
From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough
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."
Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time.
The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion.
These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy:
• Butternut Squash Bisque
• Ground Beef Lo Mein
• Ziti with Sausage and Peppers
• Italian-Style Braised Pork Chops
• French Dip Sandwiches
• Chicken Fajitas
• Sweet and Sour Shrimp
• 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.
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!
0 minutes??? Please add correct cook time.
Much easier to make this in a saute pan. Too easy to over cook the shrimp in a pressure cooker. Lots and lots of garlic for flavor
Yes how do you cook anything for 0 minutes lol please correct cooking time
I added some extra herbs and spices: bay leaves, italian seasoning, probably 3x the (fresh) minced garlic. I cooked for 7 minutes and the shrimp was perfect (started frozen). I added it to angel hair pasta and topped with garlic salt and its delicious! The red pepper flakes make it pretty spicy, which I loved!
A 0 minute cook time would mean that it builds up pressure to begin cooking and the pressure build up alone is what actually cooks the shrimp
Hi Chazday03,
That is correct.
Shrimp has a short cooking time and the heat from preheating and pressurizing is enough to cook the shrimp.
Regards,
Instant Pot
Not a fan of the watery broth. Next time I’ll make a roue with flour and the butter in Saute mode first, then add the rest of the ingredients and carry on from there. It had a great flavour, I think I’d just like to have a thicker sauce to stick to the pasta better.
Good flavor, cooked for 0 and still had overcooked shrimp. Probably wont make it again.
I’m brand new to the instant pot community and I made this tonight. It was very good. I added salt and pepper, and a little lemon juice.
So when do you add noodles?
This was like an uncooked scampi. I did not care for it.
Just made this for supper and it was great! Used larger shrimp and they were done perfectly. Also added a 1/2 tsp. Old Bay seasoning.
First of all, my instant pot didn’t let me pressure cook for zero minutes. It just basically sautéed but the pressure never built up. So eventually I just cooked it that way.
Second of all, it tasted like nothing. I had to lick a lemon to make sure I didn’t have covid lol. I ended up squeezing half a lemon, a bunch more garlic and salt and pepper. Then once I served it, I topped it with Parmesan and that saved it. Definitely not worth it.
Did not impress:-(
little flavor and srimp was over cooked:-(
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