Name: Shrimp Scampi
Prep time: 5 min
Cook time: 8 min
Yield: 4 servings
Cuisine: Modern
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)

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.

Course

Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Fish & Seafood, Seven Ingredients or Less

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

Browse Category

Fish & Seafood, Seven Ingredients or Less

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

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.