INSTANT POT SHRIMP SCAMPI PASTA
What's not to love about Instant Pot shrimp scampi pasta? Creamy angel hair pasta and flavorful shrimp, cooked in one pan in less than a half hour!
Provided by Rachel Gurk
Categories Pressure Cooker or Instant Pot
Time 29m
Number Of Ingredients 13
Steps:
- Heat Instant Pot on "Saute" function. Add butter, olive oil, shallots, and garlic. Cook, stirring constantly, until shallots soften, 2-3 minutes.
- Add wine and cook, stirring, until wine has reduced slightly, about 1 minute. Turn Instant Pot off.
- Add 1 ¼ cups broth to pot, scraping up any brown bits. Crack pasta in half and layer in a criss cross pattern. Add remaining broth and separate strands of pasta as much as possible. Sprinkle with red pepper flakes and then add frozen shrimp to the top, without stirring. Sprinkle with salt.
- Secure Instant Pot lid and turn valve to seal. Set on "Pressure Cook" or "Manual" (depending on your model) for 0 minutes (not a typo!). If your Instant Pot model will not accept 0 minutes as a setting, simply press Cancel when you hear the signal that it's reached full pressure.
- Once the Instant Pot has reached full pressure, immediately release pressure by doing a "quick release" and turning valve to vent.
- Remove cover and stir in Parmesan cheese, fresh parsley, and lemon juice.
- Taste and season with additional salt and red pepper flakes as needed. Serve immediately.
Nutrition Facts : Calories 410 kcal, Carbohydrate 49 g, Protein 28 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 157 mg, Sodium 1564 mg, Fiber 2 g, Sugar 3 g, TransFat 0.01 g, UnsaturatedFat 5 g, ServingSize 1 serving
INSTANT POT® SHRIMP SCAMPI ORZO
With one pot (your Instant Pot®), a knife, cutting board, one bowl, and a couple of measuring cups, you can have a delicious dinner on the table in about 45 minutes! Shrimp and orzo make a complete meal, with the addition of a salad and crusty bread.
Provided by Bibi
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Place shrimp in a large bowl and set aside.
- Heat olive oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute function. Add shallot and saute, stirring, for 1 1/2 minutes. Mix in garlic, lemon zest, red pepper flakes, salt, and pepper. Cook and stir until garlic is fragrant, about 1 1/2 minutes. Add the shallot mixture to the shrimp, stir in lemon juice, and refrigerate.
- Clean inner pot, return to the Instant Pot®, and select Saute function. Melt butter and stir in orzo. Keep stirring until all the orzo is coated with butter, about 1 1/2 minutes. Add shrimp stock and white wine; stir to combine. Bring to a boil. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Place the prepared shrimp in a single layer on top of the orzo.
- Close and lock the lid. Select high pressure and set timer for 1 minute. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Serve warm with fresh parsley and lemon slices for garnish.
Nutrition Facts : Calories 756.3 calories, Carbohydrate 72.9 g, Cholesterol 171.9 mg, Fat 37.2 g, Fiber 4.4 g, Protein 32.4 g, SaturatedFat 8.6 g, Sodium 728.5 mg, Sugar 3.9 g
INSTANT POT® ASIAN-STYLE SHRIMP SCAMPI
A delicious Instant Pot® dinner made in under 30 minutes (including prep and time to reach pressure)! My family likes to eat this light and buttery shrimp with linguini, but you can skip the pasta and make this a delicious low-carb or keto meal with vegetables on the side. Garnish with additional green onions.
Provided by fabeveryday
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Add shallot and saute for 1 minute. Add garlic and ginger to the pot and saute for 1 minute more.
- Pour in sherry and scrape the bottom of the pot to loosen any browned bits. Allow sherry to cook for 3 minutes, then push Cancel. Stir in the chicken broth, soy sauce, and pepper. Add shrimp to the pot.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in 2 tablespoons green onions and sesame oil. Garnish with sesame seeds and remaining green onions.
Nutrition Facts : Calories 373.9 calories, Carbohydrate 18.8 g, Cholesterol 180.3 mg, Fat 23.4 g, Fiber 0.7 g, Protein 20.3 g, SaturatedFat 7.8 g, Sodium 1084.1 mg, Sugar 1 g
OLIVE GARDEN SHRIMP SCAMPI COPYCAT RECIPE WITHOUT WINE
This Olive Garden shrimp scampi copycat recipe without wine has all the shrimp, pasta, garlic, and butter a person could want.
Provided by Steph Loaiza
Categories Main Course
Time 34m
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil over medium-high heat.
- Then, in a medium skillet over medium heat, melt 4 Tablespoons of butter. Lightly season the shrimp with salt and pepper, then add to the skillet.
- Cook, stirring occasionally until pink; about 2 minutes per side (be careful not to overcook the shrimp! You will want to cook until the shrimp have barely turned pink on all sides and it happens fast!). Remove the shrimp to a plate and cover to keep warm.
- Add the pasta into the pot of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain, saving 1/2 cup of the pasta water, and set the pasta aside.
- While the pasta cooks, prepare the sauce. In the same skillet used to cooked the shrimp, add 2 Tablespoons of olive oil, minced garlic and red pepper flakes. Saute the garlic for about 1 minute. Stir in the chicken broth and vinegar.
- Bring the mixture to a boil and then lower the heat. Simmer for 5-8 minutes until the chicken broth has reduced by half. Add the lemon juice and asparagus and let simmer for 1-2 minutes. Season with salt and pepper, to taste.
- Add the remaining 4 tablespoons of butter to the sauce along with 2 tablespoons of heavy cream, then stir to combine.
- Return the shrimp to the skillet, along with the diced tomatoes and cooked pasta. Using tongs, lightly toss the pasta, shrimp and veggies in the sauce, adding reserved pasta water as needed to make sure that everything is coated evenly with sauce. Add more salt and pepper as needed.
- Top with freshly grated Parmesan cheese and enjoy!
Nutrition Facts : Calories 763 kcal, Carbohydrate 93 g, Protein 33 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 214 mg, Sodium 1273 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving
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