It's almost too easy. While the pasta is cooking in your Instant Pot , you can whip up this creamy, garlicky, buttery shrimp scampi in just minutes. Pair it with steamed broccoli and garlic bread, and you'll never order it out again!
Prep Time: 20 minutesminutes
Cook Time: 5 minutesminutes
Approx. Time Needed for Instant Pot to Pressurize:: 10 minutesminutes
8oz.linguine or angel hair pasta, broken into thirds
broth, for cooking the pasta
¼cupunsalted butter
1tsp.creole or Cajun seasoning
½ - 1tsp.red pepper flakes, or to your personal taste
4clovesgarlic, crushed
1lb.medium raw shrimp, peeled and deveined
¼cupwhite wine, may substitute broth, if needed
¼cupfreshly squeezed lemon juice
chopped fresh Italian parsley
zest of ½ lemon
1cupfreshly shredded Parmesan cheese
Instructions
Using the saute setting on the Instant Pot, place the pasta into the pot, adding enough broth that the pasta is fully covered by 1 inch; bring the broth to a low boil. Lock the Instant Pot lid into place; choose the high pressure setting for 5 minutes, bringing it to full pressure. When the timer sounds, perform a quick release to remove all the pressure from the Instant Pot, draining the pasta, if needed, though this is not typical. Toss the pasta with a bit of olive oil, covering the pot with the lid just to keep the pasta warm.
Meanwhile, in a large sauté pan or skillet over medium high heat, melt g=the butter, adding the seasonings, garlic, and shrimp. Stir in the wine and lemon juice, bringing it to a high simmer, cooking the shrimp just until it turns from gray in color to pink; remove from the heat at once. Stir in the cooked pasta and ½ cup Parmesan, tossing gently to combine. Serve at once, topped with the remaining Parmesan, lemon zest, and fresh parsley. Seasaon to taste with salt and pepper.