Instant Pot Shrimp Scampi Pasta
A family favorite made in no time at all, this recipe is perfect for those crazy weeknights! Hands-on: 5 minutes. Under Pressure: 5 minutes. Quick Release. Serves 4.
1 pound peeled, deveined, RAW and FROZEN shrimp, tails either on or off
4 tablespoons organic butter
3 shallots, diced
5 cloves garlic, minced
½ cup of good dry white wine
4 cups chicken stock, divided
Juice and zest of 1lemon
1 teaspoon kosher salt
½ teaspoon fresh ground pepper
12 ounces whole wheat spaghetti pasta
½ cup fresh parsley, chopped
Turn Instant Pot to Sauté setting; adjust to More setting and set time (using +/- buttons) to 10 minutes.
Add butter to pot and allow it to melt.
Add shallots and cook until slightly brown, about 2 minutes, then add garlic and cook for additional 1 minute.
Add wine to pot to de-glaze bottom, scraping up any brown bits.
Add frozen shrimp, cover with 1 cup chicken stock, lemon zest and lemon juice; season with salt and pepper, then stir to coat the shrimp.
Lock Instant Pot lid; turn Pressure Valve to Sealing.
Cook on Pressure Cook setting: high pressure for 1 minute; then do a Quick Release by turning Pressure Valve to Venting to release remaining pressure.
Remove shrimp and place in large bowl, cover with foil to keep warm. DO NOT discard sauce.
Break spaghetti in half so that it fits flat into pot and add to sauce. Slowly add more chicken stock until the pasta is entirely covered by liquid (about 3 cups). Stir to break up pasta.
Lock Instant Pot lid again; turn Pressure Valve to Sealing.
Cook on Pressure Cook setting: high pressure for 4 minutes; then do a Quick Release by turning Pressure Valve to Venting to release remaining pressure.
Rule of thumb with pasta in the Instant Pot is to cook for approximately half the time you would conventionally.
Toss shrimp into pasta and stir. Add fresh parsley, serve and enjoy!