Shrimp Scampi


  • 8 tablespoons (1 stick) salted butter divided
  • 2 large shallots diced
  • 6 cloves garlic minced or pressed
  • 1⁄4 cup dry white wine like a chardonnay
  • Juice of 1 lemon
  • 3 1⁄2 cups chicken or garlic broth
  • 2 teaspoons dried basil
  • 1 pound linguine see Jeff’s Tip
  • 1–2 pounds large or jumbo raw shrimp
  • 1⁄2 cup grated parmesan cheese
  • Add 6 tbsp (3⁄4 stick) of the butter to the Instant Pot and hit Sauté and Adjust so it’s on the More or High setting. Once the butter’s melted and bubbling, add the shallots and Sauté for 3 Minutes, until the color begins to fade. Add the garlic and Sauté for 2 Minutes longer.
  • Add the wine and lemon juice and deglaze (scrape the bottom of the pot), getting up any browned bits. Allow to simmer for 2 Minutes.
  • Add the broth and dried basil. Stir well, giving the bottom of the pot a final scrape. Break the linguine in half and layer in a crisscross fashion so it’s mostly submerged in the sauce but do not stir. Top with the remaining 2 tbsp butter. Secure the lid and move the valve to the sealing position, then hit Cancel followed by Manual or Pressure Cook on High Pressure for 6 Minutes. Quick release when done and give the pot a good stir. (NOTE: The linguine may be a little clumped together and perhaps a bit al dente but that’s how it should be. It will separate and continue to cook as it’s stirred.)
  • Hit Cancel followed by Sauté and Adjust so it’s on the More or High setting. Add the shrimp and stir with the pasta and remaining broth. Once the shrimp become opaque and curl, 3–5 Minutes, add the Parmesan and stir until combined into the sauce. Hit Cancel to turn the pot off. Serve immediately.
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