Shrimp Scampi

By: Jeffrey Eisner

Shrimp Scampi
cuisine icon Duration
40 Minutes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Jeff’s Tip:","Normally, a scampi is served over angel hair or capellini pasta. But since that pasta cooks the fastest of them all, it’s a wee-bit delicate when cooked under pressure and so I chose a sturdier linguine. If you want to try the angel hair, just lower the pressure cook time to 3 minutes (it may break apart easily, though). Or if you want to use a thicker, hollowed-out spaghetti called bucatini (or perciatelli), up the pressure cook time to 12 minutes. Whatever you choose, just make sure you break the noodles in half and lay in a crisscross fashion like the linguine, so they fit and cook evenly in the pot.","To Serve 1–2:","Simply halve the recipe. Cook times remain the same."]
cuisine icon Keywords
4-6 servings, 40 minutes, chicken or garlic broth, dried basil, garlic minced or pressed, grated parmesan cheese, instant pot, juice of 1 lemon, large or jumbo raw shrimp, large shallots diced, linguine see jeff’s tip, pasta, pressure cook, salted butter divided, scampi, wine like a chardonnay

serving icon Servings
4-6 Servings
Ingredients
  • 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
Instructions
  • 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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