Shrimp Scampi

By: From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Shrimp Scampi
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon Notes
["Beyond
• For an 8-quart Instant Pot, you must increase all the ingredients except the shrimp by 50 percent. However, you can increase the shrimp by
50 percent as well, if you like.
• You can make this dish with giant shrimp, such as frozen U-10s (that is, under 10 shrimp per pound) or even U-5s.
Note that you’ll need to set the pressure to 1 minute for either MAX or HIGH, followed by a quick release.
• Shrimp scampi is served over pasta in lots of Italian American restaurants. We recommend cooked and drained angel hair pasta."]
cuisine icon Keywords
15-30 min, 4 servings, butter, contributed, cook 8 min, dried oregano, dry white wine, easy, From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough, frozen peeled and deveined raw medium shrimp, main course, max pressure cook, modern, olive oil, peeled and minced garlic, prep 5 min, pressure cook, red pepper flakes

prep icon Prep Time
5 min
cook icon Cook Time
8 min

serving icon Servings
4 servings
Ingredients
  • 3/4 cup dry white wine
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 4 tsp peeled and minced garlic
  • 1/2 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 2 lbs frozen peeled and deveined raw medium shrimp
Instructions
  • Mix the wine, butter, oil, garlic, oregano, and red pepper flakes in an Instant Pot. Stir in the shrimp and lock the lid onto the pot.
  • Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 0 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Pressure Cook or Manual on High pressure for 0 minutes with the Keep Warm setting off. The vent must be closed.
  • Use the quick-­release method to bring the pot’s pressure back tonormal. Unlatch the lid and open the cooker. Pour the hot shrimp and sauce into a bowl to serve.
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