Name: Instant Pot Shrimp Scampi
Cook time: 10 minutes
Total time: 15 minutes
Yield: 4 main course or 8 appetizer servings
Ingredients: 1 1/2 lb. jumbo shrimp, peeled, deveined; 1/4 cup dry white wine; 4 garlic cloves, finely chopped; 2 tsp. kosher salt; 1/4 tsp. freshly ground black pepper; 6 Tbsp. unsalted butter; 1/4 cup finely chopped parsley; 2 tsp. fresh lemon juice; An Instant Pot

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson

The texture of shrimp cooked in the Instant Pot is such a pleasant surprise: You’d think the shrimp might be tough or mushy, but it’s firm, tender, and briny.

Recipe information

Total Time
15 minutes
Yield
4 main course or 8 appetizer servings

Ingredients

1 1/2 lb. jumbo shrimp, peeled, deveined

1/4 cup dry white wine

4 garlic cloves, finely chopped

2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

6 Tbsp. unsalted butter

1/4 cup finely chopped parsley

2 tsp. fresh lemon juice

Special Equipment

An Instant Pot

Preparation

Step 1
Toss shrimp, wine, and garlic in cooker insert; season with salt and pepper. Lock on lid, making sure steam-release valve is in the proper sealed position. Select “Manual” and program for 1 minute at high pressure.
Step 2
As soon as the time has elapsed, turn off cooker, “Quick Release” the steam, and unlock lid. The shrimp should be opaque all the way through. Using a slotted spoon, transfer shrimp to a medium bowl, leaving juices behind.
Step 3
Select “Sauté” and simmer liquid until reduced by half, about 6 minutes. Add butter and stir until melted and incorporated and sauce is thick. Return shrimp to pot, add parsley and lemon juice, and toss to combine. Transfer to a platter to serve.