I perfected an Instant Pot Shrimp Pasta that turns frozen shrimp and angel hair into a garlicky white wine dish with bright lemon and salty Parmesan in under 30 minutes, perfect for busy weeknights.

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I’ll admit I grabbed the Instant Pot on a wild weeknight and ended up with a keeper: Instant Pot Shrimp Pasta that feels fancy but asks almost no effort. Frozen shrimp cooks up tender, and angel hair pasta finishes right in the same pot so there is barely any mess.

The whole thing has that garlicky lemon tang of shrimp scampi but without the fuss, and it soaks up flavor like a champ. I keep finding excuses to make it, this Shrimp Scampi Instant Pot version is quick, impressive and totally doable even when you’re tired.

Ingredients

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Shrimp: Lean, high protein seafood, low carbs, has iodine and vitamin B12, tastes briny.
Angel hair pasta: Quick-cooking carbs for energy, little fiber unless whole grain, comforting and plain.
Garlic: Pungent, savory, gives depth; has antioxidants, may help immune system a bit.
Lemon: Bright acidity and citrus zing, adds freshness and vitamin C, not sweet.
Parmesan: Salty, nutty umami boost, good calcium and protein, use sparingly ’cause sodium.
Butter and olive oil: Butter gives richness, olive oil offers fruitiness and healthier fats, balance flavors.
White wine: Adds acidity and depth, not sweet, alcohol mostly cooks off, complex flavor.
Chicken broth: Savory liquid base, provides salt and umami, choose low sodium to control salt.

Ingredient Quantities

1 lb (450 g) shrimp, peeled and deveined, tails removed (frozen ok)

8 oz (225 g) angel hair pasta

3 tbsp unsalted butter

2 tbsp extra-virgin olive oil

4 cloves garlic, minced

1/2 tsp crushed red pepper flakes, optional

1/2 cup dry white wine

2 cups low-sodium chicken broth

1 lemon, zested and juiced (about 2 tbsp juice)

1/2 cup freshly grated Parmesan cheese

2 tbsp chopped fresh parsley

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

How to Make this

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1. Turn Instant Pot to Sauté and add 3 tbsp butter and 2 tbsp olive oil; when butter is melted toss in 4 cloves minced garlic and 1/2 tsp crushed red pepper flakes if using, cook about 30 seconds until fragrant but dont let it burn.

2. Pour in 1/2 cup dry white wine, scrape up any browned bits from the bottom and let it bubble for about 1 minute to burn off some alcohol.

3. Add 2 cups low sodium chicken broth, the zest and juice of 1 lemon, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, stir to combine.

4. Add 8 oz angel hair pasta in a loose nest so it sits mostly submerged; press it down gently but dont vigorously stir or break it up too much.

5. Scatter 1 lb shrimp (peeled, deveined, tails removed; frozen is fine) evenly over the top in a single layer so they cook through more evenly.

6. Close the lid, seal the valve and set to Manual on High pressure for 1 minute for thawed shrimp or 2 minutes for frozen shrimp.

7. When the cook time ends do an immediate quick release, open the lid carefully and give everything a gentle stir to combine the pasta and shrimp.

8. Stir in 1/2 cup freshly grated Parmesan and 2 tbsp chopped fresh parsley until the sauce becomes creamy; taste and adjust salt and pepper, add another squeeze of lemon if it needs brightness.

9. If the sauce seems too thin, use Sauté for 1 to 2 minutes while stirring to reduce it slightly; if pasta clumps, toss vigorously or add a splash of hot broth. Serve right away with extra Parmesan and parsley on top.

Equipment Needed

1. Instant Pot or electric pressure cooker
2. Wooden spoon or heatproof silicone spatula for sautéing and scraping browned bits
3. Long tongs for arranging shrimp, pressing the pasta down and for serving
4. Chef’s knife for mincing garlic, chopping parsley and cutting the lemon
5. Cutting board
6. Microplane zester or fine grater for the lemon zest
7. Measuring cups and spoons plus a liquid measuring cup for the wine and broth
8. Box grater or small cheese grater for the Parmesan and a small bowl to hold it while you stir it in

dont overthink it, those will get you through the recipe just fine.

FAQ

Q: Can I use frozen shrimp? A: Yes you can, but thawing is best. Thaw overnight in the fridge or use a quick cold water bath. If you must use frozen, do not pressure cook them with the pasta or they will get rubbery. Instead finish the pasta, then nestle frozen shrimp in and use the saute function until they turn pink, about 2 to 4 minutes.

Q: Do I have to use angel hair pasta? A: No, you can swap in spaghetti, linguine, or other long pasta. For thicker pastas add a little more broth, and expect a minute or two more under pressure. Break long strands to fit the pot if needed, and make sure pasta is mostly submerged for even cooking.

Q: What if I don’t want to cook with wine? A: Totally fine. Replace the 1/2 cup wine with 1/2 cup extra chicken broth plus 1 tablespoon white wine vinegar or apple cider vinegar for brightness. You still get that tang without alcohol.

Q: How do I avoid mushy pasta? A: Do a quick release as soon as the pressure time ends, and do not overcook. Layer the pasta over the liquid instead of stirring it in before sealing, and resist the urge to leave it under pressure after cooking. That keeps it firm not soggy.

Q: Can I use pre cooked shrimp? A: Yes, but do not pressure cook them. Stir pre cooked shrimp in after the pasta is done and warm them briefly on saute for 1 to 2 minutes. Overheating makes them tough.

Q: How do I store and reheat leftovers? A: Store in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of broth or water to loosen the sauce, or microwave with a few drops of water and stir halfway through. Add fresh lemon and parsley after reheating to revive the flavor.

Instant Pot Shrimp Scampi Pasta Recipe Substitutions and Variations

Shrimp → scallops or firm white fish (cod/halibut). They cook about the same, so add at the same time; if frozen, thaw first so they don’t get rubbery.
Angel hair pasta → linguine or thin spaghetti. Break to fit the pot if you need to, it’ll be slightly firmer so you might like it better.
Dry white wine → extra low-sodium chicken broth plus 1 tbsp white wine vinegar or use dry vermouth. If you want no alcohol, use broth + 1 tbsp lemon juice for brightness.
Parmesan → Pecorino Romano or Asiago for a sharper bite, or nutritional yeast if you need a dairy free option; taste and adjust salt after swapping.

Pro Tips

1. If youre using frozen shrimp rinse them under cold water to break them apart and pat them dry, it helps them cook more evenly; you can cook from frozen but expect to add about one extra minute and watch closely so they dont get rubbery.

2. To stop the pasta from clumping give everything a vigorous toss right after you open the lid, if stuff is sticking add a splash of hot broth or a drizzle of olive oil and itll loosen up fast.

3. Add the Parmesan off the heat and stir it in slowly, dont dump it in while the pot is roaring or the cheese can turn grainy, and if the sauce seems thin use the Sauté setting for a minute or two to reduce it or stir in a little reserved hot liquid to thicken.

4. Taste before you salt since the broth and cheese add most of the salt, and finish with lemon and fresh parsley at the end for brightness; tiny tweaks like extra lemon or a pinch of red pepper at the table make the dish pop.

Instant Pot Shrimp Scampi Pasta Recipe

Recipe by Francis Mead

0.0 from 0 votes

I perfected an Instant Pot Shrimp Pasta that turns frozen shrimp and angel hair into a garlicky white wine dish with bright lemon and salty Parmesan in under 30 minutes, perfect for busy weeknights.

Servings

servings

Calories

542

kcal

Equipment: 1. Instant Pot or electric pressure cooker
2. Wooden spoon or heatproof silicone spatula for sautéing and scraping browned bits
3. Long tongs for arranging shrimp, pressing the pasta down and for serving
4. Chef’s knife for mincing garlic, chopping parsley and cutting the lemon
5. Cutting board
6. Microplane zester or fine grater for the lemon zest
7. Measuring cups and spoons plus a liquid measuring cup for the wine and broth
8. Box grater or small cheese grater for the Parmesan and a small bowl to hold it while you stir it in

dont overthink it, those will get you through the recipe just fine.

Ingredients

1 lb (450 g) shrimp, peeled and deveined, tails removed (frozen ok)
8 oz (225 g) angel hair pasta
3 tbsp unsalted butter
2 tbsp extra-virgin olive oil
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes, optional
1/2 cup dry white wine
2 cups low-sodium chicken broth
1 lemon, zested and juiced (about 2 tbsp juice)
1/2 cup freshly grated Parmesan cheese
2 tbsp chopped fresh parsley
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper

Directions

Turn Instant Pot to Sauté and add 3 tbsp butter and 2 tbsp olive oil; when butter is melted toss in 4 cloves minced garlic and 1/2 tsp crushed red pepper flakes if using, cook about 30 seconds until fragrant but dont let it burn.
Pour in 1/2 cup dry white wine, scrape up any browned bits from the bottom and let it bubble for about 1 minute to burn off some alcohol.
Add 2 cups low sodium chicken broth, the zest and juice of 1 lemon, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, stir to combine.
Add 8 oz angel hair pasta in a loose nest so it sits mostly submerged; press it down gently but dont vigorously stir or break it up too much.
Scatter 1 lb shrimp (peeled, deveined, tails removed; frozen is fine) evenly over the top in a single layer so they cook through more evenly.
Close the lid, seal the valve and set to Manual on High pressure for 1 minute for thawed shrimp or 2 minutes for frozen shrimp.
When the cook time ends do an immediate quick release, open the lid carefully and give everything a gentle stir to combine the pasta and shrimp.
Stir in 1/2 cup freshly grated Parmesan and 2 tbsp chopped fresh parsley until the sauce becomes creamy; taste and adjust salt and pepper, add another squeeze of lemon if it needs brightness.
If the sauce seems too thin, use Sauté for 1 to 2 minutes while stirring to reduce it slightly; if pasta clumps, toss vigorously or add a splash of hot broth. Serve right away with extra Parmesan and parsley on top.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.