Learn how to make easy, delicious Instant Pot spaghetti with garlic butter shrimp scampi and Parmesan cheese for a satiating dinner in under 30 minutes. You can use fresh or raw shrimp in this recipe.
Course Main Course
Cuisine Italian
Keyword Dinner Recipes, Garlic Shrimp, Instant Pot Dinners, Instant Pot Pasta, Instant Pot Prawns, Instant Pot Shrimp, Instant Pot Spaghetti, Shrimp Scampi, Shrimp Spaghetti, Spaghetti Shrimp Scampi
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 625kcal
Author Irena Macri
Ingredients
For sauteing the shrimp
8-10ozshrimpraw, peeled, and deveined (we use frozen, defrosted shrimp)
1tablespoonolive oil
2tablespoonbutter
2garliccloves, minced
1teaspoonlemon zest(½ lemon)
2tablespoonlemon juice (½ lemon)
½teaspoonsalt
½teaspoonpepper
For cooking spaghetti
2cupschicken stock
1cupwater
12ozspaghettibroken in halves, 340 grams
1garlicclove, minced
1tablespoonbutter
To finish
1cupParmesan cheesegrated
¼teaspoonchili flakes
Basil leaves or parsley
Lemon wedges
Instructions
Pat dry the shrimp with some kitchen roll if it's slightly wet.
Turn the Instant Pot on to Saute on Normal and wait until it heats up.
Add the butter and olive oil to the pot, then add the shrimp in one layer. Saute in butter for 2 minutes, stirring once, then add garlic, lemon zest, lemon juice, salt and pepper and stir for an additional minute or two.
Remove the shrimp and set aside, but leave all those little brown bits of shrimp and garlic stuck to the bottom of the pot (known as a fond). While on Saute, pour in the 2 cups of chicken stock. Use a spatula to scrape the bottom of the pot to remove the fond from shrimp and garlic and incorporate it into the liquid. This will prevent the pesky Burn notice and give our spaghetti lots of flavor.
Break the spaghetti into halves and gently immerse in the stock, layering in different directions. Pour another 1 cup of water over the top and place a few dollops of butter on top. Don't stir the spaghetti but do press it down to make sure it's all covered in liquid.
Secure the lid and set to HIGH for 5 minutes. Once the cooking is done, leave the Instant Pot on natural release for 5 minutes and then use the quick release.
Open the pot. There will still be a little bit of liquid left. Stir the spaghetti and then sprinkle in the Parmesan cheese and return most of the pre-cooked shrimp and juices. Stir through. The residual heat will finish cooking the spaghetti and the shrimp and the sauce will thicken even more.
Serve with a few extra shrimp on top and sprinkle with freshly chopped parsley or basil.