Instant Pot Spaghetti with Shrimp Scampi
This Instant Pot Spaghetti with Shrimp Scampi is a garlicky, buttery, restaurant-worthy pasta dinner that comes together in under 30 minutes with almost no effort.
The Weeknight Pasta Dinner That Tastes Like You Tried Really Hard
There is something almost magical about a bowl of shrimp scampi. The garlic-butter sauce, the bright hit of lemon, the tender shrimp tangled up in silky pasta. It feels indulgent and fancy, like something you order at a seaside restaurant and vow to recreate at home. And then life gets busy and you forget.
This Instant Pot Spaghetti with Shrimp Scampi is the recipe that actually makes you follow through on that promise. It takes about 25 minutes from start to finish, uses one pot, and delivers that same buttery, garlicky, lemony flavor you have been craving. If you have been searching for easy Instapot seafood recipes or quick summer Instapot recipes for dinner, this one belongs at the top of your list.
Using the right equipment and quality ingredients really do make a difference with a dish this simple. A good 6-quart Instant Pot gives you enough room to work, and freshly grated Parmesan (not the stuff in a green can) takes the sauce from decent to genuinely great.
Why This Recipe Works So Well
Shrimp scampi is traditionally a stovetop dish, which requires constant attention and timing. The Instant Pot changes the game entirely. Here is why this version is so reliable:
- The pasta cooks in the sauce. Instead of boiling noodles in a separate pot, everything goes into the Instant Pot together. The spaghetti absorbs the garlic, wine, and broth as it cooks, which means every single strand is deeply flavored.
- The shrimp go in off heat. This is the most important technique in the whole recipe. Raw shrimp are added after the pressure release and cook entirely from the residual heat of the pasta. No rubbery, overcooked shrimp. Ever.
- The sauce comes together in seconds. A final stir of butter and Parmesan creates an emulsified, restaurant-style sauce without any extra steps.
This approach also works beautifully as an Instant Pot pasta base for other proteins. Fans of Instant Pot chicken scampi can swap the shrimp for thinly sliced chicken breast added during the pressure cook step, adjusting time to 8 minutes on high.
Tips for the Best Instant Pot Shrimp Scampi
Choose the Right Shrimp
For this recipe, large or extra-large shrimp (16 to 20 count per pound) work best. They are substantial enough to hold their own against the pasta without getting lost in the sauce. Fresh or frozen both work, but always thaw frozen shrimp completely and pat them dry before use. Excess moisture will thin out your sauce.
Chef's Tip: If you want a slightly richer sauce, stir in one extra tablespoon of cold butter right at the end. This technique, called mounting, gives the sauce a glossy, velvety finish that clings beautifully to the noodles.
Don't Skip the Wine
Dry white wine is a cornerstone of classic scampi flavor. It adds acidity and complexity that lemon juice alone cannot replicate. A Pinot Grigio or Sauvignon Blanc works perfectly here. If you prefer to cook without alcohol, a splash of extra chicken broth and a little more lemon juice makes a fine substitute.
The Crosshatch Pasta Trick
When you add the broken spaghetti, fan it out in a crisscross layer rather than just dumping it in. This simple step keeps the noodles from clumping into a brick during pressure cooking. Press it down gently so it is mostly submerged in the liquid, and resist the urge to stir before sealing the lid.
A Summer Dinner That Practically Makes Itself
This recipe is everything you want from a summer Instapot recipe for dinner. It is light but satisfying, fast but impressive, and simple enough for a Tuesday but special enough to serve guests. The bright lemon and fresh parsley make it feel seasonal and vibrant even when the ingredients are pantry staples.
It also pairs beautifully with a crisp green salad and a glass of whatever white wine you used in the sauce. Serving a crowd? The recipe doubles easily in an 8-quart Instant Pot.
For those who love Crock Pot shrimp scampi, this Instant Pot version delivers a similar low-effort result in a fraction of the time. And if you are already a fan of Instant Pot shrimp recipes more broadly, consider this your new go-to formula: pasta plus broth plus pressure plus shrimp off heat equals perfection.
Ready to dig in? Here is everything you need:
Instant Pot Spaghetti with Shrimp Scampi
This Instant Pot Spaghetti with Shrimp Scampi is a garlicky, buttery, restaurant-worthy pasta dinner that comes together in under 30 minutes with almost no effort.
Ingredients
- 12 oz spaghetti, broken in half
- 1 lb large shrimp, peeled, deveined, tails removed
- 3 tbsp unsalted butter
- 2 tbsp olive oil, extra virgin
- 6 garlic cloves, minced
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 2 1/2 cups low-sodium chicken broth
- 3 tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest
- 1/2 tsp red pepper flakes, adjust to taste
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, freshly cracked
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 cup grated Parmesan cheese, freshly grated, plus more for serving
Instruction
Set your Instant Pot to Sauté mode. Add the olive oil and 2 tablespoons of the butter. Once the butter melts and begins to foam, add the minced garlic and red pepper flakes. Sauté for about 60 seconds, stirring constantly, until fragrant but not browned.
Pour in the white wine and let it simmer for 1 to 2 minutes, scraping up any bits from the bottom of the pot.
Add the chicken broth, lemon juice, lemon zest, salt, and black pepper. Stir to combine.
Break the spaghetti in half and add it to the pot, fanning the noodles in a crisscross pattern to help prevent clumping. Press the pasta down so it is mostly submerged in the liquid. Do not stir.
Secure the lid and set the vent to Sealing. Cook on Manual High Pressure for 5 minutes.
When the cook time is up, perform a Quick Release by carefully switching the vent to Venting. Once all the steam has escaped, open the lid.
Immediately add the raw shrimp directly into the hot pasta and stir well. Replace the lid (without locking it) and let the shrimp cook in the residual heat for 3 to 5 minutes, until they are pink and opaque. Do not pressure cook the shrimp or they will become rubbery.
Stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese. Toss everything together until the sauce is silky and coats the pasta evenly. Taste and adjust salt, pepper, or lemon juice as needed.
Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Equipment
- Instant Pot (6-quart or larger)
- Wooden spoon or silicone spatula
- Microplane or zester
- Citrus juicer
- Cutting board
- Chef's knife
- Measuring cups and spoons
Notes
Serving and Storing
Serve this straight from the Instant Pot, topped with a generous handful of fresh parsley and extra Parmesan. A few lemon wedges on the side let everyone adjust the brightness to their taste.
Leftovers keep in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of chicken broth to loosen the sauce. The pasta will have absorbed more liquid overnight, so do not skip that extra splash. Avoid the microwave if you can, it tends to make the shrimp tough.
This dish is best eaten fresh, so if you are meal prepping, consider cooking the pasta and sauce ahead and adding fresh shrimp when you reheat.
