Spicy Instant Pot Shrimp Scampi with Lemon, Tomatoes, and Arugula
This spicy Instant Pot Shrimp Scampi with Lemon, Tomatoes, and Arugula is ready in less than 30 minutes and is the perfect meal to jazz up your weeknights.
Prep Time 5 minutes
Cook Time 20 minutes
- 2 TBSP olive oil
- 3 TBSP butter
- 4 large garlic cloves , grated to a paste I use a microplane to grate my garlic to a paste. If you don't have one, simply mince your garlic as finely as you can.
- 1/4 cup minced red onion
- 1/4 cup fresh chopped flat leaf parsley
- 1 cup dry white wine
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tsp chili flakes (more or less, depending on your heat preference)
- 2 lbs peeled and deveined shrimp
- 5 cups seafood broth You can also use vegetable broth or chicken broth
- 1 lemon, zested and juiced
- 1 lb angel hair pasta
- 1/4 cup grated parmesan or pecorino romano
- 1 cup halved grape tomatoes
- 2 generous handfuls of arugula
Set the Instant Pot to sauté mode. Add the oil and butter, and let it heat for about 2 minutes. Add the garlic paste, red onion, and parsley; cook for 3 minutes, stirring often to prevent burning. Then, add the white wine, salt, pepper, and chili flakes. Stir and let the contents heat for about 3 minutes. Finally, add the shrimp to the pot. Cook until the shrimp is opaque and curled to a "c" shape. This should take about 5 minutes. When the shrimp is cooked, remove it from the pot with a slotted spoon, leaving the juices behind. Place the shrimp in a separate bowl and set aside.
Add the seafood stock and lemon juice to the pot. Bring to a gently simmer and deglaze the pot, scraping pieces from the bottom with a spatula or wooden spoon. Break the pasta in half and place into the pot, separating them as much as possible with tongs and making sure they are completely covered with liquid. Do not stir after this point.
Place the cover on the pot, secure it, set the nozzle to "sealing", and set the timer to 2 minutes (*see notes) on high pressure (pressure cook setting). It will take the IP about 6 minutes to build up pressure before it begins to cook.
Once the pressure cooker is done and starts to release steam, carefully turn the nozzle to "venting"
Remove the lid from the Instant Pot. Add the shrimp, halved tomatoes, arugula, lemon zest, and pecorino romano. Stir to combine and let it sit for 5 minutes before serving. Garnish servings with extra chili flakes if desired.
Pressure Cook Time: In this recipe, I instruct you to set the pressure cooker to 2 minutes on high pressure. This is based on the pasta I'm using for this recipe. In order to determine cook time for different pastas, use the following method:
In the case above, you’d be cooking your pasta in the Instant Pot on high pressure for four minutes. If the cooking time is an odd number, round down. Therefore a suggested cooking time of 11 minutes would have me rounding down to 10, and using the math above
- Look at the suggested cooking time noted on the box (We’ll say it’s 10 minutes.)
- Cut that time in half. (Five minutes.)
- Subtract an additional minute. (Four minutes.)