📝 About This Recipe
Experience the luxury of a classic Italian-American bistro favorite right in your own kitchen with this lightning-fast Instant Pot version. This dish features succulent, jumbo shrimp bathed in a velvety emulsion of rich grass-fed butter, aromatic garlic, and a bright splash of dry white wine. By using the pressure cooker, we infuse the seafood with deep flavors in a fraction of the time, resulting in a sophisticated meal that feels like a celebration any night of the week.
🥗 Ingredients
The Seafood
- 1.5 pounds Jumbo Shrimp (peeled and deveined, tail-on for presentation)
- 1/2 teaspoon Kosher Salt (for seasoning the shrimp)
- 1/4 teaspoon Red Pepper Flakes (adjust for desired heat level)
The Scampi Base
- 4 tablespoons Unsalted Butter (divided into two 2-tbsp portions)
- 1 tablespoon Extra Virgin Olive Oil (to prevent butter from browning too quickly)
- 6 cloves Fresh Garlic (minced or pressed)
- 1/2 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc work best)
- 1/4 cup Chicken or Seafood Stock (low sodium)
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
Finishing Touches
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest (from the lemon used for juice)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Cold Butter (cubed, to emulsify the sauce at the end)
👨🍳 Instructions
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1
Pat the shrimp dry with paper towels and toss them in a small bowl with kosher salt and red pepper flakes. Set aside.
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2
Turn your Instant Pot to the 'Saute' function on the 'Normal' or 'Medium' setting. Allow it to heat up for 2 minutes.
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3
Add 2 tablespoons of butter and the olive oil to the pot. Once the butter is melted and bubbling, add the minced garlic.
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4
Sauté the garlic for exactly 1 minute until fragrant, being careful not to let it brown or burn, as this will make the sauce bitter.
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5
Pour in the white wine and use a wooden spoon to deglaze the bottom of the pot, scraping up any flavorful bits.
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6
Let the wine simmer for 2 minutes to reduce slightly and cook off the harsh alcohol scent.
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7
Stir in the chicken/seafood stock and lemon juice, then hit 'Cancel' to stop the sautéing process.
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8
Add the seasoned shrimp to the liquid in an even layer. Do not worry if they aren't fully submerged; the steam will cook them perfectly.
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9
Secure the lid and set the steam vent to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' on 'High' for 1 minute.
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10
When the timer beeps, immediately perform a 'Quick Release' by turning the valve to 'Venting'. This prevents the shrimp from becoming rubbery.
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11
Carefully open the lid and stir the shrimp. They should be pink and opaque.
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12
Add the remaining cold cubed butter, lemon zest, and fresh parsley. Stir gently for 1 minute until the butter melts into the liquid, creating a glossy, thickened sauce.
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13
Taste and add freshly cracked black pepper or more salt if needed before serving immediately.
💡 Chef's Tips
Always use 'Quick Release' for seafood to avoid overcooking; even 30 extra seconds can make shrimp tough. If your shrimp are frozen, thaw them completely under cold running water and pat them very dry before cooking to prevent excess water from diluting the sauce. For a non-alcoholic version, substitute the white wine with extra broth and a teaspoon of white wine vinegar. Use fresh garlic rather than the pre-minced jarred variety for a cleaner, more vibrant flavor profile. If the sauce is too thin for your liking, remove the shrimp and simmer the liquid on 'Saute' for 2 minutes before adding the final cold butter.
🍽️ Serving Suggestions
Serve over a bed of al dente linguine or angel hair pasta to soak up every drop of the garlic butter. Pair with a crusty, toasted baguette for dipping into the remaining scampi sauce. Serve alongside roasted asparagus or a crisp Caesar salad for a balanced meal. Accompany with a chilled glass of the same dry white wine used in the recipe, such as a crisp Pinot Grigio. For a low-carb option, serve over zucchini noodles (zoodles) or cauliflower rice.