Instant Pot Spaghetti with Shrimp Scampi
This Instant Pot Spaghetti with Shrimp Scampi comes together in under 30 minutes with buttery garlic sauce, tender shrimp, and perfectly cooked pasta all made in one pot.
The One-Pot Weeknight Dinner You Will Make on Repeat
If you have been searching for the perfect Instant Pot seafood recipe that feels restaurant-worthy but comes together in under 30 minutes, you just found it. This Instant Pot Spaghetti with Shrimp Scampi delivers everything you love about the classic Italian-American dish, buttery garlic sauce, bright lemon, tender shrimp, and silky pasta, all cooked in a single pot with barely any cleanup.
Whether you are hunting for summer Instant Pot dinner recipes that won't heat up your whole kitchen, or you just discovered the magic of Instant Pot pasta and want a seafood spin on it, this recipe belongs in your weekly rotation. It is also a brilliant answer to the classic question of what to do with a bag of frozen shrimp in the freezer.
Why This Recipe Works
Traditional shrimp scampi usually calls for two pans, a pot of boiling water, careful timing for the shrimp, and a lot of babysitting. The Instant Pot collapses all of that into one vessel with two simple stages: pressure cook the pasta, then saute the shrimp directly in the saucy, garlicky liquid.
Here is what makes this approach so reliable:
- The pasta absorbs the broth and wine as it cooks, concentrating the scampi flavors right into every strand.
- Shrimp are added after pressure cooking so they never overcook or turn rubbery.
- The starchy pasta water left in the pot naturally thickens the sauce to that glossy, cling-to-the-noodle consistency everyone loves.
- It is genuinely a 30-minute meal from fridge to table, which makes it a lifesaver on busy weeknights.
Chef's Tip: Break your spaghetti in half and lay the pieces in a loose crosshatch pattern in the pot. This dramatically reduces clumping and helps every strand cook evenly under pressure.
Ingredients Worth Noting
This recipe is simple, so the quality of your ingredients genuinely shows. Use real butter rather than margarine, a dry white wine you would actually enjoy drinking (Pinot Grigio and Sauvignon Blanc are both excellent here), and freshly squeezed lemon juice rather than the bottled kind. That fresh citrus is what makes the sauce taste bright and alive rather than flat.
For the shrimp, large or jumbo shrimp (21/25 count per pound) work best because they stay juicy and plump after cooking. If you are using frozen shrimp, thaw them completely under cold running water before you begin.
Having a reliable Instant Pot and a good Microplane zester will make both the cooking process and the lemon zesting step quick and effortless:
Step-By-Step Tips for Perfect Instant Pot Shrimp Scampi
Saute the Garlic First
Do not skip the initial saute step. Blooming the garlic in butter and olive oil before adding any liquid builds the foundational flavor of the entire dish. Give it about 60 seconds, just until it smells incredible, then immediately add the wine to stop it from browning.
Nail the Pasta Timing
For this recipe, 6 minutes on High Pressure with a quick release is the sweet spot for spaghetti that is tender but still has a gentle bite. If you are using a thicker pasta like linguine, add 1 extra minute. Angel hair pasta should only need 4 minutes.
Warning: Do not walk away during the saute step after the shrimp go in. Shrimp cook extremely fast, usually in 2 to 3 minutes. The moment they curl into a C shape and turn fully pink and opaque, they are done. Overcooked shrimp turn rubbery very quickly.
Finish with Butter and Lemon
This last step is where the magic happens. Stirring cold butter into the hot pasta off the heat creates an emulsified, velvety sauce that coats every strand beautifully. Add the lemon zest along with the juice because the zest carries the bright, floral citrus oils that juice alone cannot replicate.
Variations and Swaps
This recipe is wonderfully flexible. Here are a few popular ways to make it your own:
- No wine? Replace it with extra chicken broth plus a splash of white wine vinegar.
- Want it creamy? Stir in 3 tablespoons of heavy cream when you add the final butter. It transforms this into a cream scampi that feels indulgent and rich.
- Swap the protein: Instant Pot chicken scampi is equally delicious. Use cubed boneless chicken breast, cook it under pressure with the pasta for 8 minutes, then shred or slice before serving.
- Add vegetables: Stir in a handful of baby spinach right after the quick release for color and nutrition, or toss in halved cherry tomatoes with the shrimp.
- Crock Pot shrimp scampi version: This recipe easily adapts for the slow cooker. Cook the pasta separately, then combine with a slow-cooked garlic butter sauce and add the shrimp in the last 20 minutes on High.
Ready to bring this to life? Here is the full recipe with all the details:
Instant Pot Spaghetti with Shrimp Scampi
This Instant Pot Spaghetti with Shrimp Scampi comes together in under 30 minutes with buttery garlic sauce, tender shrimp, and perfectly cooked pasta all made in one pot.
Ingredients
- 12 oz spaghetti, broken in half
- 1 lb large shrimp, peeled, deveined, thawed if frozen
- 3 tbsp unsalted butter, divided
- 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 chicken broth, low sodium
- 1 lemon, zested and juiced
- 1/2 tsp red pepper flakes, adjust to taste
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly cracked
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 cup parmesan cheese, freshly grated, for serving
Instruction
Set the Instant Pot to Saute mode on high. Add 1 tablespoon of butter and the olive oil. Once the butter melts and begins to foam, add the minced garlic and red pepper flakes. Saute for about 60 seconds until fragrant, stirring constantly so the garlic does not burn.
Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot. Let it simmer for 1 minute to cook off some of the alcohol.
Add the chicken broth, salt, and black pepper. Stir to combine.
Break the spaghetti in half and add it to the pot, spreading it out in a loose crosshatch pattern to prevent sticking. Press the pasta down gently so it is mostly submerged in the liquid.
Lock the Instant Pot lid and set the valve to Sealing. Cook on Manual High Pressure for 6 minutes.
When the cook time is up, perform a Quick Release by carefully switching the valve to Venting. Stand back as steam releases rapidly.
Remove the lid. The pasta will look slightly saucy and may still have some liquid, which is normal. Stir the pasta immediately to loosen any strands.
Set the Instant Pot back to Saute mode on Normal. Add the raw shrimp directly to the pot in a single layer over the pasta. Stir gently and cook for 2 to 3 minutes, just until the shrimp curl and turn pink and opaque. Do not overcook.
Turn off the Saute mode. Add the remaining 2 tablespoons of butter, the lemon juice, and the lemon zest. Toss everything together until the butter melts and coats the pasta in a glossy, silky sauce.
Taste and adjust seasoning with salt and pepper as needed. Serve immediately topped with fresh parsley and freshly grated parmesan cheese.
Equipment
- 6-quart Instant Pot or electric pressure cooker
- Tongs or pasta fork
- Microplane or zester
- Cutting board and knife
- Measuring cups and spoons
Notes
Serving Suggestions and Storage
Serve this immediately out of the pot while the sauce is at its glossiest. A generous shower of freshly grated parmesan and a handful of chopped flat-leaf parsley are non-negotiable finishing touches.
For sides, a simple arugula salad with lemon vinaigrette and a thick slice of crusty garlic bread to mop up every last bit of sauce are the perfect companions.
Leftovers keep in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of broth or water to bring the sauce back to life. Skip the microwave if you can, as it tends to make the shrimp tough and the pasta mushy.
This is the kind of recipe that becomes a household staple because it feels special enough for a dinner party but is completely effortless for a Tuesday night. Once you make Instant Pot spaghetti with shrimp scampi, you will wonder how you ever cooked pasta any other way.
