Craving a quick yet fancy-feeling dinner? This Instant Pot Shrimp Scampi brings together juicy shrimp, garlicky lemon butter, and tender pasta in under 30 minutes
Shrimp scampi is one of those classic dishes that feels fancy but is secretly so easy—especially in the Instant Pot. As a busy home cook, I love using frozen shrimp because it cooks up tender and flavorful without any fuss. The real magic happens with butter, garlic, and a splash of lemon juice to tie it all together.
If you're a fan of quick Instant Pot dinners, you'll also love my Instant Pot Pesto Chicken or Instant Pot Asian Pulled Pork for something just as bold and satisfying.
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💖 Why This Recipe Works
- Fast, One-Pot Wonder – Cook pasta and shrimp together in the Instant Pot—easy cleanup, big flavors.
- Zesty & Rich – Garlic, lemon, and butter hit all the right notes.
- Fresh or Frozen Shrimp – Both work beautifully, so dinner's never far off.
- Family Favorite – Mild, flavorful, and super satisfying.
⭐ Star Ingredients
- Shrimp (frozen or thawed) – I prefer peeled, deveined shrimp—they soak up flavor fast and cook evenly.
- Fettuccine – It holds onto the buttery garlic sauce like a champ. Break it in half to fit your pot.
- Garlic – Sautéed in butter to release max flavor. Don’t skip this—it’s the soul of scampi!
- Fresh Lemon Juice – Brightens and balances the rich sauce. I always use freshly squeezed for best flavor.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Fresh Shrimp: Works just as well—just reduce cooking time slightly.
- Low-Carb Option: Serve shrimp scampi over zucchini noodles or cauliflower mash instead of pasta.
- Add Wine: Swap half the broth for dry white wine for a restaurant-style upgrade.
- Go Spicy: Add extra red pepper flakes for a scampi with heat.
Shrimp scampi is super adaptable—if you're craving more quick seafood dinners, try my Instant Pot Clam Chowder or this easy Bang Bang Shrimp dish!
🔪How To Make Instant Pot Shrimp Scampi?
- Step 1: Start by sautéing butter, olive oil, garlic, and onion in the Instant Pot. Add frozen shrimp, cook, then remove. Add chicken broth, water, lemon juice, and fettuccine, and mix well. Pressure cook on high for 6 minutes, then manually release pressure.
- Step 2: Add the cooked shrimp to the noodles and mix well. You can enjoy this Instant Pot scampi dish as is, or you can top it with more lemon juice, lemon zest, fresh parsley, salt and pepper to taste, or parmesan cheese! Serve and enjoy your delicious meal.
👩🍳 Expert Tips
- Sauté First: Browning the aromatics deepens the flavor—don’t rush this step!
- Don’t Overcook Shrimp: Remove them early and add them back at the end to avoid rubbery texture.
- Balance the Brightness: A touch of butter and lemon juice after cooking makes the sauce extra luscious.
💭 FAQs
Yes! Just cook them for 3–4 minutes on sauté mode until pink before removing them.
Nope! Serve your Instant Pot shrimp scampi over steamed veggies, mashed cauliflower, or rice.
Yes, you can add wine to the shrimp scampi. Wine is a classic ingredient in this dish and will give the sauce a wonderful flavor.
This dish is best fresh, but leftovers store well for up to 3 days in the fridge.
💖 Serving Suggestions
Pair this shrimp scampi recipe with:
- Air Fryer Cauliflower – A light, crispy side that keeps things low-carb.
- Steamed Instant Pot Broccoli – Soaks up the sauce beautifully.
- Brussels Sprouts with Maple Syrup – Sweet and savory contrast that works so well.
- Fried Potatoes And Onions – Classic comfort side that’s always a hit.
- Brussel Sprouts With Maple Syrup. - This green vegetable is rich in taste and pairs well with the buttery shrimp scampi.
- Air Fryer Asparagus - This delicate and delicious vegetable is a great choice for serving with shrimp scampi.
🍽 More Super Shrimp Recipes
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Instant Pot Shrimp Scampi
Ingredients
- 2 tablespoon Butter
- 1 tablespoon Olive Oil
- 3 cloves Garlic minced
- ¼ cup White Onion diced
- ¼ cup Water
- 1 lb. Frozen peeled shrimp, deveined
- 12 oz Fettuccine Noodles broken in half
- 3 cups Chicken Stock
- ½ Whole Fresh Lemon squeezed
- 1 pinch Sea Salt And Pepper to taste
- ¼ teaspoon Red Pepper Flakes
- 1 tablespoon Fresh Parsley
Instructions
- Turn your instant pot on "sauté" mode. Once it is hot, add to your pot the butter, olive oil, garlic, and white onion. Stir occasionally until your butter has melted, and your onion has softened. This should take about 3 minutes.
- Add to your pot your frozen shrimp. Stir well allowing the shrimp to cook, as well as taking the flavors of the other ingredients in the pot.
- Once your shrimp has cooked, remove the shrimp from the bowl. Set aside.
- Add to the pot your chicken stock, water, juice from the lemon, and noodles. Mix well to prevent the noodles from sticking together.
- Place the Instant Pot lid on and close the seal. Set your Instant Pot to high pressure for 6 minutes.
- Once your Instant Pot is done, manually release by using a towel or hot pad to open the seal. You do this by bringing the valve toward you.
- Once the steam has completely released, open your Instant Pot. Add in your shrimp to the pot and noodles. Mix well.
- You can top with more lemon juice, fresh parsley, salt or pepper to taste, and/or parmesan cheese
Absolutely loved this! The shrimp came out perfectly tender, and the lemon-garlic butter sauce was so flavorful. The fettuccine soaked up all that deliciousness, making it a comforting and satisfying meal. Quick, easy, and definitely a keeper!