Instant Pot Spaghetti with Shrimp Scampi
This Instant Pot Spaghetti with Shrimp Scampi comes together in under 30 minutes with tender pasta, plump shrimp, and a buttery garlic lemon sauce that tastes like a restaurant dinner at home.
The Weeknight Dinner That Tastes Like a Vacation
Imagine sitting down to a bowl of silky, garlicky spaghetti loaded with plump, perfectly cooked shrimp, all wrapped in a buttery lemon scampi sauce that smells like a seaside Italian restaurant. Now imagine pulling that off on a Tuesday night in under 30 minutes without dirtying every pan in your kitchen.
That is exactly what this Instant Pot Spaghetti with Shrimp Scampi delivers. It has become one of those go-to Instant Pot seafood recipes that earns a permanent spot in your weeknight rotation, right alongside your favorite summer Instant Pot recipes for dinner. The pressure cooker does all the heavy lifting: it cooks the pasta directly in the broth so every strand soaks up flavor, and the residual heat finishes the shrimp gently so they never turn rubbery.
Whether you are already a fan of Instant Pot shrimp recipes or you are brand new to cooking shrimp in a pressure cooker, this recipe is genuinely foolproof. And yes, it is just as satisfying as any crock pot shrimp scampi version but about three times faster.
Why This Recipe Works So Well
The genius of this dish is in the technique. Instead of boiling pasta separately, you cook the spaghetti right in the chicken broth and white wine. As the pasta absorbs that liquid under pressure, it becomes deeply seasoned from the inside out. No bland pasta here.
Then, rather than pressure cooking the shrimp (which would absolutely overcook them), you stir them in after the lid comes off. The hot pasta and sauce cook the shrimp through in just 3 to 4 minutes, leaving them tender, juicy, and perfectly pink every single time. It is the same approach that makes Instant Pot pasta recipes so satisfying: smart sequencing makes all the difference.
Chef's Tip: Do not skip the step of crossing the spaghetti in a crisscross pattern when you add it to the pot. Layering it this way prevents the noodles from fusing into a single clump while they cook under pressure.
Ingredients That Make the Difference
Scampi is simple food, which means the quality of your ingredients genuinely shows. Use real butter rather than margarine, fresh garlic instead of jarred, and if you can squeeze a fresh lemon rather than reaching for the bottled juice, your sauce will taste noticeably brighter and cleaner.
For the shrimp, large or extra-large shrimp work best here. Anything smaller tends to overcook quickly, and anything too large may need an extra minute to cook through in the residual heat. Look for shrimp that are already peeled and deveined if you want to make prep as fast as possible, which is one of the best parts of fast weeknight shrimp recipes for the Instant Pot.
Having the right equipment makes pressure cooking pasta a breeze, from a reliable Instant Pot to a good Microplane for zesting your lemon.
Serving Ideas and Variations
This dish is deeply satisfying on its own, but here are a few ways to round it out:
- Add crusty bread for soaking up every drop of that scampi sauce. Garlic bread is never a bad idea.
- Serve with a simple arugula salad tossed with lemon and olive oil for a fresh, peppery contrast to the rich pasta.
- Stir in baby spinach or halved cherry tomatoes right after you add the shrimp for a pop of color and extra nutrition.
- Swap the shrimp for chicken. If you love Instant Pot chicken scampi, use thinly sliced chicken breast instead and add it to the pot before the pressure cooking step so it cooks through fully.
- Make it shrimp and rice. For an Instant Pot shrimp rice bowl, skip the pasta entirely and serve the scampi sauce and shrimp ladled over cooked jasmine rice.
Wine Pairing: A chilled Pinot Grigio or Sauvignon Blanc is the classic match here since it mirrors the wine already in the sauce. Sparkling water with lemon is just as lovely if you prefer a non-alcoholic option.
A Note on the Sauce Consistency
Instant Pot pasta recipes always finish with a bit more liquid than a stovetop method. Do not panic if your pasta looks saucier than expected when you first open the lid. Give it a good stir and let it sit for 2 to 3 minutes. The pasta will continue to absorb the sauce as it cools slightly, and by the time you fold in the shrimp and the final pat of butter, the consistency will be exactly right: glossy, clingy, and rich without being soupy.
If you ever want a thicker sauce, you can stir in a teaspoon of cornstarch mixed with a tablespoon of cold water on the Saute setting before adding the shrimp.
Ready to bring a little coastal Italian magic to your weeknight table? Here is everything you need:
Instant Pot Spaghetti with Shrimp Scampi
This Instant Pot Spaghetti with Shrimp Scampi comes together in under 30 minutes with tender pasta, plump shrimp, and a buttery garlic lemon sauce that tastes like a restaurant dinner at home.
Ingredients
- 12 oz spaghetti, broken in half
- 1 lb large shrimp, peeled, deveined, tails removed
- 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; substitute chicken broth if preferred
- 2 1/2 cups low-sodium chicken broth
- 1 lemon, zested and juiced
- 1/2 tsp red pepper flakes, adjust to taste
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup fresh parsley, chopped, for serving
- 1/2 cup Parmesan cheese, freshly grated, for serving
Instruction
Set the Instant Pot to Saute mode on Normal heat. Add 1 tablespoon of butter and the olive oil. Once melted, add the minced garlic and red pepper flakes and cook for 60 to 90 seconds, stirring constantly, until fragrant but not browned.
Pour in the white wine and scrape up any bits from the bottom of the pot. Let it simmer for 1 minute.
Add the chicken broth, lemon zest, salt, and black pepper. Stir to combine.
Add the broken spaghetti in a crisscross layer, pressing it down gently into the liquid. Do not stir. This prevents the pasta from clumping.
Secure the lid and set the valve to Sealing. Cancel Saute mode, then press Pressure Cook (or Manual) on High pressure and set the timer for 5 minutes.
When cooking is complete, perform a Quick Release by carefully turning the valve to Venting. Open the lid away from you.
Stir the pasta. If it looks too saucy, let it sit on Saute mode for 1 to 2 minutes while you stir. Add the shrimp directly into the hot pasta and stir to combine. The residual heat will cook the shrimp perfectly in about 3 to 4 minutes. Stir occasionally until all the shrimp are pink and opaque.
Stir in the remaining 2 tablespoons of butter and the fresh lemon juice. Taste and adjust seasoning.
Serve immediately topped with fresh parsley and freshly grated Parmesan cheese.
Equipment
- 6-quart or 8-quart Instant Pot
- Tongs or wooden spoon
- Microplane or zester
- Cutting board and knife
- Measuring cups and spoons
Notes
Storing and Reheating
Leftovers keep beautifully for up to 3 days in the refrigerator in an airtight container. To reheat, add a splash of chicken broth or water and warm gently on the stovetop over medium-low heat, stirring occasionally. This keeps the pasta from drying out and gives the shrimp the best chance of staying tender.
This particular recipe does not freeze well since cooked shrimp and pasta both lose their texture after thawing. But honestly, between the speed of the Instant Pot and how good this tastes, you are unlikely to have many leftovers to worry about.
