Instant Pot Spaghetti with Shrimp Scampi
Garlicky, buttery shrimp scampi meets perfectly cooked spaghetti in one pot, ready in under 30 minutes thanks to your Instant Pot.
A Weeknight Seafood Dinner That Feels Fancy
There is something magical about pulling a pot of garlicky, buttery shrimp scampi pasta together in under thirty minutes, and that magic gets even better when your Instant Pot does most of the heavy lifting. This Instant Pot Spaghetti with Shrimp Scampi is one of those recipes that tastes like it came from a cozy Italian trattoria, but it is secretly one of the easiest instant pot shrimp recipes you will ever make.
If you love quick instapot seafood recipes for busy weeknights, or you are searching for something a little more special than your usual instant pot pasta, this one checks every box. It is briny, buttery, bright with lemon, and just spicy enough thanks to a pinch of red pepper flakes.
Before we get cooking, the right tools and ingredients make a real difference here. A good quality Instant Pot with a reliable sauté function helps you build that garlic and butter base properly, and fresh, never frozen shrimp will give you the best texture and flavor. A sharp citrus juicer also makes quick work of getting every last drop of lemon juice into the sauce.
Why This Recipe Works So Well in the Instant Pot
Pressure cooking pasta sounds unconventional, but it is actually one of the smartest instant pot pasta tricks out there. The spaghetti cooks directly in seasoned broth, which means every strand absorbs flavor as it softens, instead of boiling in plain water and getting sauced later. By the time the shrimp go in, the starchy broth left behind helps create a silky, clingy sauce with almost no extra effort.
This method is also wonderfully forgiving for busy cooks. Once the pasta is done, you simply switch back to sauté, drop in the shrimp, and let everything finish together in the same pot.
Chef's Tip: Always add raw shrimp after pressure cooking, not before. Shrimp cook incredibly fast, and pressure cooking them alongside the pasta would leave them tough and rubbery by the time the noodles are ready.
The Secret to a Silky Scampi Sauce
Classic shrimp scampi gets its signature richness from butter, garlic, white wine, and lemon, and this Instant Pot version is no exception. The trick is finishing the dish with cold butter stirred in off the heat, which keeps the sauce glossy and emulsified instead of greasy or separated.
A few notes on building flavor:
- Garlic should be added early to bloom in the butter and oil, but watch it closely so it does not burn.
- White wine adds brightness and depth, though chicken broth works beautifully if you prefer to skip the alcohol.
- Lemon zest and juice added at the very end keep the citrus flavor vibrant instead of dulled by heat.
- Parmesan melts into the warm pasta to add body and a salty, savory finish.
This combination is what makes shrimp scampi such a beloved dish across so many variations, from crock pot shrimp scampi to stovetop classics, and this pressure cooker take keeps all of that flavor while saving you time.
Ready to make it? Here is the full step by step recipe:
Instant Pot Spaghetti with Shrimp Scampi
Garlicky, buttery shrimp scampi meets perfectly cooked spaghetti in one pot, ready in under 30 minutes thanks to your Instant Pot.
Ingredients
- 12 oz spaghetti, broken in half if needed to fit the pot
- 1 lb large shrimp, peeled and deveined, tails on or off
- 4 tbsp unsalted butter, divided
- 1 tbsp olive oil, extra virgin
- 5 garlic cloves, minced
- 3 cups chicken broth, low sodium preferred
- 1/4 cup dry white wine, optional, or substitute extra broth
- 1 lemon, juiced and zested
- 1/2 tsp red pepper flakes, adjust to taste
- 3 tbsp fresh parsley, chopped, for garnish
- 1/2 cup parmesan cheese, freshly grated, plus more for serving
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, freshly cracked
Instruction
Set the Instant Pot to Sauté mode. Add the olive oil and 1 tablespoon of the butter, then add the minced garlic and red pepper flakes. Cook for 1 to 2 minutes, stirring constantly, until fragrant but not browned.
Pour in the chicken broth and white wine, scraping up any garlic from the bottom of the pot. Add the salt and black pepper.
Break the spaghetti in half and layer it into the pot in a crisscross pattern so the strands do not clump together. Press the noodles down until mostly submerged in the liquid.
Close the lid, set the valve to sealing, and cook on Manual or Pressure Cook (High) for 4 minutes.
Quick release the pressure as soon as the timer ends. Open the lid carefully and stir the pasta well to separate the strands.
Switch the Instant Pot to Sauté mode again. Nestle the shrimp into the hot pasta and liquid, stirring gently so they cook evenly.
Cook for 3 to 4 minutes, stirring occasionally, until the shrimp turn pink and opaque and the sauce has thickened slightly.
Turn off the pot and stir in the remaining 3 tablespoons of butter, lemon juice, and lemon zest until the butter melts into a glossy sauce.
Sprinkle in the parmesan cheese and half of the parsley, tossing everything together until the pasta is well coated.
Plate immediately and top with the remaining parsley, extra parmesan, and a few extra lemon wedges if desired.
Equipment
- 6 or 8 quart Instant Pot
- Tongs
- Citrus juicer
- Microplane or zester
- Wooden spoon
Notes
Serving Suggestions and Easy Variations
This dish is a complete meal on its own, but a simple side salad or some crusty garlic bread rounds things out nicely for a dinner party worthy presentation. A chilled glass of the same white wine you cooked with never hurts either.
If shrimp is not your only love, this base recipe is easy to riff on. Try it with diced rotisserie chicken for an instant pot chicken scampi, or swap in cooked rice instead of pasta if you are in the mood for one of those comforting shrimp rice instant pot recipes. Either way, the garlicky lemon butter sauce is the real star.
For warmer months, this recipe also shines as one of the best summer instapot recipes dinner options, since it is light, bright, and does not heat up your kitchen the way a long simmering sauce on the stove would.
Chef's Tip: If you like a little extra heat, finish the dish with a drizzle of chili oil or an extra pinch of red pepper flakes right before serving.
Storing and Reheating Leftovers
Shrimp dishes are always best enjoyed fresh, but leftovers can still be delicious with a little care. Store any extra pasta in an airtight container in the refrigerator and plan to eat it within a couple of days. When you are ready to reheat, do it low and slow on the stovetop with a splash of broth or water to loosen the sauce back up, stirring gently so the shrimp do not overcook.
Whether you are searching for instant pot recipes shrimp lovers will request again and again, or simply want a faster way to enjoy classic scampi, this one-pot wonder is about to become a regular on your dinner rotation.
