Instant Pot Asian Style Shrimp Scampi Recipes

INSTANT POT SHRIMP SCAMPI

Steps:

• Add the butter to your Instant Pot, and select "Sauté" and "Adjust" so it's on the "More" setting so the butter melts. Add the shallots and cook for about 2 minutes until lightly brown and then add the garlic and stir for another minute so it browns as well
• Next, add in the wine and deglaze the bottom. Let cook for 1 minute so the alcohol burns off and sauce thickens
• Then, add the frozen shrimp and pour the chicken broth and lemon juice over it as well as the salt, pepper and dried parsley flakes and give it a quick stir
• Secure the lid and hit "Manual" or "Pressure Cook" High Pressure for 1 minute (and only 1 minute). If using fresh and unfrozen shrimp, set for 0 minutes. Quick release when done and stir in the cheese to thicken (and add more to taste)
• Enjoy!

INSTANT POT® SHRIMP SCAMPI ORZO

Steps:

• Place shrimp in a large bowl and set aside.
• Heat olive oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute function. Add shallot and saute, stirring, for 1 1/2 minutes. Mix in garlic, lemon zest, red pepper flakes, salt, and pepper. Cook and stir until garlic is fragrant, about 1 1/2 minutes. Add the shallot mixture to the shrimp, stir in lemon juice, and refrigerate.
• Clean inner pot, return to the Instant Pot®, and select Saute function. Melt butter and stir in orzo. Keep stirring until all the orzo is coated with butter, about 1 1/2 minutes. Add shrimp stock and white wine; stir to combine. Bring to a boil. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Place the prepared shrimp in a single layer on top of the orzo.
• Close and lock the lid. Select high pressure and set timer for 1 minute. Allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Serve warm with fresh parsley and lemon slices for garnish.

ASIAN-STYLE SHRIMP SCAMPI

Steps:

• Bring a large saucepan of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat peanut oil in a large skillet over medium-high heat. Sear shrimp until starting to firm up, about 2 minutes per side. Remove shrimp to a plate.
• Add sherry, sesame oil, garlic, and ginger paste to the skillet. Cook until fragrant, about 2 minutes. Add broth, soy sauce, and sriracha. Cook for 4 minutes. Add butter and let melt, about 1 minute.
• Return shrimp to the skillet and cook for 4 minutes. Remove from heat and stir in lime juice.
• Drain spaghetti and divide among 4 serving dishes. Evenly distribute sauce from the skillet and place 4 shrimp on each dish. Garnish with green onions and sesame seeds.

SHRIMP SCAMPI WITH PASTA

Steps:

• Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
• Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
• Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

INSTANT POT SHRIMP SCAMPI

Steps:

• Toss shrimp, wine, and garlic in cooker insert; season with salt and pepper. Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 1 minute at high pressure.
• As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. The shrimp should be opaque all the way through. Using a slotted spoon, transfer shrimp to a medium bowl, leaving juices behind.
• Select "Sauté" and simmer liquid until reduced by half, about 6 minutes. Add butter and stir until melted and incorporated and sauce is thick. Return shrimp to pot, add parsley and lemon juice, and toss to combine. Transfer to a platter to serve.