Shrimp Scampi
Look no further for the quickest shrimp supper— or the best fare to be served with toothpicks at your next cocktail party. “Scampi” traditionally refers to a specific type of shellfish, but in North America the term has come to mean a garlicky, buttery sauce for shellfish. Because of the butter and oil in this dish, we recommend only using frozen peeled and deveined shrimp. Peeling them after they’re cooked can get messy.
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
  • 3/4cup dry white wine(such as Chardonnay) or dry vermouth
  • 2tbsp butter
  • 2tbsp olive oil
  • 4tsp peeled and minced garlic
  • 1/2tsp dried oregano
  • 1/2tsp red pepper flakes
  • 2lbs frozen peeled and deveined raw medium shrimp30-35 per pound
  1. Mix the wine, butter, oil, garlic, oregano, and red pepper flakes in an Instant Pot. Stir in the shrimp and lock the lid onto the pot.
  2. Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 0 minutes with the Keep Warm setting off.
  3. Optional 2 All Pressure Cookers
    Press Pressure Cook or Manual on High pressure for 0 minutes with the Keep Warm setting off. The vent must be closed.
  4. Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Pour the hot shrimp and sauce into a bowl to serve.
Recipe Notes

• For an 8-quart Instant Pot, you must increase all the ingredients except the shrimp by 50 percent. However, you can increase the shrimp by
50 percent as well, if you like.
• You can make this dish with giant shrimp, such as frozen U-10s (that is, under 10 shrimp per pound) or even U-5s.
Note that you’ll need to set the pressure to 1 minute for either MAX or HIGH, followed by a quick release.
• Shrimp scampi is served over pasta in lots of Italian American restaurants. We recommend cooked and drained angel hair pasta.