This one-pot shrimp scampi is a fresh and light pasta dish that comes together in minutes thanks to the Instant Pot. It’s simple, yet flavorful, and perfect for a busy weeknight or a date-night in!
Serving Size: 312g (1.5 heaping cups)
Prep Time: 5 minutes
Total Time: 25 minutes
Nutrition Facts: 455 calories / 47g carbs / 31.5g protein / 10.5g fat
1 tablespoon butter
1 tablespoon olive oil
3 cloves (9g) garlic (minced)
16-ounces (452g) raw shrimp (peeled and deveined)
1 cup (145g) cherry tomatoes (halved)
2-ounces (58g) white wine
½ teaspoon salt
8-ounces (224g) uncooked linguine
1 ½ cups water
5-ounces raw baby spinach
¼ cup (20g) shredded Parmesan cheese
Optional fresh basil or parsley and lemon wedges for serving
Turn on the instant pot to saute function. Add butter and olive oil. Once butter is melted, add garlic and saute until fragrant (about 30 seconds). Add the shrimp, tomatoes, wine, and salt, stirring frequently until shrimp are cooked through and completely pink (about 3-4 minutes). Turn off instant pot.
Using a slotted spoon remove the shrimp and tomatoes and set aside in a bowl, leaving the liquid in the instant pot. Add water and linguine. Cover and set to high pressure for 6 minutes. Make sure linguine is covered by the liquid. You may need to break the linguine in half.
When pressure cooking completes, use manual release to release steam. Remove the cover. If any of the linguine is stuck together, separate with a pair of tongs. Add the spinach to the pot stirring until it begins to wilt. Add the shrimp and tomatoes back to the pot and mix with pasta.
Serve in bowls topped with 1 tablespoon each of shredded Parmesan. Option to top with fresh basil, parsley, and a lemon wedge.
Substitute chicken or vegetable broth for the white wine, if preferred. This will slightly affect macros.
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