15-Minute Pressure Cooker Creamy Shrimp Scampi
A rich and savory shrimp dish featuring tender seafood in a creamy, garlicky sauce with parmesan cheese and a hint of heat from red pepper flakes. This pressure cooker version streamlines the classic scampi preparation, making it perfect for busy weeknight dinners when you want restaurant-quality flavors in minimal time. The combination of butter, garlic, and cream creates a luxurious sauce that coats each piece of shrimp beautifully.
Ingredients
- 2 tablespoons butter
- 1 pound shrimp, frozen raw
- 4 cloves garlic, frozen raw
- ½ teaspoon red pepper flakes
- ½ teaspoon paprika
- 2 cups pasta, frozen raw
- 1 cup water, frozen raw
- ½ cup half & halfheavy cream1:1note:Creates richer sauceadds dairy
conf:5
- ½ cup parmesan cheese
Instructions
- 1
Melt the butter in the Instant Pot or saucepan
- 2
Add garlic and red pepper flakes and cook until the garlic is slightly browned
- 3
Add the paprika and then the frozen shrimp, salt, pepper, and noodles
- 4
Pour in the water
- 5
Cook under pressure for 2 minutes and use quick release
- 6
Turn the pot to Saute, add in half and half and cheese, and stir until melted
Tips
Don't add salt if using broth instead of water to prevent oversalting
Use quick release immediately after cooking to prevent overcooking the shrimp
Stir the cheese mixture gently to avoid breaking the delicate shrimp
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Cook pasta separately and combine just before serving for best texture
Serve immediately while hot with crusty bread or over rice
Common Mistakes
Don't overcook shrimp to avoid rubbery texture
Add cheese gradually to prevent sauce from breaking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh shrimp instead of frozen?
Yes, reduce cooking time to 1 minute to prevent overcooking fresh shrimp.
What if I don't have half and half?
Use heavy cream for richer sauce or whole milk for lighter version.
How long will leftovers keep?
Store in refrigerator for up to 3 days, reheat gently to avoid overcooking shrimp.