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.
3/4cupdry white wine(such as Chardonnay) or dry vermouth
4tsppeeled and minced garlic
1/2tspred pepper flakes
2lbsfrozen peeled and deveined raw medium shrimp30-35 per pound
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.
Option 1Max Pressure Cooker
Press Pressure cook on Max pressure for 0 minutes with the Keep Warm setting off.
Optional 2All Pressure Cookers
Press Pressure Cook or Manual on High pressure for 0 minutes with the Keep Warm setting off. The vent must be closed.
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.
• 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.
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