Quick and Easy Instant Pot® Shrimp Scampi with Orzo

Ingredients

• 1 pound medium raw shrimp, peeled and deveined
• 1 shallot, peeled and chopped
• 2 cloves garlic, minced
• 1 tablespoon lemon zest
• 1 pinch red pepper flakes
• salt and ground black pepper to taste
• ½ lemon, juiced (Optional)
• 2 tablespoons unsalted butter
• 1 ½ cups orzo
• 2 cups shrimp stock
• ¼ cup dry white wine
• 1 tablespoon coarsely chopped parsley, or to taste (Optional)
• 4 lemon wedges (Optional)

Step 1

Tos the shrimp in a large bowl and set it aside for now. Next, turn your Instant Pot to the sauté setting and heat up some olive oil. Add the shallot and cook it, stirring, for about a minute and a half until it softens. Then, stir in the garlic, lemon zest, red pepper flakes, salt, and pepper, cooking just until the garlic smells amazing, about another minute and a half. Pour this flavorful mix over the shrimp, squeeze in the lemon juice, give everything a good stir, and pop it in the fridge while you prep the rest.

Step 2

Wipe out the Instant Pot’s inner pot and turn the sauté function back on. Melt the butter, then add the orzo, stirring constantly to coat all the little pasta pieces with butter—this should take around a minute and a half. Pour in the shrimp stock and white wine, give it a good stir, and bring everything to a boil. Lock the lid in place and set it to cook on high pressure for 4 minutes. It’ll take about 10 to 15 minutes for the pot to come to pressure.

Step 3

Once the timer goes off, carefully release the pressure using the quick-release method. Take off the lid and spread the marinated shrimp evenly over the cooked orzo. Seal the lid again, set the pressure cooker to high for just 1 minute, and wait for it to build pressure, which should take about 5 to 10 minutes.

Step 4

After that last quick cook, release the pressure carefully once more. Open the lid, give everything a gentle stir, and serve your shrimp scampi topped with fresh parsley and lemon slices for a bright, fresh finish.