This recipe for Easy Shrimp Scampi is so delicious and ready in 20 minutes! I'm not kidding! The Ninja Foodi or any electric pressure cooker is going to make this dish in no time at all and it tastes like a restaurant-quality dish.
Would you like to save this recipe?
I will email this recipe page to you, so you can come back to it later!
I happen to LOVE Shrimp Scampi, so why don't I make it more often? I don't know! I really don't. It's so quick and easy, super flavorful, and a touch fancy. What's not to love?
What is Shrimp Scampi?
Surprisingly (to me), defining Shrimp Scampi isn't as easy as I thought before sitting down to write this post. I figured I could do an internet search that would confirm what I thought. Shrimp Scampi is a dish made with shrimp, garlic, butter, pasta, and wine. Instead, I ran across some fascinating information about Shrimp Scampi.
Scampi is the name for large shrimp or prawns. So, basically, Shrimp Scampi is Shrimp Shrimp. Kind of strange. Then, I also read that if you order scampi in a UK pub, you might end up with a fried fish ball or a fried shrimp. Interesting. I also saw the word lobster associated with the dish Shrimp Scampi. Intriguing.
The one thing that was clear in all my research, is you can adapt Shrimp Scampi any way you like. That was a relief; really it was. My recipe for Easy Shrimp Scampi is definitely adapted and it's so good, I hope you try it!
What is in Easy Shrimp Scampi?
I know you can just look at the recipe and see what's in this version of Shrimp Scampi; but since there are so many variations of Shrimp Scampi, I thought I would go over the ingredients and describe how they benefit this recipe.
First off is the roasted garlic. I'm not claiming to be the only person to use roasted garlic in a recipe for shrimp scampi, but it isn't the most common ingredient found in shrimp scampi recipes.
Roasted garlic has a sweet, almost candy-like taste, and it adds the perfect balance to the minced garlic also in this recipe for Easy Shrimp Scampi. I really urge you to give it a try! I absolutely love roasted garlic and use it in a lot of recipes, like this one for Ninja Foodi Spaghetti.
Minced garlic is found in almost every shrimp scampi recipe I've seen. The minced garlic is really the key ingredient in Shrimp Scampi and I recommend you use fresh minced. I like to use a Garlic Press from Pampered Chef to mince my garlic fast. I don't even have to peel the cloves! YAY!
I also use diced red peppers and onions. The red peppers are primarily for color, but they do add a touch of flavor. This is one ingredient you can certainly leave out and it will not affect the dish at all. It's pretty, though! The diced onions I use are sweet onions and I like the texture they add to an otherwise soft dish. They are sautéd, but retain just a bit of texture that I really enjoy. You can leave them out if you want, but if you happen to have a sweet onion... dice it up and give it a try!
I use white wine in my Easy Shrimp Scampi recipe. This is a common ingredient found in Shrimp Scampi, but certainly is not necessary. You can replace it with chicken broth or, even better, shrimp stock.
Speaking of Shrimp Stock... I really urge you to make some for this recipe. If you are using shrimp with the shell on like I recommend, you already have the shells and it only takes a few minutes under pressure. I'm telling you, this might be the secret to my delicious Shrimp Scampi. I am able to reduce the butter quite a bit by using this stock. Chicken stock will also work, or any seafood stock.
Medium to large shrimp is what I recommend in this recipe. The ones I used were shell-on frozen shrimp 31-40 per pound. I do not recommend using already-cooked shrimp as they tend to be rubbery. If you use jumbo shrimp, you will need to sauté at the end to get them cooked through. You could also try using frozen shell-off jumbo shrimp and putting them in with the pasta to pressure cook for 1 minute. Of course, then you will give up the shrimp stock and I really recommend the shrimp stock!
Lemon is one of those ingredients that can really brighten up a dish and that is exactly what it does for this shrimp scampi. It's not overwhelmingly lemony in flavor but adds that note of citrus that is just lovely with the rich butter in the sauce.
Butter is a key ingredient in shrimp scampi and I use salted butter. If you use unsalted butter, you may need to add a touch of salt at the end.
I also use olive oil in this recipe, but you can use all butter if you prefer.
Angel Hair Pasta is one of my favorite pastas of all time. I love the thin noodles and they pair perfectly with this scampi recipe. You can use regular spaghetti, but you would want to add a couple of minutes to the pressure cooking time.
Parmesan Cheese is the perfect cheese for shrimp scampi. I use it in the recipe and as a garnish. Use fresh-grated though. The kind you get in a bag will not melt or taste the same. I also do not recommend the powdered kind for this recipe. When you have a recipe with very few ingredients, it is important to use quality ingredients for the best outcome.
Last, but certainly not least... broccoli! Weird, right? I know, but it really works! It also gets a veggie into a recipe that doesn't usually have one. I cut the florets really small and just fold them in with the shrimp at the end, allowing the residual heat to cook them. This way they retain a slight crunch, a vibrant color and I just love them in this dish! If you aren't a fan of broccoli, try adding some fresh spinach at the end and just fold it in so you don't overcook it.
That about wraps up the ingredients in this recipe, let's get to making it!
How to make Easy Shrimp Scampi
I always recommend prepping ingredients before you go to cook a recipe and I think it is especially important in this recipe because it is so quick to cook. The prep won't take but 5 minutes if you already have your garlic roasted. If not, that will add about 35 minutes to the total time of this recipe.
Peel the shrimp, chop the onion, red pepper, mince the garlic, and chop those broccoli florets. There you go! Easy peasy!
To make the Shrimp Stock add the shrimp shells from 12-16 ounces of large shrimp to the inner pot of the Ninja Foodi. Add 2 ½ cups of water along with 1 teaspoon Old Bay. I know not everyone can find Old Bay in their grocery store, but you can order it on Amazon, here is the link: Old Bay 24 oz
You can also use ½ teaspoon Season-All, ¼ teaspoon garlic salt, and ¼tsp celery salt. That should work to give you a nice flavored stock.
Pressure cook on high for 5 minutes and immediately release the pressure after cooking. Strain the shrimp shells from the stock. I like to use a Fine Mesh Strainer. Clean the inner pot.
To make the Shrimp Scampi turn the inner pot on high sauté and add in butter and olive oil. When the butter has melted, add in diced onions and red pepper and sauté for 1-2 minutes.
Add in the minced garlic and ½ teaspoon sea salt, stir, and sauté for 2 minutes. Add in the 2 cups of shrimp stock and ½ cup of white wine. Make sure to scrape the bottom of the pot to loosen any brown bits that may be stuck on the bottom. Reserve the remaining shrimp stock in case you need more liquid for a sauce after pressure cooking.
Add in the roasted garlic and the zest of 2 lemons. Break the angel hair pasta in half and place on top in a crisscross fashion. You can watch me do this in my video on YouTube: Quick & Easy Shrimp Scampi.
Put the pressure lid on and make sure set the black pressure release valve to seal. Set the Ninja Foodi on LOW pressure for 1 minute. When done, allow to natural release for 1 minute and then manually release the remaining pressure.
Add in the shrimp and the broccoli florets and stir so the shrimp are under the pasta. Close the lid and let sit for 5 minutes to cook the shrimp.
Add in the grated Parmesan and toss with tongs. If you need more sauce, add in the remaining shrimp stock and 2 tablespoon of butter. Turn sear/sauté on low until melted.
Serve and Enjoy!
Easy Shrimp Scampi in the Ninja Foodi
Ingredients
For the Shrimp Scampi
- 2 tablespoon butter
- 2 tablespoon olive oil
- 1 cup onion sweet onion diced
- ¼ cup red bell pepper diced
- 1 tablespoon garlic minced
- ½ teaspoon sea salt
- 2 bulbs Roasted Garlic see recipe below
- 2 cups shrimp stock see recipe below
- ½ cup wine white
- 8 ounces angel hair pasta
- 2 lemons zested
- 12 ounces shrimp Large, raw
- 6 ounces broccoli
- ¼ cup Parmesan Cheese grated. plus more for garnish
Shrimp Stock
- 1 teaspoon old bay see post for alternatives
- Shells from 12-16 ounces of large shrimp
- 2 ½ cups water
For the Roasted Garlic
- 2 bulbs garlic I usually do 4-5 at a time
- 1 teaspoon olive oil
Would you like to save this recipe?
I will email this recipe page to you, so you can come back to it later!
Instructions
- Peel the shrimp, chop the onion, red pepper, mince the garlic, and chop those broccoli florets into small pieces no bigger than a dime.
- Make the shrimp stock and roast the garlic. Please note that the time to do this is not included in the 20 minute total recipe time.
- Heat 2 tablespoon of olive oil and 2 tablespoon of butter in the inner pot of the NInja Foodi on high saute. Add diced onions and red pepper. Saute for 1 minute.
- Add in 1 tablespoon of minced garlic, ½ teaspoon sea salt and saute for 2 minutes.
- Add in the cloves from 2 bulbs of roasted garlic.
- Pour in the shrimp stock and wine. Make sure to scrape the bottom of the pan to remove any brown bits that might be on the bottom.
- Zest 2 lemons into the inner pot of the Ninja Foodi.
- Break the angel hair pasta in half and layer on top in a crisscross fashion. Place the pressure lid on the Ninja Foodi and set on LOW pressure for 1 minute. When the time is up, allow to natural release for 1 minute and then release the remaining pressure.
- Remove the lid and stir. Add the shrimp and the broccoli florets and stir so the shrimp is covered by the pasta. Close the lid and let it sit 5 minutes, but keep the Ninja Foodi off.
- Add in grated Parmesan cheese. Toss to combine and add in remaining shrimp stock and 2 tablespoon of butter if needed for more liquid.
Shrimp Stock
- Add the 2 ½ cups of water, 1 teaspoon of Old Bay, and shrimp shells. Put the pressure lid on and pressure cook on high for 5 minutes. Immediately release the pressure.
- Strain the shrimp shells and reserve the stock.
Roasted Garlic
- Cut the top off of 2 garlic bulbs so the cloves are exposed. Drizzle 1 teaspoon of olive oil on top of each one. Wrap in foil.
- Place on the rack in the low position and set the Bake/Roast temp to 325° F. Bake for 35 minutes.
Notes
Nutrition
I really hope you LOVE this recipe as much as I do! Please leave me a comment and let me know!
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
I WOULD LOVE TO SEE WHAT YOU ARE COOKING UP IN YOUR KITCHEN! TAG ME @THESALTEDPEPPER ON YOUR FAVORITE SOCIAL MEDIA PLATFORM WHEN YOU MAKE A DISH!
BE SURE TO FOLLOW THE SALTED PEPPER RIGHT HERE ⇓⇓⇓⇓⇓
Sharon Springman says
I am a big fan of shrimp,scampi. I will be trying this recipe for sure. I usually make linguini noodles for hubby and zucchini noodles for me with the shrimp scampi. If I eliminate the pasta in this recipe so that I can cook our preferred noodles, would l need to reduce the liquid in the Foodi?? Love the addition of the diced peppers and broccoli for color. I try to sneak veggies in recipes as much as possible.
Louise says
I would approach the recipe completely differently if you are not going to include the noodles. Using the sear saute function on med-high, I would saute the onions, red peppers, garlic in the butter and olive oil. Then add in roasted garlic and 1/2 cup shrimp stock, 1/2 cup wine. Lemon zest. Then reduce liquid by 1/2. Add in shrimp & veggies. Give a stir. Turn the Foodi off and let the shrimp cook. Add in cheese and you should be good to go.
Baron Springman says
Thank you, Louise. This is tomorrow nights’s dinner.
Louise says
I hope you love it!
Hank Roberts says
Is there a substitute for shrimp stock?
Louise says
I would use chicken stock
Wendy says
This is the first recipe I tried in my Foodi (or any pressure cooker, for that matter). To be honest, I was intrigued by the homemade shrimp stock and roasted garlic included in this recipe and that it called for using several functions (saute, roast, pressure cook). Let me say that I was totally bowled over by how my dish turned out!!! The flavors were bright and the angel hair pasta was cooked to perfection. The roasted garlic was a wonderful addition. I used a Riesling, which we finished off with dinner. It tasted better than any scampi I've had at a restaurant! This is definitely a recipe I'd serve to company, paired with a salad and bread. I wonder how the recipe would taste if doubled. I'll bet that the key lime pie (which I haven't tried yet) would make a perfect dessert.
Louise says
Thanks so much, Wendy! I think the recipe would be just fine doubled. Just double everything, but the cook time would be the same. I'm so happy you enjoyed this recipe!
Amber says
I made this the other night and it was hands down the BEST shrimp scampi I have EVER had!!! Louise you completely outdid yourself! Thank you again for another absolutely perfect recipe. You are the BEST! 😀
Louise says
I appreciate that so much! This recipe is one of my favorites and I'm thrilled you enjoyed it too!
Tina says
Is the cooking the same for linguine pasta" Also I want to double the pasta so I should also double the liquid right
Louise says
I have not tried linguine pasta yet, but I would use high pressure for 3 minutes or so. You can always finish cooking it using sear saute if need be. Yes, I would double the liquid.
Patricia says
While wiatching your video for this recipe (which I am making for dinner tonight) you mentioned how the lemons dry up after zesting so we should juice them right away I have an alternative. Freeze the lemons and then thaw 30 seconds in microwave when you need fresh juice. I’ve done this for some time now and it works well. I also freeze all citrus (oranges, limes, lemons) if I haven’t used them and they might dry up before I need them. That way I always have “fresh” juice available.
Thank you for your delicious recipes and well done videos.im really looking forward to the recipe for Mexican Manicotti.
Louise says
That's a great idea! Thanks so much for sharing that with me!