RESET360 with Camille McLaughlin
February Pick: Instant Pot Meals

Shrimp Scampi with Zucchini Noodles

Garlicky shrimp pressure-cooked in lemony broth, then tossed with zucchini noodles in a glossy butter sauce with parsley and chili flakes.

Why you'll love Shrimp Scampi with Zucchini Noodles

Shrimp scampi is garlic, butter, lemon, and shrimp, and it is one of the fastest dinners there is. This version builds the sauce from broth and fresh lemon, so it tastes savory and bright, and it trades pasta for zucchini noodles that turn tender in the hot sauce in about a minute. On a weeknight in February, when lemons are at their juiciest, it brings a little brightness to the middle of winter.

The Instant Pot cooks the shrimp gently and evenly. They go in on a bed of garlicky broth, the lid locks, and the time it takes the pot to come to pressure is enough to cook them through. A quick release stops them right there, before they can turn rubbery, and they come out tender and pink all the way to the center.

The sauce gets finished afterward, on the Sauté setting. The broth reduces to concentrate its flavor, then cold butter is whisked in a piece at a time, which turns it glossy and thick enough to cling to every noodle. The zucchini goes in last and only for a minute, so it stays bright green with a little bite.

Quick overview: This Shrimp Scampi with Zucchini Noodles takes 20 min of hands-on time and about 40 min in all and makes 4 servings, each about 1 1/2 cups. You'll need an Instant Pot.

Jump to recipe

Shrimp scampi over zucchini noodles with parsley and lemon
Prep 20 minCook 20 minTotal 40 minServes 4Serving about 1 1/2 cupsYou'll need Instant Pot

Ingredients

  • 4 medium zucchini (about 2 lb), spiralized
  • 3/4 tsp fine sea salt, divided
  • 1 1/2 lb large raw shrimp (21 to 25 per pound), peeled and deveined, thawed
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 4 tbsp cold butter, cut into pieces, divided
  • 8 cloves garlic, thinly sliced
  • 1/4 tsp red pepper flakes
  • 1 cup chicken broth Label: chicken, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
  • 3 tbsp fresh lemon juice, plus wedges to serve
  • 1 tsp finely grated lemon zest
  • 1/4 cup chopped parsley

Instructions

  1. Salt the noodles: Toss the zucchini noodles with 1/2 teaspoon of the salt in a colander set over the sink and let them sit for 15 minutes while you cook. Salt draws water out of the zucchini, so it stays firmer and the sauce stays thick. Squeeze them gently in a clean towel just before they go in.
  2. Season the shrimp: Pat the shrimp dry and toss them with the remaining 1/4 teaspoon of salt and the pepper.
  3. Sauté the garlic: Set the Instant Pot to Sauté on Normal. Add the olive oil and 1 tablespoon of the butter, and when the butter melts, add the garlic and red pepper flakes. Stir for about 1 minute, until the garlic is fragrant and pale gold, keeping it moving so it stays sweet.
  4. Deglaze: Pour in the broth and 2 tablespoons of the lemon juice and scrape the bottom of the insert with a wooden spoon until nothing is stuck to it. A clean bottom keeps the Instant Pot from showing its overheat warning. Press Cancel and add the shrimp in an even layer.
  5. Pressure-cook: Lock the lid, set the valve to Sealing, and cook at high pressure for 0 minutes. The pot cooks the shrimp as it comes up to pressure. As soon as it beeps, quick-release the pressure, carefully, with a towel over the valve. The shrimp should be pink, curled, and opaque, and 145°F (63°C) in the thickest one. If any look translucent, set the pot to Sauté and stir them in the broth for 1 minute.
  6. Reduce the sauce: Lift the shrimp into a bowl with a slotted spoon. Set the Instant Pot to Sauté on Normal and simmer the broth for 5 to 6 minutes, until it has reduced by about half. Press Cancel and whisk in the remaining 3 tablespoons of cold butter a piece at a time, adding the next only when the last has melted in, until the sauce turns glossy. Cold butter added slowly blends into the reduced broth instead of pooling on top.
  7. Toss and serve: Set the pot to Sauté on Less, add the zucchini noodles, and toss them in the sauce with tongs for 1 to 2 minutes, just until warmed and barely tender. Press Cancel, return the shrimp with any juices, and add the lemon zest, the remaining tablespoon of lemon juice, and the parsley. Toss and serve right away with lemon wedges.

Storage and leftovers

Refrigerate leftovers in a sealed container within 2 hours of cooking, for up to 2 days. The zucchini releases water as it sits, so the sauce turns thinner.

Reheat gently in a skillet over medium-low heat just until warm, so the shrimp stay tender. Zucchini noodles turn soft and watery in the freezer, so this is best eaten fresh.

Variations

  • With spinach: Toss 3 cups of baby spinach into the sauce with the zucchini noodles.
  • Asparagus: Add 1 lb of asparagus, cut into 2-inch pieces, to the sauce with the zucchini noodles and toss for 2 to 3 minutes, until bright green and crisp-tender.
  • Parmesan: Finish each bowl with a spoonful of finely grated parmesan.
  • Scallops: Use 1 1/2 lb of large sea scallops, patted dry. Cook them at high pressure for 0 minutes the same way and check that they are opaque and 145°F (63°C) in the center.

Notes and tips

  • Thaw frozen shrimp first: This recipe is written for thawed shrimp. Thaw frozen shrimp overnight in the refrigerator, or seal them in a bag and set it in a bowl of cold water for 20 to 30 minutes, and pat them dry.
  • Use a full cup of broth: The Instant Pot needs about a cup of thin liquid to build steam and come to pressure. The extra liquid reduces into the sauce afterward.
  • Spiralize or buy them: A spiralizer makes the longest noodles, and a julienne peeler works well too. Store-bought zucchini noodles save the step; use them within a day or two of buying.
  • Slice the garlic thin: Thin slices of garlic turn soft and mellow in the sauce. Minced garlic browns faster, so watch it closely if you mince it.

Nutrition and mindful eating

  • Shrimp bring protein along with selenium, vitamin B12, and iodine, and the short cook under pressure keeps them tender.
  • Zucchini noodles bring water, fiber, and potassium, and they carry the sauce the way pasta would.
  • Butter and olive oil are the real fat here, and fat is what turns a light bowl of shrimp and vegetables into a dinner that holds you.
  • Garlic and lemon carry most of the flavor, so the dish needs only a little salt.
  • As you eat, notice the bright lemon and sweet garlic against the rich butter, and check in through the evening: a bowl should keep you comfortably full for 3 hours or more, with your energy even and no pull toward dessert.

Frequently asked questions

Have a question about this Shrimp Scampi with Zucchini Noodles? Start here, with the questions people ask most.

What does 0 minutes at pressure mean?

The Instant Pot spends several minutes heating up and building pressure, and the shrimp cook during that time. Setting the timer to 0 means it beeps the moment it reaches pressure, and a quick release stops the cooking right there.

Can I use frozen shrimp straight from the bag?

Frozen shrimp cook unevenly and add water to the sauce. Thaw them first in the refrigerator or in a sealed bag in cold water, which takes about 30 minutes.

Why broth and lemon?

Broth gives the sauce a savory backbone and lemon brings the acidity, and together they make a sauce that tastes bright and full once the butter goes in.

My sauce looks thin. What happened?

The broth needs to reduce by about half before the butter goes in, and the zucchini noodles need salting and squeezing first. Both keep the sauce thick enough to coat the noodles.

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Tags: February Pick, Instant Pot Meals, Italian-American