- Total: 20 min
- Active: 20 min
- Yield:4 servings
6 tablespoons unsalted butter
2 tablespoons olive oil
6 cloves garlic, chopped
3/4 cup dry white wine
Juice and zest of 1 lemon
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 scallions, sliced
12 ounces thin spaghetti, broken in half
1 1/2 pounds frozen peeled and deveined shrimp
Garlic bread, for serving, optional
Green salad, for serving, optional
- Add the butter, olive oil and garlic to a 6- or 8-quart Instant Pot® multi-cooker and set to high saute (see Cook’s Note). Cook, stirring often, until the garlic is softened but not browned, about 3 minutes. Add the wine, lemon juice and zest, red pepper flakes, 2 teaspoons salt and several grinds of pepper. Bring to a boil and let simmer 1 minute. Add 2 cups water, then add half of the pasta all in one direction and then the other half of the pasta in a criss-cross fashion. Top with the shrimp and half of the scallions.
- Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer’s guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid.
- Using tongs, toss the pasta to evenly coat with the sauce and break up any clumps. Top with the remaining scallions and serve with salad and garlic bread if using. By Ginevra Iverson for Food Network Kitchen
Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.
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