Restaurant-quality shrimp scampi with linguine is easy to make at home. When I lived in Boston, I’d splurge on shrimp scampi at any one of the amazing Italian restaurants in the North End. If only I knew then how easy and inexpensive it is to make! The Foodi makes it possible to cook al dente pasta, succulent shrimp, and a light garlic-wine sauce together in one pot in under 20 minutes.
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My three favorite foods in the whole world are: bacon, shrimp, and pasta.
This Shrimp Scampi Linguine combines two of those.
And, if you're feeling fiesty, you are more than welcome to add bacon to this dish to make it a perfect trifecta of ingredients! Or you can make my bacon & shrimp pasta recipe.
My new cookbook, Ninja Foodi Pressure Cooker Meal Prep Cookbook, is available for pre-order. As a thanks to all of my awesome blog readers, I wanted to share a few recipes in the cookbook here, too, on the blog as a sneak peek! This recipe is one that my newsletter subscribers voted as one of the top three recipes they'd like to see as a sneak peek.
What you need to make this recipe
I make this recipe in my Ninja Foodi Deluxe XL Pressure Cooker. You can also make this in an 8 quart Instant Pot.
If you make this in a 6-quart Ninja Foodi or 6-quart Instant Pot, be sure not to overfill the pot and keep all ingredients below the maximum fill line. Do NOT attempt to make this recipe in a 3-quart Instant Pot.
I'm including step-by-step instructions for making this shrimp scampi linguine recipe in both the Ninja Foodi Deluxe XL Pressure Cooker AND the 8-quart Instant Pot!
Gather your shrimp scampi ingredients
Shrimp - Obviously, you're gonna need some shrimp ;) For this recipe, I prefer to use the largest shrimp I can find and afford. If you can find and afford Jumbo Shrimp, go for it! I usually keep a stash of frozen raw, tails-on large shrimp in my freezer. About 30 to 40 large shrimp work well in this recipe. But you know what? Bay shrimp works too! If using bay shrimp, you only need to add them for a minute or two maximum before serving; they cook up a lot faster than their larger shrimp brothers & sisters.
Pasta - Linguine is awesome. But you could also use fettuccine, spaghetti, angel hair, or bucatini. Use a long pasta shape instead of the smaller shaped pastas.
Unsalted butter - If you're dairy-free like me, use your favorite vegan unsalted butter. Otherwise, use whatever unsalted butter you have in the fridge. If you only have salted butter, you can skip adding the kosher salt in the recipe.
Shallots - For this recipe, shallots add a lovely milder flavor than yellow or white onions. But, if you only have a yellow onion in the house, that will work too.
Garlic - Shrimp Scampi Linguini without garlic is like me without coffee in the morning: it should never happen. I use four cloves, but you could use five, you garlic-loving rebel, you! Or, if you're a little garlic-shy, you can reduce to 2 or 3 cloves.
Seafood stock or water - I love homemade seafood stock, but don't always have that available. If you don't have homemade, canned, or boxed seafood stock on hand, go ahead and use equal parts of water.
Dry white wine - It bears repeating: cook with wine that you enjoy drinking. In a dish like this, the flavor of the wine makes a big difference in the final dish! I usually cook with an Oregon Pinot Gris. Wines that would be great for this dish: any Pinot Gris/Pinot Grigio, an unoaked Chardonnay, or a Sauvignon Blanc.
Lemon juice - fresh squeezed lemon juice adds that awesome zing at the end.
Basil - chopped fresh basil adds a layer of earthy flavors to the dish. If using dried basil, reduce the amount to ½ tablespoon.
Parmesan cheese - Gotta love the cheesy, nutty flavors parmesan adds to pasta dishes! If you're dairy-free like me, use your favorite grated Parmesan alternative.
Parsley - Sprinkling some chopped parsley before serving is optional, but I really love the added herbs to finish this seafood dish.
Step-by-step Ninja Foodi instructions
Step 1 - Select Sear/Sauté. Set the temperature to MD:HI. Select Start/Stop to begin, and allow the Ninja Foodi to preheat for 2 to 5 minutes.
Step 2 - Place the butter in the pot. Once the butter is completely melted, add the shallot and garlic. Sauté, stirring often, for 1 minute. Add the wine to the pot and use a wooden spoon to scrape up any browned bits at the bottom of the pot. Cook until the liquid is reduced slightly, just about 1 minute. Select Start/Stop to end the sauté function.
Step 3 - If you have the Deluxe XL Foodi, you likely don't need to break the pasta in half. If you need to, do it now, and place linguine in crisscross layers in the pot. Pour in the seafood stock and season with salt and pepper. Gently nudge the noodles to submerge them in the liquid as much as possible.
Step 4 - Assemble the pressure lid, making sure the pressure release valve is in the Seal position. Select Pressure and set to HI. Set the time to 5 minutes. Select Start/Stop to begin pressure cooking.
Step 5 - The Foodi takes anywhere from 6 to 10 minutes to come to pressure. Then it starts cooking. Once the pressure cooking is complete, the Foodi will beep and switch to say "WARM" and start counting forward instead of counting down. When cooking is complete, QUICK RELEASE the pressure by moving the pressure release valve to the Vent position. Once the valve is all the way down, indicating that the Foodi has finished releasing all pressure, carefully remove the lid.
Step 6 - Select Sear/Sauté and set temperature to MD:HI. Select Start/Stop to begin sautéing. Add the shrimp to the pot and gently stir it into the pasta. The shrimp will cook in about 2 to 4 minutes; the shrimp will turn a brighter pink/orange when fully cooked. Drizzle lemon juice over the pasta and sprinkle in the basil and Parmesan cheese.
Plate the pasta and garnish with parsley, if using. Enjoy!
Step-by-step Instant Pot directions
Directions for the Instant Pot are very similar to the Ninja Foodi. There are just a few slight tweaks in terms of what settings are called for each one.
Step 1 - Select the Sauté setting on the Instant Pot. Melt the butter in the pot. Add the shallot and garlic and sauté, stirring often, for 1 minute. Add the wine to the pot and use a wooden spoon to scrape up any browned bits at the bottom of the pot. Cook until the liquid is reduced slightly, just about 1 minute. Press Cancel to stop the sautéing.
Step 2 - If necessary, break the pasta in half and place in crisscross layers in the pot. Pour in the seafood stock and season with salt and pepper. Gently nudge the noodles to submerge them in the liquid as much as possible.
Step 3 - Secure the lid, making sure the pressure release valve is set to Sealing. Select Pressure Cook or Manual setting and set the time to 5 minutes. The Instant Pot will take about 10 to 15 minutes to come to pressure
Step 4 - When the pressure cooking is complete, move the pressure release valve to the Venting position for Quick Release. Once the valve is all the way down, indicating that the Instant Pot has finished releasing all pressure, carefully open the lid.
Step 5 - Select the Sauté setting. Add the shrimp to the pot and gently stir it into the pasta. The shrimp will cook in about 2 to 4 minutes; the shrimp will turn a brighter pink/orange when fully cooked. Drizzle lemon juice over the pasta and sprinkle in the basil and Parmesan cheese.
Plate the pasta and garnish with parsley, if using. Enjoy!
More Ninja Foodi/Instant Pot recipes
- Instant Pot Salsa Chicken
- Air Fryer Paprika Chicken
- Instant Pot Filipino Chicken Adobo
- Instant Pot Moroccan Chicken
- Air Fryer Lobster Tails
Buy my latest cookbook!
The Ninja Foodi Meal Prep Cookbook is available for pre-order now! This cookbook is perfect for busy families who want to take the stress out of weeknight dinners each night.
- 75 Pressure Cooker + Air Fryer Recipes
- 8 weeks of meal plans, including shopping lists and step-by-step meal prep instructions
- Tips for maximizing using the Ninja® Foodi Deluxe XL Pressure Cooker/Air Fryer
- My best tips and tricks for meal prep and meal planning
Shrimp Scampi with Linguine
Ingredients
- 2 tablespoons unsalted butter
- 1 shallot minced
- 4 garlic cloves minced
- ½ cup dry white wine
- 12 ounces linguine or fettuccine
- 3 cups seafood stock or water
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pound frozen large shrimp between 30 and 40 shrimp
- 1 tablespoon lemon juice
- 1 tablespoon chopped basil
- ½ cup grated parmesan cheese
- 1 tablespoon chopped fresh parsley optional
Instructions
- Select Sear/Sauté. Set the temperature to MD:HI. Select Start/Stop to begin, and allow the Foodi to preheat for 2 to 5 minutes.
- Place the butter in the pot. Once the butter is completely melted, add the shallot and garlic. Sauté, stirring often, for 1 minute. Add the wine to the pot and use a wooden spoon to scrape up any browned bits at the bottom of the pot. Cook until the liquid is reduced slightly, just about 1 minute. Select Start/Stop to end the sauté function.
- If you have the Deluxe XL Foodi, you likely don't need to break the pasta in half. If you need to, do it now, and place linguine in crisscross layers in the pot. Pour in the seafood stock and season with salt and pepper. Gently nudge the noodles to submerge them in the liquid as much as possible.
- Assemble the pressure lid, making sure the pressure release valve is in the Seal position. Select Pressure and set to HI. Set the time to 5 minutes. Select Start/Stop to begin pressure cooking.
- The Foodi takes anywhere from 6 to 10 minutes to come to pressure. Then it starts cooking. Once the pressure cooking is complete, the Foodi will beep and switch to say "WARM" and start counting forward instead of counting down. When cooking is complete, QUICK RELEASE the pressure by moving the pressure release valve to the Vent position. Once the valve is all the way down, indicating that the Foodi has finished releasing all pressure, carefully remove the lid.
- Select Sear/Sauté and set temperature to MD:HI. Select Start/Stop to begin sautéing. Add the shrimp to the pot and gently stir it into the pasta. The shrimp will cook in about 2 to 4 minutes; the shrimp will turn a brighter pink/orange when fully cooked. Drizzle lemon juice over the pasta and sprinkle in the basil and Parmesan cheese.
- Plate the pasta and garnish with parsley, if using. Enjoy!
Notes
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