Restaurant-quality shrimp scampi with linguine is easy to make at home! Pressure cooking makes it possible to cook al dente pasta, succulent shrimp, and a light garlic wine sauce together in one pot in under 20 minutes.
Select Saute (or Sear/Sauté on the Ninja Foodi). Set the temperature HI. 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 Cancel (or hit Start/Stop on the Ninja Foodi) to end the sauté function.
If you have an 8-quart Instant Pot or Ninja 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 Sealing (or Seal) position. Select Pressure and set to HI. Set the time to 5 minutes. The Instant Pot will automatically start coming to pressure; on the Ninja Foodi, select Start/Stop to begin pressure cooking.
Electric pressure cookers take anywhere from 6 to 10 minutes to come to pressure. Then it starts cooking. Once the pressure cooking is complete, the pressure cooker 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 Venting (or Vent) position. Once the valve is all the way down, indicating that the unit has finished releasing all pressure, carefully remove the lid.
Select Sauté (or Sear/Sauté). 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 and serve with lemon wedges, if using. Enjoy!
Notes
Makes approximately 6 servings.Equipment: I make this in my Ninja Foodi Deluxe XL Pressure Cooker (8 quart). 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. Variation Tip: Shallots are traditionally used with shrimp scampi because they offer a milder flavor than onions. However, if you are meal prepping with other dishes that use onions, feel free to use yellow or white onions instead of shallots.Storage Tip: Refrigerate in an airtight container in for up to two to three days. This dish is best enjoyed earlier in your meal prep week. To reheat, add a tablespoon of water or olive oil to individual servings and microwave in 1-minute increments until fully reheated.To make this in the Instant Pot: it's the same as the Foodi, except instead of the Sear/Sauté function, use the Sauté setting. You won't set a temperature for pressure cooking with the Instant Pot, simply select Pressure Cook or Manual, whichever your IP model has. Otherwise, instructions and times are the same.