Instant Pot Shrimp Scampi with Orzo

Name: Instant Pot Shrimp Scampi with Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.33 cup Extra-Virgin Olive Oil; 1 tbsp Fresh Parsley; 1 tbsp Lemon; 0.5 cup Lemon Juice; 1 lb Medium Shrimp; 2 cloves Minced Garlic; 1.5 cups Orzo; 1 dash Red Pepper Flakes; 1 dash Salt & Pepper; 2 cups Seafood Stock; 1 whole Shallot; 2 tbsp Unsalted Butter; 0.25 cup White Wine

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Sugar-Free Comfort-Food Pescatarian 🐟

Instant Pot Shrimp Scampi with Orzo brings together briny shrimp, silky butter, and fragrant garlic with a pop of lemon for a balanced, bright bite. Tender orzo soaks up the shrimp stock and white wine, creating a glossy, luxurious texture with a hint of heat from red pepper flakes. Serve it for a quick weeknight dinner or an elegant yet relaxed weekend meal.

Prep15 mins
Cook30 mins
Serves4
DifficultyEasy

1

Put the shrimp in a large bowl and set aside.
2

Heat olive oil in a multi-functional pressure cooker (such as an Instant Pot) on Saute. Add the shallot and cook, stirring, for 1 1/2 minutes. Stir in the garlic, lemon zest, red pepper flakes, salt, and pepper. Cook, stirring, until the garlic is fragrant, about 1 1/2 minutes. Transfer the shallot mixture to the shrimp, stir in the lemon juice, and refrigerate.
3

Clean the inner pot, return it to the Instant Pot, and select Saute. Melt the butter and stir in the orzo. Continue stirring until all the orzo is coated with butter, about 1 1/2 minutes. Add the shrimp stock and white wine, stirring to combine. Bring to a boil, then close and lock the lid.
4

Select high pressure according to the manufacturer's instructions and set the timer for 4 minutes. Allow 10 to 15 minutes for the pressure to build.
5

Carefully release the pressure using the quick-release method per the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Arrange the prepared shrimp in a single layer on top of the orzo.
6

Close and lock the lid. Select high pressure and set the timer for 1 minute. Allow 5 to 10 minutes for the pressure to build.
7

Carefully release the pressure using the quick-release method per the manufacturer's instructions, about 5 minutes. Serve warm with fresh parsley and lemon slices as garnish.