Instant Pot Buttery Garlic Shrimp Scampi with Zucchini Noodles
This recipe delivers restaurant-quality shrimp scampi in under 30 minutes using an Instant Pot for perfectly cooked, tender shrimp in a rich, aromatic garlic butter sauce. Served over fresh zucchini noodles, it's a light, low-carb, and gluten-free dinner that's both elegant and easy to make.
Ingredients
Ingredients
- 1 lb large shrimp peeled and deveined, tails on or off
- 2 tbsp unsalted butter divided
- 4 clove garlic minced
- 1/4 cup chicken broth or vegetable broth
- 2 tbsp fresh lemon juice about 1/2 lemon
- 1 tsp lemon zest finely grated
- 1/4 tsp red pepper flakes optional, for heat
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
- 2 medium zucchini spiralized into noodles (about 4 cups)
- 2 tbsp fresh parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The zucchini noodles will release more liquid upon reheating. Make-Ahead: You can spiralize the zucchini noodles up to 1 day ahead and store them wrapped in paper towels in a container in the fridge. Shrimp can be peeled and deveined ahead of time. Variations: Add 1/2 cup of chopped cherry tomatoes in step 3 for a pop of color and sweetness. For a creamier sauce, stir in 2 tablespoons of light cream cheese or coconut cream after pressure cooking. Serve with: This dish is a complete low-carb meal on its own, but can be served over gluten-free pasta, quinoa, or with a side salad.