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Friday Night Scampi

SeafoodPressure CookerItalian

Time: 20 minutes

Yield: 4 servings

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About

When time is tight and the game is tonight, let's cook something to make it alright! Friday Night Scampi is the fast and not-so-furious way to get a meal on the table, so you can be on your way with a smile on your face. Plump shrimp and al dente pasta are simmered with a beautifully seasoned white wine sauce, ready for a great quick dinner date when paired with a fresh green salad and crusty garlic bread. A handy pressure cooker speeds up getting Friday Night Scampi on your plate so the evening will truly be yours. Game on!

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Ingredients

  • 6 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 6 cloves garlic, chopped
  • 3/4 cup dry white wine
  • 1 lemon, zested and juiced
  • 1/4 teaspoon crushed red pepper flakes
  • 2 teaspoons kosher salt
  • freshly ground black pepper, to taste
  • 2 cups water
  • 12 ounces thin spaghetti, broken in half
  • 1 1/2 pounds frozen shrimp, peeled and deveined
  • 6 scallions, sliced, divided
  • green salad, optional, to taste, homemade or store-bought, for serving
  • garlic bread, optional, to taste, homemade or store-bought, for serving

Directions

Step 1 -In a 6-8-quart pressure cooker on the high sauté setting, add the butter, the olive oil, and the garlic and cook, while stirring often, until the garlic is softened but not browned, about 3 minutes.

Step 2 -Add the white wine, the lemon zest, the lemon juice, the red pepper flakes, the salt, and the black pepper to the garlic mixture and cook, while stirring occasionally, until the mixture boils.

Step 3 -Let the wine sauce boil until the flavors meld together, about 1 minute.

Step 4 -Add the water, 1/2 of the spaghetti facing the same direction, and the remaining spaghetti in a crisscross pattern to the wine sauce.

Step 5 -Add the shrimp and 1/2 of the scallions to the pasta mixture.

Step 6 -Lock the lid of the pressure cooker according to the manufacturer's guide and set to cook on high for 1 minute.

Step 7 -After the pressure-cook cycle is complete, carefully follow the manufacturer's guide for the natural release and allow to release, about 5 minutes.

Step 8 -Being careful of any remaining steam, unlock the pressure cooker and remove the lid.

Step 9 -Using tongs, toss the pasta and the shrimp to evenly coat with the wine sauce and break up any clumps.

Step 10 -Add the remaining scallions to the top of the pasta mixture.

Step 11 -Serve the scampi with the green salad and the garlic bread.

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