Instant pot creamy shrimp scampi

Instant pot creamy shrimp scampi
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 222.5
  • Total Fat: 13.4 g
  • Cholesterol: 154.7 mg
  • Sodium: 555.0 mg
  • Total Carbs: 3.7 g
  • Dietary Fiber: 0.2 g
  • Protein: 22.1 g

View full nutritional breakdown of Instant pot creamy shrimp scampi calories by ingredient


Introduction

Yummy, fast and great for a night when you don't have time to cook! Yummy, fast and great for a night when you don't have time to cook!
Number of Servings: 12

Ingredients

    2lbs Shrimp, raw (frozen is ok!)
    4 tbsp Butter, Great Value Unsalted
    1/2 cup, fluid Heavy Whipping Cream
    .5 cup Great Value
    1.2 c 2% Lactose Free Milk
    1/2 tsp Morton Iodized Salt
    8 minced garlic cloves
    1/2 tsp Paprika (I used smoked, tastes good with the red pepper)
    1 cup Swanson Chicken Broth 99% Fat Free
    1.5 serving Kraft Parmesan Cheese
    1 tsp crushed red pepper flakes
    2 TBSP corn starch to thicken

Tips

You can add pasta to the instant pot and cook with the shrimp scampi. You may want to eliminate the corn starch and increase the broth amount slightly.


Directions

1. Turn pot on to sautee and melt butter and sautee garlic and red pepper 1-2 minutes (until garlic is slightly browned).

2. Add shrimp, paprika, salt, pepper and broth.

3. Turn on manual high pressure for 3 minutes and do a quick release.

4. Turn to sautee and add in parmesan cheese and mixture of cream and milk. Continue to stir as cheese melts. Add corn starch to desired consistency.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user MISTYHUFFMAN.