What’s for Dinner Tonight: Shrimp scampi, cooked in an Instant Pot, pasta and all

Of all the breakthroughs I’ve had in the Instant Pot this summer, the best might be bonding over the device with my mom.

She’s been getting creative with that 6-quarter multicooker I gave her a few weeks ago, cooking lots of beans dishes for her and my dad and swapping recipes with her neighbors, both of whom had Instant Pots in their kitchens, but hadn’t yet used them.

Now, all three of them are pressure cooking meat, rice, legumes and more in their multicookers, and I couldn’t be happier to hear reports about their progress over the phone.

RELATED: Stepping up your Instant Pot game with scampi, curry and cheesecake

One of the dishes I told my mom you could make in an multicooker was shrimp scampi. She was as excited as I was to learn that you could cook the spaghetti in the white wine butter garlic sauce under pressure. You do have to get the amount of liquid right, which I’ve explained in the note below. This version is a hybrid of two recipes from “Dinner in an Instant” by Melissa Clark and “The Instant Pot Electric Pressure Cooker Cookbook” by Laurel Randolph.

Shrimp Scampi With White Wine

In this version of shrimp scampi, a convergence of two similar recipes from Melissa Clark and Laurel Randolph, the shrimp are cooked in garlic and white wine for just 1 minute under pressure; then you’ll remove them from the pot but leave the liquid. It’s a little tricky to strain the liquid into a measuring cup to add just enough water to have 1 1/2 cups, but it’s worth the effort when you taste thin spaghetti cooked under pressure in that savory sauce. This dish comes together quickly, and the pasta absorbs all that flavor after just a few minutes in the multicooker.

Don’t forget to use quick or manual release when letting the steam out of the multicooker in this recipe. Unlike natural release, which allows the steam to slowly let out over 10 or 15 minutes, quick release requires a hand towel or a long utensil to flip the vent open and release the steam in a steady (sometimes loud and spattering) burst.

— Addie Broyles

2 tablespoons butter
2 tablespoons olive oil
1/2 cup thinly sliced fennel (optional)
5 cloves garlic, minced
1/4 cup white wine or stock
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon crushed red pepper flakes
Freshly ground black pepper, to taste
2 pounds shrimp, shelled and deveined
8 ounces thin spaghetti, broken in half
Juice of 1/2 lemon

Using the saute function, melt the butter and oil in the pressure cooker. Stir in the fennel, if using, and garlic, and cook until fragrant, about 2 minutes. Stir in the wine or stock, salt, red pepper flakes, black pepper and shrimp. Select manual and cook at high pressure for 1 minute. Use a quick release once the shrimp have finished cooking and remove the shrimp from the pot with a slotted spoon. Reserve.

Pour the remaining liquid in a large measuring cup. Add enough water so that the total quantity is 1 1/2 cups. Return the liquid to the pot and add the pasta, a drizzle of olive oil and a pinch of salt. Stir the pasta to separate the pieces and coat them with liquid.

Place the lid on the pressure cooker and cook on high pressure for 6 minutes. Release the pressure manually. Add the shrimp back to the pasta and stir. Season to taste. Serves 4.

— Adapted from recipes in “Dinner in an Instant” by Melissa Clark and “The Instant Pot Electric Pressure Cooker Cookbook” by Laurel Randolph