The genius of this recipe is that all of the ingredients--wine, garlic, shrimp -- even the pasta -- cook together in one pot. Just make sure to use shrimp that's still frozen or they will overcook. You don't have to serve garlic bread with the dish, but there's nothing better for sopping up all that delicious buttery sauce.
Add the butter, olive oil and garlic to a 6- or 8-quart Instant Pot® multi-cooker and set to high saute (see Cook's Note). Cook, stirring often, until the garlic is softened but not browned, about 3 minutes. Add the wine, lemon juice and zest, red pepper flakes, 2 teaspoons salt and several grinds of pepper. Bring to a boil and let simmer 1 minute. Add 2 cups water, then add half of the pasta all in one direction and then the other half of the pasta in a criss-cross fashion. Top with the shrimp and half of the scallions.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 minute. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, being careful of any remaining steam, unlock and remove the lid.
Using tongs, toss the pasta to evenly coat with the sauce and break up any clumps. Top with the remaining scallions and serve with salad and garlic bread if using.
Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.
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