Turn your slow cooker into an Italian kitchen with this creamy, garlicky shrimp pasta that’s sure to impress! Perfect for busy families who want restaurant-quality flavor without the fuss.
A TASTE OF COASTAL COMFORT
There’s something magical about the combination of tender shrimp, perfectly cooked pasta, and a rich garlic cream sauce. This slow cooker version makes it easy to achieve that perfect restaurant taste right at home. The gentle heat creates incredibly tender shrimp while developing deep garlic flavor throughout the sauce.
THE SECRET TO PERFECT SLOW COOKER SHRIMP
Unlike many slow cooker recipes that cook all day, shrimp needs special timing to prevent overcooking. We’ll start with the sauce base to develop those beautiful flavors, then add the shrimp at just the right moment for perfectly tender results.
FREQUENTLY ASKED QUESTIONS:
Why cook pasta separately?
Adding pasta directly to the slow cooker can make it mushy. Cooking it separately ensures perfect al dente texture.
Can I use frozen shrimp?
Yes! Just thaw completely and pat dry before adding to avoid watering down the sauce.
How do I prevent curdling?
Using heavy cream helps prevent curdling, and adding it later in the cooking process ensures smooth results.
TIPS FOR SUCCESS:
- Don’t overcook the shrimp
- Use room temperature cream
- Choose large or jumbo shrimp
- Fresh garlic beats jarred
- Save some pasta water
- Pat shrimp completely dry
- Check seasoning at the end
- Garnish just before serving
SLOW COOKER GARLIC SHRIMP PASTA
Ingredients
For the Sauce Base:
- 1/2 cup unsalted butter melted
- 4 cloves garlic minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon lemon juice
For the Seasoning:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes optional
- 1 teaspoon Italian seasoning
Main Components:
- 1 pound large shrimp peeled and deveined
- 1 pound fettuccine or pasta of choice
- 1/4 cup reserved pasta water
For Garnish:
- Fresh parsley chopped
- Extra Parmesan cheese
- Lemon wedges
- Fresh ground pepper
Instructions
- Add melted butter and minced garlic to slow cooker. Cook on LOW 15 minutes until fragrant.
- Stir in chicken broth, seasonings (except fresh parsley), and half the Parmesan.
- Cover and cook sauce on LOW 30 minutes to develop flavors.
- Add cream and stir well. Add shrimp and lemon juice.
- Cook on LOW 1-1.5 hours until shrimp are pink and cooked through.
- Meanwhile, cook pasta according to package directions. Reserve 1/4 cup pasta water.
- Add cooked pasta to slow cooker with remaining cheese and pasta water as needed.
- Toss gently to combine. Let sit 5 minutes to thicken.
- Garnish with parsley, extra cheese, and serve with lemon wedges.
Notes
- Make Ahead: Prep shrimp and garlic day before
- Storage: Best served fresh, keeps 2 days refrigerated
- Reheating: Gentle heat, add splash of cream
- Pasta Choice: Any long pasta works well
- Shrimp Size: Large or jumbo recommended
- Sauce: Should coat back of spoon when done
SERVING SUGGESTIONS
Perfect with garlic bread and a crisp green salad. Add steamed broccoli or asparagus for extra vegetables!
