SLOW COOKER GARLIC SHRIMP PASTA
A luxurious combination of tender shrimp and pasta in a rich garlic cream sauce, all made easily in your slow cooker!
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Servings: 6
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