My hubby asks me to make this for him all the time!

 

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The savory sweetness of garlic-infused pasta harmonizes exquisitely with the rich tastes of the sea in today’s recipe for Slow Cooker Garlic Shrimp Pasta. Even though shrimp pasta originates in Mediterranean cuisines, this slow cooker version is ideal for days when you’re too busy to cook but yet want a satisfying dinner that tastes like you ate at a nice restaurant. Envision a bed of al dente pasta smothered in a creamy garlic sauce with plump, juicy shrimp. Impress your dinner guests with this crowd-pleasing dish that is both simple to make and adds a sense of class to your table.

A simple mixed green salad dressed with a lemon vinaigrette is the perfect accompaniment to this Slow Cooker Garlic Shrimp Pasta. The vinegar provides a tart contrast to the creamy, rich pasta. Some crusty garlic bread would be perfect for mopping up all that delicious sauce, by the way. Steamed broccoli or roasted asparagus would make a healthy side dish that would round out the entrée with a pleasing crunch. To round out the fish tastes, pair it with a refreshing white wine, such as Pinot Grigio or Sauvignon Blanc.

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Pasta with Garlic Shrimp Cooked in a Slow Cooker for 4 People

Recipe Items

Peeled and deveined big shrimp (1 pound) Three chopped garlic cloves

2-Tbsp drizzled olive oil

1/2 cup chicken stock

0.5 cups of thick cream

Red pepper flakes, 1/4 teaspoon

Toss with salt and pepper.

8 oz of pasta, preferably fettuccine or linguine

a quarter cup of Parmesan cheese, grated

2 teaspoons of finely chopped fresh parsley

How to Follow

1. Saute the minced garlic in olive oil over medium heat for approximately 1-2 minutes, or until it begins to release its aroma.

2. Place the garlic in a slow cooker and finish cooking with chicken stock, heavy cream, red pepper flakes, salt, and pepper. Combine by stirring.

3. Toss the peeled and deveined shrimp into the slow cooker with the sauce, being sure to stir well to coat the shrimp.

4. Cook, covered, over low heat for two to three hours, or until shrimp are opaque and soft.

5. Cook the pasta as directed on the box, about 30 minutes before the shrimp is done. Reserve the drained liquid.

Sixth, add the cooked pasta to the shrimp after they are done cooking, and toss to coat.

7. Finish up the dish by topping it with chopped parsley and grated Parmesan. Stir it one last time and serve it hot.