Garlic Butter Shrimp Linguine Slow Cooker

Garlic Butter Shrimp Linguine Slow Cooker. This slow cooker garlic butter shrimp pasta is one of those dinners that is super easy to make but still feels really special. You only need shrimp and five other simple things from your kitchen. Just put everything in the slow cooker, close the lid, and walk away. When you come back, you will find a warm, buttery pasta dish that tastes like it came from a fancy seafood restaurant. It is great for busy days when you do not want to stand at the stove, and even picky kids usually want more when they try it! Creamy, buttery shrimp pasta made right in your slow cooker — no stove stress, no fancy skills needed, just cozy seafood goodness the whole family will devour!

Servings: 4

Ingredients

• 12 ounces dry linguine pasta
• 1 pounds raw medium shrimp, peeled and deveined
• 0.5 cups unsalted butter, cut into small pieces
• 3 cups low-sodium chicken broth
• 4 pieces large garlic cloves, minced
• 1 cups freshly grated Parmesan cheese
• 0.5 teaspoons kosher salt
• 0.3 teaspoons black pepper
• 0.3 teaspoons crushed red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley, for serving (optional)

Garlic Butter Shrimp Linguine: Steps

1. Grease the slow cooker: Rub a little butter or spray some nonstick cooking spray all around the inside of your slow cooker. This helps keep the noodles from getting stuck to the bottom.
2. Add the pasta: Lay the 12 ounces dry linguine pasta flat in the slow cooker. If the noodles are too long to fit, just snap them in half. Try to spread them out in an even layer so they cook nicely.
3. Pour in the broth: Pour all 3 cups low-sodium chicken broth right over the dry noodles. Make sure most of the pasta gets wet. If any dry pieces are sticking up, gently push them down with a spoon.
4. Add garlic, butter, and seasoning: Sprinkle the 4 pieces large garlic cloves, minced over the pasta. Place the 0.5 cups unsalted butter, cut into small pieces pieces on top. Then add 0.5 teaspoons kosher salt, 0.3 teaspoons black pepper, and 0.3 teaspoons crushed red pepper flakes (optional) if you want a tiny bit of heat.
5. Add the shrimp: Lay the 1 pounds raw medium shrimp, peeled and deveined in one layer on top of everything else. It is okay if a few shrimp are touching — just try to spread them around as best you can so they all cook the same.
6. Cook on HIGH: Put the lid on and cook on HIGH for 60 minutes
   60:00
   . When the hour is up, open the lid and stir everything together gently. The shrimp should look pink, and the pasta should be almost done.
7. Add the cheese: Sprinkle all the 1 cups freshly grated Parmesan cheese over the top and stir it in until it melts and makes the sauce look creamy. If the noodles still feel a little hard, put the lid back on and cook for 10 to 15 more minutes.
8. Check the sauce: Give it a taste. Add a pinch more salt or pepper if you need it. If the sauce looks too thick, pour in a small splash of hot water or extra broth and stir until it looks smooth and creamy.
9. Let it rest: Switch the slow cooker to WARM and let everything sit for about 5 to 7 minutes
   07:00
   . This helps the sauce get a little thicker and stick to the noodles better.
10. Serve and enjoy: Sprinkle some 2 tablespoons chopped fresh parsley, for serving (optional) on top if you like. Then scoop the pasta onto plates, making sure everyone gets plenty of shrimp. Spoon some extra sauce from the bottom of the pot over each plate before serving.

Notes

You can use frozen shrimp — just thaw them first under cold water before adding. If your family does not like spicy food, skip the red pepper flakes. You can keep the leftovers in the fridge for up to 2 days. Add a splash of broth when reheating so the pasta does not dry out.

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