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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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HomeMy husband begs me to whip up this treat whenever he wants it.
My husband begs me to whip up this treat whenever he wants it.
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
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