Slow Cooker 4-Ingredient Garlic Shrimp Pasta

Let’s Cook!

1. Combine shrimp, minced garlic, and chicken broth in your slow cooker. Stir well.
2. Cook on low for 2-3 hours, or until shrimp are pink and cooked through.
3. Meanwhile, cook linguine according to package directions until al dente. Drain.
4. Carefully remove cooked shrimp from slow cooker with a slotted spoon, reserving the broth.
5. Add cooked pasta to the slow cooker, stirring to coat with the flavorful broth.
6. Return shrimp to the slow cooker and gently toss with the pasta.
7. Cover and cook on low for another 15-20 minutes.
8. Serve hot! Garnish with Parmesan cheese and parsley, if desired.

Keto & Low-Carb Options

Following a keto or low-carb diet? Simply substitute zucchini noodles or spaghetti squash for the linguine. Vegetable broth can be used in place of chicken broth for a vegetarian option. The delicious garlic shrimp flavor remains!

Tips for Success

• Fresh shrimp tastes best, but thawed frozen shrimp works too.
• Adjust garlic to your liking – add more for extra garlicky goodness!
• Enhance the flavor with a pinch of red pepper flakes or dried herbs (oregano, basil).
• Don’t overcook the shrimp; they’ll become rubbery. Remove when pink and opaque.
• Feel free to experiment with other pasta shapes!

Enjoy!

This Slow Cooker 4-Ingredient Garlic Shrimp Pasta is a quick, easy, and impressive weeknight meal. Give it a try – you won’t be disappointed!