Slow Cooker Shrimp Scampi

Try an easier method for a restaurant-quality seafood pasta dish! Shrimp scampi in the slow cooker is effortless to prep and produces gourmet results! The shrimp turns out perfectly tender, and the buttery sauce is zesty and fresh.

Course Main Course

Cuisine American, Italian

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 181kcal

Author Jennifer Draper

Equipment

Slow Cooker

Ingredients

24 oz frozen shrimp peeled, deveined (tail-off optional)
2 tablespoons olive oil
4 tablespoons butter sliced into 4 pieces
¼ cup white wine
4 cloves garlic finely minced
¼ teaspoon salt
⅛ teaspoon pepper
Pinch of red pepper flakes
2 tablespoons lemon juice
Fresh chopped parsley
Cooked angel hair pasta or bread

Get Recipe Ingredients

Instructions

Add shrimp, olive oil, butter, wine, garlic, salt, pepper, and red pepper flakes to slow cooker
Cover and cook on high until shrimp is fully cooked to 145 ℉ (about 2 hours)
Squeeze lemon juice over shrimp and give it a stir
Top with fresh chopped parsley
Serve over angel hair pasta or with fresh bread

Notes

Store in an airtight container in the fridge for up to 2 days. Reheat on the stovetop over low heat with a splash of broth or butter, or use short intervals in the microwave, stirring in between.
Shrimp should be opaque and pink with an internal temperature of 145 ℉.
Avoid rubbery and tough shrimp by watching it closely near the end of cooking, and check around 90 minutes if using smaller shrimp.
Use large or jumbo shrimp for the best texture in slow cooking.
Thicken the sauce by mixing in 1 teaspoon cornstarch and 1 tablespoon water during the last 15 minutes. Simmer uncovered slightly before serving.

Nutrition