Slow Cooker Shrimp Scampi (Printable Version)
Tender shrimp in a buttery garlic-lemon sauce, effortlessly prepared in your slow cooker for a restaurant-quality meal at home.
# Ingredients:
01 -
24 oz frozen shrimp, peeled and deveined (tail-off optional)
02 -
2 tablespoons olive oil
03 -
4 tablespoons butter, sliced into 4 pieces
04 -
¼ cup white wine
05 -
4 cloves garlic, finely minced
06 -
¼ teaspoon salt
07 -
⅛ teaspoon pepper
08 -
Pinch of red pepper flakes
09 -
2 tablespoons lemon juice
10 -
Fresh chopped parsley
11 -
Cooked angel hair pasta or bread
# Steps:
01 -
Add shrimp, olive oil, butter, wine, garlic, salt, pepper, and red pepper flakes to slow cooker.
02 -
Cover and cook on high until shrimp is fully cooked to 145℉ (about 2 hours).
03 -
Squeeze lemon juice over shrimp and give it a stir. Top with fresh chopped parsley.
04 -
Serve over angel hair pasta or with fresh bread.
# Notes:
01 -
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.
02 -
Shrimp should be opaque and pink with an internal temperature of 145℉.
03 -
Avoid rubbery and tough shrimp by watching it closely near the end of cooking, and check around 90 minutes if using smaller shrimp.
04 -
Use large or jumbo shrimp for the best texture in slow cooking.
05 -
Thicken the sauce by mixing in 1 teaspoon cornstarch and 1 tablespoon water during the last 15 minutes. Simmer uncovered slightly before serving.