This Crock Pot Shrimp Scampi Recipe is super easy and absolutely delicious. It’s a light, flavorful dish that comes together with very little effort, making it perfect for busy days. Seasoned with Parmesan, fresh lemon, and more, this shrimp scampi is sure to be a hit with everyone.
Seafood is always a favorite in our house, and shrimp is no exception. We love shrimp scampi because it’s such a quick and tasty meal. Once I figured out how to make shrimp scampi in the crock pot, dinner time became even easier. This recipe is so flavorful and delicious that I’m sure your family will love it too.
The freshly squeezed lemon juice blends perfectly with the chicken broth to create a light and delicious sauce for the shrimp. Don’t forget to serve it with Parmesan cheese for an extra touch of flavor. Make sure to include the scampi sauce when serving—it adds so much flavor, and we love dipping our breadsticks in it!
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, just warm the shrimp and sauce in a skillet over low heat until everything is heated through. Enjoy your tasty shrimp scampi!
Shrimp Scampi in Crock Pot Recipe
Equipment
- Slow Cooker – 4 quart or larger (I use this one from Crock-Pot)
Ingredients
- 24 oz. medium-sized Frozen shrimp peeled and deveined
- 8 oz. salted Butter sliced
- 2 Tbsp. Olive oil
- 1 Tbsp. fresh Lemon juice
- 4 Garlic cloves minced
- 1 tsp. Paprika
- ½ tsp. Kosher salt
- ¼ tsp. Red pepper flakes
- ½ tsp. Black pepper
For Serving:
- Fresh parsley for garnish
- Linguine angel hair, or spaghetti
Instructions
- In the slow cooker, add the frozen shrimp, butter, olive oil, lemon juice, minced garlic, paprika, kosher salt, red pepper flakes, and black pepper. Stir to mix the ingredients well.
- Cover and cook on HIGH for 2 hours or until the shrimp are pink and cooked through. The FDA recommends shrimp be cooked to 145℉.
- While the shrimp is cooking, prepare your choice of pasta according to the package instructions.
- To serve, spoon the shrimp and sauce over the cooked pasta. Garnish with fresh parsley and top with grated parmesan cheese if desired.
Notes
- You can use fresh shrimp in this recipe. Make sure they are peeled and deveined before adding them to the slow cooker. Note that this will affect the cooking time.
- Add vegetables like bell peppers, cherry tomatoes, or zucchini to the slow cooker for extra flavor and nutrition.
- Store any leftover shrimp scampi in an airtight container in the refrigerator for up to 3 days. To reheat, warm the shrimp and sauce in a skillet over low heat until heated through, being careful not to overcook the shrimp.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 495 kcal |
| Carbohydrates | 2g |
| Protein | 29g |
| Fat | 44g |
| Cholesterol | 317mg |
| Sodium | 689mg |
| Sugar | 2g |
| Calcium | 105mg |
Can I Use Fresh Shrimp Instead of Frozen?
Yes, you can use fresh shrimp instead of frozen in this recipe. Make sure they are peeled and deveined before adding them to the slow cooker. Keep in mind that using fresh shrimp will reduce the cooking time, so start checking for doneness after about 1 hour to avoid overcooking the shrimp.
What Types of Pasta Can I Serve With This Shrimp Scampi?
You can serve this shrimp scampi with a variety of pasta types. Linguine, angel hair, or spaghetti work really well with this dish. Cook the pasta according to the package instructions while the shrimp is cooking, and then toss it with the shrimp and sauce for a complete meal.
How Do I Store And Reheat Leftovers?
Leftover shrimp scampi can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the shrimp and sauce in a skillet over low heat until heated through.
Be careful not to overcook the shrimp while reheating, as they can become tough and rubbery. If the sauce seems too thick, you can add a splash of water or broth to loosen it up.