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Every one of us has been in such situation: we want something exciting but don’t have time to do it. The typical Midwestern meal of shrimp scampi transports you to the tastes of seaside Italy. I have put a spin on tradition for us busy bees, making what is usually a simple stovetop event. You may prepare this version in the slow cooker in the morning and have supper practically ready to serve when you get home from work. If you’re searching for an elegant supper idea that doesn’t require much preparation, try this lemon garlic shrimp scampi. It will make you feel like you’re on a beach, even if you’re only in your garden.
Pastas like angel hair and linguine make great supporting cast members for shrimp scampi. Alternately, you can serve it over cauliflower rice or zucchini noodles for a low-carb option. To balance off the sour, garlicky, and lemony flavors, serve it with a fresh salad or steamed vegetables.
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Lemon Garlic Shrimp Scampi in a Slow Cooker with 4 Servings
Raw shrimp (1.5 pounds), shelled and deveined four chopped garlic cloves
– A quarter cup of chicken broth, preferably low-sodium.
One lemon’s zest
one-fourth cup of lemon juice, squeezed just before use
**optional** 1/2 teaspoon of red pepper flakes
—half a teaspoon of black pepper, freshly ground
2-Tbsp unsalted butter-Salt to taste
– 2 teaspoons of finely chopped, fresh parsley
– An additional slice of lemon to garnish
What to do
1. In the base of your slow cooker, lay the raw shrimp.
2. Combine the chicken broth, minced garlic, lemon zest, lemon juice, red pepper flakes, black pepper, and a bit of salt in a bowl and whisk to combine.
Third, when the shrimp have been slow-cooked, pour the garlic-lemon sauce over them.
4. Top the shrimp with a couple slices of sliced butter.
5. Cook, covered, on low for approximately 2 hours, or until shrimp become pink and are opaque throughout. If you cook them for too long, they will get tough. Keep an eye on the shrimp around the 1.5-hour mark; the power of your slow cooker can vary.
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