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Sure! Here’s a fresh, flavorful, and easygoing article for your Slow Cooker Lemon Garlic Shrimp Scampi recipe. Perfect for a blog, weekly meal plan, or cozy dinner inspiration.
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Slow Cooker Lemon Garlic Shrimp Scampi: Effortless Flavor, Big Results
Craving a restaurant-quality shrimp dish without the fuss? This Slow Cooker Lemon Garlic Shrimp Scampi is your new best friend. It combines tender, juicy shrimp with a bright lemon-garlic sauce that’s rich, buttery, and infused with just the right amount of herbs — all made easy in your slow cooker.
Whether you’re juggling a busy weeknight or want a hassle-free dinner for guests, this recipe lets you set it and forget it until dinnertime. Serve it over pasta, rice, or with crusty bread to soak up every last drop of that luscious sauce.
🍤 Why You’ll Love This Slow Cooker Shrimp Scampi
- Hands-off cooking: Minimal prep and no stovetop babysitting.
- Bright and buttery flavor: Fresh lemon and garlic shine through.
- Perfectly tender shrimp: Slow cooking locks in moisture and flavor.
- Versatile serving options: Over pasta, rice, or steamed veggies.
📝 Ingredients
- 1 ½ lbs large shrimp, peeled and deveined
- 4 cloves garlic, minced
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 teaspoon lemon zest
- 4 tablespoons butter, melted
- ½ teaspoon crushed red pepper flakes (optional)
- ½ cup chicken broth or white wine
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
- Cooked pasta or crusty bread, for serving
👩🍳 Instructions
- Prepare the sauce: In a bowl, whisk together the melted butter, lemon juice, garlic, lemon zest, red pepper flakes, chicken broth, salt, and pepper.
- Add to slow cooker: Place the shrimp in the slow cooker and pour the sauce over them. Toss gently to coat.
- Cook: Cover and cook on low for 1 to 1.5 hours, or until the shrimp are opaque and cooked through. (Avoid overcooking — shrimp cook fast!)
- Finish with herbs: Stir in chopped parsley just before serving for a fresh, vibrant touch.
- Serve immediately over your favorite pasta, rice, or with crusty bread to soak up the sauce.
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