Ingredients:
2 lbs large shrimp, peeled and deveined
½ cup unsalted butter
5 cloves garlic, minced
½ cup chicken broth
2 tbsp fresh lemon juice
1 tsp paprika
1 tsp Italian seasoning
½ tsp black pepper
½ tsp salt
¼ tsp red pepper flakes (optional)
2 tbsp fresh parsley, chopped
Instructions:
Thaw the frozen shrimp completely and drain well.
Add butter, minced garlic, chicken broth, lemon juice, paprika, Italian seasoning, salt, and pepper to the slow cooker.
Cover and heat on HIGH for 20–30 minutes, until the butter melts and the sauce is hot.
Add the thawed shrimp and stir gently to coat.
Cover and cook on HIGH for approximately 20–35 minutes, checking frequently, until the shrimp are opaque and reach 145°F (63°C).
Sprinkle with fresh parsley and serve immediately with rice, pasta, or crusty bread.
Cooking tip: Don’t cook shrimp for several hours in the slow cooker. They cook quickly and can become rubbery.
