Slow Cooker Garlic Shrimp Pasta

Servings: 4-6

INGREDIENTS:

1 lb large shrimp, peeled and deveined
4 cloves garlic, minced
1/2 cup unsalted butter, melted
1 cup chicken broth
1/2 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 tablespoon lemon juice
1 lb pasta (fettuccine or your choice), cooked according to package instructions
Chopped fresh parsley for garnish

DIRECTIONS:

1. Add the melted butter and minced garlic to your slow cooker and set on low. Let the garlic cook for about 15 minutes to become fragrant.
2. Add the chicken broth, heavy cream, Parmesan cheese, salt, black pepper, and paprika to the slow cooker. Stir well to combine.
3. Add the shrimp and lemon juice to the slow cooker, stirring to coat the shrimp in the sauce mixture.
4. Cover and cook on low for 1-2 hours, until the shrimp are cooked through and pink.
5. Just before serving, cook the pasta according to package instructions. Drain and add the pasta to the slow cooker, tossing to combine with the shrimp and sauce.

6. Serve warm, garnished with chopped fresh parsley.