Ingredients:
1/4 cup (60ml) olive oil
1/4 cup (60ml) white wine
1 pound (450g) large shrimp, peeled and deveined
4 cloves garlic, minced
2 tablespoons (30ml) freshly squeezed lemon juice
1/4 teaspoon red pepper flakes
Salt and black pepper to taste
1/4 cup (60g) unsalted butter, cut into small pieces
1/4 cup (15g) fresh parsley, chopped
8 ounces (225g) linguine or spaghetti, cooked according to package instructions
Creamy Strawberry Delight Icebox Cake
Instructions:
In a slow cooker, combine the shrimp, minced garlic, olive oil, white wine, lemon juice, red pepper flakes, salt, and black pepper. Mix well to coat the shrimp evenly.
Cover the slow cooker and cook on low heat for 1-2 hours, until the shrimp are pink and cooked through.
Once the shrimp are cooked, add the butter pieces to the slow cooker and stir until melted and well combined with the sauce.
Stir in the chopped parsley.
Serve the slow-cooked shrimp scampi over cooked linguine or spaghetti.
Garnish with additional parsley if desired.
Enjoy your flavorful twist on classic shrimp scampi, perfect for those busy days when you need a delicious meal with minimal effort