So I am the Queen of the slow cooker when it comes to being a mom of two. I don’t know about you, but it’s such a great feeling to be able to get other crap done while dinner cooks. Plus, trying to cook a meal with a toddler running around like a maniac & a ten month old who wants to get into everything, is quite difficult. So tonight I tried something new, shrimp scampi. Of course just about all of my ideas are Pinterest inspired but I just had to share this recipe with ya’ll because it was freaking delicious, and super simple!
All you need is…
- One package spaghetti (optional, I used thin)
- 1lb of raw jumbo shrimp (I left my tail on)
- 1/4 cup of chicken broth
- 2 tablespoons of olive oil (I used extra virgin)
- 2 tablespoons of butter
- 1 tablespoon minced garlic
- 2 tablespoons parsley (I just used dry)
- 1/2 fresh squeezed lemon
- Salt and pepper to taste
First, peel your shrimp, but leave the tails on for flavor.
Add the chicken broth, olive oil, butter (I chopped mine into smaller pieces), garlic, and parsley into the slow cooker and mix a little. Then add the shrimp and squeezed half of the lemon over it all, then mixed it up a little more.
I put my shrimp on low for about 2 1/2 hours. I was also told you can put it on high for 1 1/2 hours if you want to get it done quicker, but I had some time so I chose the low option.
When your shrimp is almost finished, you’ll want to boil up your spaghetti, and drain. Pour the shrimp and juices on top of the spaghetti, or even eat the shrimp plain without the pasta.
I added a little more lemon juice over the finished plate along with some parmesan cheese and dug in! It’s so simple yet so delicious.
I think the best part about this recipe is you can choose healthier options to make it even lighter. Such as reduced sodium (or fat free) broth, light butter, and some extra virgin olive oil. You could even swap out regular spaghetti for whole grain, or just leave it out completely so you don’t have the added carbs.
If you have some extra shrimp, you can whip up some shrimp salad like I did! All I used is
- 1/4 cup of mayonnaise
- 1 tablespoon of fresh lemon juice
- 1 tablespoon of Old Bay (I always add a ton more because I love it)
- 1/2 teaspoon of onion powder
I sprinkled a little bit of parsley in there. You can also add celery or replace the onion powder with actual chopped onions, but I didn’t have it this time around.
I hope you enjoy, because I did 😉