This slow cooker garlic butter shrimp linguine is the kind of weeknight dinner you can toss together in minutes and still feel proud serving to your family. You literally add shrimp and just five other simple ingredients to the slow cooker, let it work its magic, and come back to a cozy, buttery pasta that tastes like something from a little Italian seafood place. It’s perfect for busy days when you want a seafood dinner without fussing over the stove, and it’s kid-friendly enough that even picky eaters usually come back for seconds.
Serve this garlic butter shrimp linguine straight from the slow cooker with a sprinkle of extra Parmesan and a handful of chopped fresh parsley if you have it. A simple green salad with a light vinaigrette and some steamed or roasted veggies—like broccoli, green beans, or asparagus—round out the meal nicely. Warm garlic bread or a crusty baguette is wonderful for soaking up the extra buttery sauce. For adults, a crisp white wine like Pinot Grigio pairs well, while the kids can enjoy sparkling water with lemon slices.
Slow Cooker Garlic Butter Shrimp Linguine
Servings: 4
Ingredients
12 oz dry linguine pasta
1 lb raw medium shrimp, peeled and deveined (tails on or off)
1/2 cup (1 stick) unsalted butter, cut into pieces
3 cups low-sodium chicken broth
4 large cloves garlic, minced
1 cup freshly grated Parmesan cheese
1/2 tsp kosher salt (or to taste)
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes (optional, for a little heat)
2 tbsp chopped fresh parsley, for serving (optional)
Directions
Lightly grease the inside of your slow cooker with a little butter or nonstick spray to help keep the pasta from sticking.
Lay the dry linguine in the slow cooker, breaking the noodles in half if needed so they fit in an even layer. The dry noodles should be visible on the bottom, just like in the photo of shrimp over uncooked pasta.
Pour the chicken broth evenly over the dry linguine, making sure most of the noodles are moistened. Gently press any very dry pieces down into the liquid with a spoon.
Scatter the minced garlic over the pasta, then add the butter pieces on top. Sprinkle with salt, black pepper, and crushed red pepper flakes if using.
Place the raw shrimp in an even layer on top of the butter and pasta. It’s fine if some shrimp overlap; just try to spread them out so they cook evenly.
Cover and cook on HIGH for 1 hour. After 1 hour, open the lid and gently stir the pasta, shrimp, and sauce together, breaking up any noodles that are clumping. The shrimp should be pink and opaque and the pasta close to al dente.
Sprinkle the grated Parmesan cheese over the mixture and stir again until the cheese melts into the buttery broth and coats the pasta and shrimp. If the pasta seems too firm, cover and cook on HIGH for another 10–15 minutes, checking once or twice and stirring gently.
Taste and adjust seasoning with a little more salt or pepper if needed. If the sauce feels too thick, you can splash in a bit of hot water or extra broth and stir until creamy.
Turn the slow cooker to WARM. Let the pasta sit for 5–10 minutes so the sauce thickens slightly and clings to the linguine.
Just before serving, sprinkle with chopped fresh parsley if you like, then twirl the linguine onto plates, topping each portion with plenty of shrimp and extra sauce from the bottom of the slow cooker.
Variations & Tips
