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Slow Cooker Garlic Parmesan Shrimp - Cozy, Comforting, and Effortless

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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1.5 to 2 pounds large shrimp, peeled and deveined, tails on or off
  • Unsalted butter: 4 tablespoons
  • Olive oil: 1 tablespoon
  • Garlic: 6–8 cloves, minced
  • Low-sodium chicken or seafood broth: 1/2 cup
  • Heavy cream: 3/4 cup (or half-and-half for lighter)
  • Grated Parmesan cheese: 1/2 to 3/4 cup, plus more for serving
  • Lemon: 1 (zest and 2 tablespoons juice)
  • Italian seasoning: 1 teaspoon (or dried basil/oregano blend)
  • Crushed red pepper flakes: 1/4 teaspoon (optional)
  • Salt and black pepper: to taste
  • Fresh parsley: 2 tablespoons chopped, for garnish
  • Serving options: Cooked pasta, steamed rice, or crusty bread

Method
 

  1. Prep the shrimp: Pat the shrimp dry with paper towels and season lightly with salt and pepper. Dry shrimp sear better and release less water into the sauce.
  2. Build the base: Add butter, olive oil, minced garlic, Italian seasoning, red pepper flakes (if using), and broth to the slow cooker. Cover and cook on Low for 1 hour. This gives the garlic time to mellow and the flavors to bloom.
  3. Add cream and Parmesan: Stir in the heavy cream and 1/2 cup Parmesan. Cover and cook on Low for another 30 minutes so the sauce comes together and slightly thickens.
  4. Cook the shrimp: Nestle the shrimp into the sauce in an even layer. Cover and cook on Low for 15–25 minutes, until the shrimp are opaque and just curled into a loose “C.” Do not overcook.
  5. Finish with lemon: Stir in lemon zest and juice. Taste and adjust salt and pepper. Add more Parmesan if you want a thicker, cheesier finish.
  6. Serve: Spoon the shrimp and sauce over hot pasta or rice, or with toasted bread for dipping. Sprinkle with parsley and extra Parmesan right before serving.