Why You’ll Love This Recipe
This slow cooker shrimp scampi takes the stress out of dinner by letting the appliance do the work for you. It’s light, flavorful, and elegant enough for entertaining yet simple enough for a casual family meal. You’ll love the way the shrimp soak up the garlicky lemon-butter sauce, and the ease of preparation means less time in the kitchen and more time enjoying your meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Large raw shrimp, peeled and deveined
- Butter
- Olive oil
- Garlic, minced
- White wine or chicken broth
- Fresh lemon juice
- Red pepper flakes (optional for heat)
- Salt and black pepper
- Fresh parsley, chopped
- Cooked pasta or rice (for serving)
- Grated Parmesan cheese (optional, for garnish)
Directions
- Lightly grease the inside of the slow cooker with cooking spray or a small amount of olive oil.
- Add melted butter, olive oil, minced garlic, lemon juice, white wine (or broth), salt, black pepper, and red pepper flakes (if using) to the slow cooker. Stir to combine.
- Cover and cook on low for 1 to 1.5 hours to let the flavors meld.
- Add the raw shrimp to the slow cooker, stirring to coat them in the sauce.
- Cover and cook on low for 20–30 minutes, or until the shrimp are pink and opaque. Avoid overcooking.
- Stir in chopped parsley just before serving.
- Serve hot over pasta or rice, and top with grated Parmesan if desired.
Servings and timing
This recipe yields approximately 4 servings.
Prep time: 10 minutes
Cook time: 1 hour 30 minutes (total)
Total time: 1 hour 40 minutes
Variations
- Butter swap: Use ghee or a butter-olive oil blend for a slightly different richness.
- Add vegetables: Stir in cherry tomatoes or spinach at the end for extra color and nutrients.
- Low-carb: Serve over zucchini noodles or cauliflower rice.
- Extra creamy: Stir in a splash of heavy cream at the end for a richer sauce.
- No wine: Substitute wine with all chicken broth and a dash of white wine vinegar for acidity.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently in a skillet over low heat until just heated through. Avoid microwaving for long periods, as shrimp can turn rubbery.
Not recommended for freezing, as shrimp can become tough when thawed and reheated.
FAQs
Can I use frozen shrimp?
Yes, but thaw them completely and pat dry before adding to the slow cooker.
Will the shrimp overcook in the slow cooker?
If left too long, they can. Add shrimp in the last 20–30 minutes of cooking for best results.
Is white wine necessary?
No. You can substitute with chicken broth and a splash of lemon juice or vinegar for acidity.
What pasta works best with shrimp scampi?
Linguine, spaghetti, or angel hair pasta are traditional choices, but any type will work.
Can I make this dish spicy?
Yes, add red pepper flakes to the sauce or serve with hot sauce on the side.
How do I know when the shrimp are done?
Shrimp are cooked when they turn pink and opaque with a slight curl.
Can I make this dish dairy-free?
Use olive oil only or a plant-based butter alternative.
How long does it take to cook shrimp in a slow cooker?
About 20–30 minutes on low. Cooking too long will result in tough shrimp.
What sides go well with shrimp scampi?
Garlic bread, Caesar salad, or steamed vegetables pair nicely with this dish.
Can I double the recipe?
Yes, just be sure your slow cooker can accommodate the volume and adjust cooking times slightly.
Conclusion
Slow Cooker Shrimp Scampi is the perfect blend of elegance and convenience. With its rich garlic-lemon-butter sauce and succulent shrimp, it’s sure to become a weeknight favorite. Whether you’re serving it over pasta, rice, or a low-carb alternative, this dish offers all the classic flavor of traditional shrimp scampi—without the fuss.
PrintSlow Cooker Shrimp Scampi
Slow Cooker Shrimp Scampi is a simplified take on the Italian-American classic, featuring tender shrimp simmered in a buttery garlic-lemon sauce with white wine and herbs. It’s easy, flavorful, and perfect for busy weeknights or casual entertaining.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
- 1 1/2 lbs large raw shrimp, peeled and deveined
- 4 tbsp butter, melted
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 2 tbsp fresh lemon juice
- 1/2 tsp red pepper flakes (optional)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
- 12 oz cooked pasta or 3 cups rice (for serving)
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Instructions
- Grease the inside of the slow cooker with cooking spray or olive oil.
- Add melted butter, olive oil, garlic, lemon juice, white wine (or broth), salt, pepper, and red pepper flakes (if using). Stir to combine.
- Cover and cook on low for 1 to 1.5 hours to allow flavors to develop.
- Add shrimp, stirring to coat in sauce.
- Cover and cook on low for 20–30 minutes, until shrimp are pink and opaque. Do not overcook.
- Stir in chopped parsley just before serving.
- Serve hot over pasta or rice, topped with Parmesan if desired.
Notes
- Thaw frozen shrimp completely before adding to the slow cooker.
- Add vegetables like cherry tomatoes or spinach at the end for extra nutrients.
- Use chicken broth and lemon juice if avoiding wine.
- For a creamy twist, stir in a splash of heavy cream before serving.
- Best enjoyed fresh—shrimp can become rubbery if overcooked or reheated multiple times.
Nutrition
- Serving Size: 1 serving (with pasta, based on 4 servings)
- Calories: 480
- Sugar: 2g
- Sodium: 930mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 220mg
