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Ingredients
1 pound of large shrimp, peeled and deveined
1 cup of cherry tomatoes, halved
1 cup of sugar snap peas, trimmed
1/2 cup of sliced carrots
4 cloves garlic, minced
1/2 cup chicken broth
1/4 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup unsalted butter, cut into pieces
Salt and pepper to taste
2 tablespoons chopped fresh parsley
1/4 teaspoon red pepper flakes (optional)
Directions
1. Start by placing the shrimp, cherry tomatoes, sugar snap peas, and sliced carrots in your slow cooker.
2. Add the minced garlic, chicken broth, dry white wine, and fresh lemon juice. Give everything a gentle stir to combine.
3. Dot the mixture with the pieces of unsalted butter, distributing them evenly over the top.
4. Season with salt and pepper to taste, and sprinkle in the red pepper flakes if you want a bit of heat.
5. Cover the slow cooker and cook on low for 2-3 hours, until the shrimp are pink and cooked through and the veggies are tender but still crisp.
6. Just before serving, sprinkle the chopped fresh parsley over the top.
7. Serve the shrimp scampi with your choice of sides, and enjoy!
Variations & Tips
If you're in the mood for a bit of a kick, try adding some red pepper flakes or a dash of hot sauce. For a creamier version, add a splash of heavy cream or a dollop of cream cheese toward the end of cooking. If you’re not a fan of snap peas, substitute with asparagus or zucchini. Feel free to get creative with the vegetables based on what’s in season or what you have in your fridge.
1 cup of cherry tomatoes, halved
1 cup of sugar snap peas, trimmed
1/2 cup of sliced carrots
4 cloves garlic, minced
1/2 cup chicken broth
1/4 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup unsalted butter, cut into pieces
Salt and pepper to taste
2 tablespoons chopped fresh parsley
1/4 teaspoon red pepper flakes (optional)
Directions
1. Start by placing the shrimp, cherry tomatoes, sugar snap peas, and sliced carrots in your slow cooker.
2. Add the minced garlic, chicken broth, dry white wine, and fresh lemon juice. Give everything a gentle stir to combine.
3. Dot the mixture with the pieces of unsalted butter, distributing them evenly over the top.
4. Season with salt and pepper to taste, and sprinkle in the red pepper flakes if you want a bit of heat.
5. Cover the slow cooker and cook on low for 2-3 hours, until the shrimp are pink and cooked through and the veggies are tender but still crisp.
6. Just before serving, sprinkle the chopped fresh parsley over the top.
7. Serve the shrimp scampi with your choice of sides, and enjoy!
Variations & Tips
If you're in the mood for a bit of a kick, try adding some red pepper flakes or a dash of hot sauce. For a creamier version, add a splash of heavy cream or a dollop of cream cheese toward the end of cooking. If you’re not a fan of snap peas, substitute with asparagus or zucchini. Feel free to get creative with the vegetables based on what’s in season or what you have in your fridge.
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