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.
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