Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 8 ounces fettuccine pasta
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Lightly grease the inside of the slow cooker with cooking spray or olive oil.
- Add heavy cream, chicken broth, minced garlic, Italian seasoning, salt, and black pepper to the slow cooker. Stir to combine.
- Break fettuccine pasta in half and add to the slow cooker, ensuring pasta is submerged.
- Cover and cook on low for 2-3 hours or high for 1-2 hours until pasta is tender.
- About 30 minutes before serving, add the shrimp and stir gently.
- Once shrimp are pink and cooked, stir in grated Parmesan cheese until creamy and melted.
- Garnish with fresh parsley and serve immediately.
Notes
- For a lighter version, use half-and-half instead of heavy cream and reduce the cheese.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian