1 pound linguini
1 pound large shrimp, peeled and deveined
2 lemons, juiced and zested
4 cloves garlic, minced
1/4 cup olive oil
1/2 cup chicken broth
1/4 teaspoon red pepper flakes
Salt and pepper to taste
1/4 cup fresh parsley, chopped
1/4 cup grated Parmesan cheese
Directions
Cook the linguini according to package instructions until al dente. Drain and set aside.
In a slow cooker, combine the olive oil, lemon juice, lemon zest, garlic, chicken broth, red pepper flakes, salt, and pepper.
Add the shrimp to the slow cooker and stir to coat them in the lemon mixture.
Cover and cook on low for 1 to 1.5 hours, or until the shrimp are pink and cooked through.
Once the shrimp are cooked, add the cooked linguini to the slow cooker and toss everything together until well combined.
Stir in the chopped parsley and grated Parmesan cheese just before serving.
Serve hot, garnished with additional parsley and Parmesan if desired.
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Variations & Tips
For a creamier version, you can add a splash of heavy cream or a dollop of cream cheese to the sauce before adding the linguini. If you prefer a bit more heat, increase the amount of red pepper flakes. For a more robust flavor, consider adding a handful of sun-dried tomatoes or a sprinkle of capers. You can also substitute the shrimp with chicken or scallops for a different take on this dish.
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