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Slow Cooker Garlic Parmesan Shrimp and Veggie Spaghetti
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Slow Cooker Garlic Parmesan Shrimp and Veggie Spaghetti

2 godz. 20 minPorcje: 4Nutri-Score C€€
od @elainecarolskitchen2 importyugotowano 0 razy
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Składniki

4 osoby
  • butter (one stick, left whole)Nabiał113 g
  • zucchini (washed and cut into pieces)Warzywa i owoce2 kawałki
  • cherry tomatoes (whole)Warzywa i owoce250 g
  • baby spinach (pre-washed)Warzywa i owoce150 g
  • garlic (minced)Warzywa i owoce4 kawałki
  • shrimp (raw, peeled)Ryby500 g
  • sea salt (to taste)Przyprawy5 g
  • black pepper (ground)Przyprawy2 g
  • lemon (juiced, half used on the vegetables)Warzywa i owoce1 kawałek
  • garlic parmesan sauce (one jar)Spiżarnia355 ml
  • parmesan (finely shredded, plus extra for serving)Nabiał150 g
  • spaghetti (pre-cooked)Produkty zbożowe400 g

na porcję

Wartości odżywcze

778kcal

Węglowodany
85 g
Białko
36 g
Tłuszcz
33 g
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Przybory

  • Wolnowar
  • Durszlak

krok po kroku

Przygotowanie

  1. Layer the vegetables in the slow cooker

    • Place the butter in the center of the slow cooker.
    • Add the cut zucchini, cherry tomatoes and baby spinach.
    Krok 1

  2. Season with garlic, salt, pepper and lemon

    • Add the minced garlic over the vegetables.
    • Sprinkle with sea salt and black pepper.
    • Squeeze the lemon over everything.
    Krok 2

  3. Add the shrimp, sauce and parmesan

    • Add the shrimp to the slow cooker.
    • Pour in the whole jar of garlic parmesan sauce and toss everything together.
    • Scatter the shredded parmesan on top.
    Krok 3

  4. Cook on high

    • Cover with the lid and cook on high until the shrimp are cooked through and the vegetables are tender.
    Krok 4

  5. Stir in the spaghetti

    • Give the mixture a stir.
    • Add the pre-cooked spaghetti and toss well to coat everything in the sauce.
    Krok 5

  6. Finish and serve

    • Add a little extra parmesan on top.
    • Twist the pasta into bowls and serve immediately.
    Krok 6
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