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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 h 20 minServes 4Nutri-Score C€€
from @elainecarolskitchen2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • butter (one stick, left whole)Dairy113 g
  • zucchini (washed and cut into pieces)Produce2 pieces
  • cherry tomatoes (whole)Produce250 g
  • baby spinach (pre-washed)Produce150 g
  • garlic (minced)Produce4 pieces
  • shrimp (raw, peeled)Fish500 g
  • sea salt (to taste)Spices5 g
  • black pepper (ground)Spices2 g
  • lemon (juiced, half used on the vegetables)Produce1 piece
  • garlic parmesan sauce (one jar)Pantry355 ml
  • parmesan (finely shredded, plus extra for serving)Dairy150 g
  • spaghetti (pre-cooked)Grains400 g

per serving

Nutrition

778kcal

Carbs
85 g
Proteins
36 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Colander

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Cook on high

    • Cover with the lid and cook on high until the shrimp are cooked through and the vegetables are tender.
    Step 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.
    Step 5

  6. Finish and serve

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