This creamy Parmesan garlic butter shrimp recipe combines frozen raw shrimp with butter, minced garlic, freshly grated Parmesan and heavy cream. Everything cooks together in the slow cooker to create a rich, creamy sauce that coats the shrimp.
Ingredients
- 1 lb frozen raw shrimp
- 1 stick butter, cubed
- 3 tbsp minced garlic
- 1 cup freshly grated Parmesan cheese
- 1/2 cup heavy cream
Preparation
- Add the shrimp: Place the frozen shrimp straight from the bag into the slow cooker.
- Add the toppings: Layer the shrimp with the cubed butter, minced garlic, freshly grated Parmesan cheese and heavy cream.
- Cook: Cover and cook on HIGH for 30–45 minutes, until the shrimp are pink and the cheese is fully melted into a rich sauce.
As the shrimp cook, the butter, garlic, Parmesan and cream come together to form a rich sauce. The key visual sign that the dish is ready is pink shrimp combined with fully melted cheese.
Serve
- Coat and serve: Toss the shrimp gently so that every piece is coated in the creamy sauce. Spoon the shrimp and sauce over pasta, rice or crusty bread.
Serve the shrimp with plenty of the rich Parmesan sauce, whether you choose pasta, rice or crusty bread as the accompaniment.
Tips
- Add the shrimp directly from the bag, as instructed, rather than changing the preparation.
- Layer the ingredients evenly before cooking so the butter, garlic, Parmesan and cream can come together with the shrimp.
- Toss gently at the end to coat the shrimp without handling them too roughly.
Serving Notes
This creamy shrimp dish is best served with the sauce spooned generously over your chosen accompaniment. Pasta, rice and crusty bread all work with the rich Parmesan sauce.
Recipe Notes
The preparation is simple: add the frozen shrimp to the slow cooker, layer over the remaining ingredients, cover and cook on HIGH for 30–45 minutes. Once the shrimp are pink and the Parmesan has fully melted into a rich sauce, gently toss everything together and serve.