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Slow Cooker Creamy Garlic-Lemon Shrimp & Asparagus

Ingredients

  • 1 ½ pounds frozen Our Family® 16-20 Count Extra Jumbo Raw Shell-On Shrimp, thawed and shells removed
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • ½ tsp Our Family® Coarse Kosher Salt
  • ½ tsp Our Family® Pure Ground Black Pepper
  • 6 garlic cloves, minced
  • 1 ¼ cups vegetable broth
  • ½ cup Our Family® Grated Parmesan Cheese
  • 1 Tbsp fresh lemon juice
  • 1 ½ tsp lemon zest
  • ¼ cup Our Family® Unbleached All-Purpose Flour
  • ½ cup Our Family® Heavy Whipping Cream, at room temperature

Directions

  1. In 5- to 6-quart slow cooker, toss shrimp, asparagus, salt and pepper. Stir in garlic, broth, cheese, lemon juice and lemon zest; cover and cook on low 1 hour.
  2. Ladle ½ cup broth mixture into medium bowl; whisk in flour. Stir flour mixture and cream into slow cooker; cover and cook on low 45 minutes or until shrimp turn opaque throughout, asparagus is tender-crisp and liquid is slightly thickened. Makes about 5 cups.

 

Approximate nutritional values per serving (1 ¼ cups ): 308 Calories, 15g Fat, 9g Saturated Fat, 225mg Cholesterol, 1472mg Sodium, 16g Carbohydrates, 3g Fiber, 3g Sugars, 0g Added Sugars, 27g Protein

Chef's Tip

Serve shrimp mixture over cooked pasta or rice garnished with cheese, parsley and/or crushed red pepper.

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