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Slow Cooker Creamy Garlic-Lemon Shrimp & Asparagus

Ingredients

  • 1 1/2 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
  • 1/2 tsp Our Family® Coarse Kosher Salt
  • 1/2 tsp Our Family® Pure Ground Black Pepper
  • 6 garlic cloves, minced
  • 1 1/4 cups vegetable broth
  • 1/2 cup Our Family® Grated Parmesan Cheese
  • 1 Tbsp fresh lemon juice
  • 1 1/2 tsp lemon zest
  • 1/4 cup Our Family® Unbleached All-Purpose Flour
  • 1/2 cup Our Family® Heavy Whipping Cream, at room temperature
Chef's Tip

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

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 1/2 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 1/4 cups ): 308 Calories, 15g Fat, 9g Saturated Fat, 225mg Cholesterol, 1472mg Sodium, 16g Carbohydrates, 3g Fiber, 3g Sugars, 0g Added Sugars, 27g Protein

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