Creamy Garlic Parmesan Shrimp Pasta Bake Made Easy in Your Slow Cooker

There’s nothing quite like the smell of garlic and parmesan simmering in the slow cooker — it’s the kind of comfort that makes the house feel like home before you’ve even stepped through the door. I developed this recipe during a particularly busy winter when I needed something hearty, hands-off, and deeply satisfying without spending hours standing over the stove. It’s become my go-to for cozy family dinners, especially when the weather outside is cold and I just want to wrap everyone in a warm, cheesy hug on a plate.

Slow Cooker Garlic Parmesan Shrimp and Pasta Bake

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Prep Time 25 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 25 minutes mins

Servings: 6 servings

Calories: 765

Ingredients Method Notes

Ingredients

  

main dish

• 8 oz rotini pasta cooks 1 minute less than package directions
• 1 lb large shrimp, peeled and deveined tails removed, rinsed well
• 4 cloves garlic, minced
• 2 tbsp unsalted butter
• 1.5 cups heavy cream
• 1 cup chicken broth low sodium preferred
• 1.5 cups grated Parmesan cheese freshly grated, not pre-shredded
• 1 tbsp fresh parsley, chopped
• 0.5 tsp red pepper flakes adjust to taste
• 1 tsp salt
• 0.5 tsp black pepper

Method

 

prepare pasta and shrimp

1. Cook rotini in salted boiling water for 1 minute less than the package directions until al dente; drain and rinse thoroughly under cool water to stop cooking.
2. Place peeled and deveined shrimp in a colander and rinse well under cold water; pat dry with paper towels.

assemble in slow cooker

1. Add butter to the slow cooker and turn on to high; let it melt completely before proceeding.
2. Whisk together heavy cream, chicken broth, minced garlic, salt, black pepper, and red pepper flakes in a medium bowl until smooth.
3. Pour the cream mixture into the melted butter, then stir in grated Parmesan until fully dissolved and glossy.
4. Add the drained pasta to the slow cooker and gently fold to coat evenly with the sauce.

cook and finish

1. Cover and cook on high for 45 minutes, stirring once halfway through to prevent pasta from settling.
2. Add the shrimp evenly over the top of the pasta mixture; cover and cook for 15 more minutes until shrimp turn pink and opaque.
3. Remove from heat, stir gently to incorporate shrimp, and let rest for 5 minutes before serving.

Notes

Shrimp cooks fast, so add them only during the last 15 minutes to keep them tender. For extra richness, use whole milk instead of the 2% called for — I know it sounds indulgent, but that creaminess is what makes this dish feel like a warm hug after a long day. Always rinse the pasta thoroughly after cooking to prevent it from turning to mush in the slow cooker.