Slow Cooker Garlic Butter Shrimp Linguine Directions:
Lightly coat the inside of a 6-quart slow cooker with nonstick spray.
Break the dry linguine in half and place it in an even layer on the bottom of the slow cooker.
Add the zucchini noodles in an even layer over the pasta.
Pour the chicken broth evenly over the pasta and press any dry pieces gently into the liquid.
Scatter the minced garlic over the pasta.
Distribute the butter pieces evenly on top.
Sprinkle with kosher salt, black pepper, and crushed red pepper flakes if using.
Place the raw shrimp in a single even layer over the pasta mixture.
Cover and cook on HIGH for 45 minutes.
Open the lid and gently stir to separate the noodles and prevent clumping.
Cover and cook on HIGH for 10–15 minutes until shrimp are pink and opaque and pasta is al dente.
Turn off the heat and stir in the Greek yogurt until fully incorporated.
Add the Parmesan and stir until melted and creamy.
Switch to WARM and let sit 5 minutes so the sauce thickens and clings to the linguine.
Divide into 4 equal servings (approximately 1½ cups each) and top with parsley if desired.
WW Points Calculation
Whole wheat linguine (6 oz) – 18.00
Raw shrimp (1 lb) – 0.00
Light butter (1 tbsp) – 3.00
Parmesan cheese (¼ cup) – 5.00
Nonfat Greek yogurt (½ cup) – 0.00
Fat-free chicken broth (3 cups) – 0.00
Garlic, zucchini, salt, pepper, parsley, red pepper flakes – 0.00
Points Information:
Total Points: 26.00
Servings: 4 servings (approximately 1½ cups each)
Points per serving: 6.50
Nutrition Information
Calories: 320
Fat: 6g
Protein: 38g
Carbohydrates: 32g
Sugar: 3g
Sodium: 480mg
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