Creamy Garlic Butter Shrimp Pasta

Ingredients

• 200g pasta (penne or other short pasta)
• 10–15 large shrimp
• 100–150ml heavy cream
• 10g butter
• Black pepper, to taste
• A pinch of salt
• 5–6 sprigs thyme or a few basil leaves
• ½ onion, diced
• 1 head of garlic, minced
• 1 slice of cheese
• 1 small bowl white wine

Steps

1. Prep the ingredients: Cook the pasta in salted water until al dente; set aside. Dice the garlic and onion, and wash the thyme or basil.

2. Prepare the shrimp: Remove the heads and shells, and devein the shrimp. Season lightly with black pepper.

3. Sear the shrimp: Switch the slow cooker to Sear-High mode. Add butter to the BUYDEEM cast aluminum nonstick stockpot and let it melt. Sear the shrimp on both sides until lightly golden, then remove and set aside.

4. Build the sauce: Without adding extra oil, add the shrimp heads and sauté until their natural oils are released. Remove the heads. Add the garlic and onion, sauté until fragrant. Pour in the white wine and cook until the alcohol evaporates. Add the heavy cream and bring to a gentle simmer.

5. Slow cook the pasta: Switch to Slow Cook–High mode. Add the pasta, cheese slice, and shrimp. Stir well and cook for 20–30 minutes, until the sauce thickens and coats the pasta evenly. Season with salt and black pepper, then finish with fresh herbs.

6. Finish and serve: Before serving, add a little more cheese for extra creaminess. Adjust seasoning if needed, toss with fresh thyme or basil, and serve warm.

✨ Tips

• Add more cheese for an extra-rich, creamy finish.
• Cooking time may vary depending on the type of pasta used.
• Shrimp heads are the key to a deeper, more complex flavor—don’t skip this step.