The Best Shrimp Scampi in 10 Minutes!
This shrimp scampi is the ultimate weeknight dinner—a restaurant-quality dish with tender prawns bathed in a luxurious garlic butter and white wine sauce. Traditionally cooked on the stovetop in minutes, we've thoughtfully adapted it for the slow cooker to develop deeper flavours whilst keeping the prawns perfectly tender. Garlic, fresh parsley, lemon, and a splash of white wine come together to create an elegant yet simple dish that's perfect served over pasta, with crusty bread for dipping, or as a sophisticated appetiser. Whether you're entertaining or treating yourself to something special, this shrimp scampi delivers restaurant-quality results with minimal fuss
Watch: The Best Shrimp Scampi in 10 Minutes!
Original recipe video — click to play
Original method: 10 minutes on stovetop
Ingredients
Main
- 100 g butter, unsalted
Brown first in a frying pan before transferring to slow cooker for deeper flavour
- 8 cloves garlic cloves, minced or pressed
Brown with butter at the start for best flavour
- 680 g large prawns, peeled and deveined
Add in final 30-45 minutes of cooking to prevent toughness
Fresh or thawed frozen prawns work well
Sauce
- 120 ml dry white wine
Reduced quantity due to slow cooker moisture retention
- 120 ml fish stock or vegetable stock(optional)
Adds depth; use less than traditional recipes due to slow cooker moisture retention
- 2 tbsp lemon juice, freshly squeezed
Add in final 5 minutes of cooking
Brightens the sauce; use just before serving
Garnish
- 3 tbsp fresh parsley, finely chopped
Add just before serving
Preserves fresh, vibrant colour and flavour
Seasoning
- ½ tsp sea salt
Adjust to taste
- ÂĽ tsp black pepper, freshly ground
To taste
Optional Serving
- pasta, crusty bread, or crostini(optional)
For serving
Method
- 1
Mince or press the garlic cloves and finely chop the fresh parsley. Set aside.
~5 mins - 2
In a frying pan over medium heat, melt the butter and add the minced garlic. Cook for 2-3 minutes, stirring occasionally, until fragrant and lightly golden. Do not let it brown too much.
~3 minsTip: This step develops flavour before slow cooking
- 3
Transfer the garlic butter to your slow cooker. Add the white wine and fish or vegetable stock (if using).
~2 mins - 4
Cover and cook on High for 15-30 minutes to allow the flavours to meld.
~20 mins - 5
Add the peeled and deveined prawns to the slow cooker, stirring gently to coat them in the sauce.
~2 minsTip: Important: prawns are added only now to prevent overcooking
- 6
Cover and cook on High for 30-45 minutes. The prawns are ready when they turn pink and opaque throughout. Do not overcook.
~40 minsTip: Check after 30 minutes; prawns cook quickly even in a slow cooker
- 7
Stir in the freshly squeezed lemon juice and season to taste with sea salt and freshly ground black pepper.
~2 minsTip: Add lemon juice at the very end to preserve its brightness
- 8
Serve the shrimp scampi immediately, garnished with fresh chopped parsley. Serve over pasta, with crusty bread for dipping, or as a sophisticated appetiser.
~5 minsTip: Garnish with parsley just before serving for the best presentation and flavour
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Prawns are delicate and cook very quickly. If added at the beginning, they will become rubbery and tough by the time the sauce is ready. Adding them in the final 30-45 minutes ensures they remain tender, juicy, and perfectly cooked. Traditionally, shrimp scampi is a stovetop dish cooked in just 10 minutes, so the slow cooker requires adjustment to keep the prawns from overcooking
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