Creamy Crockpot Shrimp Alfredo
This Creamy Crockpot Shrimp Alfredo is the ultimate creamy comfort meal made easy! Juicy shrimp simmer in rich Bertolli Alfredo Sauce with garlic and broth, creating a silky, restaurant-style pasta right from your slow cooker. Perfect for busy weeknights or cozy weekends, this recipe delivers a decadent dinner in under 3 hours with minimal prep. This is absolutely the best sauce of all time! Pair it with a side salad and garlic bread for a complete, crowd-pleasing meal everyone will love! If you want more Italian recipes like this one try my Creamy Italian Chicken Bake, Crock Pot Italian Beef.
👝 How to Store Leftovers
Store in an airtight container for 3-5 days
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🤔 Common Questions
Absolutely. Linguine, spaghetti, or even penne work great. Just make sure to cook the pasta separately until al dente before mixing it with the Alfredo sauce and shrimp.
Yes! Just thaw the shrimp completely and pat them dry before seasoning and adding to the crockpot. This ensures they cook evenly and don’t water down the sauce.
Creamy Crockpot Shrimp Alfredo
Ingredients
- 1 lb large shrimp peeled and deveined
- 12 oz fettuccine pasta
- 2 jars 15 oz each Bertolli Alfredo Sauce
- ½ cup chicken or vegetable broth
- 3 cloves garlic minced
- 3 tbsp butter
- ½ tsp salt for shrimp
- ½ tsp black pepper for shrimp
- Chopped fresh parsley – for garnish
Instructions
Prep the crockpot:
- Combine 2 jars of Bertolli Alfredo Sauce, broth, and garlic in the crockpot. Warm over low for 1.5–2 hours.
Cook the shrimp:
- Season shrimp with ½ tsp salt and ½ tsp pepper. About 10–12 minutes before serving, add shrimp to the crockpot until pink and cooked through.
Cook the pasta:
- While shrimp are cooking, boil fettuccine until al dente. Drain and toss with 3 tbsp butter for extra richness.
Combine:
- Add buttered pasta to the crockpot and gently toss with shrimp and sauce.
Finish and serve:
- Garnish with chopped fresh parsley and serve immediately.
