My hubby asks me to make this for him all the time!

Instructions:

1. Prepare the Shrimp:
   • In a bowl, toss the shrimp with a pinch of salt, pepper, and half of the minced garlic. Set aside.
2. Prepare the Sauce in the Slow Cooker:
   • In the slow cooker, add the olive oil, remaining garlic, chicken broth, white wine (if using), butter, oregano, basil, and red pepper flakes. Stir everything together to combine.
3. Cook the Sauce:
   • Cover the slow cooker and cook on low for about 1-2 hours until the flavors have melded together.
4. Add the Shrimp:
   • After 1-2 hours, add the seasoned shrimp to the slow cooker. Stir to coat the shrimp in the sauce.
5. Cook the Shrimp:
   • Continue cooking on low for another 30 minutes to 1 hour, or until the shrimp are cooked through and opaque. Be careful not to overcook the shrimp, as they can become tough.
6. Cook the Pasta:
   • While the shrimp is cooking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
7. Combine Pasta and Shrimp:
   • Once the shrimp are done, add the cooked pasta to the slow cooker. Toss everything together to coat the pasta with the sauce. Add the lemon juice and stir again.
8. Serve:
   • Serve the pasta and shrimp immediately, garnished with fresh parsley and a sprinkle of grated Parmesan cheese. Enjoy your delicious, slow-cooked pasta with garlic shrimp!