Directions
1. In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 1-2 minutes.
2. Transfer the garlic to your slow cooker and add the chicken broth, heavy cream, red pepper flakes, salt, and pepper. Stir to combine.
3. Add the peeled and deveined shrimp to the slow cooker and mix well to coat the shrimp in the sauce.
4. Cover and cook on low for 2-3 hours, until the shrimp are cooked through and tender.
5. About 30 minutes before the shrimp is done, cook the pasta according to the package instructions. Drain and set aside.
6. Once the shrimp is done, stir in the cooked pasta and mix until well-coated with the sauce.
7. Sprinkle with grated Parmesan cheese and chopped parsley just before serving. Give it a final stir and serve hot.
