1. Add the melted butter and minced garlic to your slow cooker and set on low. Let the garlic cook for about 15 minutes to become fragrant.
2. Add the chicken broth, heavy cream, Parmesan cheese, salt, black pepper, and paprika to the slow cooker. Stir well to combine.
3. Add the shrimp and lemon juice to the slow cooker, stirring to coat the shrimp in the sauce mixture.
4. Cover and cook on low for 1-2 hours, until the shrimp are cooked through and pink.
5. Just before serving, cook the pasta according to package instructions. Drain and add the pasta to the slow cooker, tossing to combine with the shrimp and sauce.

6. Serve warm, garnished with chopped fresh parsley.
Variations & Tips
If you have picky eaters, consider substituting the shrimp with cooked chicken or even a mix of vegetables like bell peppers and zucchini. For a spicier dish, add a pinch of red pepper flakes to the sauce. You can also use whole wheat or gluten-free pasta to fit various dietary needs. Don’t be afraid to get creative with your favorite herbs—basil or oregano can add a lovely touch.