Easy Slow Cooker Shrimp in Marinara Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 10/11/19
Slow Cooker Marinara Sauce With Shrimp

Alan Richardson / StockFood Creative / Getty Images

Prep: 15 mins
Cook: 4 hrs
Total: 4 hrs 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
509 Calories
5g Fat
69g Carbs
48g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 509
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 12%
Cholesterol 236mg 79%
Sodium 1715mg 75%
Total Carbohydrate 69g 25%
Dietary Fiber 7g 25%
Protein 48g
Calcium 336mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Shrimp is added to this easy slow cooker marinara sauce near the end of the cooking time. Use peeled and cooked shrimp or frozen cooked shrimp which has been thawed.

It's a basic marinara mixture flavored with fresh or dried basil and optional oregano. We always add crushed red pepper flakes to the pasta sauce, but that's optional. The marinara is served with hot cooked spaghetti or angel hair pasta. Or serve it over polenta or bow tie pasta.

Ingredients

  • 1 (14.5 oz.) can of crushed tomatoes
  • 1 (6 ounces) can tomato paste
  • 1 clove of garlic (minced)
  • 1 teaspoon kosher salt
  • 2 teaspoons fresh basil (chopped; or about 1/2 teaspoon dried leaf basil)
  • Optional: 1/2 teaspoon dried leaf oregano
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoon fresh parsley (minced)
  • 1 pound shrimp (peeled, deveined and cooked)
  • 1/2 cup Parmesan cheese (grated or shredded )
  • 4 cups spaghetti (or linguini, cooked and served hot)

Steps to Make It

  1. Gather the ingredients.

  2. In a slow cooker, combine the tomatoes with the tomato paste, garlic, salt, basil, oregano, if using, seasoned salt, black pepper, and crushed red pepper, if using.

  3. Cover and cook on low for 4 to 5 hours.

  4. Turn the slow cooker control to high and stir in the parsley and cooked shrimp.

  5. Cover and cook on high for about 10 minutes longer.

  6. Serve the shrimp and marinara sauce with hot cooked spaghetti or angel hair pasta.

  7. Sprinkle servings with Parmesan cheese and serve extra Parmesan at the table.

  8. Serve and enjoy!