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Slow Cooker Shrimp Marinara

Shrimp are added near the end of the slow cooker marinara sauce’s cooking time. Utilize peeled and cooked shrimp or thawed frozen cooked shrimp.

It is a basic marinara sauce flavored with either fresh or dried basil and, if desired, oregano. Always, but optionally, we add crushed red pepper flakes to the pasta sauce. Spaghetti or angel hair pasta is served with marinara sauce. Alternatively, do it over polenta or bow-tie pasta.


  • 1 pound cooked shelled shrimp
  • 1 (16 oounce) can of diced tomatoes
  • 2 tablespoons minced parsley
  • 1 clove of garlic, minced
  • 1/2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 (6 ounce) can tomato paste
  • 1/2 teaspoon seasoned salt
  • Grated Parmesan cheese


  1. Combine diced tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt in slow cooker.
  2. Cover and cook on low for 6 to 7 hours.
  3. Turn slow cooker to high and stir in shrimp.
  4. Cover and cook on high for 10 to 15 minutes more until Shrimp is heated through.
  5. Serve over rice or cooked spaghetti.
  6. Top with Parmesan cheese.

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