Pasta with shrimp scampi in a slow cooker in 20 minutes

Ingredients:

• 6 tablespoons unsalted butter
• 2 tbsp. l. olive oil
• 6 crushed garlic cloves
• 3/4 cup dry white wine
• Juice and zest of 1 lemon
• 1/4 tsp red pepper flakes
• 6 green onions, chopped
• 350 g thin spaghetti, broken in half
• 700 g frozen shrimp, peeled and deveined
• Garlic bread, for serving, optional
• Green salad, for serving, optional
• Special equipment: multicooker with a capacity of 6–8 liters.

Preparation:

1. Place the butter, olive oil, and garlic in a slow cooker and set the heat to high. Cook, stirring frequently, until the garlic is softened but not browned, about 3 minutes. Add the wine, lemon juice and zest, red pepper flakes, 2 teaspoons of salt, and a few grinds of black pepper. Bring to a boil and cook for 1 minute. Add 2 cups of water, then add half the pasta in one direction, then the other half in a crisscross pattern. Top with the shrimp and half the green onions.
2. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high heat and cook for 1 minute. Once the cycle is complete, allow the steam to escape naturally. After 5 minutes, open and remove the lid, being careful not to burn yourself with steam.
3. Using tongs, toss the pasta until evenly coated and free of lumps. Sprinkle with the remaining green onions and serve with a salad and garlic bread, if using.
   
   Note
   Your multicooker settings may vary depending on the model.