Step 1: Sauté the Garlic

1. Heat 2 tbsp olive oil in a small skillet over medium heat. Add 4 minced garlic cloves and 1 tsp red pepper flakes (if using). Sauté for 1 minute until fragrant, being careful not to burn the garlic.

2. Transfer the garlic mixture to the slow cooker to preserve its aromatic flavor.

   • Tip: Mince garlic finely for even distribution. Sautéing adds depth but can be skipped (add raw garlic to the slow cooker, though flavor will be milder). Use a non-stick skillet for easy cleanup.

Step 2: Slow Cook the Shrimp and Sauce

1. To the slow cooker, add 1 cup chicken or vegetable broth, ½ cup dry white wine, the juice and zest of 1 lemon, ½ tsp salt, and ¼ tsp black pepper. Stir to combine.

2. Add 1 lb peeled and deveined shrimp, ensuring they’re submerged in the liquid. Cover and cook on low for 2-3 hours or high for 1-1.5 hours, until the shrimp are pink, opaque, and reach an internal temperature of 145°F (63°C).

3. Remove the shrimp to a plate to prevent overcooking. Stir the sauce and keep warm on the “keep warm” setting.

   • Tip: Shrimp cook quickly, so check early to avoid toughness. Use a slow cooker liner for easy cleanup. If sauce is too thin, transfer to a saucepan and simmer for 5 minutes to reduce (optional).

Step 3: Cook the Orzo

1. About 20 minutes before the shrimp are done, bring a pot of salted water to a boil. Add 1 cup orzo pasta and cook until al dente according to package instructions (typically 7-9 minutes).

2. Drain the orzo and toss with 1 tbsp olive oil to prevent sticking. Set aside and keep warm.

   • Tip: Undercook orzo by 1 minute to avoid mushiness when mixed with sauce. Rinse briefly with cold water if preparing ahead to stop cooking.

Step 4: Combine and Finish the Dish

1. Return the shrimp to the slow cooker along with the cooked orzo and ¼ cup chopped fresh parsley. Toss gently to coat everything in the lemon-garlic sauce, using the remaining 1 tbsp olive oil if needed for richness.

2. Cook on low for an additional 5-10 minutes to warm through, ensuring the orzo absorbs the sauce flavors. Taste and adjust seasoning with extra salt, pepper, or lemon juice as needed.

   • Tip: Use tongs or a large spoon to mix gently, preserving shrimp texture. If sauce is too thick, add 1-2 tbsp broth or water. Add parsley at the end to maintain vibrancy.

Step 5: Serve

1. Spoon the shrimp orzo into bowls or onto plates, ensuring each serving has a generous amount of shrimp, orzo, and sauce.

2. Garnish with extra chopped parsley and lemon slices for a bright, fresh presentation.

3. Serve hot with crusty bread, a green salad, or steamed asparagus for a complete meal.

   • Tip: Warm plates or bowls for an elegant presentation. Serve extra lemon wedges on the side for citrus lovers.