Both the yellow-squash noodles and shrimp are sufficiently delicate that you don’t want to overcook either one of them (the noodles would get mushy and the shrimp would get tough). Just about 2 hours on high yields perfectly cooked crisp-tender noodles and tender shrimp in a buttery, garlicky sauce.
Serves 4
Prep: 15 minutes
Slow Cook: 2 hours (high)
Total: 2 hours 15 minutes
1 pound fresh or frozen peeled and deveined medium shrimp
4 cups Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
2 unpeeled medium yellow summer squash (about 1 pound total), spiralized, long noodles snipped, if desired
2 tablespoons Clarified Butter (page 296) or ghee
4 cloves garlic, minced
¼ teaspoon red pepper flakes, plus extra for serving
½ teaspoon salt
2 tablespoons fresh lemon juice
¼ cup chopped flat-leaf parsley
Thaw the shrimp, if frozen. In a 4-quart slow cooker, combine the shrimp, broth, yellow squash noodles, butter, garlic, red pepper flakes, and salt. Cover and cook on high for 2 to 2½ hours, or until the shrimp are opaque and the noodles are tender. Stir in the lemon juice.
Serve in bowls, topped with parsley and additional red pepper flakes if desired.