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© Meredith Corporation. All rights reserved. Used with permission.
(3/4 cup shrimp mixture and 1/2 cup pasta per serving)
Thaw shrimp, if frozen. Peel and devein shrimp; cover and chill until ready to use. Lightly coat a 1-1/2-quart slow cooker with cooking spray. In the slow cooker, combine tomatoes, zucchini, red pepper, wine (or broth) and garlic.
Cover and cook on Low for 4 hours or on High for 2 hours. Stir in the shrimp. If using Low, turn to High. Cover and cook for 30 minutes more.
Stir in olives, basil, olive oil, rosemary and salt. Place cooked pasta in a serving bowl and top with shrimp mixture. Sprinkle feta evenly over all.