What a Crock!: Artichoke and Mushroom Pasta What a Crock!: Artichoke and Mushroom Pasta julie kay May 01, 2013 Comments Pasta can be tricky in the slow cooker. Given enough liquid, some types do very well, but others fall apart and no longer resemble pasta. For this particular dish, there really was no reason to slow-cook the pasta since it cooks so quickly on the stove top. The shrimp mixture that will top it merges its flavors exceptionally well in the slow cooker. While any pasta will do for this dish, colored veggie spirals or “Wacky Mac” adds attractive color. Follow package directions for cooking them. The onions, artichokes, garlic, mushrooms and bell pepper will cook in a marinating dressing for several hours prior to adding the shrimp. Turn the cooker to High once the shrimp is added and cook for an additional hour or until shrimp turn pink. There are a number of marinating flavors from Lawry’s. I chose the Italian white wine and herb blend for pairing with my chosen ingredients. It will not need to cook any longer than three hours on Low before adding the shrimp for 45 minutes to an hour. It will be a quick meal by slow-cooker standards. Julie Kay is a columnist for The Advocate. She can be reached at firstname.lastname@example.org.