1. Saute the minced garlic in olive oil over medium heat for approximately 1-2 minutes, or until it begins to release its aroma.
2. Place the garlic in a slow cooker and finish cooking with chicken stock, heavy cream, red pepper flakes, salt, and pepper. Combine by stirring.
3. Toss the peeled and deveined shrimp into the slow cooker with the sauce, being sure to stir well to coat the shrimp.
4. Cook, covered, over low heat for two to three hours, or until shrimp are opaque and soft.
5. Cook the pasta as directed on the box, about 30 minutes before the shrimp is done. Reserve the drained liquid.
Sixth, add the cooked pasta to the shrimp after they are done cooking, and toss to coat.
7. Finish up the dish by topping it with chopped parsley and grated Parmesan. Stir it one last time and serve it hot.
