I've been crushing on this food so hard, it would be a crime not to fill you in.

Shrimp scampi paella is a delightful fusion of flavors, combining the rich, garlicky, buttery essence of shrimp scampi with the wholesome, hearty feel of Spanish paella. Originating from the coastal regions of Spain, paella traditionally features various seafood elements, and this recipe takes a slight twist by focusing on the much-loved shrimp scampi. This dish is perfect for those who want to experience the vibrant and diverse tastes of Mediterranean cuisine without spending hours in the kitchen. By using a slow cooker, we simplify the process and enhance the flavors through slow cooking, making it an ideal meal for a cozy family dinner or an impressive gathering with friends.

Shrimp scampi paella pairs beautifully with a light, crisp salad—think arugula or mixed greens with a lemon vinaigrette. A side of crusty bread or garlic bread is perfect for soaking up the delicious sauce. For a complete meal, you might include a glass of chilled white wine such as a Sauvignon Blanc or a Spanish Albariño, which complements the seafood notes wonderfully.

Servings: 4-6 servings

1 pound large shrimp, peeled and deveined
1 1/2 cups Arborio rice
3 cups chicken broth
1 cup dry white wine
1/2 cup finely chopped onion
4 cloves garlic, minced
1/2 teaspoon saffron threads
1 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes (optional)
1 cup diced tomatoes
1 cup frozen peas
1 red bell pepper, thinly sliced
1 lemon, cut into wedges
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped, for garnish

1. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent, about 3-4 minutes.

2. Transfer the sautéed onions and garlic to the slow cooker. Add the Arborio rice, chicken broth, white wine, saffron threads, smoked paprika, red pepper flakes (if using), diced tomatoes, and a pinch of salt and pepper. Stir to combine.

3. Cover the slow cooker and cook on low for 2 1/2 to 3 hours, until the rice is tender and has absorbed most of the liquid.

4. About 30 minutes before the rice is done, add the shrimp, peas, and red bell pepper to the slow cooker. Stir gently to distribute the ingredients evenly.

5. Cover and continue to cook on low for the remaining 30 minutes, or until the shrimp are cooked through and the vegetables are tender.

6. Before serving, taste and adjust the seasoning with additional salt and pepper if needed.

7. Serve the paella straight from the slow cooker, garnished with fresh parsley and lemon wedges on the side.