Spicy Shrimp Scampi

This is a flavorful primi that is incredibly easy to make and always a hit. It’s redolent with garlic, spicy from crushed red pepper, and brightly colored from a combination of paprika and parsley. Serve it in a scallop shell, if you have them.

Makes 6 to 8 servings | Prep time: 15 minutes | Minimum cook time: 1¹/₂ hours in a medium slow cooker

¹/₂ cup olive oil

6 garlic cloves, minced

1 tablespoon paprika

2 pounds extra-large (16 to 20 per pound) shrimp, peeled and deveined

¹/₂ cup dry white wine

3 tablespoons chopped fresh parsley

Salt and crushed red pepper flakes to taste

Lemon wedges for serving

1. Combine olive oil, garlic, paprika, shrimp, wine, and parsley in the slow cooker. Cook on Low for 3 to 4 hours or on High for 1¹/₂ to 2 hours, or until shrimp are pink and cooked through. Season to taste with salt and red pepper flakes.

2. Serve warm or at room temperature, and pass lemon wedges separately.

Note: The dish can be prepared up to 1 day in advance and refrigerated, tightly covered with plastic wrap. Allow it to sit at room temperature for 30 minutes before serving.

Variation:

 Substitute 1-inch cubes of cod or any firm-fleshed white fish for the shrimp.

When you buy shrimp that are still in their shells, they need to be peeled, and that’s an obvious task. Step two is to devein them. In one hand, hold the shrimp with its back facing up. With the other hand, cut gently down the back with a small paring knife. If there is a thin black line, scrape it out. That’s the “vein”—it’s actually the intestinal tract—which can be bitter and gritty.