Spanish Shrimp Scampi & Pimiento Rice with Peas
"Muy delicioso!..."
INGREDIENTS
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1 tbsp. olive oil
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2 tbsp. butter
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1 small onion, finely chopped
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2 cloves garlic, finely chopped
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About 1/3 cup of broken regular or thin spaghetti (about 2-inch-long pieces)
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1 cup long-grain white rice
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Salt and pepper
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1 tsp. smoked paprika
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2 cups chicken stock
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3/4 cup shelled fresh peas or 3/4 cup frozen peas, thawed
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1 jar (4 oz.) diced pimiento peppers, drained
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2 tbsp. olive oil
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2 lb. large shrimp—peeled and deveined, tails removed
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4 spring onions, cut on an angle into 1/2-inch slices; or 2 leeks—cut in half lengthwise, then crosswise into 1/2-inch half-moons
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4 large cloves garlic, crushed and chopped
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Salt and pepper
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1 tsp. crushed red pepper
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1/4 cup sherry or 1/2 cup white wine
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1 lemon, juiced (about 1/4 cup)
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4 tbsp. butter, cut into pieces
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1/2 cup fresh flat-leaf parsley, chopped
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Hot sauce (such as Tabasco), to taste
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