Rachael's Spanish Shrimp Scampi & Pimento Rice with Peas

For the rice, in a medium saucepan, heat the oil, one turn of the pan, over medium to medium-high. Add the butter. When it stops foaming, add the onion and garlic. Cook, stirring often, until softened, 2  to 3  minutes. Add the pasta and cook, stirring often, until deeply golden and fragrant, about 6  minutes. Add the rice and cook until toasted, about 1  minute more. Season with salt and pepper. Stir in the smoked paprika. Add the stock and bring to a boil. Reduce heat to low, cover, and simmer until almost tender, about 15  minutes. Stir in the peas and pimientos. Cover and cook until the rice is tender, about 5  minutes. Fluff with a fork.

For the shrimp, in a large nonstick skillet, heat the oil, two turns of the pan, over medium-high to high. Add the shrimp and cook until just opaque in the centers, about 2  minutes per side. Add the garlic and spring onions; season with salt and pepper. Add the crushed red pepper and toss 2  to 3  minutes more. Mix in the sherry and cook until almost completely reduced, about 1 minute. Add the lemon juice and butter and swirl the skillet until the butter melts, about 1  minute. Top with the parsley and hot sauce. Divide the rice among shallow bowls. Top with the shrimp.