The first time I made this spaghetti with pepper cream, chorizo, and shrimp, I honestly just wanted to clear out my fridge. I had some shrimp, a couple of colorful bell peppers, and a pack of chicken chorizo I’d been meaning to try. I threw it all together with some spaghetti and a splash of cream and to my surprise, my husband asked for seconds before I even sat down. That was it. A keeper. And now it’s one of our most-loved dinners.
This recipe is rich, cozy, and just a little spicy. Think creamy shrimp pasta meets smoky chorizo with the sweetness of sautéed bell peppers. It’s the kind of dish that makes people think you cooked all day, when really, it takes less than 40 minutes. Whether you’re cooking for family, date night, or just treating yourself after a long day, this creamy chorizo and shrimp spaghetti is a flavor-packed winner.
Why You’ll Fall in Love with This Creamy Chorizo & Shrimp Spaghetti
This recipe checks all the boxes: comforting, colorful, quick, and absolutely delicious. The cream sauce is velvety but not too heavy, the chorizo gives it that irresistible smoky bite, and the shrimp add a tender, juicy contrast that makes every forkful exciting. Plus, bell peppers bring natural sweetness and beautiful color to the plate.
It’s easy enough for a Tuesday but special enough for a Saturday. And because we’re using ingredients you probably already have in your fridge or pantry, it’s also the perfect “what’s for dinner?” solution.
Note: The full list with exact measurements will be found in the recipe card at the end of the article.
It’s ideal if you’ve been looking for:
- Spaghetti with chorizo and shrimp recipes
- Creamy shrimp pasta dishes
- Chicken chorizo pasta ideas
- Bell pepper spaghetti recipes
- Weeknight pasta recipes with cream sauce
The Must-Have Ingredients for Shrimp and Chorizo Spaghetti
Here’s what you’ll need to make this dish, plus a few notes from my kitchen to yours:
Spaghetti – Any long pasta works here. Linguine, fettuccine, or bucatini are great swaps.
Raw Shrimp – Peeled and deveined. You can use frozen, just thaw them first. I like medium to large size for that perfect bite.
Chicken Chorizo – It crisps beautifully and brings big smoky flavor without feeling heavy. If you only have pork chorizo, that works too, but it’ll be a little richer.
Red and Yellow Bell Peppers – Sweet and colorful. They balance out the spice and soften into the sauce beautifully.
Heavy Cream – The base of the creamy pepper sauce. Don’t substitute with milk it won’t thicken the same way.
Parmesan Cheese – Adds richness and depth. Always use freshly grated if you can.
Butter and Olive Oil – Starting with both gives you great flavor and a perfect sear.
Garlic – Three cloves, minced. It’s non-negotiable in my kitchen.
Smoked Paprika – Gives the sauce that warm, smoky flavor that ties it all together.
Salt and Black Pepper – Season to taste.
Fresh Parsley – A sprinkle at the end brings freshness and a little brightness.
More tasty ideas: Beef and Rotini in Garlic Parmesan Sauce: The Comfort Food That Stole My Family’s Heart
Step-by-Step: How to Make Spaghetti with Chorizo and Shrimp
You’ll need just one large skillet and a pot for the pasta. Let’s get cooking.
1. Boil the Spaghetti
Cook the pasta in salted water until al dente. Before draining, scoop out ½ cup of the pasta water and set it aside. You’ll use it to loosen the sauce later.
2. Sauté the Chorizo
Heat the olive oil and butter in a large skillet over medium heat. Add the sliced chorizo and let it cook for 3–4 minutes until golden and slightly crispy. Transfer it to a plate and set aside.
3. Cook the Shrimp
Add the shrimp to the same skillet and cook for about 2–3 minutes per side, or until pink and opaque. Don’t overcook shrimp should be tender, not rubbery. Remove and set aside with the chorizo.
4. Soften the Peppers
In the same pan, add the sliced bell peppers. Cook for 4–5 minutes, stirring occasionally, until they’re soft and slightly caramelized.
5. Add Garlic and Cream
Add the minced garlic and cook for just 30 seconds, stirring constantly. Then lower the heat and pour in the cream. Stir in the Parmesan cheese and smoked paprika. Season with salt and pepper. Let the sauce simmer for 2–3 minutes until it thickens slightly.
6. Bring It All Together
Return the chorizo and shrimp to the skillet, then add the cooked spaghetti. Toss everything together gently until coated in the sauce. If the sauce feels too thick, stir in a splash of that reserved pasta water until it’s just right.
7. Garnish and Serve
Top with chopped fresh parsley and serve immediately. Optional but amazing: a squeeze of lemon juice just before serving to brighten it all up.
Anna’s Tips to Make It Even Better
Use butter with the oil for extra flavor this is one of those little tricks my grandma swore by, and it makes everything taste more comforting.
Don’t rinse your pasta! The starch helps the sauce cling to each strand.
Use a microplane for your Parmesan so it melts faster and smoother into the cream.
Want to add veggies? Spinach, cherry tomatoes, or mushrooms would be lovely additions.
More tasty ideas: One-Pot Smoky Honey BBQ Steak Pasta: The Weeknight Wonder That Tastes Like a Weekend Feast
Frequently Asked Questions
Q1: Can I make this ahead of time?
This dish is best served fresh, but you can prep the chorizo and shrimp earlier in the day. Store them separately and reheat gently before tossing with the pasta and sauce.
Q2: What can I substitute for chorizo?
You can try chicken sausage, andouille-style chicken sausage, or smoked turkey sausage for a flavorfu.
Q3: Can I use a different type of pasta?
Absolutely. Linguine, penne, fettuccine, or even short pasta like rigatoni would work great. Use whatever’s in your pantry.
Q4: Is there a dairy-free option?
Yes. Try using coconut cream or cashew cream in place of the heavy cream. It’ll slightly change the flavor but still give you a rich, creamy sauce.
Q5: How do I store leftovers?
Store in an airtight container in the fridge for up to two days. Reheat gently on the stove with a splash of milk or cream to loosen the sauce.
One Last Bite
I really hope you give this spaghetti with pepper cream, chorizo, and shrimp a try. Honestly, if there’s one pasta dish that makes people pause mid-bite and say, “Wait what’s in this?” it’s this one. It’s rich without being heavy, comforting without being too familiar, and bold in flavor without needing a long list of complicated ingredients.
What I love most about this creamy chorizo and shrimp pasta is how it brings everyone to the table. Whether it’s a random Tuesday night when I forgot to plan dinner, or a Saturday when I want something indulgent without the hassle of restaurant reservations, this dish shows up for me every time. It’s dependable. It’s cozy. It’s one of those recipes that somehow feels like home, even the first time you make it.
There’s something about the combination of smoky chorizo, sweet bell peppers, tender shrimp, and that silky pepper cream sauce that just works. The sauce clings to every strand of spaghetti, the shrimp are juicy and perfectly seasoned, and the crispy bits of chorizo offer just the right contrast in every bite. Add a little sprinkle of fresh parsley and maybe a side of crusty bread to soak up the leftovers, and you’ve got a full-on experience.
My kids love it. My husband always goes back for seconds. And when my friends come over for dinner, this is the pasta dish that makes them text me the next day for the recipe. Every single time.
And the best part? You don’t need to be a professional chef to make it happen. If you can boil water and stir a skillet, you’re halfway there. This shrimp and chorizo spaghetti is as unfussy as it is flavorful, and that’s exactly how I like it. There’s no secret technique, no fancy equipment just real food, cooked with love.
If you’re the kind of person who craves meals that feel homemade and a little indulgent, this recipe has your name on it. It’s not just dinner it’s a warm hug at the end of a long day. Whether you’re making it for your family, your partner, your roommates, or just yourself (yes, you’re worth the good pasta!), I promise it’ll hit the spot.
Also don’t be afraid to make it your own. Maybe next time, you’ll add some spinach or mushrooms. Maybe you’ll swap in penne or linguine. Maybe you’ll give it a little lemon zest on top or a few chili flakes for extra heat. That’s the beauty of this dish it’s flexible, forgiving, and always delicious.
If you do make it, please tag me or leave a comment. I really, truly love seeing your photos and hearing how it turned out in your kitchen. That’s the magic of sharing food we may all live in different places, have different routines and favorite pans, but for a moment, we’re connected by the same spaghetti on the same kind of plate with the same sigh of “Mmm, that’s good.”
Thank you for being here. Thank you for cooking with me. From my kitchen to yours, with all the warmth in the world happy twirling.
-Anna 💛
Spaghetti with Pepper Cream, Chorizo & Shrimp
Equipment
- Large Skillet
- Large Pot
- Colander
- Wooden Spoon
- Measuring Cups and Spoons
Ingredients
Main Ingredients
- 12 oz Spaghetti uncooked
- 0.5 pound Raw Shrimp peeled and deveined
- 4 pieces Chicken Chorizo Sausages sliced or diced
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 1 piece Red Bell Pepper thinly sliced
- 1 piece Yellow Bell Pepper thinly sliced
- 3 cloves Garlic minced
- 0.5 cup Heavy Cream
- 0.25 cup Parmesan Cheese grated
- 0.25 teaspoon Smoked Paprika
- to taste Salt
- to taste Black Pepper freshly ground
- 2 tablespoons Fresh Parsley chopped, for garnish
Instructions
- Cook the spaghetti in salted boiling water according to package directions. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add sliced chicken chorizo and sauté for 3–4 minutes until it begins to crisp up.
- Add shrimp to the skillet and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and chorizo from the skillet and set aside.
- In the same skillet, add the sliced red and yellow bell peppers. Cook for 4–5 minutes until soft, stirring occasionally.
- Add minced garlic and cook for 30 seconds until fragrant. Lower heat, stir in the heavy cream, grated Parmesan, and smoked paprika. Stir until smooth and slightly thickened. Season with salt and pepper to taste.
- Return shrimp and chorizo to the skillet. Add the cooked spaghetti and toss everything together until evenly coated. Use reserved pasta water as needed to loosen the sauce.
- Serve immediately, garnished with fresh chopped parsley and extra black pepper if desired.
