Spaghetti with Pepper Cream, Chorizo & Shrimp
A comforting, creamy pasta dish packed with smoky chicken chorizo, tender shrimp, and sweet bell peppers. Easy, flavorful, and perfect for any night of the week!
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.