Creamy Shrimp Chorizo Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
400g spaghetti pasta
→ Sauce and Toppings
02 -
200ml heavy cream
03 -
3 ripe red bell peppers
04 -
150g chorizo slices
05 -
2 fresh garlic cloves
06 -
300g peeled, deveined fresh shrimp
→ Seasonings and Extras
07 -
1 teaspoon dried thyme
08 -
1 teaspoon smoked paprika
09 -
Grated Parmesan (optional)
10 -
Fresh basil leaves
11 -
Salt and pepper
# Instructions:
01 -
Char the bell pepper skins by roasting them until blackened. Place them in a plastic bag to sweat. Once cooled, remove the skins, seeds, and membranes, then blend them together with the cream.
02 -
Boil the spaghetti in a large pot with salted water until al dente. Drain it and set it aside.
03 -
Sauté the chorizo slices in a pan until crispy. Remove and set aside. Use the same pan to cook the shrimp for 2-3 minutes, then also set them aside.
04 -
In a small amount of olive oil, sauté chopped garlic. Add the blended bell pepper cream mixture and let it simmer for about 5 minutes. Season with thyme, paprika, salt, and pepper.
05 -
Gently combine the pasta with the sauce, then top it off with the shrimp and chorizo. Serve hot, garnished with fresh basil and grated Parmesan if you'd like.
# Notes:
01 -
If you prefer more spice, pick a spicier chorizo for extra heat.
02 -
For a creamier dish, stir in a splash of pasta water into the sauce before mixing.