Spaghetti with Pepper Cream, Chorizo & Shrimp
Ingredients:
12 oz spaghetti
2 tablespoons olive oil
6 oz chorizo, sliced or crumbled
12 large shrimp, peeled and deveined
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 cloves garlic, minced
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
1/4 teaspoon smoked paprika
Fresh parsley, chopped (for garnish)
Red pepper flakes (optional, for heat)
Directions:
Cook spaghetti in salted boiling water until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add chorizo and cook until browned and slightly crispy. Remove and set aside.
In the same skillet, add shrimp and cook for 1–2 minutes per side, until just pink. Remove and set aside.
Add sliced bell peppers and garlic to the skillet. Sauté for 4–5 minutes until softened.
Stir in heavy cream, smoked paprika, salt, pepper, and Parmesan. Simmer for 2–3 minutes.
Return chorizo and shrimp to the skillet, then add cooked spaghetti. Toss to combine and heat through.
Garnish with parsley and red pepper flakes if desired. Serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 610 kcal | Servings: 4 servings
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