Spaghetti Creamy Bell Pepper Chorizo

This vibrant spaghetti with creamy bell pepper sauce, spicy chorizo, and juicy shrimp brings together Mediterranean sun and smoky goodness in every bite. It is perfect when you want comfort and bold flavor in less than an hour—colorful enough for guests yet cozy for a quiet weeknight.

The first time I tried this, my family could not believe bell peppers could be so rich and comforting. Now, it’s a regular when we want a satisfying dish with a little wow factor.

Ingredients

• Spaghetti: Choose firm Italian noodles for best texture
• Red bell peppers: Roasted for sweetness and color pick glossy ones with firm flesh
• Olive oil: Helps roast peppers and build sauce flavor extra virgin brings depth
• Garlic: Fresh garlic sharpens the sauce and prevents blandness use plump cloves
• Onion: Lends sweetness and body choose one that feels heavy for its size
• Heavy cream: Makes the sauce silky and rich look for full-fat for best mouthfeel
• Tomato paste: Adds umami richness buy a deep red paste with no added sugar
• Smoked paprika: Infuses a subtle smoky layer choose Spanish variety for authenticity
• Chorizo sausage: Brings heat and smokiness try to find Spanish chorizo with paprika
• Large shrimp: Adds juicy texture and flavor seek out raw not pre-cooked for best results
• Parsley: Freshens and brightens the finished dish look for vibrant green leaves
• Parmesan cheese: Optional but a grating adds savoriness use a wedge not pre-shredded
• Lemon wedges: Optional a squeeze brings out sweetness in the peppers

Step-by-Step Instructions

Roast the Peppers:

Preheat the oven to a high temperature and set the bell peppers on a tray. Roast for twenty minutes turning halfway so skins blacken evenly. Remove from oven and immediately place peppers in a covered bowl to steam. Wait a few minutes this makes peeling easier. Peel away skins discard seeds and chop the tender flesh roughly.

Cook the Spaghetti:

While peppers roast bring a large pot of salted water to a hard boil. Add spaghetti and cook to al dente so it holds up in the creamy sauce. Reserve half a cup of pasta water before draining to adjust sauce later.

Brown the Chorizo:

Warm a slick of olive oil in a skillet over medium heat. Add chorizo slices and cook until edges crisp and fat renders. Scoop out cooked chorizo leaving the flavorful oil in the pan.

Sauté Aromatics:

Add another splash of oil if needed and toss in chopped onion and garlic. Sauté gently until onion is soft and translucent and garlic smells sweet not burnt. Add the chopped roasted peppers. Stir and let it all meld for a couple minutes.

Blend the Sauce:

Scrape everything into a blender or food processor. Add cream tomato paste smoked paprika and a good pinch each of salt and pepper. Blend until silky smooth. Taste and add more seasoning if needed.

Warm the Sauce and Add Chorizo:

Pour blended sauce back into your skillet over very low heat to avoid curdling. Stir in the crispy chorizo to infuse flavor and keep warm.

Sear the Shrimp:

Heat a clean pan until hot. Add shrimp in a single layer without crowding. Sear on each side just until pink and opaque about two minutes per side. Season lightly.

Combine Pasta and Sauce:

Add drained spaghetti to the sauce in the skillet. Toss well making sure every strand is coated. Splash in reserved pasta water to loosen as needed until it glides just right.

Add the Shrimp:

Gently fold in the cooked shrimp so they stay juicy and whole. Swirl pasta onto plates garnish with parsley and optional Parmesan. Serve with lemon wedges if desired they brighten up the sauce beautifully.

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Storage Tips

Let leftovers cool to room temperature and then refrigerate in a tight container It keeps well for up to two days Only reheat gently in a skillet so the cream sauce stays silky rather than separating If making ahead store sauce and pasta separately for best results

Ingredient Substitutions

Swap out chorizo for turkey or plant-based sausage if pork is not your thing Use gluten-free spaghetti for a wheat-free version If heavy cream feels too rich you can use half and half or even a splash of whole milk replace shrimp with chicken strips if you need a shellfish-free twist

Serving Suggestions

Serve warm with a simple salad of arugula and lemony vinaigrette Crusty bread helps mop up every bit of sauce This pasta is fantastic with a glass of Spanish white wine but a tart lemonade also works beautifully for family meals

Cultural Context

This dish blends Spanish Mediterranean flavors with an Italian classic Spaghetti and bell peppers are pantry staples across southern Europe Pairing them with chorizo and shrimp recalls classic Spanish tapas while the creamy sauce is pure Italian comfort I love how it brings so many regions together on one plate

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Common Questions

→ How do I roast the bell peppers properly?

Roast whole peppers at 220°C until skins blister, then steam in a covered bowl for easy peeling and extra flavor.

→ Can I substitute another protein for the shrimp or chorizo?

Absolutely! Use chicken, turkey sausage, or keep it vegetarian with plant-based chorizo and skip the shrimp.

→ How can I make the sauce smoother?

Blend the roasted pepper mixture thoroughly in a high-speed blender. Add a dash of reserved pasta water for silkiness.

→ Is it possible to make this dish lighter?

Reduce or swap the cream for light cream or whole milk. You can also use turkey or vegetarian chorizo.

→ What pasta shapes can be used?

While spaghetti works best, linguine, fettuccine, or penne are great alternatives to hold the creamy sauce.

→ How do I store leftovers?

Cool completely and refrigerate in an airtight container for up to 2 days. Reheat gently, adding a splash of milk if needed.