Instructions
1. Prepare the Peppers
Preheat the oven to 200°C (400°F). Wash the peppers, cut them in half, and remove the seeds and white membranes.
Place them cut-side down on a baking tray and roast for about 20 minutes, until the skins are blackened.
Transfer them to a plastic bag or cover them in a bowl for 10 minutes to loosen the skin.
Peel off the skin, cut into pieces, and blend with 1 tablespoon of olive oil until smooth. Set aside.
2. Cook the Spaghetti
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions (8–10 minutes for al dente).
Drain, reserving about 100 ml (½ cup) of the cooking water.
Drizzle with a little olive oil to prevent sticking.
3. Prepare the Chorizo and Shrimp
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the chorizo and fry for 3–4 minutes, until crispy and it releases its flavorful oil. Remove and set aside.
In the same skillet, add the shrimp and cook for 2–3 minutes on each side, until pink and slightly golden. Remove and set aside with the chorizo.
4. Make the Creamy Pepper Sauce
In the same skillet, add the onion and sauté for 2–3 minutes, until soft and translucent.
Add the minced garlic and cook for 30 seconds, stirring to avoid burning.
Pour in the roasted pepper purée, cream, paprika, and thyme.
Stir and simmer gently for about 5 minutes, until the sauce slightly thickens.
If it becomes too thick, add a bit of the reserved pasta water to loosen it.
Season with salt and black pepper (go easy on the salt—chorizo adds plenty).
Optionally, add a pinch of Espelette pepper for a mild heat.
5. Combine Everything
Add the cooked spaghetti to the skillet with the sauce. Toss gently to coat the pasta evenly.
Add the reserved chorizo and shrimp, and heat through for 1–2 minutes over low heat to blend the flavors.
6. Serve
Serve the Spaghetti with Creamy Roasted Pepper, Chorizo, and Shrimp hot in shallow bowls.
Top with freshly chopped parsley or basil for freshness, and optionally sprinkle with grated Parmesan for extra richness.
Pair with a light green salad (like arugula or lamb’s lettuce) and a crisp white wine such as Sauvignon Blanc or Chardonnay — or simply sparkling or lemon water.
ADVERTISEMENT
