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If you want intense chorizo kick with a creamy comfort, this bold spaghetti toss is the answer. Shrimp keeps things fancy, and the spicy pepper cream hugs every noodle. It's quick, rich, and totally satisfying for those nights when you're short on time but don't want boring food.
The first time I threw this together was on a night when friends showed up out of nowhere. It was such a hit that now, whenever I want a fancy pasta upgrade with little effort, it's what I reach for. Everyone's always wowed by the flavors. And I barely spent any extra time cooking.
Tasty Ingredients
- Olive oil: Start everything with a splash of good extra virgin olive oil in your pan to kick up flavor
- Salt and pepper: Season as you go—fresh cracked pepper and sea salt really do matter
- 20cl thick sour cream: This brings all the creamy goodness into your sauce; full fat is where it's at
- 2 garlic cloves: Smash and toss them in for that unmistakable garlicky aroma
- 1 onion: Chop this up for that sweet, background depth
- 200g peeled shrimp: These little guys bring a nice seafood bite—make sure they're good quality
- 150g chorizo: Cube it small and let it bring the smoky, spicy personality—any style chorizo will work
- 1 red pepper: Dice and toss in for pops of color and sweet crunch
- 250g spaghetti: The pasta holds it all together—spring for something sturdy and delicious
Easy How-To
- Bring It Together:
- Scoop your drained pasta right into the sauce. Toss it up till everything's coated smooth and creamy. If the sauce feels too tight, use a splash of that starchy water to loosen it up.
- Make the Sauce:
- Turn the stove down low and stir in the sour cream, letting it soak up the chorizo flavors. Toss in salt and pepper to taste. You want the sauce to coat all the good stuff, not drown it.
- Sear the Shrimp:
- Set shrimp in the pan, let them cook for 2 minutes until they're pink and barely opaque. Flip them once. Don’t cook too long—shrimp go rubbery fast.
- Add the Extras:
- Toss that chopped chorizo in the pan, letting it sizzle and give off its spicy oil for a couple minutes. Later, add diced red pepper and cook for 5 minutes. You want that pepper juicy but still with a little snap.
- Start the Base:
- Splash olive oil in a big pan over medium. Drop in the chopped onion, cook about 3 minutes until soft. Add smashed garlic and cook another half minute—don’t let it brown.
- Pasta Time:
- Boil a big pot of salted water and drop in the spaghetti. Cook just till firm (al dente), about 8 to 10 minutes. Scoop out a mug of pasta water before draining—it’s magic for your sauce.
Chorizo is the real game changer here. I always have a chunk in the fridge since it can turn anything from meh to mouthwatering. As soon as my family sees it come out, they know something tasty is coming—and this pasta's gone in a flash every single time.
Getting Ahead
Speed things up by chopping your veggies and protein the night before. Store them in separate sealed containers in the fridge. You can also cook everything up to the sauce step and refrigerate. When it's dinnertime, just reheat and toss with hot pasta. Done!
Tasty Matches
This bold pasta goes awesome with a crisp arugula salad dressed in lemon and oil. The greens and tang cut through the creaminess. For drinks, grab a cold lager, a bright Albariño, or a chill Pinot Noir if you want red. All keep things balanced and fun.
Swaps You Can Use
No sour cream in the house? Plain Greek yogurt works (just a little tangier). To cut dairy all together, coconut cream is a cool swap and goes surprisingly well with chorizo. If you're skipping meat, trade chorizo and shrimp for roasted mushrooms and a dash of smoked paprika for flavor. You can also use whole wheat or gluten-free spaghetti if needed.
If you're looking to wow people or just want a midweek dinner that's got punch, this is it. Every bite has a great mix of flavor and texture you won't forget.
Recipe Q&A
- → Can I substitute the chorizo with another type of sausage?
Totally! Swap in any spicy sausage like andouille or sobrasada for similar oomph. If you like it mellower, Italian sausage does the trick. A pinch of smoked paprika can help mimic chorizo's signature taste.
- → How can I make this dish vegetarian?
Just skip the chorizo and shrimp, toss in some roasted mushrooms, and shake in smoked paprika for flavor. Use plant or cashew cream in place of the sour cream. A sprinkle of nutritional yeast gives you extra savoriness too!
- → What wine pairs well with this spaghetti dish?
This creamy, spicy pasta really likes a zippy white wine like Albariño or Sauvignon Blanc—both brighten things up. For reds, a chill Pinot Noir or Spanish Garnacha work with the chorizo's heat.
- → Can I prepare any components of this dish ahead of time?
You sure can. Make the pepper sauce and keep it chilled till you need it. Dice up chorizo and prep veggies in advance too. For best taste, wait to cook your noodles and shrimp until right before you mix and serve.
- → How spicy is this dish and how can I adjust the heat level?
Heat comes down to the chorizo you grab. Want it mellow? Use sweet chorizo and ditch pepper seeds. Crank it up by tossing in chili flakes or fresh diced chili when you start sautéing onions and garlic.
- → What side dishes work well with this spaghetti?
A cool green salad with light vinaigrette cuts through the creamy sauce. Mop up extra sauce with garlic or crusty bread. Roasted veg like asparagus or zucchini turns it into a heartier plate if you want.