Prepare the Chorizo and Shrimp
In a large frying pan, heat 1 tablespoon of olive oil over medium heat. Add the chorizo slices or cubes and brown them for 3-4 minutes, until they become crispy and release their fragrant oil. Remove the chorizo and set aside. In the same pan, add the shrimp and cook for 2-3 minutes on each side, until pink and lightly browned. Remove and set aside with the chorizo.
Prepare the Cream of Pepper Sauce In the same pan, add the chopped onion and sauté for 2-3 minutes until translucent. Stir in the minced garlic and cook for 30 seconds, stirring to prevent burning. Pour in the pepper puree, crème fraîche, paprika and thyme.
Stir and simmer for 5 minutes over low heat so that the sauce thickens slightly. If the sauce is too thick, add a little pasta cooking water. Season with salt and pepper (moderately, as chorizo is salty). If using, add a pinch of Espelette pepper.
Assemble the Dish
Add the cooked spaghetti to the pan with the sauce. Toss gently to coat the pasta. Stir in the reserved shrimp and chorizo, and reheat for 1-2 minutes over low heat to marry the flavors.
Serve
Serve spaghetti with pepper cream, chorizo and shrimp hot in soup plates. Sprinkle with chopped fresh parsley or basil for a touch of freshness, and, if desired, grated Parmesan cheese for extra indulgence. Serve with a green salad (arugula, lamb’s lettuce) with a light vinaigrette or garlic bread for sauce. A glass of dry white wine (Sauvignon Blanc, Chardonnay) or lemon water completes this meal.
