Creamy Garlic & Paprika Spaghetti | Quick & Easy 20 Minute Recipe
This Creamy Garlic & Paprika Spaghetti is seriously one of my favorite pasta dishes ever. Its got such a beautiful creamy texture to it, it´s packed with flavors and it´s all done in just 20 minutes.
My favorite part about this pasta dish is how versatile it is. You can serve it as is, or add in some grilled chicken, seared shrimp or even some chilis for a spicy kick. Either way, this dish promises to fill your tummy with so much goodness.
What makes this creamy spaghetti dish stand out is the paprika. It´s what gives the entire dish the most incredible flavor. Make sure to use some high-quality sweet smoked Spanish paprika. As it makes all the difference.
TIPS & TRICKS to Make this Recipe: Make sure to get your sauce started at the same time you start cooking the pasta. That way both elements come together at the same time. You also want to save the water you cooked the pasta in. As it will help thicken up your creamy sauce and bring it back to life if it dries up. Just add in a few tablespoons of the pasta water.
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Watch the Video Below on How to Make this Creamy Garlic & Paprika Spaghetti
Creamy Garlic & Paprika Spaghetti | Espaguetis al Pimentón Recipe
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 6 cloves garlic
- 1 1/2 tsp sweet smoked spanish paprika 3.50 grams
- 1 tbsp all-purpose flour 9 grams
- 3/4 cup milk 175 ml
- 3/4 cup vegetable broth 175 ml
- 8 oz spaghetti 225 grams
- 1/2 cup grated Manchego cheese 40 grams
- handful finely chopped parsley
- pinch sea salt
- dash black pepper
Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat with a high heat
Meanwhile, finely chop 1 small onion, roughly chop 6 cloves garlic, finely grate 1/2 cup Manchego cheese and reserve 1 1/2 tsp sweet smoked Spanish paprika
Heat a large fry pan with a medium heat and let it heat up
Once the water comes to a boil, add in 8 oz uncooked spaghetti into the stock pot, mix together so all the spaghetti is covered in the water
While the pasta is cooking, add in 2 tbsp extra virgin olive oil into the hot pan, then immediately add in the chopped onion & garlic, mix with the olive oil, after 2 minutes add in a generous 1 tbsp all-purpose flour, continue to mix together, 2 minutes later add in the paprika, quickly mix together, then add in 3/4 cup milk and 3/4 cup vegetable broth, mix continuously for 4 to 5 minutes or until you end up with a light creamy texture, then season with sea salt & black pepper, mix together and turn off the heat
Once the sauce is done the spaghetti should be cooked al dente, add the spaghetti directly from the stock pot into the pan with sauce, shaking off any excess water, then mix the spaghetti with sauce until well mixed, remove from the stove top
Add in the 1/2 cup grated cheese and 1 tbsp (4 grams) finely chopped parsley, mix together until well mixed, serve at once sprinkled with finely chopped parsley, enjoy!
Get the Sweet Smoked Spanish Paprika I used to make this Recipe
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