The BEST Spaghetti Dish from Spain | Spicy Espaguetis al Pil Pil Recipe

This Spaghetti with Spicy Pil Pil Sauce is seriously one of the best-tasting pasta dishes. Its got a ton of flavors, it´s super easy to make and the best part, it´s all done in just 20 minutes. The perfect pasta dish for a busy weeknight, yet bold enough for a relaxed weekend lunch next to a bottle of Spanish wine.

What makes this pasta dish stand out above the rest, is the spicy pil pil sauce. Made with extra virgin olive oil, a ton of garlic, red chili, shrimp, white wine and paprika. It´s a classic sauce from Spain and it pairs perfectly with spaghetti.

The shrimp I used I bought frozen and thawed out. Just to make things easier and cheaper. Of course you can totally use fresh shrimp or even discard the shrimp and make it vegan. Either way, if you opt for the shrimp, make sure to pat them completely dry with paper towels.

TIPS & TRICKS to Make this Recipe: Once you add the spaghetti into the boiling water, that is when you want to start cooking your sauce. That way both elements can come together at the same time. However if you prefer, you can start cooking your sauce right before you start cooking the pasta.

Key Ingredients & Cookware I used in this Recipe:
MY FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT

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Watch the Video Below on How to Make Spaghetti with Spicy Pil Pil Sauce

5 from 2 votes

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Spaghetti with Spicy Pil Pil Sauce

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 10 minutes

Servings 2

Author Albert Bevia @ Spain on a Fork

Ingredients

• 8 oz spaghetti 225 grams
• 1/4 cup extra virgin olive oil 60 ml
• 1 head garlic
• 1 red chili
• 15 raw jumbo shrimp peeled & deveined
• 1/3 cup white wine 80 ml
• 1 tsp sweet smoked Spanish paprika 2.30 grams
• handful fresh parsley
• pinch sea salt
• dash black pepper

Instructions

1. Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat with a high heat

2. Meanwhile, remove the skins from the cloves of 1 head of garlic, then thinly slice the garlic, cut 1 red chili in half lengthwise, remove the seeds with a spoon and thinly slice, pat dry 15 raw jumbo shrimp (peeled & deveined) with paper towels and season with sea salt & black pepper

3. Once the water comes to a boil, add in 8 oz spaghetti, mix with the water and cook until al dente (check package instructions)

4. At the same time, heat a large fry pan with a medium heat and add in 1/4 cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the sliced garlic & chili, mix continuously, after 2 minutes and the garlic is lightly sauteed, add in the shrimp, all in a single layer, after 1 minute flip the shrimp, then add in 1/3 cup white wine and cook for 2 minutes, then add in 1 tsp sweet smoked Spanish paprika, mix together and turn off the heat

5. Once the spaghetti is cooked al dente, transfer it directly from the stock pot into the pan with the sauce, shaking off any excess water, but it´s ok if a little of that starchy water goes into the sauce, then mix together until well mixed

6. Transfer into shallow bowls and sprinkle with a generous portion of freshly chopped parsley, serve at once, enjoy!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used in this Recipe

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