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.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make Spaghetti with Spicy Pil Pil Sauce
Spaghetti with Spicy Pil Pil Sauce
- 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
Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat with a high heat
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
Once the water comes to a boil, add in 8 oz spaghetti, mix with the water and cook until al dente (check package instructions)
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
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
Transfer into shallow bowls and sprinkle with a generous portion of freshly chopped parsley, serve at once, enjoy!
Get the Sweet Smoked Spanish Paprika I used in this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.