Last Updated on 2 months by Neha Deshmukh

Smoked Paprika Spaghetti Recipe – Garlic Butter Pasta Perfection

Introduction

Okay, let’s be real – sometimes you just need a comforting bowl of pasta. And this Smoked Paprika Spaghetti? It’s my go-to when I’m craving something flavorful, quick, and utterly satisfying. I first stumbled upon this combination when I was experimenting with different spice blends, and honestly, the smoky paprika with the garlic butter sauce is just magic. It’s a little different, a little special, and it’s become a firm favourite in my kitchen. You’ll be surprised how easy it is to whip up!

Why You’ll Love This Recipe

This isn’t your average spaghetti. The smoked paprika adds a beautiful depth of flavour that elevates the simple garlic butter sauce to something truly special. It’s ready in under 30 minutes, making it perfect for busy weeknights. Plus, it’s incredibly versatile – you can easily adjust the spice level or swap out ingredients to suit your taste. Honestly, who doesn’t love a pasta recipe that feels both comforting and a little bit fancy?

Ingredients

Here’s what you’ll need to make this Smoked Paprika Spaghetti:

• 250 grams spaghetti
• 5 cups water
• 1.5 teaspoons salt
• 1 tablespoon extra virgin olive oil
• 3 tablespoons butter
• 2 tablespoons minced garlic
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground black pepper
• 2 teaspoons lemon juice
• 3 tablespoons parsley, chopped
• 3 tablespoons basil, chopped

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality ingredients really makes a difference here.

• Smoked Paprika: Don’t skimp on this! It’s the star of the show. I prefer Spanish smoked paprika (pimentón) for its rich, smoky flavour.
• Olive Oil & Butter: A good extra virgin olive oil adds a lovely fruity note. And the butter? Use a good quality butter – it really contributes to the sauce’s richness. I like using salted butter, but unsalted works too, just adjust the salt accordingly.
• Fresh Herbs: Fresh parsley and basil are essential. They brighten up the dish and add a lovely freshness. Don’t substitute with dried if you can help it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 5 cups of water to a boil in a large pot. Add 1.5 teaspoons of salt – this seasons the pasta from the inside out. Add 250g of spaghetti and cook according to package directions until al dente. Before draining, reserve about ½ cup of the pasta water – trust me, you’ll need it!
2. While the pasta is cooking, let’s make the sauce. Heat 1 tablespoon of olive oil and 3 tablespoons of butter in a large pan over low heat. Once the butter is melted, add 2 tablespoons of minced garlic and sauté gently until golden and fragrant. Be careful not to burn the garlic!
3. Stir in 1 teaspoon of smoked paprika and 0.5 teaspoon of black pepper. Cook for about 30 seconds to bloom the spices. Now, pour in about ¼ cup of the reserved pasta water and simmer for 2 minutes, stirring constantly, until the sauce slightly thickens. This creates a beautiful emulsion.
4. Add the cooked spaghetti to the pan with the sauce. Toss everything together really well, cooking for another 2-3 minutes until the liquid evaporates and the pasta is nicely coated.
5. Finally, stir in 2 teaspoons of lemon juice, 3 tablespoons of chopped parsley, and 3 tablespoons of chopped basil. Give it a taste and adjust the salt if needed.

Expert Tips

• Don’t Overcook the Pasta: Al dente is key! It should have a slight bite to it.
• Pasta Water is Liquid Gold: Seriously, don’t skip reserving the pasta water. The starch in it helps bind the sauce and create a creamy texture.
• Low and Slow with the Garlic: Gently sautéing the garlic prevents it from burning and becoming bitter.

Variations

• Spice Level Adjustment: If you like things a little spicier, add a pinch of red pepper flakes along with the smoked paprika.
• Vegetarian Option: This recipe is already vegetarian! You can easily make it vegan by substituting the butter with a vegan butter alternative.
• Gluten-Free Spaghetti Adaptation: Simply use your favourite gluten-free spaghetti. I’ve had good results with corn and rice-based varieties. My friend, who’s coeliac, loves this with a gluten-free spaghetti!

Serving Suggestions

Serve this Smoked Paprika Spaghetti immediately, garnished with a generous sprinkle of grated Parmesan cheese (or a vegan alternative) and a few extra fresh herbs. A side of crusty bread for soaking up the sauce is highly recommended. It also pairs beautifully with a simple green salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water to prevent it from drying out. It won’t be quite as good as fresh, but still delicious!

FAQs

• Is this recipe suitable for a quick weeknight meal? Absolutely! It takes less than 30 minutes to make, making it perfect for busy evenings.
• Can I use different types of pasta? Yes, you can! Penne, fettuccine, or linguine would all work well.
• How can I adjust the garlic flavor? Use more or less garlic to suit your preference. You can also roast the garlic for a milder, sweeter flavour.
• What is the best way to reserve pasta water? Before draining the pasta, use a measuring cup to scoop out about ½ cup of the water.
• Can I make this ahead of time? While it’s best served fresh, you can prep the garlic and chop the herbs ahead of time to save some time.