Despite the fact that pasta is a traditional dish in Italy, it has already entered the menu of Russians quite firmly and, frankly, has become a simple side dish. Therefore, if you want to cook the most authentic Italian food, take care of the sauce - for example, creamy, which is ideal for pasta with seafood.
Description and history of the dish
Pasta with shrimps, mussels and octopus tentacles - delicate and at the same time easy to prepare dish. Does not require large financial costs. It can act both as a second lunch dish and become a full dinner.
Seafood make a dish not only savory, satisfying and low-calorie, but also healthy, as they contain protein and various minerals. However, if you have a weak stomach, then you should not eat cream with seafood.
The history of pasta began in ancient times. According to one version, it appeared in China, according to another - in Italy. The first production of this type of pasta was established back in the 12th century in Sicily, and by the 19th century pasta had become a popular Italian food.
Choice of ingredients and cooking tools
The main ingredients needed to cook pasta with seafood in a creamy sauce are, of course, pasta and seafood. The choice of these products should be approached thoroughly.
"Sea reptiles" can be taken both fresh and frozen, both individually and in the form of a cocktail. Any pasta recipe in cream sauce can be prepared with mussels, shrimps, cuttlefish, octopus, squid or their combination, which is included in the sea cocktail. Carefully check the expiration date on the package!
You can choose any paste you like - pipe rigate (snails), spaghetti or penne rigate (feathers). The main thing is that the pasta should not be too large and ribbed. Choose products of the highest grade (another name is group A), obtained from durum wheat.
Suitable for cream sauce cream (20 or 10%), and sour cream. As for spices, you will need the so-called Italian (Provencal) herbs - savory, basil, tarragon, oregano, rosemary, etc., as well as ground black pepper. For flavor, you can add a couple of cloves of garlic or a little nutmeg.
If you like vegetables, then take tomatoes or sweet peppers. In some recipes, you will also meet olives. Other additional ingredients may include hard cheese. Also don't forget to check the availability of olive or sunflower oil in your kitchen.
As for tools, you will need pasta bowl and thick-walled frying pan with lid for making sauce.
Short pasta will fit in any pan, while for spaghetti, you need a pan in which they will fit at least to the middle. At first, they will stick out of the pan, but then the lower part will soften, and gradually the pasta will be immersed in water to its full length.
And, of course, you need common kitchen utensils- knives and cutting boards for cutting vegetables; a colander for draining pasta and a wooden spatula for mixing seafood.
Cooking options
Undoubtedly, every housewife has her signature pasta recipe with some secret ingredient. Someone replaces cream with sour cream, and someone adds cheese or vegetables. In any case, a delicate and refined delicacy is obtained.
Spaghetti with sea cocktail with cream and cheese
You will need:
- frozen sea cocktail - 0.5 kg;
- spaghetti - 250 g;
- cream (20%) - 1 cup;
- cheese - 200 g;
- butter - 1 tbsp. l.;
- a mixture of dry herbs (savory, oregano, basil, rosemary, tarragon) - 1 tbsp. l.;
- olives - 10-12 pieces;
- salt.
Cooking instructions:
- Defrost a sea cocktail, then boil it for two minutes in lightly salted water.
- Melt butter and fry seafood in it within one minute. Don't forget to stir.
- Salt the cocktail and pour a glass of cream into it. Simmer for about 5-7 more minutes.
- While the cocktail is stewing, put pasta in boiling water (for every 100 g - a liter of water), boil 7 minutes.
- Place the cooked pasta in a colander to drain the water.
- Grate the cheese (coarsely), add it to the cocktail. When the cheese is melted, the sauce is ready.
- After that, transfer the pasta to the pan, mix with seafood and simmer for another two minutes. All is ready!
Pasta with seafood and tomatoes in a creamy sauce
You will need:
- seafood (mussels, squids, shrimps, octopuses) - 300 g;
- cream (10%) - 200 ml;
- pasta - 400 g;
- olive oil - 30 ml;
- tomato - 2 pcs.;
- salt;
- garlic - 2 cloves;
- black pepper.
Cooking instructions:
- Coarsely chop the garlic fry it with olive oil and remove(garlic is needed only for smell).
- Put the seafood in the pan fry them, stirring often, about 5 minutes. Fire should be medium.
- Remove skin from tomatoes, cut them into small cubes and add to the contents of the pan. Stir, let it boil a little.
- Pour the cream into the resulting mass, salt, add pepper. Simmer for 3 more minutes.
- Boil the pasta.
- Drain the pasta in a colander to remove excess liquid.
- Divide pasta among bowls and top with sauce.. Bon appetit!
Spaghetti with seafood in sour cream sauce
You will need:
- spaghetti - 200 g;
- mussels - 100 g;
- shrimp - 150 g;
- squid - 200 g;
- onions - 1 pc.;
- sour cream - 4 tablespoons;
- garlic - 3 cloves;
- salt;
- sunflower oil - 30 g;
- black pepper (ground);
- butter - 1 tbsp.
Cooking instructions:
- Finely chop the onion and garlic.
- Into boiling water don't forget to salt it) put the unpeeled seafood and cook them for 5-7 minutes. Then they can be cleaned.
- Melt sunflower and butter, add onion and garlic to them. Fry them until golden brown over high heat.
- Cut the squid into thin strips, add to the onion and garlic, mix well and simmer for 5 minutes(fire - medium).
- Put shrimp and mussels to the squid, mix well, leave for 2-3 minutes over medium heat.
- Add sour cream, pepper and salt, cover the pan with a lid and simmer the resulting mixture for 10-15 minutes.
- At this time, boil the spaghetti. Put the finished pasta on a plate. Top with sauce.
If you want to cook from scratch will help you properly prepare the dough for an excellent product.
Other recipes on video
We bring to your attention some more interesting recipes in video format, including pasta with red fish in a creamy sauce.
with salmon
with salmon
With shrimp in a creamy garlic sauce
With shrimp in creamy tomato sauce
How and with what to serve?
How to serve the finished dish on the table? Firstly, Pasta must be hot.
So, how to cook pasta with seafood? Very simple if you use a ready-made sea cocktail. But first, let's deal with the preparation of the pasta itself. I have already told in very, very detail how to choose it, cook it and all that, follow the link, read it there, and I will continue. After boiling the pasta, leave it aside with a little water and olive oil.
While the pasta is cooking, let's make the sauce. The seafood sauce will be complemented with vegetables: bell peppers, tomatoes, garlic and basil. We wash them, peel the garlic and finely chop it, I once told you, which will help to peel and chop the garlic very quickly. It is especially suitable for pasta, as garlic releases extra juice.
We also clean and finely chop the bell pepper, and, oddly enough, I also wrote about cleaning this vegetable, this is another life hack that will save many minutes of your life: 🙂 Cut the tomatoes into small cubes, and tear off all the leaves from the basil. If you are cooking pasta in the winter, it is better to use tomatoes in their own juice from a can, they are much tastier than greenhouse ones.
We put a frying pan on medium-high heat, pour in quite a bit of olive oil, and throw in the garlic. Fry it for 15-20 seconds, then add the bell pepper and, stirring, fry for another 5 minutes. Open a package of seafood, drain all liquid/oil from them or, if they are frozen, defrost them in the microwave. Pasta with a sea cocktail is the most convenient and fastest cooking option.
In my seafood cocktail there were shrimps, mussels, squids. I love squid and shrimp. And pasta with shrimp in a creamy sauce is one of my favorite dishes! At the very beginning of my blogging journey, I talked about the amazing one that laid the foundation for my blog in principle. Although, all seafood in a creamy sauce is a win-win.
But how do you make a seafood cocktail? We put it in a pan with garlic and bell pepper and fry for 2 minutes, then add the tomatoes and fry for another 3 minutes until they give up the juice.
Reduce the heat, put the basil leaves, salt well, pepper, add Italian herbs if desired, but you can do without them. Stir and cook for another minute, then pour in the cream and cook again for a minute. Seafood in cream and even with tomatoes smell divine!
The tomato-cream sauce for seafood is ready, put the cooked pasta into it along with the liquid. Mix thoroughly, cook for 20 seconds and turn off!
Pasta with seafood and cream is ready! Arrange on plates and sprinkle with grated Parmesan and freshly ground black pepper, decorate with basil leaves.
Pasta with seafood in a creamy sauce, the recipe of which has come to an end, should be served immediately!
And I will quickly summarize while you admire the spaghetti with shrimp, squid and mussels 🙂
Quick Recipe: Creamy Seafood Pasta
- We put the pasta to cook, as described here, set aside.
- We wash all the vegetables, clean the garlic, bell pepper.
- We cut the garlic, paprika and tomatoes very finely, tear off all the leaves from the basil.
- Heat a frying pan over medium-high heat, pour a little olive oil, fry the garlic for 20 seconds.
- Add bell pepper and fry, stirring, 5 minutes.
- We defrost a sea cocktail if it was frozen, or drain all the liquid from it if it was in a pack.
- Put the seafood in the pan and fry for 3 minutes.
- Add the tomatoes and sauté for 3 more minutes, then lower the heat.
- Add basil, salt, pepper, put Italian herbs, mix and pour cream. Cook for another minute after the cream boils.
- We put the finished pasta with a small amount of broth, mix for 20 seconds.
- Pasta with seafood in tomato sauce with cream is ready, turn off the fire.
- Arrange on plates, sprinkle with grated Parmesan and decorate with basil.
Pasta with seafood is already waiting for you to eat it 😉
That's it, the seafood pasta recipe has come to an end. Last time I talked about, and very soon, as always, I will tell you many other delicious recipes! Not to be missed , it's free! In addition, when you subscribe, you will receive as a gift a collection of full-fledged recipes of 20 dishes that are prepared very quickly, from 5 to 30 minutes, which will save a lot of your time!
Vika Leping was with you! I am sure you will like pasta with seafood and tomatoes, tell your friends, like, leave comments, rate, write what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course Well, enjoy your food! I love you, be happy!
Since we spontaneously have a week of easy recipes, it's wise to end it with a seafood pasta recipe that takes 10 minutes to cook, or how long your spaghetti cooks. And since the whole process is scheduled literally in seconds, prepare everything in advance - then there will simply be no time. To prepare pasta with seafood, you can take both a frozen “sea cocktail” and fresh seafood separately: in both cases, the main thing is not to overdo it with heat treatment, otherwise you will end up with a plate of first-class rubber.
Pasta with seafood
4 servings
400 g spaghetti, fettuccine or other long pasta
400 g of "sea cocktail"
olive
4-6 garlic cloves
bunch of parsley
200 ml. white wine
200 g of pureed tomato pulp (trade winds)
dried pepper
If you are making a frozen smoothie, move it out of the freezer the day before to the fridge so it can thaw delicately.
Put a large pot of water on the fire, chop the garlic and parsley, put a glass of wine and tomatoes nearby - you will not have time to rush around the kitchen. Heat the skillet properly over high heat. When the water boils, salt it properly and throw in the pasta. While it's cooking, it's time to prepare the sauce.
Pour some olive oil into the pan and add the minced garlic. It will sizzle deafeningly - stir and add seafood almost immediately. We do everything on a big fire! Fry seafood for a minute, stirring constantly to evaporate excess moisture. Pour the wine, stir, let it evaporate, and after a minute add the pureed tomato pulp. Boil one and a half times, season with black pepper, salt, add half the parsley, stir and remove from heat. Check the clock: if everything about everything took no more than four, maximum five minutes, you did everything right.
When cooked to a state, drain the water, and add the pasta itself to the pan and mix with the sauce. Do you remember that if the sauce is too thick, you can always dilute it with the water in which the pasta was cooked? Divide the pasta among bowls and season with the remaining parsley and, if desired, hot pepper. Serve with chilled white wine or good beer.
PS: The recipe is basic, so if you want to add crackers, olives or something else, I think it’s clear at what stage this should be done.
Fans of seafood delicacies will certainly enjoy the combination of seafood with pasta. Even those who are not a fan of this type of dishes should try this unusual culinary tandem at least once. The delicate and original taste of spaghetti with a sea cocktail in a creamy sauce will make you fall in love with it from the very first tasting.
What you need to know about seafood
As part of a sea cocktail, you can find carcasses and individual parts of a wide variety of inhabitants of the sea depths: octopuses, fish, oysters, shrimps, mussels, cuttlefish, squid, mollusks of various types.
In stores, this assortment is sold frozen. Seafood is already cleaned and requires only a little additional heat treatment. It is enough to lower the products into boiling water, boil for no more than five minutes. After that, tasty and healthy marine inhabitants are ready to eat.
The uniqueness of the sea cocktail lies in the fact that all the nutritious and healthy properties are preserved in the frozen product, manufacturers do not use any artificial additives to store the assortment. Sea cocktail is a dietary dish, as well as low-calorie. At the same time, the list of vitamins, microelements, amino acids contained in it is quite rich.
With seafood, you can cook unusual soups, original salads and snacks, use it as part of main courses, pizza, lasagna.
It is generally accepted that recipes for cooking pasta in combination with seafood have Italian roots. It is quite possible, because it is in this country that pasta is considered the main dish. The Italians claim that they can cook pasta with any ingredients, and it will be a culinary masterpiece. This is true, and pasta with a sea cocktail is no exception.
Creamy sauce softens the taste of the dish, making it refined and tender. In various recipes, you can find options for replacing cream with sour cream. Each culinary specialist must decide for himself which ingredient will most vividly emphasize the taste of his creation.
Pasta with seafood in a creamy cheese sauce
For the recipe you will need:
- pasta (pasta) of any shape, hard grade - 200-300 g;
- a package of sea cocktail (usually in a package of 500 g);
- cream - 150 g;
- medium hard cheese - 100 g;
- greens (parsley, dill, basil) - 1 bunch;
- butter or vegetable oil for frying.
Pasta should be boiled according to all the rules for cooking pasta: leave slightly hard, do not rinse with water.
The sauce should be done like this:
- Seafood must be thawed, boiled in salted water for three minutes. After that, drain the liquid, put the sea cocktail on a hot frying pan with oil and fry for two minutes, stirring occasionally with a spatula.
- Cream should be poured into the seafood and continue cooking by stewing over a not very high heat. The process should not take more than 5 minutes.
- While the marine life is stewed in cream, you should grate the cheese. The smaller the chips, the faster it will disperse in the hot mass. After pouring the cheese chips into the sauce, you must wait for it to completely melt.
Spread the pasta on plates while it is hot. Top pasta should be poured with cheese and cream sauce with a sea cocktail. The final step will be decorating the dish with herbs, which must be finely chopped in advance.
Pasta with sea cocktail, garlic, tomato and cream
For the recipe you will need:
- pasta in the form of shells - 200-250 g;
- sea platter - 400 g;
- red chili pepper - 1 pc;
- garlic (cloves) - 2 pcs;
- ripe, juicy tomato - 2 pcs;
- cream - 200 g;
- ground black pepper;
- olive oil.
How to cook:
- Sea cocktail after defrosting, rinse with cool water and dry.
- Preparing vegetables: chop the garlic cloves with a knife into two or three parts, peel the chili peppers from the insides and cut into thin strips, pour boiling water over the tomatoes and, having peeled them, cut into cubes.
- You can cook the pasta at the same time. Add a little olive oil to the water and salt to taste. It is important to ensure that the pasta is not overcooked.
- In a heated pan with oil, you need to fry the chili peppers and garlic for a minute, after which the pieces of garlic should be removed.
- Put the mass of the sea cocktail into the pan and, with stirring, fry for about five minutes.
- Add tomatoes to the total mass and cook for two minutes with seafood, then pour over everything with cream, sprinkle with black pepper and simmer for another three minutes.
- With the help of a colander, you need to drain the water from the finished pasta. Then dip the pasta into the hot sauce, mix well and serve immediately.
Pasta with sea cocktail, red onion and cream
For the recipe you will need:
- seafood - 300 g;
- red onion - 2 large pieces;
- cream - 100 g;
- spaghetti pasta or feathers - 200 g;
- cheese - 50 g;
- olive oil.
Sauce preparation method:
- Finely chop the onions in the form of cubes, try to fry in olive oil until golden, but do not fry until dark.
- Add seafood (which has been previously defrosted) to the pan with onions, fry all together for about five minutes.
- Pour the sea cocktail with cream and simmer over low heat for no more than 3 minutes, you can salt to taste.
- Hard cheese should be finely grated, evenly sprinkle the finished mass with cream, cover the pan with a lid and then simmer for another three minutes.
Pasta must be boiled while preparing the sauce. Cook pasta in the usual way, according to package directions (but 1-2 minutes less). It is not necessary to rinse the pasta, just drain the water through a colander.
Top portions can be sprinkled with grated cheese, garnished with herbs or tomatoes.
Pasta with seafood in a creamy sauce is a gourmet dish that is often served in expensive restaurants. But the preparation is so simple that at home you can easily and very, very quickly cook delicious spaghetti with seafood in a creamy sauce - the recipe is designed for only 15 minutes. That is how long it will take you to boil pasta, fry seafood with onions and garlic, and warm up the cream cheese sauce.
To prepare the dish, buy a ready-made seafood mix, the so-called "sea cocktail", or collect all the ingredients separately:
It is better to take peeled shrimp, preferably of different sizes, so that small ones can be used for sauce, and large ones should be beautifully laid out on top of a plate for a more effective serving;
It is more convenient to buy squids already peeled and cut into rings;
Mussels can be any, both in the wings and without them, the main thing is to include at least a few pieces in the mixture, because they will give a special taste to the pasta;
Take a peeled octopus, baby is best, that is, a small size.
Ingredients
- long pasta (spaghetti fit perfectly) - 250 grams;
- “sea gifts” (any inhabitants of the deep sea - shrimps, mussels, octopuses, squids, cuttlefish, lobsters. They can be taken separately or you can use a mixture of seafood in any proportion, the so-called “sea cocktail”. Seafood can be used fresh or frozen, taste dishes from this will not change) - 500 grams;
- butter - 100 grams;
- fat cream (it is best to buy 20%) - 1 cup;
- Provencal (Italian) herbs (dry mix) - 1 tablespoon without a slide;
- salt - to the taste of the hostess.
- Preparation time: 00:10
- Cooking time: 00:20
- Servings: 4
- Complexity: light
Cooking
The basis of the dish is Italian pasta. As a rule, only long pasta is used, but if desired, the hostess can experiment. We will stick to the classic version. Seafood and creamy sauce are cooked very quickly, the main time spent on cooking spaghetti.
- It is very easy to prepare pasta in Italian with seafood, seasoned with creamy sauce. First you just need to boil the spaghetti in salted water in a large saucepan with high sides so that the spaghetti remains intact. Throw them away in a colander.
- In a separate saucepan, place the “sea cocktail” in boiling salted water and boil it for 3 minutes, but no longer. Throw it in a colander too.
Important! Seafood should not be cooked for too long or it will taste rubbery.
We told you the basic recipe for making classic pasta with seafood in a creamy sauce. She is the simplest. But the Italians are notable culinary specialists and great lovers of cooking. They tend to use more complex combinations, giving the dish a unique flavor and aroma. If you want the dish to sound Italian, use additional ingredients such as cheese, nutmeg, garlic, basil, rosemary, tarragon, thyme, olive oil, tomatoes, olives, lettuce. 
Sometimes in recipes you can find recommendations to prepare a creamy sauce for roasting onions and carrots. Do not under any circumstances do this! Sauteed (that is, fried in fat) onions and carrots are often used, for example, in Ukrainian cuisine, but they will completely kill the Italian zest! When studying Italian pasta recipes with seafood in a creamy sauce, you can stumble upon shallots in the list of ingredients. It sounds, of course, intriguing, but in fact this variety of onions differs from ordinary onions only in its shape and some agronomic features (winter hardiness and keeping quality), which have nothing to do with cooking Italian pasta. Shallot has elongated small onions, but if they are peeled and fried, the taste and smell cannot be distinguished from our domestic onions. And frying, as we already wrote, nullifies the Mediterranean feature of the dish.
A couple of additional recipes
To make it easier for the hostess to understand how to diversify the classic Italian pasta with seafood in a creamy sauce, we will give a couple of interesting recipes.
Seafood Pasta with Spicy Cream Cheese Sauce:
- It is necessary to cook 250-300 g of long pasta (spaghetti, bucatini, capelini, linguini, fidio, fettuccine or any of your choice), put it in a colander.
- “Sea cocktail” (0.5 kg) or one marine variety, for example, peeled king prawns or mussels, boil in slightly salted water for 5 minutes, drain in a colander.
- Separately, pour a couple of tablespoons of olive oil into the pan, fry 2-3 medium cloves of garlic, finely chopped (you can pass the garlic through a garlic press, but this way it will lose some of its flavor), add chopped basil and thyme.
- When amazing aromas fill the kitchen, pour in a glass of heavy cream (sour cream is not suitable, as its sourness does not fit with the idea of \u200b\u200bthe dish). You can also use homemade cream, but then they need to be diluted with fresh pasteurized (not boiled!) Milk in a 1: 1 ratio (that is, take half a glass of milk for half a glass of cream). Add 150 grams of coarsely grated spicy cheese to the creamy sauce. Stir vigorously.
- When the cheese is completely melted, put the boiled seafood in the pan, mix gently again, put the pasta, and on top another 150 g of grated cheese. To cover with a lid. After 2-3 minutes the dish is ready!
Pasta with seafood in a spicy creamy tomato sauce:
- Boil pasta and seafood exactly as in previous versions.
- Prepare a spicy creamy sauce with garlic and Provence herbs, to enhance the flavor, be sure to add a pinch of ground white pepper, but at the end, instead of cheese, put 5-6 chopped sweet tomatoes without skins into the pan (so that the skin can be easily removed, fresh tomatoes need to be poured over with boiling water) and halves olives (pieces 20), season with a tablespoon without a hill of brown sugar.
- Put the pasta and seafood into the prepared sauce, simmer for 3-5 minutes under the lid.
- Serve hot with a glass of dry white wine.
As you can see, products can be juggled as you like, and then every time the hostess with imagination will get a special pasta with seafood in a creamy sauce. The main thing is to use the right products to make the pasta sound like an authentic Mediterranean dish!
Serving
You need to be able not only to prepare a delicious dish, but also to serve it correctly, while maintaining an appetizing look and tantalizing aroma. 
- Take a large flat dish, put a couple of clean lettuce leaves on it, and put hot pasta with seafood in a creamy sauce on top.
- Place cherry tomato halves and slices of sweet salad pepper around the pasta (you need to take fleshy, bright colors - red, orange, yellow. This will add brightness and festivity to a delicious dish).
There are three rules on how to properly serve this dish:
- Pasta with seafood in a creamy sauce is an independent dish, it does not require any side dish.
- Must be served hot.
- According to the etiquette, a glass of dry white wine is served with pasta.
Brief information
Italian cuisine is very diverse. It differs even in certain regions, having specific subtleties in cooking. But one feature makes menus across the country related - the love of Italians for pasta. Such passion even became the subject of numerous jokes: after all, the inhabitants of this sunny country in the center of the Mediterranean do not do a single day without pasta or spaghetti. By the way, it is we Russians who call these flour products “pasta”, but the Italians call them “pasta”. Therefore, when you order pasta with sauce in an Italian restaurant, you should understand that pasta with gravy will be brought to you on a plate. 
Pasta is of three types:
- short - these are all kinds of butterflies, shells, spirals, stars, rings and other forms of products up to 5 cm long. They are made from the highest quality white flour from durum wheat;
- long - everyone's favorite spaghetti, standard pasta, tagliatelle - an Italian variety of noodles familiar to us, fettuccine, languine and other flour products more than 10 cm long. They are also based on durum wheat;
- fresh - ravioli, tortellini, lasagna and other types stuffed with meat, cheese or vegetables. They are made in a special way from special flour from soft varieties of wheat.
The first mention of pasta was found in the writings of the ancient Roman sages Horace and Cicero. Since then, the Italians have not stopped loving, but only improved this product, having learned how to cook it in 1000 ways! To improve the quality and taste of the dish, its diversity, various additives and sauces are used. For example, pasta with seafood in a creamy sauce is pasta flavored with seafood and seasoned with a delicate white cream-based sauce. Preparing this dish, despite its loud name, is not difficult; even a novice cook will cope with the task if she follows the recipe and the advice of an experienced chef.
Pasta with seafood in a creamy sauce - a delicious delight
Creamy sauce always brings lightness and tenderness to the dish. Perhaps that is why so many people love him so much. And it pairs best with seafood. Here are some amazingly tasty pasta options with this combination for dinner. Nobody will remain indifferent!
General rules for food selection and preparation
Of course, it is best to give preference to chilled fresh seafood. However, they are not always found even in the seaside market, not to mention supermarkets in other cities. Therefore, frozen foods are often used.
When buying, it is important to check not only the expiration date. The container containing the sea cocktail should be tightly closed, vacuum packaging is best. It is better to study the composition. It should not contain any chemical mixtures. Spices should also be a little. In this case, you can really benefit from the products.
As for pasta, you should pay attention to products made from durum wheat. They not only keep their shape better and look more like Italian groceries, but also have a beneficial effect on bowel function. There is practically no difference in price.
Tip: for those who like it spicy, very finely chopped chili peppers can be added to the creamy sauce along with salt. It will take literally 3 grams.
"Carbonara" - pasta with seafood in a creamy sauce with ham
In order to make the usual carbonara more healthy and light, seafood should be added to it. They, oddly enough, are very well combined with ham!
How much time - 30 min.
What is the calorie content - 185 calories.
- Cheese must be grated, you can coarsely, or you can finely - as you like. It can be anything, but parmesan is usually used;
- Remove the ham from the package and cut into strips;
- Rinse and dry the mussels, you can on a towel;
- Defrost shrimp, they should be with tails, but peeled;
- Heat the olive oil in a frying pan, and then put the shrimp and a little coriander in it;
- Peel the garlic, finely chop it and add to the shrimp, pepper;
- Fry the seafood on each side for a minute, and then add the mussels. Next, fry the mass until the water is completely evaporated from the mussels;
- Lightly fry the ham in a separate pan;
- Then shift it to seafood and pour cream into them, cook for about three minutes;
- Next, add a piece of butter and pour in the cheese, mix, cook for another three minutes;
- In a separate pan, boil the pasta, and then put it on a plate;
- And put the mass from the pan on top. Mix lightly and serve.
Tip: you can choose any seafood, at your discretion.
Bright pasta with seafood in a creamy sauce with fresh tomatoes and shrimps
Very fresh and bright pasta. Small cherry tomatoes blend harmoniously with creamy sauce and tender shrimp.
How much time - 20 min.
What is the calorie content - 155 calories.
- Cut the cherry tomatoes in half, after washing them, and put in a pan;
- Put peeled garlic here and put on fire;
- Fry these two products together in a drop of oil for several minutes;
- Next, add the peeled shrimp and fry everything together for five minutes, stirring quite often;
- Pour in the cream in a thin stream, gently mixing, let them boil for two minutes;
- In a separate saucepan, cook the pasta according to the instructions, put it in a colander, and then mix with the sauce right in the pan and serve in portions;
- Sprinkle greens on top, which you can simply tear with your hands into neat leaves.
Tip: in order to better preserve their appearance, it is advisable to fry the tomatoes not in oil, but in a non-stick frying pan.
Aromatic pasta with seafood in a creamy sauce with fresh tomatoes in the oven
Unusual pasta recipe. It turns out more fragrant and original, therefore, more and more often this method of cooking can be seen on the tables of lovers of Italian cuisine.
How much time - 1 hour.
What is the calorie content - 106 calories.
- Pour a little vegetable oil into the pan, and when it heats up, put a spoonful of butter and melt;
- Put thawed scallops in this mass and fry them for a minute on each side, then pull them out on a towel;
- Next, add vegetable oil again and add butter again, heat, lightly fry the shrimp and put them on the scallops;
- Add only vegetable oil and put finely chopped garlic into it, and after thirty seconds of frying pour wine here;
- Bring to a boil, reduce heat, cook for two minutes;
- Tomato pulp is mashed or rubbed through a sieve, add to the pan;
- Pepper a little and boil for fifteen minutes;
- Take a mold and cover it with foil. It is important that about 15 cm of the free edge of the foil hang from both sides;
- Boil the pasta until half cooked, and then, without water, transfer it to the bottom of the mold, pour the tomato mass from the pan on top;
- Put the seafood on top, then pinch the edges of the foil to make an envelope, send it to the oven for fifteen minutes at medium heat;
- Heat the cream and pour it on top of the whole dish right in the form. Let stand for two minutes and divide into bowls.
Tip: in order not to suffer with blanching tomatoes, you can simply buy them in jars in their own juice. There is no longer a skin, and the taste is as close as possible to fresh.
Pasta in a creamy sauce with seafood: a recipe with squid and red fish
If you want something completely unusual and fast, you should pay attention to red fish and squid. It will take quite a bit of these delicate products to prepare a real restaurant dish.
How much time - 15 min.
What is the calorie content - 231 calories.
- Cut the fish fillet into fairly large pieces and transfer them to a pan with boiling butter. Fry for a couple of minutes, trying to interfere rarely and gently;
- Next, add the thawed squid rings and fry for another minute, then pour in the cream here, let them boil, salt and remove from heat;
- Pasta, preferably linguine, boil as usual and put on a large plate;
- Finely grate the cheese directly onto the pasta;
- Then add the mass from the pan here and mix everything;
- Add finely chopped herbs and serve immediately.
Tip: red fish can be absolutely any. You can buy ready-made thin slices that do not need to be cut. They cook even faster.
The choice of cream greatly affects the taste of the dish. If it is heavy cream, the paste will turn out to be incredibly nutritious, the creamy notes in it will be pronounced. It is more like men.
And when using low-fat cream, it is easier to emphasize the special taste of seafood. In this case, they perform better. Yes, and the calorie content of the dish is significantly reduced.
You can always add spices to the cream. And it's not just pepper or nutmeg. Many people like to season them with pink pepper or herbs, while others use laurel leaves. Seasonings take away the excess sweetness of the product, helping to balance the taste.
Whatever recipe you choose, it will always be a good solution. These recipes with gourmet ingredients will make any evening special. In addition, they are prepared very quickly and simply. The main thing is not to keep seafood on fire for too long.
Pasta with seafood in a creamy sauce recipe
Today, almost any kind of pasta cooked with sauce and additional ingredients can be called pasta. In modern Russian cuisine, this dish has become a common side dish. However, in Italy, pasta is considered one of the main national dishes, and not every pasta dish with sauce is called pasta. In today's recipe, we will tell you how to cook real Italian pasta with seafood in a creamy sauce.
First of all, it is worth noting that this recipe is very simple to perform and will take you a minimum of time. Pasta with seafood is a real find for those who do not have time for culinary experiments, but at the same time have a desire to treat themselves to gourmet dishes. And even if you are an experienced culinary specialist, having such a dish in your arsenal is useful in case of sudden guests and other unforeseen situations.
The choice of seafood depends entirely on your taste and on their availability in stores. Of course, ideally it should be fresh shrimp, mussels, octopuses, squids and other “sea reptiles”, literally fresh from the sea, but in our conditions this is difficult to achieve. Therefore, use what is available: seafood can be fresh, frozen or even canned, you can take only one type or several, in the form of a sea cocktail.
This recipe uses frozen shrimp, mussels and octopus tentacles in three equal parts. You can safely vary their ratio, for example, taking more shrimp and less mussels, or eliminating mussels or octopuses altogether, or replacing mussels with squid. Focus on your individual preferences.
A little about the choice of pasta. Most often, spaghetti, which has already become familiar to us, is used for pasta with seafood, this option will be a win-win. You can replace them with fettuccine or linguine (they are similar to spaghetti, only thicker and flatter), penne (feathers), shells and many others. Only large and too curved and corrugated products that will not hold the sauce will not work. And, of course, pasta must certainly be made from durum wheat.
So let's get straight to the recipe. It is not difficult to master it, and after that you can enjoy this dish not only in Italian restaurants.
- After cooking you will get 4 servings
- Cooking time: 30 minutes 30 minutes
Ingredients
- spaghetti, 300 g
- seafood, 500 g
- cream, 250 g
- tomato, 2 pcs
- garlic, 2-3 cloves
- basil, (dried)
- salt pepper
- olive oil
How to cook pasta with seafood in a creamy sauce:
The first step is to defrost the seafood (under cold running water to speed up the defrosting process).
Put the pasta to cook. Follow the instructions on the packaging.
Grease a frying pan with olive oil, put on medium heat and put seafood on it. Simmer without a lid until the excess liquid has completely evaporated (from 5 to 10 minutes), stirring occasionally if necessary.
Remove the skin from the tomato, chop them in a blender, grate or cut into very small cubes.
Put the tomatoes in a pan with seafood, add salt, spices, basil, chopped garlic, reduce heat and simmer for 4-5 minutes.
If you don't like garlic in the finished dish, you can proceed as follows: cut the cloves into 2-3 pieces each and fry them in olive oil for a few minutes at the very beginning. After the garlic gives off its flavor to the oil, you can remove them and put the seafood in a pan with this oil.
The last step is to add cream to the seafood, mix, simmer for a couple more minutes.
That's all. Creamy seafood sauce is ready. You can immediately mix the sauce with pasta, or you can add it in portions directly to the plate. If desired, the dish can be sprinkled with grated cheese. Bon appetit!
