How to make seafood sauce for spaghetti. Pasta with seafood in creamy sauce

Pasta with seafood is a bright and tasty representative Mediterranean cuisine.

Shrimp, mussels, octopus, squid - all this includes seafood pasta. Recipes for such pasta differ not only in the range of seafood, but also in the sauce, selection of vegetables and spices.

Seafood pasta can be prepared from various pasta products, but it’s good when pasta due to their shape, they will retain the sauce, without the taste of which real seafood pasta is unthinkable. Recipes from the site's authors " Quick Recipes» will help you prepare this dish, which you can easily turn into cooking masterpiece.

Very tasty, which will surprise you with its bright and rich taste. Be sure to try making this pasta at home at least once.

Ingredients:

• paste 350 g;
• garlic 3 cups;
• eggplant 1 pc.;
• sweet pepper 1 pc.;
• cream 100 ml;
• shrimp 350 g;
• parsley 1 bunch;
• spices 1 tsp.

Cooking method:

In a large frying pan, first fry the garlic in slices over high heat for 3 minutes, throw it away... fry the onion in cubes for several minutes, add pepper and eggplant to it, also cut into cubes. Fry everything together for 5 - 7 minutes.

Cut the tomatoes into large cubes and add them to the pan with the rest of the vegetables. When the tomatoes become soft, pour a jar of chopped tomatoes in a sauce with Italian herbs.

After the sauce thickens slightly, add cream, then wine, stir and add shrimp.

Mix with the pasta, which was boiled in advance until half cooked, turn down the heat, mix everything well and simmer with the lid closed until the pasta is ready - 5-6 minutes.

Turn off the heat, add salt to taste, pepper and sprinkle with dill, cover with a lid and leave to simmer for 5 minutes so that all the components are “married”. If desired, you can sprinkle the dish with Parmesan. Bon appetit!

Black pasta with seafood

Ingredients:

• 250 g Linguine Nero Di Seppia (black spaghetti);
• 300 g shrimp;
• 500 g Seafood Cocktail;
• 150 g cuttlefish;
• 1 PC. onion;
• garlic tooth;
• sprig of thyme;
• Art. l balsamic vinegar;
• Art. l olive oil;
• 400 g tomatoes;
• 100 ml dry white wine;
• 1 bundle parsley;
• 300 g cherry tomatoes;
• 0.3 tsp brown sugar;
• salt to taste;
• black pepper to taste;
• cayenne pepper to taste.

Cooking method:

Place the tomatoes in a mold, pour in olive oil, thick balsamic vinegar, salt, sprinkle with finely chopped garlic and ground black pepper. Place 2-3 sprigs of fresh thyme in the pan. Place in a preheated oven at 180 degrees for 10–15 minutes.

Wash and peel the shrimp, remove the intestinal vein. Season with black pepper and fry shrimp and small cuttlefish on both sides in a heated frying pan. As soon as the shrimp change color, the seafood is ready. Let's put it aside.

Let's cook tomato sauce for pasta. Heat 2 tablespoons in a frying pan olive oil, fry the diced onion. Add fresh chopped tomatoes or canned ones own juice. Bring to a boil, stirring, pour in white dry wine. Cook for 10 minutes until the sauce becomes thick. Season with salt, ground black pepper, cayenne pepper (optional), add a third of a teaspoon brown sugar

Boil the black pasta in salted water until al dente.

Look carefully at the packaging, which indicates the cooking time.

Place the finished black paste in a colander. Place seafood in tomato sauce. Cook, stirring, 3 minutes. Place the fried shrimp and cuttlefish on top to warm through.

Place the pasta on plates, pour the sauce on top, add shrimp, cuttlefish and ready-made tomatoes, which were slightly dried in the oven with garlic, balsamic vinegar and thyme.

Serve the black pasta with seafood immediately, sprinkled with parsley. You can use green basil for serving. Bon appetit!

Lenten pasta with seafood

Ingredients:

• Sea cocktail - 500 g;
• Pasta (feather pasta) - 1 pack (400 g);
• Tomato - 1 pc.;
• Lenten or regular mayonnaise - 50 g;
• Garlic - 2–3 cloves;
• Pepper - 1 pinch;
• Favorite spices - to taste;
• Salt - 2–3 teaspoons.

Cooking method:

Advice: this pasta with seafood can be made without fasting with regular mayonnaise.

Thaw seafood in advance.

Boil water in a large saucepan. Salt the water. Place pasta in boiling water and cook according to instructions until done. (Usually paste from durum varieties wheat is cooked for 10–12 minutes).

Meanwhile, wash the tomato and cut into cubes.

Heat the frying pan. Pour in vegetable oil. Add chopped tomato. Fry, stirring, over medium heat for 2-3 minutes.

Rinse seafood well. Place seafood. Simmer, stirring, for 2–3 minutes. Then add lean mayonnaise and finely chopped garlic. Mix well.

Salt and add your favorite spices. Mix. Simmer covered for 5 minutes. Throw the finished “feathers” into a colander. When the water has drained, return to the pan. Add the prepared seafood and mix the pasta and seafood well. Bon appetit!

Pasta with seafood and mushrooms

Ingredients:

• a pack of spaghetti;
• seafood 500 g;
• champignons 10 pieces;
• 2 heads of garlic;
• 1 onion;
• cream 250 g;
• olive oil for frying 2 tbsp. spoons;
• parmesan to taste for sprinkling;
• a bunch of fresh basil.

Cooking method:

Boil the spaghetti. Fry the onion for a couple of minutes, add the chopped mushrooms, after a couple of minutes add a little salt and pepper to the mushrooms, be sure to do so at this step, since it is at this moment that the mushrooms absorb aromas and spices like a sponge.

Add seafood and cream, wait until the cream boils, wait 3-5 minutes and remove from heat. If you have time and don’t mind getting the dishes dirty, you can fry the seafood in another frying pan and then mix with creamy mushroom sauce.

At the end, sprinkle with basil and Parmesan, the taste is simply divine.

Pasta with seafood in tomato sauce

Ingredients:

• Spaghetti 300 g;
• Seafood cocktail 750 g;
• Tomatoes 2 pieces;
• Garlic 2 heads;
• Olive oil 6 tablespoons;
• Onion 1 piece;
• Dry white wine 125 ml;
• Tomato paste 50 g;
• Italian chopped parsley 2 tablespoons;
• Lemon ½ piece;
• A pinch of sea salt;
• Grated Parmesan cheese 200 g;
• Freshly ground black pepper pinch.

Cooking method:

Dip seafood into warm water and set aside for 20 minutes. Clean and wash the shrimp if you are preparing them separately from the seafood cocktail.

In a medium saucepan, heat 3 tbsp. l. olive oil, add finely chopped onion and garlic and fry until soft (about 4 minutes). Prepare the chopped tomatoes in advance and add them to the onion-garlic mixture over the heat, stirring gently.

Freshen the mixture with salt and pepper, then pour in the wine and tomato paste. Leave the mixture to simmer over medium heat, covered, for 15 minutes.

At the same time, heat the remaining 3 tbsp. l. olive oil in another pan and add seafood to the boiling oil. Fry evenly for 5 to 7 minutes, being careful not to burn the seafood. Leave to cool in a separate bowl.

In another larger saucepan, bring water to a boil, add a little salt and cook the spaghetti in it for as many minutes as indicated on the package.

Reserve one cup of the pasta water for the sauce. Drain the cooked pasta in a colander, then return it to the pan and put it back on the heat. Pour tomato sauce, a glass of pasta liquid into the prepared spaghetti, and lastly the seafood. Stir over heat before serving.

When serving, make sure that each plate contains all types of seafood from the cocktail or mixture, and be sure to sprinkle with fresh parsley and Parmesan.

Pasta with seafood in creamy sauce

Ingredients:

• seafood (mussels, squid, shrimp, octopus) – 300 g;
• cream (10%) – 200 ml;
• pasta – 400 g;
• olive oil – 30 ml;
• tomato – 2 pcs.;
• salt; garlic – 2 cloves;
• black pepper.

Cooking method:

Coarsely chop the garlic, fry it with olive oil and remove (the garlic is only needed for the smell). Place the seafood in the pan and fry it, stirring frequently, for about 5 minutes. The fire should be medium. Peel the tomatoes, cut them into small cubes and add to the contents of the pan. Stir and let simmer a little.

Pour cream into the resulting mass, add salt and pepper. Simmer for another 3 minutes. Boil the pasta. Drain the pasta in a colander to remove excess liquid. Divide the pasta among plates and pour the sauce on top. Pasta with seafood in creamy sauce is ready. Bon appetit!

Spaghetti with seafood in creamy garlic sauce

Ingredients:

• Seafood - 500 g;
• Cream - 200 ml;
• Onion - 1 pc.;
• Parmesan;
• Green onions;
• Garlic - 3–4 cloves;
• Salt;
• White wine - 100 ml;
• Olive oil;
• Butter.

Cooking method:

Fry finely chopped onion in a frying pan with butter and olive oil. Add seafood, finely chopped garlic and white wine. Let the alcohol evaporate.

When the alcohol has evaporated, add cream. Simmer for 15–20 minutes. Sprinkle ready dish grated parmesan and green onions. Place ready-made seafood in sauce on boiled spaghetti! Bon appetit!

Spaghetti with seafood in sour cream sauce

Ingredients:

• spaghetti;
• squid, mussels, shrimp (all fresh frozen);
• onion - 2 heads;
• garlic - 3–4 cloves;
• tomatoes in their own juice - 3–4 pcs.;
• sour cream – 150 g;
• flour - 1 tbsp. l.;
• vegetable oil;
• salt;
• pepper.

Cooking method:

Let's defrost, remove the shells from the shrimp, wash the mussels thoroughly, remove the entrails from the squid, dip in boiling water, remove the film and cut. So, everything is prepared!

Peel the onion, chop it finely and start frying it in vegetable oil. As soon as the onion begins to brown, add the prepared seafood, peeled tomatoes and fry, stirring until the liquid evaporates, not forgetting to add salt and pepper.

Then add flour and stirring after two or three minutes, add sour cream, simmer over low heat for minutes until it thickens.

Chop the garlic finely and add it to the seafood two or three minutes before turning it off. That's it, bon appetit! Yes, spaghetti needs to be boiled!

It’s very easy to prepare aromatic and satisfying seafood pasta for the whole family! Quality products and a little time will help you create this Italian culinary masterpiece. It will be very tasty!

Step-by-step preparation of black pasta with seafood in wine sauce:

1. First you need to knead the dough. Mix all the ingredients and place in the refrigerator for about half an hour.
2. Next you need to start preparing the mussels. They need to be rinsed well under running water and left for 30 minutes in salt water. This is done so that the doors open.
3. Roll out the dough thinly and cut into small strips. Cook in well-salted water for about 4 minutes until Al Dente.
4. Next, finely chop the parsley and garlic and fry in a frying pan for a couple of minutes.
5. After this, add the mussels and pour wine over them. Simmer over low heat until the wine has almost completely evaporated. This will take at least 15-20 minutes.
6. Add the already cooked pasta and simmer for another 10 minutes.
7. Place the pasta on plates, sprinkle with finely chopped parsley, and garnish with red caviar.

Seafood pasta in creamy sauce is one of the simplest, fastest and delicious ways cooking pasta. We can safely say that this is a win-win option for lunch or even dinner.

Ingredients:

• Pasta - 400 g
• Sea cocktail - 500 g
• Cream (20%) - 300 ml
• Garlic - 2 cloves
• Shallots - 2-3 pcs.
• Olive oil - for frying
• Salt, pepper - to taste
• Basil - for decoration
• Salt - 1 pinch

Step-by-step preparation of seafood pasta in creamy sauce:

1. The sauce cooks very quickly, so let the pasta cook right away. As a rule, the packaging indicates how long it will take. On average it takes up to 7 minutes. The pasta should be Al Dente.
2. Next, finely chop the onion and garlic, then place them in a preheated frying pan for a couple of minutes. It is best to use olive oil for frying.
3. After this, add cream, salt and pepper. Mix everything well and keep it on low heat for a few more minutes.
4. Then add seafood and keep on fire for about 5 minutes.
5. After the time has passed, add the already cooked pasta to the pan and mix everything carefully. Leave to simmer over low heat for 5-7 minutes.
6. Place on plates, garnish with basil and serve.

Another famous dish Italian cuisine- pasta with seafood in tomato sauce. We will prepare the sauce ourselves; it will require a minimum of time and ingredients. But the pasta will acquire an incredible taste and such an appetizing smell.

Ingredients:

• Pasta - 400 g
• Sea cocktail - 500 g
• Tomatoes - 4 pcs.
• Garlic - 2-3 cloves
• Tomato paste - 2 tbsp.
• Dry white wine - 4 tbsp.
• Onion - 1/2 pcs.
• Grated Parmesan cheese - 200 g
• Olive oil - 4 tbsp.
• Provençal herbs - 1/2 tsp.
• Parsley - for decoration
• Salt - 1 pinch

Step-by-step preparation of seafood pasta in tomato sauce:

1. First you need to start preparing the sauce. We need a medium-sized saucepan in which we heat the olive oil and add finely chopped onion and garlic. Fry for about 5 minutes. Add pre-prepared finely chopped tomatoes.
2. Pour wine into this mixture, add tomato paste and Provençal herbs. Mix thoroughly and leave on medium heat for about 10-15 minutes. This mixture will gurgle slightly.
3. At this time, boil the spaghetti in one pan. The packaging will indicate how long it will take. Don't rush to drain all the water from the pasta; leave about half a cup of water. You will need it for the sauce.
4. In another pan, boil the seafood cocktail.
5. Pour the tomato sauce and water that remains after cooking into the already cooked spaghetti.
6. Add the cooked seafood cocktail and mix everything thoroughly before serving.
7. Place on plates, garnish with fresh parsley and sprinkle with grated Parmesan cheese.

As you know, garlic sauce goes well with almost any dish. For example, you can cook pasta with seafood in garlic sauce. This sauce captivates with its wonderful taste and ease of preparation.

Ingredients:

• Paste - 500 g
• Shrimp - 250 g
• Mussels - 250 g
• Parsley - 1 bunch
• Onion - 1 pc.
• Olive oil - for frying
• Grated Parmesan cheese - 200 g
• Garlic - 3 cloves (for sauce)
• Natural yogurt - 100 g (for sauce)
• Salt - 2 pinches (for sauce)
• Black ground pepper- 1 pinch (for sauce)

Step-by-step preparation of seafood pasta in garlic sauce:

1. First, let's prepare the sauce. Pass the garlic through a press, add salt and pepper. Then we pour in natural yogurt while stirring well. You can add finely chopped parsley to the sauce.
2. Cook the pasta in well-salted water until al dente.
3. Fry finely chopped onion in olive oil.
4. Then add mussels and shrimp, fry over low heat until cooked. This will take approximately 5-7 minutes. The shrimp should change color slightly.
5. Then add the already cooked pasta, pouring the sauce over everything.
6. Mix carefully and leave to simmer over low heat for 5 minutes.
7. When serving, decorate by sprinkling the pasta with Parmesan.

Classic Italian seafood pasta recipe

To prepare this pasta, it is not at all necessary to use spaghetti; you can prepare, for example, shell, nest or feather pasta. It will turn out even better this way. Italian seafood pasta is one of the most delicious options dishes. But for her proper preparation There are some mandatory details you need to know.

Ingredients:

• Spaghetti - 300 g
• Sea fish - 200-250 g
• Sea cocktail (shrimp, squid, mussels) - 500 g
• Garlic - 2-3 cloves
• Tomatoes - 2 pcs.
• Olive oil - 3-4 tbsp.
• Green onion - a few feathers
• Salt - to taste
• Ground black pepper - to taste

It is important to know! The main secret of Italian pasta is that the sauce and pasta must be cooked at the same time. Therefore, all products must be prepared in advance. As you know, seafood will take longer to cook than pasta. Therefore, you need to calculate the time correctly and start cooking the pasta when the seafood is almost ready.

Step-by-step preparation of pasta with seafood in Italian according to the classic recipe:

1. First you need to prepare the broth from sea ​​fish. River water will not work in this case, as the broth will not be aromatic enough. The fish must be washed well, add water and boil over medium heat until completely boiling and cooked. This will take approximately 20 minutes.
2. The fish must be removed from the broth and separated from the bones.
3. In a well-heated frying pan you need to fry the seafood cocktail with garlic. The main thing is not to overcook, otherwise the seafood will lose its taste and will be like rubber. Fry for about 5-7 minutes over low heat.
4. After this, add pieces of fish and pour a glass of broth. Simmer this mixture for a couple of minutes on the fire.
5. Meanwhile, remove the skins from the tomatoes and add to the pan. Mix well and simmer for a couple of minutes, then remove from the stove. By this time the pasta will be ready and needs to be added to the pan.
6. Stir well and serve, first sprinkled with herbs.

How to serve pasta with seafood?

Pasta is a fairly popular dish that can be found in many establishments. It can be served either in portions or in one large plate. For distribution, use special tongs or a spoon with teeth.

In Italian restaurants, pasta is served in special deep plates. This looks visually beautiful and allows the dish to stay cool longer. Although according to the rules of etiquette it is usually served in large flat plates.

The cheesecake is served separately with the pasta - this is a special dish with a lid and a spoon. You can add cheese to the dish yourself according to your taste. But there is one exception: cheese is not served with pasta with fish sauce.

As for cutlery, pasta can be served with both a spoon and a fork. In Italy they only use a fork.

The process of rolling the paste may seem complicated at first glance, but it is quite simple. You need to grab up to 6 strings of pasta and carefully wind them onto a fork.

Using a spoon to twist pasta onto a fork is considered a sign of bad taste.

Try to start eating the dish from the edge of the plate. If you start from the middle, there is a chance that your skein will end up very large.

Remember that the pasta should not hang off the fork. It is considered indecent to bite off pasta hanging from it.

Dry white or young red wine is served with seafood pasta. This combination is considered the best. You can also serve it with regular water.

Video recipes for pasta with seafood

Today you will learn how to prepare carbonara pasta with seafood recipe. Our website already has information on how to prepare this dish with the addition of shrimp. But this recipe is different from the previous one. We will use several types of prepared seafood. What does this give? This will diversify the taste, give the dish sophistication and unusualness, and give you more taste sensations.

This version of the dish cannot be called traditional, but it has a certain Italian twist, which we will try to fully preserve. Seafood goes well with the taste of cheese, which is rich in the dish. Carbonara with seafood may well claim the status of your favorite dish in the diet.

There are several features of preparing carbonara with seafood according to our recipe. It all depends on the seafood you choose. If you buy a seafood cocktail in the form of frozen seafood, then you need to either defrost the seafood and drain all the liquid from it so that it does not spoil the taste of the dish. Or you will need to evaporate all the water from the seafood while cooking.

Also make sure that the seafood cocktail contains a full range of seafood - mussels, squid, shrimp, octopus. If you do not choose a seafood cocktail, but want to assemble it yourself, then it is better to take seafood in equal proportions. When the dish is cooked, you can put all types of seafood on the plate.

Step-by-step preparation:

1. Let's start cooking. Take defrosted seafood that does not contain excess liquid. Place them in a frying pan heated with olive oil. Fry over high heat for a couple of minutes and remove from heat.
2. Now finely chop the garlic and send it to the seafood while it is still hot. There is no need to put the frying pan on the fire.
3. Now prepare the sauce. Take the cream and add it to it egg yolks. Beat well. Then add grated cheese. Add spices and a little salt to taste.
4. Boil the spaghetti until half cooked. Place the frying pan with seafood on the fire and heat it slightly, add the sauce. Simmer, stirring for 10 minutes.
5. Add the spaghetti to the seafood and stir until smooth. Simmer for another 15 minutes.
6. The dish is ready. Serve in portions, garnished with fresh herbs - basil, parsley, dill or any others to your taste.

Enjoy your meal!

Pasta - Italian dish— has long and quite firmly entered the menu of the residents of our country. Frankly, it has largely been Russified and turned into a side dish. Therefore, when you want to cook truly Italian pasta, it’s worth remembering the sauces. Pasta with seafood and creamy sauce is a great dish that captures the spirit of Italy, and Italian herbs will create a Mediterranean atmosphere for the evening.

Ingredients

• 1 pack of sea cocktail or 500 g of seafood to taste;
• 250 g pasta (for example, spaghetti);
• 1 tbsp. l. butter;
• 1 cup cream (20%);
• 200 g cheese;
• salt;
• 1 tbsp. l. mixtures of dry Italian herbs (basil, oregano, savory, rosemary, tarragon and others);
• 10-12 olives.

How to cook pasta with seafood:

Boil the pasta in salted water. When preparing spaghetti, a liter of water is taken for every 100 g of pasta, and the process itself lasts 7 minutes. When preparing another type of pasta that has a shorter length (rotini, penne or cellentani), no questions arise - when cooked, they easily fit into the pan. Spaghetti is a completely different matter. It's hard to imagine what size the pan should be to cook them. However, to cook spaghetti, you don't need a very large container. Enough to fit at least half the length of the spaghetti. They are placed in boiling water as far as the pan allows, and then, when their lower part, lowered into the water, softens, lightly press on the spaghetti, and they are lowered entirely into boiling water.

Drain the finished spaghetti in a colander and let the water drain. Correctly selected and properly cooked pasta does not need to be washed with water - it does not stick together. While the spaghetti is draining, prepare the seafood pasta sauce.

Sea cocktail, usually mussels, octopus, squid and shrimp, must be defrosted before cooking. Then boil the sea mixture in salted water for 2-3 minutes.

Melt in a heavy frying pan butter and fry seafood in it on all sides for a minute, stirring.

Salt the seafood and pour cream into it. Simmer the seafood cocktail in cream for 5-7 minutes.

Coarsely grate the cheese and add it to the seafood.

When the cheese melts, it will make the cream thicker and more viscous - the creamy seafood sauce is ready.

Place the spaghetti in the pan with the creamy sauce and seafood and stir. Give them 1-2 minutes to “make friends” and turn off the heat. Pasta with seafood in creamy sauce is ready!

Place the pasta on a plate and sprinkle Provencal herbs to add the finishing touch to national Italian cuisine. Garnish the dish with olives. Bon appetit!

When you want to please your loved ones with the delights of Italian cuisine, you should stop at a dish like pasta with seafood. It is quick and easy to prepare, but at the same time has wonderful taste. One of the most common options for preparing this dish is creamy seafood pasta. However, you can cook pasta with vegetables. Vegetable stew — bell pepper, tomato, carrots and onions - perfectly complement the taste of seafood. For seafood, you can choose a seafood cocktail consisting of mussels, octopus, squid and shrimp, or select seafood separately to taste.

You will need:

• 1 pack of sea cocktail or 500 g of seafood to taste;
• 250 g of pasta, for example, penne - tubes with edges cut diagonally;
• 1 sweet bell pepper;
• 1 carrot;
• 1 onion;
• 1 tomato;
• 150 g cheese;
• salt pepper;
• vegetable oil.

How to cook pasta with seafood and vegetables:

Seafood pasta, the recipe for which will be described, requires a certain preparation procedure. First you need to wash, peel and cut the vegetables: carrots and peppers into strips, onions into quarter rings.

Wash the tomato and peel off the skin, then it will turn out very delicate paste with seafood. The photo shows that to do this, you need to make a cross-shaped shallow cut on it on the bottom side. Place the tomato in a ladle and plunge into boiling water for 40-60 seconds. Then you need to cool it and remove the skin.

Cut the tomato into cubes. The juice that will remain when grinding it does not need to be drained.

In a hot frying pan, greased vegetable oil, lay out the vegetables. Salt and pepper them and simmer covered for 15 minutes. There should be enough juice from vegetables, especially tomatoes, and they will not burn. If the vegetables are not ready yet and the liquid has evaporated, you can add water.

While the vegetables are stewing, you can prepare a seafood cocktail. Place defrosted seafood in a dry frying pan, pour boiling water over it and cook for 2 minutes. Then drain the seafood in a colander.

Fry the seafood on each side in an oil pan. This will take 4-5 minutes. Add salt and pepper.

Boil the pasta at the rate of 1 liter. water for 100 g pasta. For every liter of water you need to add 1 tbsp. l. salt. The pasta is cooked for 7 minutes. Place the finished pasta in a colander.

Coarsely grate the cheese.

Serve the dish in portions: place pasta on a plate, place vegetables on top, and seafood on top of vegetables. Sprinkle everything with cheese. Bon appetit!

• long pasta (spaghetti is ideal) - 250 grams;
• “sea gifts” (any inhabitants of the depths of the sea - shrimp, mussels, octopus, squid, cuttlefish, lobsters. They can be taken individually or a mixture of seafood can be used in any proportion, the so-called “sea cocktail”. Seafood can be used fresh or frozen, taste the dish will not change) - 500 grams;
• butter - 100 grams;
• heavy cream (it is best to buy 20% cream) - 1 cup;
• Provencal (Italian) herbs (dry mixture) - 1 level tablespoon;
• salt - to the taste of the hostess.

• Preparation time: 00:10
• Cooking time: 00:20
• Number of servings: 4
• Complexity: light

Preparation

The dish is based on Italian pasta. As a rule, only long paste is used, but if desired, the housewife can experiment. We will stick to classic version. Seafood and creamy sauce are prepared very quickly; the main time investment is spent on cooking the spaghetti.

1. It's very easy to prepare Italian seafood pasta 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. Drain them in a colander.
2. Place the “sea cocktail” in a separate pan of boiling salted water and boil it for 3 minutes, but no longer. Drain in a colander too.
   

   Important! Seafood should not be cooked for too long, otherwise it will taste rubbery.

3. Put butter in a frying pan; when it melts, add seafood and simmer for 3 minutes over medium heat, stirring constantly with a wooden spatula. You need to stir carefully so that the “cocktail” does not turn into a seafood porridge.
4. Pour in a glass of cream and reduce the heat to low so that the cream does not boil. Simmer the contents of the frying pan for another 5 minutes over the lowest heat, then add the Italian herbs, and after another 2 minutes, the finished spaghetti. In 5 minutes, lunch is ready.

We have told you the basic recipe for preparing classic pasta with seafood in creamy sauce. She is the simplest. But Italians are great culinary experts and great lovers of cooking. They, as a rule, use more complex combinations, giving the food unique notes of taste and aroma. If you want the dish to sound Italian, use these additional ingredients like cheese nutmeg, garlic, basil, rosemary, tarragon, thyme, olive oil, tomatoes, olives, lettuce.

Sometimes in recipes you can find recommendations to prepare a creamy sauce using fried onions and carrots. Do not do this under any circumstances! 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! While studying recipes for Italian-style pasta with seafood with creamy sauce, you may come across shallots in the list of ingredients. It sounds, of course, intriguing, but in fact this variety of onion differs from ordinary onions only in its shape and some agronomic features (winter hardiness and keeping quality), which have nothing to do with preparing Italian pasta. Shallots have elongated small onions, but if you peel and fry them, the taste and smell cannot be distinguished from our domestic onions. And frying, as we have already written, negates the Mediterranean peculiarity of the food.

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 you a couple of interesting recipes.

Seafood pasta with spicy creamy cheese sauce:

• It is necessary to cook 250-300 g long pasta(spaghetti, bucatini, capellini, linguine, fidio, fettuccine or any of your choice), drain 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 a frying pan, fry 2-3 medium cloves of garlic, finely chopped (you can put the garlic through a garlic press, but this will lose some of its aroma), add chopped basil and thyme.
• When amazing aromas fill the kitchen, pour in a glass of heavy cream (sour cream will not work, as its sourness does not fit with the idea of ​​the dish). You can also use homemade cream, but then it needs 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 sharp cheese to the creamy sauce. Mix vigorously.
• When the cheese is completely melted, place the boiled seafood in the frying pan, mix gently again, add the pasta, and top with another 150 g grated cheese. To cover with a lid. In 2-3 minutes the dish is ready!

Pasta with seafood in spicy creamy tomato sauce:

• Boil pasta and seafood exactly as in previous versions.
• Prepare a spicy cream sauce with garlic and Provençal herbs; to enhance the aroma, be sure to add a pinch of ground white pepper, but at the end, instead of cheese, put 5-6 chopped sweet tomatoes without skin in the pan (so that the skin can be easily removed, fresh tomatoes you need to pour boiling water over) and halves of olives (20 pieces), season with a level tablespoon of brown sugar.
• Add pasta and seafood to the prepared sauce and simmer for 3-5 minutes, covered.
• Serve hot with a glass of dry white wine.

As you can see, you can juggle the products in any way you like, and then the housewife with her imagination will get a special pasta with seafood in a creamy sauce every time. The main thing is to use the right ingredients to make the pasta sound like an original Mediterranean dish!

Serving

You need to be able not only to prepare a delicious dish, but also to serve it correctly, maintaining its appetizing appearance and tantalizing aroma.

1. Take a large flat dish, put a couple of clean lettuce leaves on it, and place hot pasta with seafood in a creamy sauce on top.
2. Place halves of cherry tomatoes and slices of sweet salad pepper around the pasta (you need to take a fleshy one, bright colors - red, orange, yellow. This will give delicious dish brightness and festivity).

There are three rules for how to serve this dish correctly:

• Pasta with seafood in creamy sauce is an independent dish; it does not require any side dish.
• Must be served hot.
• According to etiquette, a glass of dry white wine is served with pasta.

Brief information

Italian cuisine is very diverse. It differs even in individual regions, having specific subtleties in preparing dishes. But one feature makes menus across the country similar: Italians’ love for pasta. Such a passion has even become the subject of numerous jokes: after all, the residents of this sunny country in the center of the Mediterranean cannot do a single day without pasta or spaghetti. By the way, it’s us Russians who call data flour products“pasta”, but the Italians call them “pasta”. Therefore, when you order pasta with sauce in an Italian restaurant, you must understand that they will bring you pasta with sauce on your plate.

There are three types of pasta:

• short - these are all kinds of butterflies, shells, spirals, stars, rings and other shapes of products up to 5 cm long. 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 mentions of pasta were found in the works of the ancient Roman sages Horace and Cicero. Since then, the Italians have not stopped loving, but only improved this product, learning to cook it in 1000 ways! To improve the quality and taste of the dish, and its variety, various additives and sauces are used. For example, pasta with seafood in cream 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 can cope with the task if she follows the recipe and the advice of an experienced chef.

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