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Seafood pasta recipe without cream. Pasta with seafood in a creamy sauce - the delicate taste of Italy! Proven Seafood Pasta Recipes in Creamy Sauce

Hello! Here I sit and think how to describe spaghetti with seafood in a creamy sauce, what - would you certainly cook this wonderful dish? And it is still worth your attention.
Its zest lies in the unusually tender sauce... The cream literally absorbs marine scents and bounty. And then saturate with rich spaghetti flavor.
Well-chosen spices and seasonings make the dish sophisticated and refined.
They say that this is Italian cuisine. Why not master it?
Ready? Then I invite you to the kitchen.

How to cook seafood spaghetti in a creamy sauce. Step by step recipe with photo

To excellent taste spaghetti with seafood at least two more advantages are added - the dish is prepared very quick and easy... What else does a tired housewife need to feed her family tasty and satisfyingly?
I cook an Italian dish in my own way (may the founders of the recipe forgive me if I deviate from the original rules), so I will briefly describe the process.
Seafood is stewed in a large amount of cream. It turns out a lot of sauce. Some of it (without seafood) is added to boiled pasta. This maneuver allows the dish to be very juicy and tender. Anyway, I like it so much.

Cooking ingredients

Seafood - gr. 300-350

Spaghetti - gr. 400 -450

Butter - gr. 30-40

Cream - ml. 350 (I had 10 percent fat)

Garlic - 2 cloves

Olive oil - 3 - 4 tablespoons

Ground nutmeg - a third of a teaspoon

Dried basil - 0.5 tsp

Ground pepper mixture - to taste

Salt to taste.

Go through the grocery list

1 ... Any seafood can be used. I had a package of seafood cocktail and 100 grams of peeled shrimp.
2 ... Dried basil can be substituted with dry Italian herbs. Or to lay both of that, and another little by little.
3 ... I recommend using a mixture of ground peppers freshly ground. That is, grind the peas of the peppers in a mortar immediately before preparing the sauce. So it will be much more fragrant.
4 ... It is advisable to use good quality spaghetti, from hard varieties wheat. Then they are guaranteed not to boil over, and the dish will look beautiful and appetizing.

Step by step cooking

1. Peel the garlic. Divide each clove into two or three parts.
2. Heat the olive oil in a skillet. Send pieces of garlic there.


3. Fry them while stirring until blush. Then take it out. The garlic has done its job - it has impregnated the olive oil with aroma.


4. Send thawed seafood to the pan. Season with salt, pepper, fry min. 5 -7.


5 ... Add cream, spices. Moderate fire. Put out the mass for min. 10-15. Then turn off the oven. The sauce should be liquid. And there should be a lot of it.


6. Boil spaghetti in salted water. Just don't overcook it. The al dente state is what we need. I.e, pasta should remain firm, not overcooked. Please note that the spaghetti does not break into pieces. In general, they will look much more spectacular.


7 ... Place the spaghetti in a colander. Let the water drain.
8 ... Send the pasta to the pot. Season with butter, stir.
9 ... Add the creamy sauce without seafood to this. Stir again. The amount of sauce added should be such that the spaghetti does not float in the liquid, but is moist and juicy enough.

How to Serve Seafood Spaghetti

Put spaghetti saturated with creamy sauce on a serving plate. And put seafood on top. Pour the sauce all over again. If desired and possible, decorate with basil or mint leaves.
Such a presentation will also be effective: put the spaghetti in the form of a funnel. And put seafood in its center. Pour sauce over everything.
Choose a feed at your discretion, fantasize. And enjoy your meal!
By the way, here you can see a simple and delicious recipe pizza with seafood. Try it, you will like it!

Spaghetti with seafood cooked over this simple recipe possess classic taste Italian pasta, in which tender and firm squids, shrimps and mussels are enveloped in a thick tomato-cream sauce with a spicy hint of fried garlic and onions and the aroma of Mediterranean spices. A great chance at any time of the year to feel at a resort in a picturesque seaside restaurant!

INGREDIENTS:

  • 300 g durum wheat pasta
  • 400 g seafood mixture in oil
  • 1 large onion
  • 3 - 4 cloves of garlic
  • 400 g canned chopped tomatoes
  • 120 g cream 20%
  • 2 tbsp. l. olive oil
  • salt, pepper, basil, oregano
  • hard cheese or dried fried onions for serving

COOKING METHOD:

  1. In order to cook pasta with seafood, cut the onions into thin half rings or quarter-rings, peel the garlic and cut into thin slices.
  2. Put the seafood in a colander and rinse from the oil cold water then pat dry on a paper towel.
  3. You can also use a frozen seafood mix for this dish. Before cooking, it should be defrosted, poured over with boiling water and slightly dried.
  4. Heat olive oil in a frying pan, add garlic and fry over medium heat for 1 - 2 minutes until garlic aroma appears.
  5. Add onions and fry until the onions are transparent for 5 - 7 minutes.
  6. Add prepared seafood and cook over high heat for 5 minutes.
  7. Add chopped tomatoes and cook over low heat for 5 minutes. It is more convenient and faster to use canned cut tomatoes for this dish, especially in the cold season. In season, you can take fresh ripe tomatoes, peel them and cut them into cubes. In extreme cases, it is not forbidden to replace tomatoes with ketchup with a neutral taste (100 - 150 g) or tomato paste (2 tablespoons).
  8. Pour in the cream, add salt and spices and cook over low heat, covered for another 5 minutes. You can use cream of any fat content. Tomato Creamy Seafood Pasta Sauce is ready!
  9. While the sauce is preparing, boil any pasta according to the instructions on the package. For filing on big plate add a serving of pasta, sprinkle generously with the seafood sauce and sprinkle with grated cheese to taste.

Idea! It is very tasty and unusual to flavor sauces and salads with seafood with dried fried onions, which can be bought, for example, in a Swedish food store in IKEA. In my opinion, this is an unusual and very successful combination, try it and see for yourself.

Delicious and easy to prepare pasta with seafood is ready!

Pasta with seafood in a creamy sauce

The recipe for pasta with seafood in a creamy sauce, which we will now prepare is very tasty. I will offer it to you for comparison with the following, so that you choose which one will become yours signature dish... The ingredients and taste are almost the same, but the lack of it is, the special taste that distinguishes them, will give you the opportunity to choose exactly what impresses you personally.

You will need:

  • half a kilogram pack of seafood
  • 250 grams of pasta
  • tablespoon, butter;
  • 1 cup of cream (20%);
  • 200 grams of cheese;
  • sea ​​salt;
  • a tablespoon of Italian herbs
  • 10-12 olives.

Step-by-step actions:

  1. Following the instructions on the package, cook the pasta. I usually salt the water and add two tablespoons of olive oil.
  2. Discard the cooked spaghetti in a colander and let the water drain. At this time, while the water drains, prepare the sauce for the pasta.
  3. We defrost seafood, it is possible under running water. Then we boil the seafood consistency in slightly salted water for 2-3 minutes.
  4. Let's melt into thick-walled skillet butter and within min. fry the seafood in it on all sides, mixing.
  5. Do not forget to add salt, and then add the cream. We simmer everything together for 7-10 minutes.
  6. Coarsely cheese with sodium and add here where seafood stew in cream. After a couple of minutes, the cheese will melt and our sauce will thicken, this is a sign that you can add pasta.
  7. Sprinkle the dish with smelling herbs and turn off the stove.

Enjoy Italian cuisine at your table !!!

Pasta with seafood

Required products for the first recipe:

  • Seafood packaging - half a kilogram
  • Pasta (scalloped was used in this recipe) - 250 grams;
  • Garlic - 1 or 2 cloves;
  • Cream - 250ml
  • Desirable olive oil -3-6 tablespoons
  • Italian parmesan cheese - 200 grams (if there is, add more);
  • tomatoes - 3 pieces of medium size;
  • dried basil;
  • iodized salt.

Step-by-step actions:

  1. We will start cooking with the preparation of the sauce, for this we defrost a seafood cocktail (seafood).
  2. We put a frying pan on the stove, into which we add a little olive oil, add a thawed seafood cocktail, evaporating excess water (about 8-12 minutes).
  3. Blanch the tomatoes, grind in a blender until smooth.
  4. Add tomatoes to the pan to the sea cocktail and chop, sprinkle dried basil and chopped garlic.
  5. Mix everything and simmer for 5-6 minutes. At the end of cooking, add salt.
  6. Cook the pasta, more than 3 liters in a saucepan. Pour water, bring to a powerful boil, add salt. If desired, you can add a couple of drops of olive oil.
  7. Cook with a quiet boil, mixing a little, in accordance with the passage of time, written on the package.
  8. Drain the water from the cooked pasta, put it on a large plate, pour over the prepared sauce.

Do not be afraid of changes, especially when they change your life for the better !!!

Shrimp pasta

Products for the recipe:

  • shrimp - 500 grams;
  • leeks (white part) - 10 cm;
  • pasta - 200 grams;
  • lemon - 1 piece;
  • olive oil - 5 tablespoons
  • cream 22% - 300 milliliters;
  • fresh parsley
  • sirparmesan - 150 grams;
  • spices italian

Preparation:

  1. We clean the shrimp.
  2. Cut the onion into rings.
  3. We put the pasta in a colander and back into a saucepan under the lid, keep warm.
  4. Heat olive oil in a frying pan and sauté the chopped onion over low heat for a minute.
  5. Now rub the lemon zest on a small grater into a frying pan to the onion. We will stir and warm up for a minute.
  6. We send shrimps to the pan. Mix thoroughly and simmer for another 1 minute.
  7. Then squeeze the lemon juice into the pan. Stir and cook for another 2 minutes.
  8. While you can finely chop the parsley leaves.
  9. Rub Parmesan on a fine grater.
  10. Add our heavy cream, mix thoroughly.
  11. We send the cooked pasta to the almost cooked sauce, stir well.
  12. As the bubbles appear, add the parsley and parmesan.
  13. Let's interfere, wait a minute and turn off the gas.
  14. We lay out on plates
  15. Sprinkle with grated Parmesan cheese and enjoy the taste of Italian cuisine on your table with a glass of cold white wine.

Pasta with seafood in tomato sauce

Products for the seafood pasta recipe:

  • Mussels - 300 gr.
  • Pasta - 200 gr.
  • Bow - large head
  • Olive oil - a couple of tablespoons
  • Cherry tomatoes - 8 piece
  • Tomato juice - half a glass
  • Sifted flour - half a tablespoon
  • Garlic 2 cloves
  • Sea salt
  • Brown sugar (to taste)
  • Seasoning (for seafood)
  • Semi-dry red wine - 50 milliliters
  • Lemon juice - 1 tablespoon

Step-by-step actions:

  1. Putting together a set of products. And we defrost the mussels.
  2. Fry thinly chopped onions in heated olive oil, I always add a little sugar, so it buys an excellent golden color and becomes more aromatic.
  3. Arrange mussels and cherry tomatoes cut into slices to the fried onions, add salt, season to taste, add lemon juice and fry over high heat.
  4. Make a sauce: mix half a glass of homemade (!) Tomato juice with flour, add salt and sugar to taste, squeeze the garlic, stir well.
  5. Pour the prepared sauce over the mussels and fry everything together for another 5 minutes until desolation.
  6. Pour wine, cover with a lid and simmer a little over low heat.
  7. During this period of time, boil the spaghetti according to the annotation.
  8. Everything, you can serve it on the table! The smell is awesome, especially for those who haven't eaten seafood for the entire post !!!
  9. It is recommended to eat such a tasty treat outside in your garden, enjoying not only the magical taste, but also the lovely long-awaited spring weather!

Enjoy cooking!

Pasta with seafood and tomatoes

You will need (for 4 servings):

  • 500 ml tomato slices Pomi
  • pasta fresco 250 g or spaghetti / tagliatelle (store)
  • 500 g seafood cocktail
  • 1 onion
  • 2 cloves of garlic
  • a bunch of basil (2-3 branches)
  • 80 g grated Parmesan
  • olive oil for frying

Preparation:

  1. Chop the onion and garlic, then lightly fry them in olive oil. They should soften and lightly brown (it is better to add garlic a couple of minutes later than the onion, otherwise it will definitely burn). It is best to take a large frying pan right away, because at the end you will have to add ready-made pasta there and stir, there should be enough space for sauce and pasta.
  2. Add slices of tomatoes to the onion and garlic and simmer it for 10-12 minutes over low heat (it will gurgle! Be careful!).
  3. Wash and tear off the leaves from the basil sprigs (10 large or 15 smaller pieces will be enough), roll them up with a tube and chop them with a knife.
  4. If your basil is a little wilted, put it in cool water for 10-15 minutes and it will come to life!
  5. Add chopped basil to the tomatoes and simmer the sauce for another 3-4 minutes. If you don't have fresh basil, use dried basil, but in this case add it at the very beginning so that it fully gives its flavor to the sauce.
  6. When the sauce is ready, add Seafood Cocktail, turn on heat and cook for 5-7 minutes, then add half of the Parmesan to the seafood sauce and stir.
  7. Boil the pasta until tender, drain and put the pasta in the sauce pan and stir until the sauce and seafood are evenly distributed over it.
  8. Serve the pasta garnished with fresh basil leaves + you can sprinkle the pasta on top with grated Parmesan if you wish (although some do not advise doing this, they argue that Parmesan spoils appearance dishes, so decide for yourself which option is closer to you).

Bon appetit, friends!

PASTA WITH SEAFOOD

Ingredients:

  • Vegetable oil (olive) - 2 tablespoons
  • Butter - 2 tablespoons
  • Shrimps - 450 g
  • Pasta - 340 g
  • Scallops - 450 g
  • Garlic - 5 teeth
  • White wine (dry) - 3/4 tbsp.
  • Tomatoes - 0.9 kg
  • Black pepper, salt - to taste
  • Red pepper - 1/4 tsp
  • Cream - 1/4 tbsp.
  • Basil - 12 leaves.

Step-by-step seafood pasta recipe:

  1. Preheat the oven to 175 degrees.
  2. Boil the pasta until half cooked (according to the instructions on the pack).
  3. Finely chop the garlic and peeled tomatoes.
  4. Fry scallops in a skillet in highly heated oil (use 1 tablespoon butter and 1 tablespoon olive) 1 minute on each side.
  5. Remove the scallops from the pan, pour the remaining butter onto it.
  6. After the oil has warmed up, lightly fry the shrimps on it.
  7. We take out the shrimp, add 1 tbsp. olive oil and fry the chopped garlic in it for half a minute.
  8. Pour the wine into the pan and bring it to a boil.
  9. After 2 minutes after boiling, add tomatoes and spices to the wine, after which we cook the sauce for pasta with seafood according to the recipe for 10-15 minutes.
  10. Cover the baking dish with foil so that it protrudes 15 cm beyond the edges and spread the pasta on it.
  11. Fill the pasta with the prepared sauce according to the recipe, put the seafood on top.
  12. We seal the pasta with seafood according to the recipe, connecting the edges of the foil, and send it to the oven for a quarter of an hour.
  13. Pour the finished pasta with warm cream and immediately serve, garnish with basil.

Pasta with seafood and tomatoes in its own juice

Tomatoes in own juice the best fit for fast food dishes. If fresh tomatoes are used, it is better to peel them off, pour boiling water over them and fry them. If there are no tomatoes at all, add two tablespoons of tomato paste.

Ingredients:

  • (seafood, you can mix 500 grams),
  • canned tomatoes (300 grams),
  • cream (200 grams),
  • olive or vegetable oil (30 grams),
  • garlic.
  • Pasta (350 grams).

Cooking method:

  1. Boil pasta (at least 2 liters of salted water). Please refer to the information on the packaging, as times may vary.
  2. Fry the garlic in a frying pan and pour out the contents of the bag with frozen blanks.
  3. After 5-7 minutes, add the tomatoes, peeling them and cutting them into pieces.
  4. Simmer for another 5 minutes. At the end, mix the pasta with the sauce and simmer a little. When serving, sprinkle with herbs or special dry spaghetti mixture. Read more:

Pasta carbonara with shrimps and cheese

The famous carbonara pasta is served in almost every Italian restaurant. Delicious and aromatic cheese sauce will not leave you indifferent. Such a dish is well suited for romantic dinner tete-a-tete or for parties with friends.

Ingredients:

  • cheese (150 grams of hard varieties, for example, carom),
  • peeled shrimp (300 grams),
  • spaghetti or horns (250 grams),
  • vegetable oil,
  • basil or parsley, salt.

Cooking method:

  1. Boil the spaghetti until almost cooked (undercooked for only 1 minute), Make a preparation for the sauce: fry the shrimps in olive oil (2-3 minutes), grate the cheese and mix with the eggs.
  2. The sauce, in contact with the pasta, will begin to melt, forming a tasty elastic mixture. Do not overcook the shrimp to prevent it from becoming rubbery.
  3. We combine the ingredients of the pasta into a single dish - transfer the pasta to the pan and stir. If a small amount of broth gets into it, that's even good, you get a more juicy and tasty dish.
  4. Serve hot. Prepare pasta in a similar way in a creamy sauce - add a little cream along with cheese and fried green onions... Sprinkle cheese cubes on a plate of delicate creamy pasta sauce.
  5. Pour warm cream over the pasta with seafood

Tips for making seafood pasta recipe:

  • For culinary specialists who value calorie content, pasta (with seafood you emphasize its taste or with traditional cheese and bacon - it doesn't matter) may seem too “satisfying”. In order to reduce the calorie content of the pasta with seafood proposed by us, the recipe allows the replacement of heavy cream with more dietary ones.
  • The calorie content of pasta with seafood does not depend on the type of pasta, but for of this dish it is better to use "chelentani" or "fettuccine".

Today you will learn how to make seafood carbonara pasta recipe. On our website there is already information on how this dish is prepared with the addition of shrimp. But this recipe is different from the previous one. We will use several types of ready-made seafood. What does it do? This will diversify the taste, add sophistication and originality to the dish, and give you more gustatory sensations.

This version of the dish cannot be called traditional, but it has a certain Italian flavor, which we will try to preserve to the fullest. Seafood goes well with the taste of cheese, which is rich in the dish. Seafood carbonara may well qualify as your favorite dish in the diet.

There are several peculiarities of making 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 them so that it does not spoil the taste of the dish. Alternatively, you will need to evaporate all of the seafood water while cooking.

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

Step by step cooking:

  1. Let's start cooking. Use thawed seafood that is free of excess liquid. Put them out on the preheated with olive oil frying pan. Fry over high heat for a couple of minutes and remove from heat.
  2. Now chop the garlic finely and send it to the seafood while it is still hot. At the same time, you do not need to put a frying pan on the fire.
  3. Now prepare the sauce. Take the cream and add to it egg yolks... Whisk well. Then add the grated cheese. Add spices and some salt to taste.
  4. Boil the spaghetti until half cooked. Put the seafood pan on the fire and heat slightly, add the sauce. Simmer, stirring for 10 minutes.
  5. Add spaghetti to 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 other to taste.

Enjoy your meal!

Seafood pasta in a creamy sauce is a gourmet dish that is often served in expensive restaurants. But the preparation is so simple that you can easily and very, very quickly cook at home. delicious spaghetti with seafood in a creamy sauce - the recipe is designed for only 15 minutes. This is how much time you need to boil pasta, fry seafood with onions and garlic, and warm up the creamy cheese sauce.

To prepare a dish, buy a ready-made seafood mix, the so-called "seafood cocktail", or collect all the ingredients separately:

It is better to take peeled shrimps, preferably of different sizes, so that small ones can be used for sauce, and large ones are nicely laid 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 shutters 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, preferably baby, that is, small.

Ingredients

  • long pasta (spaghetti is perfect) - 250 grams;
  • "Seafood" (any inhabitants of the depths of the sea - shrimp, mussels, octopus, squid, cuttlefish, lobster. They can be taken individually or use a mixture of seafood in any proportion, the so-called "seafood cocktail". Seafood can be used fresh or frozen, taste dishes will not change from this) - 500 grams;
  • butter - 100 grams;
  • fat cream (it is best to buy 20%) - 1 glass;
  • Provencal (Italian) herbs (dry mixture) - 1 level tablespoon;
  • salt - to the taste of the hostess.
  • Preparation time: 00:10
  • Cooking time: 00:20
  • Servings: 4
  • Complexity: easy

Preparation

The dish is based on Italian pasta. As a rule, only long pasta is used, but if desired, the hostess can experiment. We'll stick with classic version... Seafood and creamy sauce are cooked very quickly, the main time is spent on cooking spaghetti.

  1. It is very easy to prepare an Italian seafood pasta seasoned with creamy sauce. To get started, you just need to boil the spaghetti in salted water in a large saucepan with high sides to keep the spaghetti intact. Throw them in a colander.
  2. Put the “sea cocktail” in a separate saucepan in boiling salted water and boil it for 3 minutes, but not longer. Throw in a colander too.

Important! Seafood must not be cooked for too long, otherwise it will taste "rubbery"

We have told you the main recipe according to which a classic pasta with seafood in a creamy sauce is prepared. She is the simplest one. But 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, salad peppers.

Sometimes in recipes you can find recommendations to cook a creamy sauce on 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 flavor! Studying recipes for pasta in Italian with seafood with a creamy sauce in the list of ingredients, you can stumble upon shallots. It sounds, of course, intriguing, but in fact this variety of onions differs from ordinary onions only in their shape and some agronomic features (winter hardiness and keeping quality), which have nothing to do with cooking pasta in Italian. Shallots have 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, negates the Mediterranean peculiarity of food.

A couple of additional recipes

To make it easier for the hostess to understand how to diversify the classic italian pasta with seafood with a creamy sauce, we will give a couple of interesting recipes.

Pasta with seafood with a spicy creamy cheese sauce:

  • It is necessary to boil 250-300 g of long pasta (spaghetti, bucatini, chapelini, linguini, fidio, fettuccine or any of your choice), discard in a colander.
  • "Seafood cocktail" (0.5 kg) or any one sea 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 finely chopped garlic on it (you can skip the garlic through a garlic press, but this will lose some of its flavor), add chopped basil and thyme there.
  • When amazing flavors fill the kitchen, pour in a glass of heavy cream (sour cream will not work, because its acidity does not fit with the idea of ​​the 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 hot cheese to the creamy sauce. Stir vigorously.
  • When the cheese is completely melted, put the boiled seafood in a pan, mix gently again, put the pasta, and on top another 150 g of grated cheese. To cover with a lid. The dish is ready in 2-3 minutes!

Pasta with seafood with spicy creamy tomato sauce:

  • Boil pasta and seafood exactly as in the previous versions.
  • Prepare a spicy creamy garlic sauce and Provencal 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 a skin in the pan (so that the skin can be easily removed, fresh tomatoes need to be doused with boiling water) and halves of olives (20 pieces), season with a tablespoon without a slide of brown sugar.
  • Put the pasta and seafood in the prepared sauce, simmer for 3-5 minutes under the lid.
  • Serve hot with a glass of dry white wine.

As you can see, you can juggle food as you like, and then the hostess with imagination will each time get a special pasta with seafood in a creamy sauce. The main thing is to use the right ingredients to make the pasta sound like the original Mediterranean dish!

Serving on the table

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

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

There are three rules for serving this dish properly:

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

Quick reference

Italian cuisine is very varied. It differs even in certain regions, having specific subtleties in cooking. But one feature makes menus all over the country related - the Italians' love of pasta. This passion even became the subject of numerous jokes: after all, the inhabitants of this sunny country in the center of the Mediterranean do not go a single day without pasta or spaghetti. By the way, we, the Russians, call the 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 and gravy on your plate.

There are three types of paste:

  • 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 - the Italian variety of noodles we are used to, fettuccine, languine and other flour products more than 10 cm long. They are also based on durum wheat;
  • fresh - ravioli, tortellini, lasagne and other types stuffed with meat, cheese or vegetables. They are made in a special way from special flour from soft wheat varieties.

The first mentions of pasta are found in the writings of the ancient Roman sages Horace and Cicero. Since then, the Italians have not stopped loving, but have only improved this product, having learned how to cook it in 1000 ways! To improve the quality and taste of the dish, its varieties are used various additives and sauces. For example, pasta with seafood in a creamy sauce is pasta flavored with seafood and seasoned with a delicate white cream-based sauce. It is not difficult to prepare this dish, despite its loud name, a novice cook will cope with the task if she follows the recipe and advice of an experienced chef.

Pasta with seafood in a creamy sauce - a delicacy

Creamy sauce always brings lightness and tenderness to the dish. This is probably why many people love him so much. And it goes best with seafood. We suggest you try a little amazing for dinner tasty options pasta with this combination. Nobody will remain indifferent!

General rules for the selection of products and preparation

Of course, chilled fresh seafood is best. However, you cannot always find them even in the seaside market, let alone supermarkets in other cities. Therefore, frozen foods are often used.

When buying, it's important to check not only the expiration date. The container, which contains the seafood cocktail, must be tightly closed, vacuum packing is best. Better to study the composition. It should not contain any chemical mixtures. There should also be few spices. In such a case, you can really benefit from the products.

As for the 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 they also have a beneficial effect on the intestines. There is practically no difference in price.

Tip: for those who like spicy, very finely chopped chili 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 useful and light, seafood should be added to it. They, oddly enough, go very well with ham!

How long does it take - 30 minutes.

What is the calorie content - 185 calories.

  1. The cheese must be grated, it can be coarse, or finely - as you like. It can be anything, but Parmesan is usually used;
  2. Remove the ham from the packaging and cut into strips;
  3. Rinse and dry the mussels, you can on a towel;
  4. Defrost the shrimps, they should be with tails, but peeled;
  5. Heat olive oil in a frying pan, and then put shrimp and some coriander in it;
  6. Peel the garlic, chop it finely and add to the shrimp, pepper;
  7. Fry the seafood on each side for a minute, and then add the mussels. Next, fry the mass until the water completely evaporates from the mussels;
  8. Lightly fry the ham in a separate frying pan;
  9. Then transfer it to seafood and add cream to them, cook for three minutes;
  10. Then add a piece of butter and add cheese, mix, cook for another three minutes;
  11. Boil the pasta in a separate saucepan, and then put it on a plate;
  12. And put the mass from the pan on top. Stir lightly and serve.

Tip: you can choose any seafood you like.

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 shrimps.

How long does it take - 20 minutes.

What is the calorie content - 155 calories.

  1. Cut the cherry in half, after washing them, and put in the pan;
  2. Put peeled garlic here and put on fire;
  3. Fry these two products together in a drop of oil for several minutes;
  4. Then add the peeled shrimp and fry everything together for five minutes, stirring quite often;
  5. Pour the cream in a thin stream, stirring gently, let it boil for two minutes;
  6. In a separate saucepan, prepare the pasta according to the instructions, discard in a colander, and then mix with the sauce directly in the pan and serve in portions;
  7. Sprinkle with herbs on top, which you can simply tear with your hands into neat leaves.

Tip: in order for tomatoes to better preserve their appearance, it is advisable to fry them not in oil, but in a non-stick frying pan.

Aromatic pasta with seafood in a creamy sauce with fresh tomatoes in the oven

An unusual option for making pasta. It turns out more aromatic and original, because 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.

  1. Pour a little vegetable oil into the pan, and when it heats up, put a spoonful of butter and melt;
  2. Put thawed scallops in this mass and fry them for a minute on each side, then pull them out on a towel;
  3. Then add vegetable oil again and add butter again, warm up, lightly fry the shrimps and put them on the scallops;
  4. Add only vegetable oil and put finely chopped garlic in it, and after thirty seconds of frying, pour wine here;
  5. Bring to a boil, reduce heat, cook for two minutes;
  6. Kill the tomato pulp in mashed potatoes or grind through a sieve, add to the pan;
  7. Pepper a little and boil for fifteen minutes;
  8. Take the form and cover it with foil. It is important that about 15 cm of the free edge of the foil hangs from both sides;
  9. Boil the pasta until half cooked, and then transfer it to the bottom of the mold without water, pour the tomato mass from the pan on top;
  10. Put seafood on top, then pinch the edges of the foil to make an envelope, send to the oven for fifteen minutes at medium heat;
  11. Heat the cream and pour it on top of the whole dish right in the mold. Let stand for two minutes and place on plates.

Tip: in order not to suffer with blanching tomatoes, you can simply buy them in jars in your own juice. There the skin is gone, and the taste is as close to fresh as possible.

Pasta in a creamy seafood sauce: 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 minutes.

What is the calorie content - 231 calories.

  1. Cut the fish fillet into fairly large pieces and transfer them to a frying pan with boiling butter. Fry for a couple of minutes, trying to stir rarely and carefully;
  2. Then add the thawed squid rings and fry for another minute, then pour the cream here, let them boil, salt and remove from heat;
  3. Pasta, preferably linguine, boil as usual and place on a large plate;
  4. Finely grate the cheese directly onto the pasta;
  5. Then add the mass from the pan here and mix everything;
  6. Add finely chopped herbs and serve immediately.

Tip: there can be absolutely any red fish. You can buy ready-made thin slices that do not need to be cut. They prepare even faster.

The taste of the dish strongly depends on the choice of cream. If it is heavy cream, the paste will turn out to be incredibly nutritious, creamy notes in it will be pronounced. Men like it more.

And when using a cream with a low fat content, it is easier to emphasize the special taste of seafood. In this case, they show themselves better. And the calorie content of the dish is significantly reduced.

You can always add spices to the cream. And it's not just peppers or nutmeg. Many people like to season them with pink pepper or herbs, while others use laurel leaves. Seasonings remove excess sweetness from the product, helping to balance the flavor.

Whichever recipe you choose, it will always be a good solution. These recipes with gourmet ingredients will make any evening special. In addition, they prepare very quickly and easily. The main thing is right - not to keep seafood on fire for too long.

Pasta with seafood in a creamy sauce recipe

Today, almost any type of pasta cooked with sauce additional ingredients can be called a paste. 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 will be called pasta. In today's recipe, we'll show you how to make authentic Italian seafood pasta in a creamy sauce.

First of all, it should be noted that this recipe is very simple to execute 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 pamper themselves exquisite dishes... And even if you - experienced cook, 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 availability in stores. Of course, ideally it should be fresh, literally fresh from the sea, shrimp, mussels, octopus, squid and other "sea reptiles", but in our conditions it is difficult to achieve. Therefore, use what you have: seafood can be fresh, frozen or even canned, you can take only one type or several, in the form of a seafood cocktail.

IN this recipe used frozen cocktail of shrimp, mussels and octopus tentacles in three equal parts. You can safely vary their ratio by taking, for example, more shrimp and fewer mussels, or excluding mussels or octopuses altogether, or replacing mussels with squid. Focus on your individual preferences.

A little about the choice of pasta. Most often, spaghetti that has become familiar to us are used for pasta with seafood, this option will be a win-win. You can replace them with fettuccine or linguine (they look like spaghetti, only thicker and flat), penne (feathers), seashells and many others. Only large and too curved and grooved products that will not hold the sauce will not work. And, of course, the pasta must be made of durum wheat.

So, let's go directly 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 receive 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 make seafood pasta in a creamy sauce:

The first step is to defrost the seafood (you can use cold running water to speed up the defrosting process).

Put the pasta to cook. Observe the instructions on the packaging.

Grease a skillet with olive oil, put on medium heat and place the seafood on it. Simmer without a lid until the excess liquid has completely evaporated (from 5 to 10 minutes), stirring occasionally if necessary.

Peel the tomatoes, chop them in a blender, grate or cut into very small cubes.

Put the tomatoes in a frying pan with seafood, add salt, spices, basil, chopped garlic, reduce heat and simmer for 4-5 minutes.

If you don't like the 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 the pan with this oil.

The last step is to add cream to the seafood, mix, simmer for a couple of minutes.

That's all. Creamy seafood sauce is ready. You can immediately mix the sauce with the pasta, or you can add it in portions directly to the plate. Sprinkle with grated cheese if desired. Bon Appetit!

A traditional Italian dish is pasta with seafood, which has been included in the menu of our country for a long time. Seafood makes this dish spicy and satisfying: shrimp, squid, mussels and octopus tentacles. Creamy and tomato sauce NS.

Making seafood pasta is pretty easy. Even a novice cook can handle it. This is a low-calorie meal that is suitable as a second lunch or a full dinner. Shrimp, mussels and squid are rich in nutrients and protein. However, they are not recommended for people suffering from chronic gastrointestinal diseases.

The main ingredients are pasta and seafood. Both fresh and frozen shellfish will do. This will not change the taste of the dish. The main thing is to check the expiration date of the product. You can take any pasta: spaghetti, feathers, snails. They are boiled in salted water for 10-15 minutes or are guided by the time specified by the manufacturer of the product. For every 100 g, you need to take 1 liter of water.

Most stores offer ready-made seafood cocktails, various in composition. They are great for cooking Italian dishes... Frozen seafood pasta is just as good. You can mix squid, cuttlefish, octopus, shrimp and mussels yourself.

The sea cocktail is pre-defrosted. It is advisable to put it on the refrigerator shelf from the freezer three hours before the start of cooking. This is the most beneficial way to defrost. It is necessary to drain all the liquid from the seafood so as not to spoil the taste of the dish. It can also be evaporated while cooking.

Rinse food thoroughly before cooking. After that, they are boiled for 5-6 minutes in slightly salted water, cleaned, if necessary, and then used according to the recipe. Some housewives sauté a thawed cocktail in a frying pan without boiling. It is important not to overdo it with heat treatment, otherwise seafood will become "rubber".

Of the seasonings, Italian herbs are better suited to pasta:

  • savory;
  • oregano;
  • rosemary;
  • basil;
  • tarragon.

For flavor, it is customary to add garlic and nutmeg, a little black pepper.

In a creamy sauce

Pasta with seafood in a creamy sauce turns out to be very tender and satisfying.

To prepare it you will need:

  • 1 glass of cream (20%);
  • 200 g of cheese;
  • 1 tablespoon butter
  • spices, salt;
  • 500 g seafood cocktail;
  • 250 g of pasta.

Recipe:

  1. Prepared seafood is fried in butter Stir for 2-3 minutes.
  2. Add cream and salt to them.
  3. Stew the composition for 5-7 minutes.
  4. Boil the pasta.
  5. Rub the cheese coarsely and add it to the cocktail. The sauce is ready when the cheese is melted.
  6. Pasta is transferred to seafood, mixed and stewed for another 3-4 minutes.

Pasta with cream and garlic goes well.

To prepare it, the following manipulations are performed:

  1. 2 cloves of garlic, cut into large pieces, are fried in butter.
  2. When they are browned, they are removed from the pan. They are no longer required for cooking.
  3. Then the seafood cocktail is fried in garlic oil.
  4. Then add cream, cheese and seasonings as in the previous recipe.

This dish can be prepared without adding cheese, and it is permissible to change the consistency of the sauce with flour. Creamy pasta is served hot. Decorate it with rings of olives, herbs.

In tomato sauce

Tomatoes go well with a seafood cocktail. Pasta with seafood in tomato sauce is prepared with the addition of dry white wine. However, this ingredient can be excluded.

Required products:

  • 300 g of pasta;
  • 500 g seafood cocktail;
  • 2 cloves of garlic;
  • 2 fresh tomatoes;
  • 2 tablespoons tomato paste
  • 1 onion;
  • 150 ml of wine;
  • 5 large spoons of olive oil;
  • salt pepper;
  • greens.

Cooking process:

  1. Scald tomatoes with boiling water and peel them off. Then the vegetables are chopped with a blender.
  2. Finely chop the onion and garlic. Fry in a pan with olive oil for about 5 minutes.
  3. Add chopped tomatoes, spices and tomato paste... All are mixed.
  4. Pour in dry wine. Salt and pepper.
  5. Simmer the composition over low heat with the lid closed for 15 minutes.
  6. Prepared seafood is sent to tomato sauce and stewed for 10-12 minutes.
  7. Boiled pasta is added to the pan and the products are mixed so that the spaghetti is soaked in the sauce.

Sprinkle the finished dish with herbs and serve hot.

Cooking recipe in sour cream

For pasta in sour cream sauce you will need:

  • 200 g spaghetti;
  • 500 g of seafood;
  • 1 onion;
  • 4 tablespoons sour cream;
  • 3 garlic cloves;
  • 30 g of vegetable oil;
  • salt, black pepper;
  • 1 tablespoon butter

Cooking instructions:

  1. Chop the onion and garlic finely.
  2. Place seafood in salted boiling water and cook for 5 minutes.
  3. In a skillet on a creamy and vegetable oil fry onions and garlic.
  4. Add a seafood cocktail to them, mix and stew for 5-6 minutes over medium heat.
  5. Add sour cream, pepper and salt. Cover the dish and simmer for about 10 minutes.
  6. Put the boiled spaghetti on a plate and pour over the seafood sauce.

You can prepare the pasta yourself using a special dough.

With mushrooms

Mushrooms go well with seafood, so it's worth using following recipe to delight your loved ones with a delicious and aromatic dish.

Black pasta with seafood

For the next dish, use black pasta. It can be obtained by adding cuttlefish ink to spaghetti. Only 2 sachets are needed to color 400 g of pasta.

Cooking black pasta from the following products:

  • 200 g black spaghetti;
  • 100 g cream (35%);
  • 400 g seafood cocktail;
  • 300 g salmon;
  • 3 cloves of garlic;
  • spices, salt.

Cooking method:

  1. Boil spaghetti.
  2. Cut the garlic into slices and fry in a pan.
  3. Add fish pieces and fry for 5 minutes.
  4. Pour a sea cocktail and simmer for another 10 minutes. Salt and pepper.
  5. Add cream and stew the products for 5 minutes under the lid.
  6. Put seafood on top of the pasta.