Seafood in cream with pasta recipe. Pasta with seafood in Italian cream sauce

lovers sea ​​delicacies You will definitely like 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. Gentle and original taste 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 nutritious and beneficial features, manufacturers do not use any artificial additives for storing assorted products. Sea cocktail is diet dish and also low in calories. 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 as part of second 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. Italians claim they can make pasta with whatever ingredients they want, and it will be cooking 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. V 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:

1. Seafood must be thawed, boiled in salted water for three minutes. Then drain the liquid Seafood Cocktail put in a hot frying pan with oil and fry for two minutes, stirring occasionally with a spatula.
2. 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.
3. 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. Drizzle pasta on top creamy cheese sauce with 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:

1. Sea cocktail after defrosting, rinse with cool water and dry.
2. Preparing vegetables: chop the garlic cloves with a knife into two or three parts, peel the chili pepper from the insides and cut into thin strips, pour boiling water over the tomatoes and, after peeling, cut into cubes.
3. 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.
4. 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.
5. Put the mass of the sea cocktail into the pan and, with stirring, fry for about five minutes.
6. 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.
7. 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:

1. Finely chop the onions into cubes olive oil try to fry until golden, but do not fry until dark.
2. Add seafood (which has been previously defrosted) to the pan with onions, fry all together for about five minutes.
3. Pour the sea cocktail with cream and simmer over low heat for no more than 3 minutes, you can salt to taste.
4. 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.

Today you will learn how to cook pasta carbonara with seafood according to the recipe. Our website already has 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 give? This diversifies the taste, gives the dish sophistication and unusualness, gives you more taste sensations.

This version of the dish cannot be called traditional, but it has a certain Italian zest, 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 claim the status of your favorite dish in the diet.

There are several features of cooking 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 during cooking.

Also make sure that the sea cocktail contains a full set of seafood - mussels, squid, shrimp, octopus. If you choose not a sea cocktail, but want to assemble 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 the plate.

Step by step preparation:

1. Let's start cooking. Take thawed seafood, in which there is no excess liquid. Put 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 they are still hot. There is no need to put the pan on the fire.
3. Now prepare the sauce. Take cream and add to it egg yolks. Whisk well. Then add grated cheese. Add spices and some salt to taste.
4. Boil spaghetti until half cooked. Put the pan with seafood on the fire and warm it up slightly, add the sauce. Simmer, stirring for 10 minutes.
5. Add the spaghetti to the seafood and stir until the dish is uniform. Simmer another 15 minutes.
6. The dish is ready. Serve in portions, garnished with fresh herbs - basil, parsley, dill or any other to taste.

Good appetite!

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

1. 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.
2. In a separate saucepan, put 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.

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 mix carefully so that the "cocktail" does not turn into seafood porridge.
4. Pour in a glass of cream and reduce the heat to a minimum so that the cream does not boil. Simmer the contents of the pan for another 5 minutes on the slowest fire, then add Italian herbs, and after another 2 minutes - ready spaghetti. Lunch is ready in 5 minutes.

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 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 pepper.

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.

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 any one marine variety, for example, peeled king prawns or mussels, boil in lightly 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 a glass heavy cream(sour cream is not suitable, because 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 skin into the pan (so that the skin can be easily removed, fresh tomatoes pour boiling water over) and halves of olives (20 pieces), season with a tablespoon without a slide 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, saving appetizing look and tantalizing aroma.

1. 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.
2. Arrange the cherry tomato halves and sweet wedges around the pasta. lettuce pepper(you need to take fleshy, bright colors - red, orange, yellow. This will give delicious dish brightness and festivity).

There are three rules on how to properly serve this dish:

• Pasta with seafood in creamy sauce independent dish, it does not require any garnish.
• 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 - Italians love pasta. Such passion has even become 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'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 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. Made from the highest quality white wheat flour durum varieties;
• 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 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. 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 advice of an experienced chef.

Video:

How to make a royal dish out of ordinary pasta, appropriate even on holiday table? Ask the Italians about it. Their ability to cook simple products true masterpieces are amazing. What is the world-famous Pepperoni pizza or Carbonara pasta worth. In this article, we will tell you how to quickly and, most importantly, tasty cook a real Mediterranean dish - spaghetti with seafood in a creamy sauce. For ease of preparation, ready-made sea cocktails are given in the recipes, but the dish will turn out to be truly authentic if you change the ready-made set in the recipe for a mixture of seafood purchased separately. So you will choose the seafood that you like the most, and you will be sure of the quality and freshness of the products.

pasta for italian pasta

How many types of pasta exist, even the Italians themselves do not know - ardent lovers of various pasta. In form it can be classic spaghetti, fettuccine, penne, all kinds of horns and shells. When choosing pasta for cooking, it is important to pay attention not to the form, but to the content. Composition is what determines taste qualities meals in the end. For classical Italian pasta it is better to take pasta made from durum wheat, with the addition of salt and water. Those products that contain eggs or other components are not suitable.

Seafood for pasta

Frozen sea cocktail - assorted different types of seafood. It usually includes squid meat, mussels, octopus, shrimp and scallops. On the shelves, as a rule, frozen-boiled sets are offered, which you just need to defrost. Such cocktails do not need to be re-boiled, otherwise they will become tough and rubbery seafood meat. Any heat treatment should be fast and comes down to simply bringing the sea cocktail to the desired temperature. What does not apply to fresh-frozen seafood sets. These must be prepared according to the instructions on the package. But they do not require a lot of time for heat treatment. It is enough to boil for a few minutes in salted water and a freshly frozen sea cocktail is ready.

Ingredients:

• spaghetti (or other types of pasta) - 300 gr.;
• boiled-frozen sea cocktail - 300 gr.;
• cream 20% - 150 ml;
• hard cheese - 100 gr.;
• butter - 50 gr.;
• olive oil - 3 tablespoons;
• pitted olives - 8 pcs.;
• garlic - 2 cloves;
• a mixture of your favorite dry herbs, it is better to take oregano, basil, rosemary, etc .;
• salt, pepper - to taste.

Cooking method

1. You will need a large pot to cook pasta. Even a small amount of spaghetti must be cooked in at least three liters of water. For 300 grams we take 4 liters. This is the only way spaghetti will turn out strong and will keep its shape, do not stick together. By the way, sometimes in order for the pasta not to turn into a homogeneous viscous mass, add a few tablespoons of olive oil. But this is not necessary if you boil them in a lot of water. Boil pasta in salted water for 4 minutes. Cook until al dente or "to the tooth" when the middle is still slightly firm. Boiling time may vary depending on the type of pasta. On the packaging of good durum wheat pasta, two options are usually indicated: the cooking time to the state of al dente and to the full readiness.
2. While the pasta is cooking, prepare the seafood sauce. Sea cocktail must be thawed in advance, it is better to do this at least an hour in advance. Defrost through a sieve to remove all the water. In some recipes, you can find the option of cooking with a frozen sea cocktail, but then you risk getting a watery mass, and long evaporation of the drives will cause the seafood to become rubbery in taste. Do not risk it and unfreeze sea reptiles in advance. Heat olive oil and butter in a heavy bottomed pan. Lightly fry the crushed garlic cloves and remove immediately so that only the aroma remains in the oil. Then add the sea set and fry for a couple of minutes - this will be enough for the seafood to absorb creamy taste oils and the aroma of garlic. Salt and pepper, add herbs. Pour in the cream in a thin stream, bring to a boil, reduce heat and reduce slightly until thickened.
3. Drain the pasta into a colander. Let the water drain and immediately add to the sauce with a sea cocktail. Add shredded cheese and mix thoroughly. Serve immediately after cooking, lightly sprinkled with grated cheese and fresh herbs.

Ingredients:

• spaghetti - 300 gr.;
• sea ​​cocktail - 300 gr.;
• cream 20% - 150 ml;
• garlic - 3 cloves;
• tomatoes - 2 pcs.;
• hard cheese - 100 gr.;
• olive oil - 3-5 tablespoons;
• butter - 50 gr.;
• mixture provencal herbs- 1 tsp;
• salt, pepper - to taste.

Cooking method

1. Boil pasta in boiling salted water. In order for the pasta not to stick together and keep its shape, it is necessary to take at least 1 liter of water for every 100 grams. While the spaghetti (or other pasta of your choice) is cooking, prepare the sauce.
2. Fry the sea cocktail in butter for 2 minutes.
3. For the sauce, take a defrosted sea cocktail, drain the water from it. Heat olive oil in a heavy bottomed pan. Crush the garlic cloves with the wide side of the knife (flatten) and lightly fry in oil. Remove the garlic so that it does not burn out and does not add bitterness to the dish. For cooking, its aroma in oil is enough.
4. Prepare the tomatoes ahead of time for the sauce. Make cross-shaped incisions on the stalk, pour boiling water over the tomatoes and pour ice water over them. After a couple of minutes, the skin from the tomato can be easily removed. Finely chop the tomato pulp. You can separate the flesh from the skin of tomatoes even faster. To do this, each tomato must be cut in half and rub the side with the cut through the grater, so the skin will remain outside, and the already chopped pulp in the bowl.
5. Add chopped tomato pulp to a frying pan with fragrant olive oil, where seafood is fried, simmer for a couple of minutes and pour in the cream. Bring to a boil and simmer until slightly thick. Salt, pepper, add a mixture of herbs.
6. In received fragrant sauce add seafood fried in butter and simmer for a couple more minutes.
7. Drain cooked pasta in a colander and drain. Add pasta to seafood sauce, pour grated cheese on a medium grater into the same bowl and mix thoroughly. Serve the dish hot, sprinkled with grated cheese, finely chopped fresh herbs and ground pepper.

Ingredients:

• spaghetti - 300 gr.;
• sea ​​cocktail - 300 gr.;
• olive oil - 3 tablespoons;
• butter - 50 gr.;
• cream 20% - 100 ml;
• garlic - 3 cloves;
• hard cheese -100 gr.;
• tomatoes in own juice- 2 pcs.;
• fresh hot pepper - 1 pod;
• salt, black pepper - to taste.

Cooking method

1. Boil spaghetti in 4 liters of salted water. Cooking time is about 4 minutes until al dente.
2. While the pasta is boiling, melt the butter in a frying pan and fry the seafood on it for 1 minute if they were frozen and about 5 minutes if freshly frozen.
3. Heat olive oil in another pan. Crush the garlic cloves with the flat side of a knife, slightly squeezing the juice out of them. Remove seeds and white veins from peppers. Cut into rings. Sauté peppers and garlic in olive oil until fragrant, about 3 minutes. Remove the pepper from the pan. On this fragrant oil pour the crushed tomato mixture from the tomato in its own juice. Lightly stew and pour in the cream, boil until the sauce thickens.
4. Put seafood into the prepared sauce, stew so that they are saturated with the aroma of spices.
5. Drain the spaghetti in a colander, drain and mix with the sauce. Add grated cheese on a medium grater and mix thoroughly. The dish is ready.

Unfortunately, seafood in our time is an expensive pleasure, but still a pleasure. I want to offer you a dish that will really give you gastronomic pleasure and will not hit your pocket hard - pasta with seafood in a creamy sauce.

Let me give you advice about buying seafood for this dish. You can buy a ready-made mixture of seafood "Seafood Cocktail". Or you can buy all the ingredients separately:

• it is better to buy shrimp in different sizes, use a few pieces of large shrimp for serving, and use small shrimp for sauce
• you can take any mussels: both in the wings and without
• squid can be bought already cut into rings

Pasta with seafood in a creamy sauce is an easy-to-cook dish, but very, very tasty. This dish goes well with a salad. fresh vegetables and drink dry white wine.

So, to prepare this dish, we need these products.

We start cooking the dish by putting a pot of water, adding salt to it and letting the water boil. Then we send spaghetti to boiling water and cook them according to the instructions on the packaging for them. While the spaghetti is cooking, we have time to prepare the sauce. To do this, finely chop the garlic.

We clean the onion from the husk and cut into small cubes.

In a frying pan, heat the butter and vegetable oil, spread the onion and garlic and fry the vegetables until soft.

Pour cream into the pan.

Add nutmeg.

Salt and pepper the sauce to taste.

We clean the squid from the films and cut into rings.

Add the squid rings to the sauce.

We wash the mussels under running water to get rid of grains of sand. Put the mussels into the pan.

I have three types of shrimp, differing in size. We leave the tails of large shrimp, we completely clean all other shrimp from shells.

We spread the shrimp in a pan and simmer the sauce for 5-8 minutes. During this time, the seafood will cook and the sauce will thicken a bit. Add cheese to the sauce and mix the entire contents of the pan.

I usually cook spaghetti al dente, i.e. I don't cook them up a bit. Drain the spaghetti and return the spaghetti to the pot.

We spread our creamy sauce with seafood to spaghetti. Mix well all the ingredients together.

Put the pasta with seafood in a creamy sauce in portioned plates.

We serve the plates to the table, decorating with grated cheese and fresh basil.

Bon Appetit!