Spaghetti with seafood cream sauce- a recipe that can be used not only for decorating an everyday meal. The refined taste and originality of the resulting dish allows it to be served with dignity to guests or prepared for a romantic dinner.

Spaghetti with seafood and cream

To prepare delicious spaghetti with seafood in a creamy sauce, it’s not enough to choose a recipe that you like. You need to know some of the design features of the dish that accompany each technology.

1. Spaghetti must be selected exclusively from high quality durum varieties wheat.
2. When cooking pasta, it is necessary to drain them into a colander a minute earlier than the instructions on the package require.
3. You should not exceed the heat treatment time of seafood - they do not tolerate long-term cooking or frying and become rubbery in taste.

How to make Creamy Spaghetti Sauce?

Creamy spaghetti sauce, the recipe of which is outlined below, can be used as a base for experimentation and finding the base that best suits your taste preferences. By adding certain components, it will be possible to achieve the desired result and supplement the paste with an ideal substance.

Ingredients:

• cream - 500 ml;
• flour (optional) - 30-50 g;
• butter - 100 g;
• garlic - 2 cloves;
• parsley - 1 bunch;
• salt pepper.

Cooking

1. Flour is sautéed in melted butter.
2. Pour in the cream, let it boil, boil for 3-5 minutes.
3. Add herbs and garlic, salt, pepper.
4. Warm the creamy garlic spaghetti sauce for a minute, remove from the stove.

Spaghetti with sea cocktail in creamy sauce

Pasta with seafood in creamy garlic sauce, the recipe of which can be found below, is incredibly fragrant, insanely tasty, surprisingly nutritious and healthy. For the implementation of the technology, frozen Seafood Cocktail, which may include shrimp, mussels, octopus, squid, scallops.

Ingredients:

• spaghetti - 400 g;
• sea ​​cocktail - 0.5 kg;
• cream - 350 ml;
• olive oil - 50 g;
• garlic - 2 cloves;
• shallots - 2 pcs.;
• basil - 2-3 branches;
• salt, pepper, nutmeg.

Cooking

1. Fry onion and garlic in oil, pour in cream, add salt, pepper, nutmeg, heat the mass for 2 minutes.
2. Seafood is put into the sauce, stewed for 3 minutes, poured into a saucepan with boiled pasta, heated for a minute.
3. Ready-made pasta with seafood in a creamy garlic sauce, served with basil leaves.

Spaghetti with shrimp in creamy sauce - recipe

Pasta with seafood in a creamy sauce, the recipe of which is surprisingly simple and unpretentious, is prepared in this case with peeled shrimp, which can be purchased frozen. After spending no more than half an hour, you can feed plenty of original and amazing food. delicious dish four applicants.

Ingredients:

• spaghetti - 400 g;
• shrimp - 0.5 kg;
• cream - 350 ml;
• butter - 50 g;
• garlic - 3-4 cloves;
• onion - 1 pc.;
• parsley - 0.5 bunch;
• salt pepper.

Cooking

1. Boil spaghetti.
2. Fry the onion and garlic in butter, add the shrimp and after 2 minutes pour in the cream.
3. Season the sauce, lay the parsley, heat to a boil.
4. Served with spaghetti.

Pasta with squid in creamy sauce - recipe

Spaghetti with seafood in a creamy sauce - a recipe that can be implemented with squid. The carcasses are pre-thawed, cleaned of the insides and the core, and then cut into rings or strips. The dish, when ready, can be sprinkled with grated parmesan or other hard cheese.

Ingredients:

• spaghetti - 400 g;
• squid - 0.5 kg;
• cream - 250 ml;
• sour cream - 50 g;
• butter - 50 g;
• onion - 1 pc.;
• greens, cheese - to taste;
• salt pepper.

Cooking

1. Boil spaghetti.
2. Fry onions in oil, add squids, heat for half a minute.
3. Cream is poured, sour cream is added, sauce is seasoned, heated to a boil, poured over pasta.
4. Ready-made pasta with squid in a creamy sauce is sprinkled with cheese and herbs when served.

Pasta with mussels in a creamy garlic sauce

Spaghetti with seafood in a creamy sauce, a simple recipe of which will be outlined next, is prepared with frozen peeled mussels. The dish in this case is decorated with the addition of fresh grated tomatoes and red ground pepper, which gives it a special spicy taste and lacking sharpness.

Ingredients:

• spaghetti - 400 g;
• mussels - 0.5 kg;
• cream - 300 ml;
• garlic - 2 cloves;
• tomato - 2 pcs.;
• oil - 50 g;
• red ground pepper and dried basil - 0.5 tsp each;
• greens, cheese - to taste;
• salt pepper.

Cooking

1. Boil spaghetti.
2. Mussels are laid out in a pan and fried until the moisture evaporates for 5-7 minutes.
3. Add tomatoes, garlic, basil, simmer for 2 minutes.
4. Pour in the cream, salt the sauce, pepper, warm for a minute, pour into the pasta.
5. Served in a creamy sauce with cheese and herbs.

Pasta with crab in creamy sauce - recipe

A real delicacy that even picky and demanding gourmets will be crazy about will be pasta with crab in a creamy sauce, decorated according to next recipe. Milk and melted cheese can be replaced with a portion of cream, and flour can be omitted from the composition if you want to get a more liquid texture of the sauce.

Ingredients:

• spaghetti - 400 g;
• crab meat - 0.5 kg;
• milk - 700 ml;
• processed cheese - 400 g;
• flour - 50-70 g;
• garlic - 4 cloves;
• parsley - 1 bunch;
• oil - 50 g;
• salt pepper.

Cooking

1. Boil spaghetti.
2. Fry garlic in oil, add flour, salt, pepper, heat for 2 minutes.
3. Pour milk, stir, lay pieces of melted cheese, stir until they are melted.
4. Crab meat is added, stewed in the sauce for 3 minutes, after which the pasta is laid, heated, served with parsley.

Pasta with scallops in creamy sauce

Spaghetti with seafood in a creamy sauce - the recipe is especially tasty and delicious if added to the composition. White wine and spinach will brighten up the taste of the dish, while cherry tomatoes will add piquant sourness and transform it. appearance. King prawns can be replaced with regular ones, reducing their cooking time by half.

Ingredients:

• spaghetti - 400 g;
• king prawns - 0.5 kg;
• scallops - 15-20 pieces;
• white dry wine- 300 ml;
• cream - 400 ml;
• garlic - 5 cloves;
• spinach - 100 g;
• oil - 60 ml;
• cherry - 6 pcs.;
• parmesan - 4 tbsp. spoons;
• salt pepper.

Cooking

1. Garlic is fried in oil, spinach is added, after a minute wine.
2. Evaporate the moisture by half, pour in the cream and 100 ml of pasta broth, heat for 2 minutes.
3. Shrimps are laid, after 2 minutes the paste, the contents are heated for 4 minutes.
4. Separately, scallops and cherry tomatoes cut in half are fried in oil for 2 minutes.
5. Served with seafood and cream pasta, with scallops and cherry tomatoes.

Black spaghetti with seafood in a creamy sauce

Spaghetti with seafood in a creamy sauce, a simple recipe for which is given below, makes a special impression on tasters not only with its great taste, but also with its original unusual appearance. The secret to the success of this culinary composition is the use of black paste tinted with cuttlefish ink.

Ingredients:

• black spaghetti - 400 g;
• seafood - 0.5 kg;
• cream - 0.5 l;
• garlic - 5 cloves;
• Italian herbs - 2 teaspoons;
• oil - 50 ml;
• cherry - 5 pcs.;
• salt, pepper, herbs.

Cooking

1. Boil the pasta.
2. Fry garlic in oil, add seafood, herbs, tomatoes, stew for 2-3 minutes.
3. Pour in the cream, season the sauce, heat for 2 minutes, pour over the pasta.
4. When serving, black pasta with seafood in a creamy sauce is seasoned with herbs.

Pasta with langoustines in a creamy garlic sauce

You can cook in a creamy sauce using langoustines as the base product. These marine inhabitants are practically no different from king prawns, and therefore do not have an individual processing technology. Carcasses must be rid of inedible parts and used for their intended purpose.

Various seafood are extremely popular in the cuisine of the peoples of the Mediterranean. Italians cook soups and creamy sauces with them, serving as an addition to traditional pasta.

Pasta is a completely independent dish, it is not served as a side dish. Individual recipes, including those described below, include additions such as fish or a large amount of seafood. Pasta dishes are served hot, the “Italian” look and flavor are given to them with the help of appropriate greens.

In addition to the commonly used basil, it can be oregano and rosemary. Often dishes are complemented with fresh or sun-dried tomatoes. Wines with pasta are almost an indispensable element of a romantic dinner. Drinks of dry white varieties are chosen according to taste, served in transparent glasses with high legs.

It is customary to pay attention to serving pasta, no less than cooking. The dishes should be elegant, and the appliances should be large and sparkling. Contrary to assumptions, pasta dishes with seafood are not so high in calories. There is no need to recalculate the data for each recipe, they do not differ too much.

Photo of seafood pasta recipes

The table contains data on the individual components of the dishes, in order to briefly evaluate their calorie content:

product or dish	calories	Carbohydrates	Fats	Squirrels
Seafood cocktail, average	96,5	0,9	3,7	18
Boiled pasta	112	23,3	0,38	3,47
Parmesan	390	0	28,0	33,0
Cream, 33%	322	4,0	33	2,19

It is curious that, contrary to prejudice, boiled pasta is not so high in calories, and is slightly superior to seafood in this. The highest percentage of fat in the dish is provided by the components of the sauce - cheese and cream. At the same time, if the classic "Pasta Carbonara" contains up to 300 kcal per 100-gram serving, then the seafood dish is almost half as much.

Classic pasta with seafood

The shape of the paste can be any, for the description classic recipe"nests" were chosen only because of their external showiness. Boil pasta according to the manufacturer's recommendations.

What to cook from:

• seafood cocktail - 500 g;
• spices for fish dishes;
• garlic clove;
• a handful of chopped dill;
• pasta in the form of nests - 6 pcs.;
• 250 ml low-calorie cream.

How to cook:

1. Assorted seafood is transferred to a bag and tied. Together with it, they lower it into a saucepan filled with cold water. As the “cocktail” thaws, warmer tap water is poured into the pan.
2. The thawed mixture is washed in a colander, scalded with boiling water and put in a saucepan. Cream is poured in, seasoned and simmered on moderate heat until the gravy begins to thicken.
3. Boil the pasta until tender, following the instructions on the package, and discard. Grated garlic is added to the creamy sauce and removed from heat.
4. The nests are carefully transferred to portioned plates, portions of boiled seafood are placed on top of it. Portions are sprinkled with chopped dill.

Pasta in the form of nests should be boiled, keeping its shape. If this could not be done neatly, simply mix the noodles and then divide into portions.

Pasta with seafood in Italian cream sauce

The recipe is not too different from the classic one, but when choosing seafood, you should make sure that they contain large enough shrimp and mussels.

Ingredients:

• quality spaghetti or tagliatelle - 450 g;
• 300 ml cream;
• a couple of garlic cloves;
• salt;
• olive oil;
• small onion;
• 500 g of seafood;
• pepper and grated nutmeg;
• to taste - basil.

How to cook:

1. Seafood is laid out in a sieve and placed over a bowl to drain thawed moisture. Then scalded and washed.
2. Put the pasta to boil in salted water at a moderate boil. It is necessary to bring the pasta to the state of "al dente", or half-cooked.
3. Peel the onion and garlic, finely chop and sauté in a saucepan with a minimum of oil, no need to blush, just let it soften. Cream is poured in, salt and spices are added, heated for a couple of minutes and seafood is put in.
4. Stirring, prepare the creamy sauce for 5 minutes. at a slow boil. Throwing the paste and letting the moisture drain, do not rinse further. Immediately shift spaghetti to seafood and mix. Warm up to 1 minute, lay out portions.

Pasta with seafood in a creamy sauce is good only with quality ingredients. The best spaghetti is chosen and cooked over low heat, otherwise they will become sticky and ruin the dish. Shrimps and mussels are a sufficient set of seafood. Be sure to inspect them after thawing and make sure that there are no particles of shells or shells.

Pasta from Yulia Vysotskaya

The pasta used in the recipe is wide and thin strips of noodles. Be sure to use large shrimp, they serve as a natural decoration for the dish.

Ingredients:

• 400 g fettuccine noodles;
• 250 g cherry tomatoes;
• 300 ml cream;
• 80 ml of white wine;
• 3 garlic cloves;
• fresh basil;
• olive oil - 30 ml;
• lettuce bulb;
• a slice of cheese - 70 g (parmesan);
• 500 g large shrimp.

How to cook:

1. Boil the noodles in a large volume of boiling salted water. They don’t bring it to full readiness, they throw it on a sieve slightly undercooked. For 3 min. dipped shrimp in clean salted boiling water and also recline on a sieve.
2. Finely chop the onion and garlic, sauté in butter until softened and add the tomatoes cut into halves. Wine is poured and heated for several minutes, then cream is introduced and simmered until thickened.
3. Boiled shrimp are put in the sauce, stirring, stew for 2 minutes. and put the noodles in the pan. After mixing the sauce with fettuccine, portions are immediately laid out, sprinkled with grated cheese and chopped basil.

Parmesan, cherry tomatoes and fettuccine can be replaced with more affordable products. Salty "Kostroma" cheese, high-quality noodles and ordinary diced tomatoes are suitable. Shrimps should be replaced only as a last resort, small crustaceans are not so beautiful.

Recipe by Jamie Oliver

Among the pasta dishes presented by the famous culinary specialist, the proposed recipe is one of the simplest. Prepares in minutes and contains no rare products.

Ingredients:

• king prawns - 400 g;
• a small pod of fresh chili;
• a bunch of basil;
• salt;
• 45 ml of olive oil;
• black pepper;
• cherry tomatoes - 250 g;
• 500 g of pasta.

How to cook:

1. The sauce for the dish is prepared quickly, the pasta can be cooked at the same time as the pan is heated. Finely chop the garlic and pepper, peeled from the seeds. Basil leaves are removed from the stems and set aside, and the branches themselves are cut with a knife.
2. Pour oil into the pan and spread the chopped ingredients, lightly sauté, then put the defrosted shrimp. Stirring, fry until the color of the crustaceans changes, meanwhile slicing the tomatoes into halves. Cherry is sent to the pan and, stirring, cook for another 5 minutes.
3. A ladle of broth is taken from the pan with already cooked pasta, the rest is drained, and the pasta itself is thrown into a colander. Add pasta to the sauce, pepper, mix and pour hot broth.
4. Pasta with seafood in a creamy sauce should be infused for a short time. The dish is salted, covered and allowed to soak in aromas for a couple of minutes. Served with basil leaves.

Other seafood can be added to shrimp. For example, at the same time send crab meat to the pan, and separately weld and put mussels together with tomatoes.

In a slow cooker in a creamy sauce

Many popular recipes have been adapted to modern kitchen appliances. This is how the process of making pasta with seafood sauce looks like.

Ingredients:

• a glass of 25 percent cream;
• 4 sprigs of dill and parsley;
• 30 ml lemon juice;
• garlic clove;
• 50 ml of refined oil;
• 300 g boiled shrimp (peeled);
• 300 g long spaghetti.

How to cook:

1. It is convenient to boil pasta in a slow cooker in the “Stew” mode, of course, if the device does not have special “Spaghetti” or “Pasta” settings. When water boils, spaghetti is dipped into it, cooked according to the timer or recommendations on the package until half cooked.
2. Spaghetti, together with the broth, is poured into a colander, the device is switched to the “Multi-cook” mode. Having indicated the temperature of 160 ° C, garlic is sautéed in heated oil, shrimp are added and sprinkled lemon juice. Let it warm up no longer than 1 minute, pour in the cream and, stirring, boil the sauce until it thickens.
3. Spread spaghetti to the sauce, mix and switch to stewing mode. Without covering with a lid, cook for another 4-5 minutes, then lay out portions and sprinkle them with chopped herbs.

Of course, shrimp can be boiled in the slow cooker itself. In order not to waste time on heating water for them and spaghetti, it is boiled on the stove or in an electric kettle.

With tomatoes in creamy sauce

Tomatoes for this dish, it is desirable to take ground, fully ripe and sweet. Squids are added to the mixture of frozen seafood if they are not included in the composition.

What to cook from:

• 20% cream - 400 ml;
• cheese - a slice, 300 g;
• salt;
• 50 g sweet cream butter;
• 3 large tomatoes;
• dry basil;
• 800 g sea cocktail.

How to cook:

1. Tomatoes are washed and grated coarse grater discard large pieces of skin. You can pre-scald the tomatoes or blanch in boiling water and remove the skin.
2. Thawed seafood is dipped in salted boiling water and boiled for 2 minutes. by boiling. The broth is drained, put in a saucepan to the sea cocktail oil and tomato puree pour in the cream.
3. Season the sauce with basil and simmer under the lid for 15 minutes. During this time, boil the spaghetti and thinly rub the cheese. After discarding the pasta, do not wash it and do not allow it to cool, immediately after draining the broth, they are laid out in plates, a portion of seafood with gravy is placed on top and sprinkled with cheese.

If there was no cheese with a bright taste, a small clove of garlic is rubbed with the sauce and briefly heated with it.

In sour cream sauce

Creamy taste you can also create with sour cream, using a moderate calorie product. Pasta with similar sauces is prepared both with the addition of seafood and vegetables.

What to cook from:

• 400 gram package of spaghetti;
• slice good cheese- 120 g;
• small juicy onion;
• olive oil - 50 ml;
• sour cream 20% - 200 ml;
• salt, Italian herbs and a pinch of pepper;
• 500 g of a mixture of frozen shrimp, squid and mussels.

How to cook:

1. Pasta can be chosen in a different shape, at the discretion or by availability. They are boiled in salt water, not brought to full readiness, and together with it they are poured into a colander. After draining, they leave it like that.
2. Thawed seafood is cut into small pieces, put in a massive frying pan and simmer for a couple of minutes, adding 50 ml of boiling water. The onion is dissolved in thin half rings, put in a sea cocktail and poured with oil. Fry with stirring for up to 5 minutes.
3. Sour cream is diluted with 300 ml of warm boiled water, poured into a frying pan and seasoned. Taking a sample, salt the sauce, then heat to a boil. Add large cheese chips, mix and reduce heat. Leave to languish under the lid until the cheese is melted.
4. Spaghetti is added to the sauce when it begins to thicken. After seasoning and stirring, the pasta is covered and up to 5 minutes. simmer at the lowest temperature.

Pasta with seafood in a creamy sauce is complemented by herbs, even if this is not indicated in the recipe. Basil, parsley, young onion feathers - the minimum that is desirable to offer to the dish.

with salmon

The combination of red fish with squid in a creamy sauce is a simple and satisfying dish. In addition to the pulp of the mollusk, you can use other seafood, but in smaller quantities.

What to cook from:

• large squid carcass - 1 pc.;
• 200 g tagliatelle or other noodles;
• salmon fillet - 120 g;
• Dutch cheese - 40 g;
• garlic;
• sweet cream butter - 80 g;
• salt;
• liquid cream - 100 ml.

How to cook:

1. Thawed fish and squid pulp are washed and cut, salmon - into cubes, and mollusk into elongated narrow slices.
2. Melt the butter in a frying pan and warm it up a little, put the squid and fish. If it is decided to add shrimp or mussels, they are boiled, chopped and also lightly fried.
3. Cream is poured into the toasted ingredients and finely grated cheese is added. After boiling, add chopped garlic clove and simmer for 8–10 minutes, until thickening begins. The sauce is salted and set aside from the stove.
4. Tagliatelle is boiled with a small amount of oil in salted water, when ready, the broth is drained from the noodles. The sauce, if it has cooled down, is reheated, the noodles are transferred to it and mixed.

The type of cheese indicated is approximate. Parmesan and pecorino are good for pasta, but domestic varieties with a bright taste are also suitable.

with salmon

Sauce is not limited to salmon alone. Cheese and large shrimp are added to gourmet fish, and heavy cream will form the basis.

Ingredients:

• spaghetti - 300 g;
• 50 ml of oil;
• 3 large garlic cloves;
• a slice of salted cheese - 70 g;
• 150 g shrimp (more possible);
• cream - 120 ml;
• 400 g salmon (fillet)
• salt and ground pepper mixture.

How to cook:

1. Crushed garlic cloves are placed in a frying pan to the already warmed oil. On a slow fire, let them brown and discard. Salmon fillet is cut into cubes, no larger than 2 cm and sent to fry.
2. Shrimps are put to the almost ready fish, the temperature is slightly lowered. After 5 min. cream is poured in, and after the sauce boils, it is salted and sprinkled with chopped cheese, seasoned, mixed and waited for the chips to melt.
3. Spaghetti is boiled in parallel with the preparation of the sauce, although it is permissible to warm it up if necessary. It is not customary to rinse the pasta; after draining the broth, they are kept for up to a minute in a colander and mixed with hot sauce.

Although the description indicates a specific type of salmon, you can replace it with any red fish. The number of shrimp is indeed permissible to increase, but not more than 250 g.

With shrimp in a creamy garlic sauce

Products in the name of the recipe are present in almost all descriptions of such dishes. But this time there is a special emphasis on them - the pasta is prepared without cheese, and it is garlic that will enhance the taste of the sauce.

What to cook from:

• high-calorie cream - 250 ml;
• 4 garlic cloves;
• large onion;
• a slice of butter - 35 g;
• salt, spices and black pepper;
• 200 g pasta (nests or noodles);
• 200 g shrimp.

How to cook:

1. After lowering the pasta into boiling water, put salt and adjust the heat to a moderate boil. Cook until tender while preparing the sauce.
2. Having melted the butter in a deep saucepan, finely chop and put the onion in it, rub the garlic and sauté for a couple of minutes, stirring constantly.
3. Shrimps are thawed, cleaned if necessary, the list of products indicates the mass of already prepared crustaceans. Put them in a sauté and fry for up to 3 minutes, allowing them to brown thoroughly.
4. Before adding, the cream is heated on a stove or in a microwave oven, poured into the sauce quite warm. After waiting for the sauce to boil, keep it on the stove for another minute, then set aside and salt, put spices and mix.
5. When ready, the whole broth is drained from the pasta and, without letting them cool, they are sent to a saucepan with sauce. It is not necessary to warm up, the heat of the dish and the sauce itself should be enough.

Pasta with seafood in a creamy and garlic sauce should be quite spicy, but the taste and aroma of garlic should not completely overlap the rest of the products.

With shrimp in creamy tomato sauce

Light wine, added to vegetables during stewing, leaves only a subtle flavor to the sauce. Any dry drink will do, including nutmeg varieties.

What to cook from:

• purified raw shrimp- 400 g;
• onion - 75 g;
• 5-6 ripe tomatoes (up to 400 g);
• olive oil - 30 ml and butter - 50 g;
• 35% cream - 120 ml;
• salt and small pepper;
• a slice of cheese - 100 g;
• a handful of chopped basil;
• chili pepper flakes - to taste;
• 300 g of quality spaghetti;
• 200 ml of white wine;
• garlic.

How to cook:

1. Peeled tomatoes, onion, basil and garlic are finely chopped, immediately collecting in a pan. Add slices of butter, put ground pepper and chili flakes.
2. Turn on medium heat under the pan, and as soon as the tomatoes begin to secrete juice abundantly, pour in the wine. Heat, stirring occasionally, until the moisture evaporates. There should be very little liquid left in the bottom of the pan.
3. Separately, shrimp are fried in vegetable oil. The heat is kept moderately high, and the process is salted and seasoned. Cream is poured into the pan with the vegetable mass and shrimp are placed immediately after them, the oil from the second pan is also added.
4. The sauce is warmed up for a couple of minutes, salted and set aside if the spaghetti is not yet ready. Boiled pasta is not washed, only water is drained from them and kept for a short time in a colander. Mix spaghetti with hot sauce, rub cheese on top.

Prawns usually choose large ones, but in contrast to them, small crustaceans have a more persistent aroma and strong taste.

In own juice

Sauce is not always necessary for seafood, they are often cooked in own juice and served with boiled pasta.

Ingredients:

• peeled shrimp - 300 g;
• a slice of hard cheese - 150 g;
• 250 g large pasta;
• salt;
• basil;
• raw eggs - 2 pcs.;
• olive oil.

How to cook:

1. The cheese is thinly rubbed and mixed with raw eggs. Basil can be sprinkled over cooked pasta, but it is convenient to chop it and immediately mix it with eggs and cheese.
2. Shrimps are rinsed and dried, fried in oil until blush, at the very end lightly salted.
3. Boil pasta and discard in a sieve or colander for a minute until fully cooked. Transfer to a hot pan with shrimp and put on the weakest fire.
4. After mixing the shrimp with pasta, remove the pan from the stove and pour the egg mass into it, mix quickly and arrange on plates. Sprinkle with chopped basil.

Part of the pasta broth can be poured into the pan to the already prepared dish. The highlight of the recipe is that the eggs do not curl completely from the heat of the rest of the products.

Pasta carbonara with shrimps and cheese

By replacing traditional bacon with seafood, you not only get new taste dishes, but also significantly reduce its calorie content.

What to cook from:

• tagliatelle or other pasta - 250 g;
• 400 g frozen shrimp;
• 100 g parmesan;
• salt;
• yolks raw eggs- 2 pcs.;
• 80 ml of oil;
• 3 garlic cloves.

How to cook:

1. Shrimps are slowly defrosted, put in a bag and left in a draft. They clean the crustaceans, removing the shell and heads.
2. Peel and crush or coarsely chop the garlic. In a massive frying pan, it is heated with oil, making sure that it does not burn.
3. Strongly browned teeth are thrown away, shrimp are put in oil and fried to a rich color.
4. The noodles are sent to boil in boiling salt water. In a bowl with yolks, thinly rub half of the parmesan, place it in a colander over a saucepan with pasta.
5. As the cheese warms up, it will melt and combine with the yolks, the noodles are usually ready by this point.
6. Heat the pan with shrimp again, put the boiled pasta into it and pour over the yolk mass.

Delicious pasta with egg yolk sauce is considered an original Italian dish. Since eggs are not properly cooked, the shell must be thoroughly washed before separating them. Seafood dishes are often prepared without cream at all, it is believed that this is a characteristic feature. classic recipes.

Seafood pasta video

Pasta with seafood in Alfredo sauce:

In Italian cuisine, pasta with seafood is at the top of the list of the most sought-after dishes, which are becoming more and more famous all over the world every day. In this performance, the food turns out to be divinely tasty, low-calorie, extremely healthy and nutritious.

Italian seafood pasta

Pasta with seafood, the recipe of which will be presented below, reflects Italian accents as much as possible and allows you to enjoy the authentic taste of the dish. The main thing is to purchase high-quality pasta from durum wheat and a mix of seafood.

Ingredients:

• sea ​​mix - 500 g;
• tagliatelle or fettuccine - 500 g;
• tomatoes - 500 g;
• dry white wine - 60 ml;
• butter and olive oil - 80 g each;
• garlic cloves - 2 pcs.;
• capers - 1 tbsp. spoon;
• spices, parsley.

Cooking

1. Tagliatelle or fettuccine is boiled, spread in a pan with melted butter.
2. In an oiled saucepan, onion slices are sauteed.
3. Pour in wine, throw in your favorite spices and warm it up.
4. Enter the rest of the vegetables and herbs.
5. Lay the clams and allow for three minutes, stirring.
6. Serve with seafood pasta topped with capers and parsley.

Pasta with seafood in tomato sauce

Over time original recipes Italians have acquired a mass of variations, involving the use instead of fresh tomato, other tomato base, as well as its combinations with other components. Below you will learn how to cook pasta with seafood in tomato sauce with cream.

Ingredients:

• shrimp, mussels, squid - 200 g each;
• penne, spirals or butterflies - 500 g;
• tomato puree - 400 g;
• fat milk or cream - 600 ml;
• olive oil - 50 ml;
• garlic cloves - 4 pcs.;
• salt, herbs.

Cooking

1. Boil penne, spirals or butterflies until al dente.
2. Garlic slices are fried in an oiled bowl, washed inhabitants of the seas are added, and they are kept on fire for a minute.
3. Introduce tomato puree and fat milk, salt the sauce for pasta with seafood, pepper, let it boil, combine with pasta and serve the dish hot, sprinkled with herbs.

Black pasta with seafood

The non-standard and unusual appearance of the dish, decorated according to the following recipe, initially causes mixed feelings, which at the same time encourage you to try it sooner, but cause some concern. Next, you will learn how to make black spaghetti seafood pasta, you can enjoy the amazing taste of food and dispel all your unreasonable doubts.

Ingredients:

• shrimp - 300 g;
• mussels - 300 g;
• black spaghetti - 500 g;
• hard and moldy cheese - 100 g each;
• garlic cloves - 4 pcs.;
• cream - 500 ml;
• oil - 50 ml;
• cherry - 10 pcs.;
• salt, pepper mixture, basil.

Cooking

1. Boil black spaghetti.
2. Shrimp clams are fried in a pan with garlic.
3. Mussels are simmered in another container, pour in the creamy mass and simmer for 7 minutes.
4. Pour cheese (two types) and mix.
5. Throw shrimps, salt components, pepper.
6. Roast cherry halves in a separate pan.
7. Black pasta is served with seafood, topped with tomatoes and basil.

Pasta with seafood in a creamy sauce

Seafood pasta is prepared simply and quickly, but it turns out to be incredibly tasty and appetizing. Shallots in the recipe can be replaced with leeks or lettuce white onions and use a different set of spices and spices to your liking.

Ingredients:

• horns, spirals - 400 g;
• shrimp and mussels - 250 g each;
• cream - 400 ml;
• garlic cloves - 2-3 pcs.;
• shallots - 3 pcs.;
• oil - 40 ml;
• nutmeg and dried basil - a pinch each;
• salt, basil leaves.

Cooking

1. Cook pasta until al dente.
2. Shallots and garlic are sautéed in an oiled frying pan or in a saucepan.
3. Salted and seasoned with spices creamy mixture is poured in, warmed up and lay the gifts of the seas.
4. The contents are stewed, combined with horns (spirals) and served with basil leaves.

Pasta with seafood cocktail

The seafood pasta recipe can include both fresh seafood and frozen ones. Moreover, the taste of food in both cases, with the right approach, is practically indistinguishable. Most supermarkets offer an assortment of various compositions that are ideal for decorating Italian food.

Ingredients:

• spaghetti - 450 g;
• frozen sea cocktail - 500 g;
• cream - 250 ml;
• parmesan - 80 g;
• bulbs - 80 g;
• garlic cloves - 2 pcs.;
• ground saffron, pepper mixture, salt.

Cooking

1. Preparing pasta with frozen seafood in three counts.
2. Boil spaghetti in salted water.
3. Saute in an oiled cauldron or stewpan onion and garlic slices.
4. Throw thawed and washed clams and brown for 5 minutes.
5. A creamy base is introduced, flavored with spices, put everything in a saucepan, pour in the cheese and warm it up a little more.

Pasta with seafood and tomatoes

Pasta with seafood and vegetables is even tastier and healthier. As additional vegetable components, the dishes are in perfect harmony with the main bell peppers, tomatoes, eggplant and zucchini.

Ingredients:

• pasta bows or feathers - 350 g;
• sea ​​mix - 400 g;
• bell pepper and eggplant - 1 pc.;
• cream and dry white wine - 150 ml each;
• fresh tomatoes and in their own juice - 400 g each;
• parmesan - 70 g;
• onion - 80 g;
• garlic cloves - 3 pcs.;
• fat - 40 ml;
• Italian herbs, spices.

Cooking

1. Sliced ​​vegetables are sautéed on fat.
2. Add chopped fresh and canned tomatoes without skins, flavor the mass with spices and simmer until thickened.
3. Pour in the creamy-wine mixture, lay the clams.
4. Shift the products cooked to al dente into a frying pan or stewpan, throw parsley.
5. After a couple of minutes, the seafood pasta will be ready.

Pasta with seafood in soy sauce

Seafood pasta according to this recipe turns out to be surprisingly spicy, rich, fragrant and at the same time contains much fewer calories than other alternatives, which will especially please those who watch their weight.

Ingredients:

• pasta - 500 g;
• shrimp and mussels - 250 g each;
• soy sauce - 50 ml;
• garlic cloves - 2 pcs.;
• hard cheese - 90 g;
• fat - 40 ml;
• spices.

Cooking

1. Cooking pasta with seafood begins with cooking pasta.
2. Next, spicy cloves are fried in an oiled pan, clams are laid out and kept on fire a little more.
3. The rest of the ingredients from the list are introduced, ready-made pasta and cheese chips are laid out, warmed up and served immediately.

Lean pasta with seafood

Supporters of vegetarianism and those who fast will be happy with the lean variation of the dish. Below is how to cook pasta with seafood without animal products so that it is in no way inferior in taste to options with them.

One of traditional dishes Italian cuisine considered pasta with seafood in a creamy sauce. It is not only very tasty, but also useful. In Italy, there are several versions and legends that tell how pasta appeared.

Paste composition

In Italy, they love this dish very much and eat it in large quantities. At the same time, Italians do not gain weight. What is the secret? It's all about the pasta itself, which is made here only from durum wheat. Unlike soft, which is replete with starch, it contains a large amount of protein and gluten. The content of the carbohydrate component in it is minimal. Such a paste is low-calorie, for example, in 250 gr. the finished dish contains as many calories as a small piece of rye bread.

In addition to protein components, the traditional Italian product contains complex carbohydrates. Thanks to them, a person feels full for a long time and receives all the necessary energy.

Pasta is included in the daily diet of the Italian, and they prefer to consume it only in the first half of the day, so that carbohydrates have time to break down and not be converted into fat cells for the whole day.

Useful properties of pasta

Thanks to his unique composition, the presence of fiber, vitamins and essential trace elements, true Italian pasta is capable of:

• reduce the risk of cardiovascular disease;
• prevent the development of cancer;
• relieve stress.

In addition, the composition of the paste includes the substance tryptophan, which, according to some scientists, normalizes sleep and fights depression. Add seafood and real cream sauce to the pasta, and the benefits of the dish will be invaluable.

The history of the origin of pasta

According to historical data, the product was brought to Italy from China by the traveler Marco Polo at the end of the 13th century. But despite this documented fact, the Italian people claim that the traveler only shared with the Italians that pasta is also eaten in the countries of the East.

Confirmation that the paste is primordially Italian product, can be found in Cicero and Grace, who in their works glorified food prepared from flour and water with sea salt.

Cookbooks have also been found that have survived from the time of the first century AD, where there are dishes reminiscent of modern pasta.

In addition, there is a version that in 1000 AD, a cookbook about the art of making Sicilian lasagna.
But disputes between historians and culinary specialists are still ongoing. Scientific evidence suggests that already in the 12th century, pasta was being produced in Sicily with the participation of the Arabs who lived there.

In the 13th century, the product began to be exported to neighboring cities in Italy.

In the 15th century, the first recorded recipe for pasta appeared. The product became quite common and almost the entire population of the country began to use it. Before that, not everyone could afford lasagna, since it was quite expensive, due to the fact that wheat for it was grown only in Sicily and Apulia.

Since the 17th century, pasta has been gaining more and more popularity in the country and has become a traditional Italian dish.

The Italians love this product so much that they even created museums dedicated to it. There you can find a large number of types of this flour product, get acquainted with popular cooking recipes, as well as see with your own eyes the machines on which Italian pasta is made.

Choice of Ingredients

Pasta with seafood in a creamy sauce, the recipe of which we will describe below, can be prepared using any type of pasta. But it is still recommended to choose pasta marked A, which is made from the highest grade, that is, from durum wheat.

As seafood for cooking choose:

• shrimps;
• mussels;
• cuttlefish;
• octopuses;
• squid.

These seafood can be combined at your discretion.

For the sauce you will need 20% fat cream or 10% sour cream.

The following herbs are used as spices:

• basil;
• black pepper;
• garlic;
• tarragon;
• savory;
• oregano.

Cheese is sometimes added as additional ingredients, Bell pepper, olives and tomatoes.

Recipe: Creamy Seafood Pasta

The classic recipe for the dish involves the use of a sea cocktail in its composition, which can be purchased ready-made in the store or purchased individually with mussels, squid, octopus and shrimp.

For cooking, you will need the following components:

• 1 pack of premium pasta;
• seafood - 0.5 kg;
• cream;
• hard cheese;
• olive oil;
• three tomatoes;
• salt and basil.

You can also add a few cloves of garlic for flavor if you like.

It takes less than half an hour to prepare this amazingly delicious dish.

First, seafood is stewed with the addition of a small amount olive oil. This will take about 10 minutes. While the sea cocktail is stewing, in the meantime, you can pour boiling water over the tomatoes to make it easier to remove the skin from them. Tomatoes should be chopped homogeneous mass. It is advisable to do this with a blender.

Then the tomato mixture, half a glass of cream and a little basil with two cloves of garlic are added to the seafood. The sauce cooks for about five minutes. Grated cheese and salt is added at the end of cooking to taste.

To prepare the pasta, you will need a large pot of 4-5 liters, where 3 liters of water are added. During cooking, you can add a little olive oil.

The finished lasagna is laid out on plates and poured over with a creamy sauce with seafood.

Recipe for pasta with seafood in sour cream sauce

For cooking, the following ingredients are taken:

• 1 pack of durum pasta;
• squid, shrimp, mussels - 150 gr each;
• 1 onion;
• garlic;
• sour cream;
• black pepper;
• olive or sunflower oil.

First, fry the onion and a few cloves of garlic separately until golden brown. Then boiled seafood is added to them and stewed together for about a quarter of an hour. Five minutes before cooking, add three to four tablespoons of sour cream, pepper and garlic to taste.
Boiled and laid out on plates, pasta is poured on top with ready-made sauce.

Recipe for pasta with seafood in a creamy sauce with olives

For next dish we will need:

• paste packaging;
• seafood - 0.5 kg;
• hard cheese;
• cream;
• a mixture of dry herbs;
• olives.

The sea cocktail is boiled for a couple of minutes, and then stewed in a pan with cream (1 cup) for ten minutes. A few minutes before readiness, a tablespoon of a mixture of basil, savory, oregano, rosemary and tarragon herbs is added. At the final stage, the sauce is sprinkled with grated cheese and a little salt is added.

Boiled pasta is added to the finished sauce and mixed together. The dish laid out on a plate is decorated with olives on top.

Pasta in cream sauce with salmon

An equally delicious dish is pasta cooked in a creamy sauce with salmon. For this we need:

• a pack of pasta;
• fresh salmon - 200 gr.;
• parmesan cheese;
• cream;
• Italian dry herb seasoning.

Sliced ​​fish is fried for three minutes. By the way, salmon can be replaced with salmon. Then add half a glass of cream and a tablespoon of spices, simmer over moderate heat for another ten minutes. At the end, salt the sauce and add a little finely grated cheese. Mix together with pre-cooked pasta or put them on a plate, and then pour the sauce on top.

Pasta with shrimps and bacon

Seafood can be combined not only with vegetables, but also with meat products, for example, with bacon or ham. To prepare such a kind of pasta, you need to stock up on the following products:

• spaghetti packaging;
• peeled shrimp - 0.5 kg;
• bacon or ham - 250 gr.;
• cream;
• any hard cheese;
• black pepper and basil.

Bacon or ham cut into small slices is mixed with a glass of cream and cheese (150 gr.). Cook the ingredients over low heat for about ten minutes. Shrimps cooked and peeled in advance are added to the sauce a few minutes before they are ready.

Then the spaghetti boiled for 10 minutes is mixed with the sauce and simmered for 5 minutes. Ready meal top with grated cheese and spices.

There are a huge number of recipes for making pasta in a creamy sauce. You can dream up a little and get an unsurpassedly tasty dish.

Pasta - an Italian dish - has long and quite firmly entered the menu of the inhabitants of our country. To be frank, it has largely become Russified and turned into a side dish. Therefore, when you want to cook truly Italian pasta, it is worth remembering the sauces. Pasta with seafood and cream sauce excellent dish, concealing the spirit of Italy, and Italian herbs will create a Mediterranean atmosphere of the evening.

Ingredients

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

How to cook pasta with seafood:

Boil pasta in salted water. When cooking spaghetti, a liter of water is taken for every 100 g of pasta, and the process itself lasts 7 minutes. When preparing pasta of another type, which has a milder length (rotini, penne or cellentani), there are no questions - when cooked, they are easily placed in a saucepan. Spaghetti is another matter. It is difficult to imagine what size the pan should be for their preparation. However, to cook spaghetti, you need not too much capacity. 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, the spaghetti is lightly pressed, and they are completely lowered into the boiling water.

Drain the cooked 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 water is draining from the spaghetti, prepare the seafood pasta sauce.

A sea cocktail, as a rule, is mussels, octopuses, squids and shrimps, you need to defrost before cooking. Then boil the sea mixture in salted water for 2-3 minutes.

Melt the butter in a thick-walled pan and fry the seafood in it for a minute on all sides, stirring occasionally.

Salt the seafood and pour in the cream. Stew sea 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.

Transfer the spaghetti to the skillet with the cream sauce and seafood, toss to combine. Give them 1-2 minutes to "make friends" and turn off the fire. Pasta with seafood in a creamy sauce is ready!

Serve the pasta on a plate and sprinkle with herbes de Provence for the finishing touch of traditional Italian cuisine. Decorate the dish with olives. Bon appetit!

When you want to please your loved ones with the delights of Italian cuisine, you should stop at such a dish as pasta with seafood. It is quick and easy to prepare, yet it tastes amazing. One of the most common ways to prepare this dish is creamy paste with seafood. However, you can cook pasta with vegetables. Vegetable stew- Bulgarian pepper, tomato, carrot and onion - perfectly complement the taste of seafood. As seafood, you can choose a sea cocktail consisting of mussels, octopuses, squid and shrimps, or choose seafood to taste separately.

You will need:

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

How to cook pasta with seafood and vegetables:

Pasta with seafood, the recipe of which will be described, provides for a certain cooking procedure. First you need to wash, peel and cut vegetables: carrots and peppers - into strips, onions - a quarter into rings.

Wash and peel the tomato, then you get a very tender pasta with seafood. The photo shows that for this it is necessary to make a cruciform shallow incision on the underside of it. Place the tomato in a ladle and dip in boiling water for 40-60 seconds. Then it must be cooled and the skin removed.

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

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

While the vegetables are stewing, you can prepare a sea cocktail. Put the thawed seafood in a dry frying pan, cover with boiling water and cook for 2 minutes. Then drain the seafood in a colander.

Brown the seafood on each side in an oiled skillet. This will take 4-5 minutes. Add salt, pepper.

Boil pasta at the rate of 1 liter. water per 100 g of pasta. For every liter of water, add 1 tbsp. l. salt. Pasta is cooked for 7 minutes. Drain cooked pasta into a colander.

Coarsely grate the cheese.

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