How to cook seafood in a creamy sauce. hastily

So, how to cook pasta with seafood? Very simple if you use a ready-made sea cocktail. But first, let's deal with the preparation of the pasta itself. I have already told in very, very detail how to choose it, cook it and all that, follow the link, read it there, and I will continue. After boiling the pasta, leave it aside with a little water and olive oil.

While the pasta is cooking, let's make the sauce. The seafood sauce will be complemented with vegetables: bell peppers, tomatoes, garlic and basil. We wash them, peel the garlic and finely chop it, I once told you, which will help to peel and chop the garlic very quickly. It is especially suitable for pasta, as garlic releases extra juice.

We also clean and finely chop the bell pepper, and, oddly enough, I also wrote about cleaning this vegetable, this is another life hack that will save many minutes of your life: 🙂 Cut the tomatoes into small cubes, and tear off all the leaves from the basil. If you are cooking pasta in the winter, it is better to use tomatoes in their own juice from a can, they are much tastier than greenhouse ones.

We put a frying pan on medium-high heat, pour in quite a bit of olive oil, and throw in the garlic. Fry it for 15-20 seconds, then add the bell pepper and, stirring, fry for another 5 minutes. Open a package of seafood, drain all liquid/oil from them or, if they are frozen, defrost them in the microwave. Pasta with a sea cocktail is the most convenient and fastest cooking option.

In my seafood cocktail there were shrimps, mussels, squids. I love squid and shrimp. And pasta with shrimp in a creamy sauce is one of my favorite dishes! At the very beginning of my blogging journey, I talked about the amazing one that laid the foundation for my blog in principle. Although, all seafood in a creamy sauce is a win-win.

But how do you make a seafood cocktail? We put it in a pan with garlic and bell pepper and fry for 2 minutes, then add the tomatoes and fry for another 3 minutes until they give up the juice.

Reduce the heat, put the basil leaves, salt well, pepper, add Italian herbs if desired, but you can do without them. Stir and cook for another minute, then pour in the cream and cook again for a minute. Seafood in cream and even with tomatoes smell divine!

The tomato-cream sauce for seafood is ready, put the cooked pasta into it along with the liquid. Mix thoroughly, cook for 20 seconds and turn off!

Pasta with seafood and cream is ready! Arrange on plates and sprinkle with grated Parmesan and freshly ground black pepper, decorate with basil leaves.

Pasta with seafood in a creamy sauce, the recipe of which has come to an end, should be served immediately!

And I will quickly summarize while you admire the spaghetti with shrimp, squid and mussels 🙂

Quick Recipe: Creamy Seafood Pasta

1. We put the pasta to cook, as described here, set aside.
2. We wash all the vegetables, clean the garlic, bell pepper.
3. We cut the garlic, paprika and tomatoes very finely, tear off all the leaves from the basil.
4. Heat a frying pan over medium-high heat, pour a little olive oil, fry the garlic for 20 seconds.
5. Add bell pepper and fry, stirring, 5 minutes.
6. We defrost a sea cocktail if it was frozen, or drain all the liquid from it if it was in a pack.
7. Put the seafood in the pan and fry for 3 minutes.
8. Add the tomatoes and sauté for 3 more minutes, then lower the heat.
9. Add basil, salt, pepper, put Italian herbs, mix and pour cream. Cook for another minute after the cream boils.
10. We put the finished pasta with a small amount of broth, mix for 20 seconds.
11. Pasta with seafood in tomato sauce with cream is ready, turn off the fire.
12. Arrange on plates, sprinkle with grated Parmesan and decorate with basil.

Pasta with seafood is already waiting for you to eat it 😉

That's it, the seafood pasta recipe has come to an end. Last time I talked about, and very soon, as always, I will tell you many other delicious recipes! Not to be missed , it's free! In addition, when you subscribe, you will receive as a gift a collection of full-fledged recipes of 20 dishes that are prepared very quickly, from 5 to 30 minutes, which will save a lot of your time!

Vika Leping was with you! I am sure you will like pasta with seafood and tomatoes, tell your friends, like, leave comments, rate, write what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course Well, enjoy your food! I love you, be happy!

A traditional Italian dish is seafood pasta, which has been on the menu of our country for a long time. Seafood makes this dish piquant and satisfying: shrimp, squid, mussels and octopus tentacles. Creamy and tomato sauces go well with it.

Description and secrets of the dish

Preparing pasta with seafood is quite easy. Even a novice cook can handle it. This is a low-calorie dish that is suitable as a second lunch meal or a full dinner. Shrimps, mussels and squids are rich in useful elements and protein. However, people suffering from chronic diseases of the gastrointestinal tract, it is not recommended to use them.

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

Most stores offer a range of ready-made sea cocktails of various composition. They are perfect for Italian dishes. Pasta with frozen seafood is just as good. You can mix squid, cuttlefish, octopus, shrimp and mussels yourself.

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

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

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

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

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

Read more on the site: How to cook delicious pasta - 10 pasta recipes at home

In creamy sauce

Pasta with seafood in a creamy sauce is very tender and satisfying.

For its preparation you will need:

• 1 cup cream (20%);
• 200 g of cheese;
• 1 tablespoon of butter;
• spices, salt;
• 500 g of sea cocktail;
• 250 g of paste.

Recipe:

1. Prepared seafood is fried in butter for 2-3 minutes, stirring occasionally.
2. Add cream and salt to them.
3. Stew the composition for 5-7 minutes.
4. Boil the pasta.
5. Coarsely rub the cheese 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 goes well with cream and garlic.

To prepare it, do the following manipulations:

1. Fry in butter 2 cloves of garlic, cut into large pieces.
2. When they are browned, they are removed from the pan. They are no longer required for cooking.
3. Next, the sea cocktail is fried in garlic oil.
4. Then cream, cheese and seasonings are added, 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 the help of flour. Pasta with cream is served hot. Decorate it with rings of olives, herbs.

In tomato sauce

Tomatoes go well with a sea 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 paste;
• 500 g of sea cocktail;
• 2 garlic cloves;
• 2 fresh tomatoes;
• 2 tablespoons of tomato paste;
• 1 onion;
• 150 ml of wine;
• 5 large spoons of olive oil;
• salt pepper;
• greenery.

Cooking process:

1. Tomatoes are scalded with boiling water and the skin is removed from them. 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 to them. Everything is 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 saturated with sauce.

The finished dish is sprinkled with herbs and served hot.

Read more on the site: Merchant buckwheat in a slow cooker, 10 recipes

Recipe for cooking in sour cream

For pasta in sour cream sauce you will need:

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

Cooking instructions:

1. Finely chop onion and garlic.
2. Seafood is placed in salted boiling water and boiled for 5 minutes.
3. In a frying pan, onion and garlic are fried in butter and vegetable oil.
4. Add a sea cocktail to them, mix and simmer for 5-6 minutes over medium heat.
5. Add sour cream, pepper and salt. Cover the dish with a lid and simmer for about 10 minutes.
6. Boiled spaghetti is laid out on a plate and poured with seafood sauce.

You can cook pasta yourself using a special dough.

With mushrooms

Mushrooms go well with seafood, so you should use the following recipe to please your loved ones with a delicious and fragrant dish.

It will require:

• 250 g of paste;
• 500 g of seafood;
• 300-400 g of champignons;
• 2 heads of garlic;
• 250 g cream;
• oil for frying;
• Parmesan for sprinkling;
• greenery;
• salt pepper.

Cooking method:

1. Fry chopped garlic in oil, then take it out and throw it away.
2. Sauté the chopped onion for 3-4 minutes.
3. Add chopped mushrooms, salt and pepper. It is at this moment that they absorb the aroma and taste of spices.
4. Add seafood and cream.
5. Stew the composition for 3-5 minutes and remove from heat.
6. The pasta is boiled and poured over with the resulting sauce. Sprinkle with grated cheese.

You can mix spaghetti with mushrooms and seafood.

Pasta is a traditional Italian dish that has firmly entered our menu. Pasta with seafood in a creamy sauce can be easily attributed to an easy-to-prepare, hearty and nutritious side dish.

If you want to diversify the menu with an exquisite and simple dish - cook Italian pasta with seafood in a creamy sauce.

General principles for cooking pasta with seafood in a creamy sauce

Real Italian pasta is made from pasta of the same name - a long, narrow "noodle" with hollows on the surface that hold the sauce. Especially popular is pasta made from wheat flour from grains of selected varieties and water. It can also be made from grains of soft varieties, but in this case it must contain eggs. In the absence of authentic pasta, spaghetti, which is more familiar to us, can replace it without much damage.

The base of the sauce is cream. If the gravy requires boiling, it is advisable to choose a product with a low percentage of fat content. Ideally, you should use 12% cream, under the influence of high temperature they are guaranteed not to curdle. But it is worth noting that with a fatter product, the sauce will be more tender.

Seafood. Mussels, scallops, shrimp, squid, ready-made sea cocktails - you can complement the dish with any of the seafood. Frozen clams are thawed in advance in the open air or in the common chamber of the refrigerator. In some cases, seafood is not thawed, but washed with warm water.

Pasta and seafood cream sauce are prepared separately. Seafood is lightly fried beforehand. Prolonged frying can spoil the product - the clam meat will become tough, resembling rubber.

Spaghetti or special pasta is boiled in a large volume of water, which is lightly added. Recommended proportions: per 100 gr. pasta for proper cooking requires at least one liter of water. Products are dipped only in intensively boiling water, brought to readiness in a barely boiling liquid. Then, leaning back in a colander, washed with hot water and dried.

It is advisable to cook pasta or spaghetti at the same time as the sauce so that both components are hot when mixed.

From seasonings, it is desirable to use mixtures of so-called Italian herbs, from oregano, basil, rosemary, tarragon and savory. Of course, you can not do without black, but for spiciness and red, hot pepper.

Italian pasta recipe with seafood in a creamy sauce with cheese

Half a kilo of frozen sea cocktail;

A glass of liquid cream, 20% fat;

20 gr. homemade, hardened cream;

1. Placing the package in the common chamber of the refrigerator or leaving it in a bowl on the table, defrost the sea cocktail, Boil the clams, dropping them into boiling, salted water. We cook for a short time so that their meat does not become tough. Three minutes is enough, after that, we recline in a colander and drain the water.

2. We heat the pan by putting butter in it. Dip the clams in melted fat, fry for about a minute. Then pour cream into them, add a little. Stirring, simmer for five minutes.

3. Bring two and a half liters of water to a boil in a saucepan. After salting, lower the spaghetti. After boiling, reduce the heat so that the water only boils slightly, cook for seven minutes. Then, putting it in a colander, pour over boiling water and leave it to glass all the water.

4. Grate the cheese into the hot sauce on a medium grater and begin to stir it in circles. When all the cheese chips are melted, we shift the pasta into the sauce. Mix thoroughly and heat over low heat for a minute and a half.

"Carbonara" - pasta with seafood in a creamy sauce with ham

Unpeeled shrimp - 500 gr.;

A glass, plus two tablespoons of heavy cream;

Boiled ham - 200 gr.;

150 grams of Parmesan;

0.25 teaspoon of Italian herbs (ready mix).

1. We lower the shrimp into boiling water, add a little salt. After waiting for repeated intense boiling, reduce the heat to medium and cook the clams for four minutes. We catch and put on a plate, let cool, and clean.

2. Grind the cheese - three on a medium grater. Cut the ham into small cubes.

3. Pour the cream into a saucepan. Add cheese and ham. On low heat, not letting it boil, cook for ten minutes. Be sure to stir the sauce so that the melting cheese disperses evenly over it. We spread the boiled shrimp in the sauce, continue to cook for another three minutes.

4. Add boiled pasta to the creamy sauce, mix. Continue cooking on low heat for about seven minutes until the pasta is cooked through.

5. Season pasta with seafood with ground pepper, add a mixture of herbs. After keeping the fire at a minimum for five minutes, turn it off. When serving, sprinkle the hot dish with small cheese chips.

Pasta with seafood in a creamy sauce: with fresh tomatoes, shrimp and tomato

Shrimp without shell - half a kilo;

300 gr. Italian pasta or spaghetti;

Large fleshy tomato;

Half a glass of thick tomato;

0.3 cups of fresh cream;

Oil - a spoonful of olive oil and 40 grams of butter;

1. Cut the onion and tomato into medium-sized cubes. We chop the parsley with a knife.

2. Pour olive oil into a deep thick-walled saucepan. Having set the heat to medium, let it warm up well, and lower the onion into it. Fry, stirring, until golden.

3. We spread the thawed shrimp to the onion and cook, without changing the temperature, for two minutes. Then we dip the tomato slices into the saucepan, warm up for a minute and season with tomato paste. After boiling for another minute, turn off.

4. Pour about a third of the sauce into a separate bowl, add a dessert spoon of chopped garlic and interrupt with a blender. Pour the resulting homogeneous mass back into the sauce and mix thoroughly.

5. In parallel with the sauce, boil the pasta until cooked. We pump water from them.

6. Dissolve the butter in the hot sauce and combine it with the pasta. Add shredded cheese, mix thoroughly and serve.

7. As a decoration, we use finely chopped parsley - sprinkle the pasta on plates with herbs.

Pasta with seafood in a creamy sauce with fresh tomatoes in the oven

Sea scallops - 400 gr.;

35 gr. butter, 72% butter;

450 gr. shelled shrimp;

Pasta - 350 gr., you can take spaghetti;

2/3 cup Rkatsiteli or Tamyanka;

Fresh tomatoes - 900 gr.;

Ground red pepper - a quarter of a spoon;

Half a glass of high-fat cream;

Fresh basil - 12 leaves.

1. In a frying pan, heat a spoonful of vegetable oil, dip the butterfat into it. Warming up enough, we lower the thawed scallops into a mixture of fats. Fry for a minute on each side and place on a paper towel.

2. In the same pan, heat up another spoonful of vegetable oil and, as before, melt the butter in it. Having warmed up the mixture well, lightly fry the shrimp on it and put them on a towel.

3. Pour a new portion of oil into the pan. Fry four chopped garlic cloves on it for thirty seconds. Add wine, bring to a boil. Then, lowering the heat, cook the sauce for two minutes, add the grated tomato pulp and red pepper, boil on low heat for a quarter of an hour.

4. We cover the form with foil so that it hangs from opposite sides by at least 15 cm. Put the pasta boiled until half cooked on top and pour it with hot tomato mass. Lay the seafood on top of the pasta.

5. We reduce the free edges of the foil and pinch them tightly. We put the form in the oven, cook for a quarter of an hour at 180 degrees. We take out, carefully part the edges of the foil and pour the pasta with seafood with hot cream. Sprinkle with chopped basil leaves.

A pasta dish with seafood in a creamy sauce and tomato for a slow cooker

Shrimps and mussels without shells - 200 grams of frozen food;

Six tablespoons of thick puree of fresh tomatoes;

100 grams of Parmesan or similar cheese;

a teaspoon of chopped cilantro;

Three tablespoons of olive oil;

A teaspoon of sugar;

Fat-free cream - half a glass.

1. Rinse the mussels with shrimp with warm water, dry them in a colander and put them in a bowl. Add finely chopped two cloves of garlic, tomato puree. We activate the frying mode for 12 minutes.

2. At the end of the program, we take a sample, adjust the taste by adding salt and sugar, put the pasta on top. Pour about half a liter of water so that it only slightly covers the contents of the bowl. We launch the Spaghetti option.

3. When the pasta is ready, add hot cream and mix thoroughly. Simmer in a creamy tomato sauce on heating for two minutes. Turn off the multicooker.

4. Arranged on plates, sprinkle with parsley and parmesan, chopped into a fine grater.

Pasta in a creamy sauce with seafood: a recipe with squid and red fish

Long wide noodles or Tagliatelle pasta - 200 grams;

Frozen squid carcass;

30 gr. hard cheese;

Half a glass of low-fat 12% cream;

Fresh frozen salmon fillet - 100 gr.

1. Thaw squid and fish in the air. We cut the salmon into large cubes, and the squid meat into thin short strips.

2. Bring two liters of water to a boil, dissolve a couple of pinches of salt and lower the pasta. Cook at a low simmer for about six minutes, or according to package directions. Then, shaking out of the pan into a colander, rinse with very hot water and lightly flavor with olive oil.

3. In a well-heated oil in a pan, lower the prepared seafood. Add butter. Fry for no more than one and a half minutes, stirring.

4. Fill the seafood with cream, sprinkle with cheese chips. Bringing to a boil, add two cloves of garlic crushed by the press. Add cream sauce, stir well and remove from heat.

5. Put the dried pasta into the pan with the sauce and mix thoroughly.

Tricks of cooking pasta with seafood in a creamy sauce - useful tips

For cooking pasta, use voluminous pans without enamel coating. Long spaghetti or pasta should fit at least halfway into it. Initially, they will protrude beyond the edges, but when the lower part softens, they will be completely immersed in water.

Sauce and seafood are best cooked in a thick-walled, heavy skillet or double-bottomed deep saucepan. For frying sauce components and seafood, olive oil or its mixture with butterfat is best suited.

Even if the recipe does not require the addition of cheese, sprinkle with small cheese chips pasta with seafood in a creamy sauce just before serving.

This simple seafood spaghetti recipe has the classic taste of Italian pasta, in which tender and springy calamari, shrimp and mussels are wrapped in a thick tomato-creamy sauce with a savory touch of roasted garlic and onion and the aroma of Mediterranean spices. A great chance to feel at a resort in a picturesque seaside restaurant at any time of the year!

INGREDIENTS:

• 300 g durum wheat pasta
• 400 g seafood mix in oil
• 1 large onion
• 3 - 4 garlic cloves
• 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 onion 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 with cold water, then dry it on a paper towel.
3. You can also use a frozen seafood mix for this dish. Before cooking, it should be thawed, 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 onion and sauté until onion is translucent, 5-7 minutes.
6. Put the 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 chopped 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 neutral-flavored ketchup (100 - 150 g) or tomato paste (2 tablespoons).
8. Pour in the cream, put salt and spices and cook over low heat under the lid for another 5 minutes. You can use cream of any fat content. Creamy tomato sauce for pasta with seafood is ready!
9. While sauce is cooking, cook any pasta according to package directions. To serve, place a serving of pasta on a large plate, drizzle generously with 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 you can buy, for example, in the Swedish grocery store at 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 cook now is very tasty. I will offer it to you for comparison with the following, so that you choose which one of them will become your signature dish. The ingredients and the taste are almost the same, but the lack of it, the special flavor that distinguishes them, will give you the opportunity to choose exactly what suits you personally.

You will need:

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

Step by step:

1. Cook the pasta following the instructions on the package. I usually salt the water and add two tablespoons of olive oil.
2. Drain cooked spaghetti in a colander and drain. At this time, while the water drains, prepare the sauce for the pasta.
3. Defrost seafood, you can under running water. Then boil the sea consistency in slightly salted water for 2-3 minutes.
4. Melt butter in a thick-walled frying pan and for a minute. fry seafood in it from all sides, mixing.
5. Do not forget to salt, after which we add cream. Simmer everything together for 7-10 minutes.
6. Coarse cheese with sodium and add here where the seafood is stewed 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 a dish of Italian cuisine on your table!!!

Pasta with seafood

Required products for the first recipe:

• Seafood packaging - half a kilo
• Pasta (festonate was used in this recipe) - 250 grams;
• Garlic - 1 or 2 cloves;
• Cream - 250 milliliters;
• Olive oil (preferably 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:

1. Let's start cooking with the preparation of the sauce, for this we defrost a sea cocktail (seafood).
2. We put a frying pan on the stove, in 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 a homogeneous mass is formed.
4. We add to the pan to the sea cocktail and chopped tomatoes, sprinkle with dried basil and chopped garlic.
5. Mix everything and simmer for 5-6 minutes. At the end of cooking, add salt.
6. We cook the pasta, in a saucepan more than 3 liters. Pour water, bring to a powerful boil, add salt. If desired, you can add a couple of drops of olive oil.
7. Cook at a gentle 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.

Don't be afraid of change, especially when it changes your life for the better!!!

Shrimp pasta

Products for the recipe:

• shrimp - 500 grams;
• leek (white part) - 10 cm;
• paste - 200 grams;
• lemon - 1 piece;
• olive oil - 5 tablespoons
• cream 22% - 300 milliliters;
• fresh parsley
• cheese parmesan - 150 grams;
• Italian spices

Cooking:

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

Pasta with seafood in tomato sauce

Ingredients for the seafood pasta recipe:

• Mussels - 300 gr.
• Pasta - 200 gr.
• Onion - large head
• Olive oil - a couple of tablespoons
• Cherry tomatoes - 8 pieces
• Tomato juice - half a cup
• 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:

1. We collect a set of products. And defrost mussels.
2. Fry finely chopped onions in heated olive oil, I always add a little sugar, so it acquires an excellent golden color and becomes more fragrant.
3. Arrange mussels and cherry tomatoes cut into circles to the fried onion, add salt, season to taste, add lemon juice and fry over high heat.
4. Make the sauce: mix half a glass of homemade (!) tomato juice with flour, add salt and sugar to taste, squeeze out the garlic, stir well.
5. Pour the prepared sauce over the mussels and fry everything together for another 5 minutes until desolation.
6. Pour in the wine, cover with a lid and simmer a little over low heat.
7. During this period of time, boil spaghetti according to the instructions.
8. Everything can be served on the table! The smell is cool, especially for those who have not eaten seafood the whole post!!!
9. It is recommended to eat such yummy outside in your garden, enjoying not only the magical taste, but also the lovely long-awaited spring weather!

Cook with pleasure!

Pasta with seafood and tomatoes

You will need (for 4 servings):

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

Cooking:

1. Chop the onion and garlic, then lightly fry them in olive oil. They should soften and lightly brown (it is better to add the 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 the finished pasta there and mix it, there should be enough space for the sauce and pasta.
2. Add sliced ​​tomatoes to the onion and garlic and over low heat (it will gurgle! Be careful!) Simmer for 10-12 minutes.
3. Wash and tear off the leaves from the basil sprigs (10 large or 15 smaller pieces will be enough), roll them up 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 the 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 releases its flavor into the sauce.
6. When the sauce is ready, pour the sea cocktail into it, turn up the heat and cook for 5-7 minutes, then pour half the Parmesan into the seafood sauce and mix.
7. Boil the pasta until cooked, drain the water and put the pasta in the pan with the sauce and mix so that the sauce and seafood are evenly distributed over it.
8. Serve pasta garnished with fresh basil leaves + if desired, you can sprinkle pasta with grated parmesan on top (although some do not advise doing this, they say that parmesan spoils the appearance of the dish, so decide for yourself which option is closer to you).

Bon appetit, friends!

PASTA WITH SEAFOOD

Ingredients:

• Vegetable oil (olive) - 2 tbsp.
• Butter - 2 tbsp.
• Shrimps - 450 g
• Pasta - 340 g
• Sea scallops - 450 g
• Garlic - 5 tooth.
• 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.

Seafood pasta recipe step by step:

1. We heat the oven to a temperature of 175 degrees.
2. Boil the pasta until half cooked (according to package instructions).
3. Finely chop the garlic and peeled tomatoes.
4. Fry the scallops in a pan in very hot oil (use 1 tbsp butter and 1 tbsp olive) for 1 minute on each side.
5. Remove the scallops from the pan, pour the remaining butter on it.
6. After the oil is hot, lightly fry the shrimp in it.
7. We take out the shrimp, add 1 tbsp. olive oil and fry chopped garlic on it for half a minute.
8. Pour the wine into the pan and bring it to a boil.
9. 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. We cover the baking dish with foil so that it protrudes 15 cm beyond the edges and spread the pasta on it.
11. Pour the pasta with the prepared sauce according to the recipe, put the seafood on top.
12. We seal the seafood pasta 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 serve immediately, garnished with basil.

Pasta with seafood and tomatoes in own juice

Tomatoes in their own juice are the best for quick cooking. If fresh tomatoes are used, it is better to remove the skin from them, to do this, pour over boiling water and fry. 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 pan and pour the contents of the package with frozen blanks.
3. After 5-7 minutes, add the tomatoes, after peeling them and cutting 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 a special dry mix "for spaghetti". Read more:

Pasta carbonara with shrimps and cheese

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

Ingredients:

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

Cooking method:

1. Boil the spaghetti almost until cooked (undercooked for only 1 minute), Make a preparation for the sauce: fry the shrimp in olive oil (2-3 minutes), grate the cheese and mix with eggs.
2. The sauce, in contact with the pasta, will begin to melt, forming a delicious elastic mixture. Don't overcook the shrimp so they don't become rubbery.
3. We combine the ingredients of the pasta into a single dish - we transfer the pasta to the pan and mix. If a small amount of broth gets into it, it’s even good, you get a more juicy and tasty dish.
4. Serve it hot. Pasta in a creamy sauce is prepared in the same way - add a little cream along with cheese and fried green onions. Delicate creamy sauce with pasta in a plate, sprinkle with cubes of cheese.
5. Pour warm cream over pasta with seafood

Seafood Pasta Recipe Tips:

• For culinary experts who value calorie content, pasta (you will emphasize its taste with seafood or traditional cheese with bacon - it doesn’t matter) may seem too “nutritious”. In order to reduce the calorie content of the seafood pasta we have proposed, the recipe allows for 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 this dish it is better to use cellentani or fettuccine.

Despite the fact that pasta is a traditional dish in Italy, it has already entered the menu of Russians quite firmly and, frankly, has become a simple side dish. Therefore, if you want to cook the most authentic Italian food, take care of the sauce - for example, creamy, which is ideal for pasta with seafood.

Description and history of the dish

Pasta with shrimps, mussels and octopus tentacles - delicate and at the same time easy to prepare dish. Does not require large financial costs. It can act both as a second lunch dish and become a full dinner.

Seafood make a dish not only savory, satisfying and low-calorie, but also healthy, as they contain protein and various minerals. However, if you have a weak stomach, then you should not eat cream with seafood.

The history of pasta began in ancient times. According to one version, it appeared in China, according to another - in Italy. The first production of this type of pasta was established back in the 12th century in Sicily, and by the 19th century, pasta had become a popular Italian food.

Choice of ingredients and cooking tools

The main ingredients needed to cook pasta with seafood in a creamy sauce are, of course, pasta and seafood. The choice of these products should be approached thoroughly.

"Sea reptiles" can be taken both fresh and frozen, both individually and in the form of a cocktail. Any pasta recipe in cream sauce can be prepared with mussels, shrimps, cuttlefish, octopus, squid or their combination, which is included in the sea cocktail. Carefully check the expiration date on the package!

You can choose any paste you like - pipe rigate (snails), spaghetti or penne rigate (feathers). The main thing is that the pasta should not be too large and ribbed. Choose products of the highest grade (another name is group A), obtained from durum wheat.

Suitable for cream sauce cream (20 or 10%), and sour cream. As for spices, you will need the so-called Italian (Provencal) herbs - savory, basil, tarragon, oregano, rosemary, etc., as well as ground black pepper. For flavor, you can add a couple of cloves of garlic or a little nutmeg.

If you like vegetables, then take tomatoes or sweet peppers. In some recipes, you will also meet olives. Other additional ingredients may include hard cheese. Also don't forget to check the availability of olive or sunflower oil in your kitchen.

As for tools, you will need pasta bowl and thick-walled frying pan with lid for making sauce.

Short pasta will fit in any pan, while for spaghetti, you need a pan in which they will fit at least to the middle. At first, they will stick out of the pan, but then the lower part will soften, and gradually the pasta will be immersed in water to its full length.

And, of course, you need common kitchen utensils- knives and cutting boards for cutting vegetables; a colander for draining pasta and a wooden spatula for mixing seafood.

Cooking options

Undoubtedly, every housewife has her own signature pasta recipe with some secret ingredient. Someone replaces cream with sour cream, and someone adds cheese or vegetables. In any case, a delicate and refined delicacy is obtained.

Spaghetti with sea cocktail with cream and cheese

You will need:

• frozen sea cocktail - 0.5 kg;
• spaghetti - 250 g;
• cream (20%) - 1 cup;
• cheese - 200 g;
• butter - 1 tbsp. l.;
• a mixture of dry herbs (savory, oregano, basil, rosemary, tarragon) - 1 tbsp. l.;
• olives - 10-12 pieces;
• salt.

Cooking instructions:

• Defrost a sea cocktail, then boil it for a couple of minutes in lightly salted water.
• Melt butter and fry seafood in it within one minute. Don't forget to stir.
• Salt the cocktail and pour a glass of cream into it. Simmer for about 5-7 more minutes.
• While the cocktail is stewing, put pasta in boiling water (for every 100 g - a liter of water), boil 7 minutes.
• Place the cooked pasta in a colander to drain the water.
• Grate the cheese (coarsely), add it to the cocktail. When the cheese is melted, the sauce is ready.
• After that, transfer the pasta to the pan, mix with seafood and simmer for a couple more minutes. All is ready!

Pasta with seafood and tomatoes in a creamy sauce

You will need:

• seafood (mussels, squids, shrimps, octopuses) - 300 g;
• cream (10%) - 200 ml;
• pasta - 400 g;
• olive oil - 30 ml;
• tomato - 2 pcs.;
• salt;
• garlic - 2 cloves;
• black pepper.

Cooking instructions:

• Coarsely chop the garlic fry it with olive oil and remove(garlic is needed only for smell).
• Put the seafood in the pan fry them, stirring often, about 5 minutes. Fire should be medium.
• Remove skin from tomatoes, cut them into small cubes and add to the contents of the pan. Stir, let it boil a little.
• Pour the cream into the resulting mass, salt, add pepper. Simmer for 3 more minutes.
• Boil the pasta.
• Drain the pasta in a colander to remove excess liquid.
• Divide pasta among bowls and top with sauce.. Bon appetit!

Spaghetti with seafood in sour cream sauce

You will need:

• spaghetti - 200 g;
• mussels - 100 g;
• shrimp - 150 g;
• squid - 200 g;
• onions - 1 pc.;
• sour cream - 4 tablespoons;
• garlic - 3 cloves;
• salt;
• sunflower oil - 30 g;
• black pepper (ground);
• butter - 1 tbsp.

Cooking instructions:

• Finely chop the onion and garlic.
• Into boiling water don't forget to salt it) put the unpeeled seafood and cook them for 5-7 minutes. Then they can be cleaned.
• Melt sunflower and butter, add onion and garlic to them. Fry them until golden brown over high heat.
• Cut the squid into thin strips, add to the onion and garlic, mix well and simmer for 5 minutes(fire - medium).
• Put shrimp and mussels to the squid, mix well, leave for 2-3 minutes over medium heat.
• Add sour cream, pepper and salt, cover the pan with a lid and simmer the resulting mixture for 10-15 minutes.
• At this time, boil the spaghetti. Put the finished pasta on a plate. Top with sauce.

If you want to cook from scratch, cook will help you properly prepare the dough for an excellent product.

Other recipes on video

We bring to your attention some more interesting recipes in video format, including pasta with red fish in a creamy sauce.

with salmon

with salmon

With shrimp in a creamy garlic sauce

With shrimp in creamy tomato sauce