Spaghetti with octopus in a creamy sauce. Pasta with seafood in a creamy sauce - a delicate taste of Italy! Proven Creamy Seafood Pasta Recipes

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.

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 is well served with a salad of fresh vegetables and washed down with 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!

Shrimp and squid are currently considered an expensive treat, but they are valued for their amazing taste, so they do not leave the menu of not only Italian or Japanese families, but also from the Russian table. Pasta with seafood in a creamy sauce will not hit your pocket hard, but will exceed all expectations. This Italian dish, which has taken root in Russian cuisines, has an amazing taste.

Pasta with seafood in a creamy sauce: recipe

Type of dish - second
Weight - 500 g.
The country of the dish is Italy.
Servings - 4
Calorie content (per 100 g) -
Cooking time -

Ingredients

shrimp - 200 g;
spaghetti - 250 g;
butter - 25 g;
mussels - 100 g;
cream - 200 ml;
garlic - 2 cloves;
squid - 100 g;
white onion - 1 pc.;
nutmeg - 5 g;
cheese (preferably Parmesan) - 70 g;
vegetable oil (preferably olive) - 1 tsp;
pepper and salt.

Step-by-step instruction

Cooking pasta with seafood in a creamy sauce is quite easy and fast. Delicious dish goes well with salad or served simply with fresh vegetables. Dry wine is suitable as a drink.

Put a pot of water on the stove, add salt. When the water boils, dip the spaghetti into it, and then cook them until tender (the time is written on the package).

Mince the garlic, peel the onion and chop finely. Fry them in butter.

Then add cream and nutmeg, salt and pepper.
Peel the squid, cut into rings. Add them to the rest of the ingredients. Rinse the mussels under water, put in a pan.

Peel the shrimp, put them in the rest of the products and simmer for about five minutes. This time is enough for them to become softer, and the sauce itself is thicker. Add cheese, mix all ingredients thoroughly.
Pour the cooked spaghetti with sea sauce and mix everything.

Seafood Black Pasta: Recipe

Type of dish - the second.
Weight - 700 g.
The country of the dish is Italy.
The number of servings is 5.
Cooking time - 50 minutes.

Ingredients

black spaghetti - 200 g;
seafood (assorted) - 400 g;
onion - 1 pc.;
thyme - 3 branches;
garlic - 2 cloves;
cream - 100 ml;
olive oil - 4 tbsp. l.;
fresh tomatoes - 300 g;
brown sugar - less than half a teaspoon;
cherry tomatoes - 230 g;
salt and pepper - to taste.

Step-by-step instruction

Black pasta with seafood in a creamy sauce is unusual, bright and tasty. The dark color of spaghetti goes well with shrimp and other seafood, and the delicate taste of cream makes the dish spicier.

Prick the cherry tomatoes in several places with toothpicks and place in a baking dish. Then pour them with olive oil, salt. Mince the garlic and add to the tomatoes. Pepper, add thyme. After that, put the seasoned cherry tomatoes in the oven, preheating it to 180 degrees. Enough to bake for 15 minutes.
Pepper the peeled shrimp and fry along with other seafood.
Heat the olive oil in a frying pan and then fry the chopped onion. Add chopped tomatoes to it and bring to a boil. Then pour in the cream and then simmer for 8 minutes over low heat. Season with salt, pepper, brown sugar.
Boil black spaghetti until cooked through, then drain in a colander.
Stir in the seafood sauce, then simmer for 4 minutes.
Pour sauce over spaghetti.

Pasta with sea cocktail in creamy sauce

Type of dish - the second.
Weight - 600 g.
The country of the dish is Italy.
The number of servings is 4.
Calorie content (per 100 g) - 200 Kcal.

Ingredients

spaghetti - 250 g;
frozen sea cocktail - 500 g;
hard cheese - 150 g;
butter - 1 tbsp. l.;
cream - 200 ml;
dried herbs (rosemary, oregano, basil) - 1 tbsp. l.;
olives - 7 pcs.;
salt - to taste.

Step-by-step instruction

Cooking pasta with a sea cocktail with a creamy sauce does not take much time. Be sure to serve it hot, garnished with herbs. The dish will be appreciated by family members.

Defrost seafood and boil for a few minutes in salted water.
Lightly fry the seafood in a pan with melted butter.
Then add cream and cook for 5 minutes over low heat.
Boil the spaghetti until tender and place them in a colander.
Grate hard cheese on a coarse grater and add to the pan with seafood and cream. It must melt.
Add the spaghetti to the sauce, add the olives and mix.

Italian pasta recipe with seafood

Type of dish - the second.
Weight - 500 g.
The country of the dish is Italy.
The number of servings is 4.
Calorie content (per 100 g) - 200 Kcal.
Cooking time - 30 minutes.

Ingredients

seafood - 250 g;
spaghetti - 300 g;
tomatoes - 2 pcs.;
olive oil - 3 tbsp. l.;
cream - 200 ml;
garlic - 2 cloves;
salt and pepper - to taste.

Step-by-step instruction

Italian pasta with seafood is suitable for lunch or dinner. This is an independent dish that can be served without a side dish or salad. Enjoy amazing taste at a common family table - what could be better?

Cut the garlic into large pieces and fry in olive oil. Then remove it, it is necessary solely for the smell.
Put the seafood in the pan where the garlic was fried. Five minutes is enough for them to acquire a golden crust.
Remove the skin from the tomatoes and chop them into small pieces. Put in a pan with seafood and sweat for two minutes.
Add cream, pepper and salt, simmer for 5 minutes.
Boil the spaghetti and place them in a colander to drain the water.
Divide spaghetti among bowls and top with sea sauce.

Pasta with seafood in a creamy sauce is not only a beautiful dish, as you can see in the photo. It's also amazingly delicious. Bon appetit!

Calories: Not specified
Cooking time: 20 minutes

Today I propose to cook and taste a dish of Mediterranean cuisine - spaghetti with seafood in a creamy sauce. To prepare this recipe, you can use frozen seafood or a finished product in oil (for example,). Seafood in brine is not suitable for this dish. A recipe without secrets and special ingredients. To get a delicious result, it is enough to buy or have in stock high-quality spaghetti pasta and a seafood cocktail (shrimp, mussels, squid, octopus).

- spaghetti - 200-250 g,
- seafood - 150-200 g,
- olive oil - 1 tbsp. spoon,
- butter - 1/2 teaspoon,
- cream 20% - 50-80 ml,
- garlic - 1-2 cloves,
- fresh herbs,
- salt, black pepper - to taste.

Recipe with photo step by step:

Pour olive oil into the pan and put a piece of butter. Throw a clove of garlic cut in half into the heated oil. After 2 minutes, the oil will be saturated with garlic aroma and the garlic halves can be removed.

Simultaneously with the preparation of seafood in a creamy sauce, bring water to a boil in a sufficiently large saucepan, throw a pinch of salt into the water, wait until it boils again. Then dip spaghetti as long as you like into boiling salted water.
Cook pasta, stirring occasionally, for the time indicated on the package.

Pour the seafood into the garlic oil in the pan. Hold over medium heat for 1-2 minutes, depending on the product category. Ready-made seafood in oil - 1 minute, frozen - 2 minutes.

Pour in the cream in a thin stream, stirring constantly. It is advisable to use heavy cream above 20% fat so that the sauce is creamy and rich and the cream does not curdle.

Cook seafood in cream over low heat for 1-2 minutes. Sprinkle with salt and ground black pepper to taste. Sprinkle with fresh herbs. Creamy seafood sauce is ready.

Drain the cooked spaghetti in a colander. And remember: pasta is better undercooked (the degree of cooking is al dente) than overcooked!

Transfer hot spaghetti to serving plates, put seafood on top, pour generously with creamy sauce from the pan and garnish with thyme leaves.

Spaghetti with seafood in a creamy sauce, serve immediately, strictly hot!