Pasta with seafood in a creamy sauce. Spaghetti with seafood in a creamy sauce

My husband just loves pasta various types sauces: cook with shrimp, chicken, mushrooms, vegetables. Today I will cook him pasta with seafood for dinner, namely with his favorite sea cocktail.

To prepare this delicious dish, we need not such a large set of products. But the result will be stunning.
So:
To begin with, we set the water to boil for our future pasta, that is, for spaghetti. Salt it a little.

When the water boils, send spaghetti into it - I break them in half so that they are not too long, and add 1 tablespoon of vegetable or olive oil to the water.

Now we take on a sea cocktail. Rinse it under cold water to get rid of extra ice.

Salt and put on the stove. Bring to a boil and immediately turn off the heat, as squid with a long heat treatment become rubbery. We throw them in a colander.

If there are large pieces in the cocktail, then cut them into smaller ones.

When everything is crushed, pour 2 tablespoons of olive oil into the pan (if you don’t have one, you can replace it with ordinary vegetable oil).

When the oil is hot, we send our chopped sea cocktail into it.

And 2 cloves of garlic, minced on a garlic press.

And simmer for 3-5 minutes, until all the moisture has evaporated and the cocktail has a fragrant smell of garlic with butter. Then remove the pan from the heat and set aside.
Now let's start preparing our cream cheese sauce.
Add the melted cheese to the bowl

Next comes the cream.

We put this mixture on the stove and wait until the cheese and cream melt (we stir constantly, the fire is small). When the cheese is melted, add sour cream there.

And chopped dill.

Salt and pepper to taste, as the cheese is salty, you may not need salt.

Here we have already cooked spaghetti. We throw them in a colander.

We send them back to the pan (I sprinkle them a little olive oil so they don't stick).

At this time, our sauce is being cooked, when it boils, we send our sea cocktail to it in a saucepan.

And we continue to cook it over low heat until it begins to thicken and a pronounced taste of melted cheese appears. If you think it is too liquid for you, then you can add 1-2 tablespoons of flour to it, mixing well so that there are no lumps. I boil the sauce for about 20 minutes after adding the sea cocktail to it.

When it thickens, take it off the heat and let it cool down a bit. When it cools down, it will become even thicker. It will become more saturated taste with a pleasant smell of garlic.
Now we put spaghetti on a plate and put our creamy cheese sauce with a sea cocktail on top.

Enjoy your meal!

Time for preparing: PT01H00M 1 hour

Approximate cost per serving: 80 rub.

It is considered one of the best inventions of Italian culinary specialists. It is made with the addition of shrimp, mussels, squid and other inhabitants of the underwater depths. In today's article, we will take a closer look at several simple recipes for preparing such dishes.

For the preparation of such dishes, it is desirable to use high-quality pasta made from durum wheat. As for the form, it can be almost anything. Farfalle, petuchelle, foam, fusilli and almost all long pasta, with the exception of linguine, are best for cooking pasta with seafood in a creamy sauce.

Initially, they are boiled in salted boiling water with the addition of a small amount of olive oil. After that, the washed pasta is combined with a sauce made from cream, aromatic herbs and any seafood. Most often, shrimp, squid, mussels and octopuses are introduced into the composition of such dishes. Occasionally, the taste of seafood is supplemented with components such as fish, bacon or boiled ham.

With wine and cherry tomatoes

This is one of the most simple options Italian pasta, with the creation of which any beginner can easily cope. Pasta topped with parmesan, cream, aromatic herbs and a seafood cocktail is perfect for everyday dining or any special occasion. To prepare them you will need:

• 100 g squid.
• 100 g shrimp.
• 150 g mussels.
• 250 g pasta.
• 70 g parmesan.
• 50 ml white semi-dry wine.
• 160 ml 20% cream.
• 2 garlic cloves.
• 5 cherry tomatoes.
• 1 tsp provencal herbs.
• Salt and olive oil.

You need to start cooking pasta with seafood in a creamy sauce by processing mussels, shrimp and squid. They are washed, if necessary cleaned and fried in hot oil. After a couple of minutes, they are poured with wine and wait for the alcohol to evaporate. After that, cream is added to a common frying pan and simmered all together over low heat. After about ten minutes, Provence herbs, grated parmesan and crushed garlic are poured into the almost ready sauce. Almost immediately, pasta boiled in salted water with the addition of olive oil is loaded there. The finished dish is decorated with quarters of tomatoes.

With melted cheese

Fans of simple and hearty food will certainly not disregard another interpretation of the classic Italian pasta with seafood in a creamy sauce. This time, the dish will not contain any frills like parmesan or wine. To prepare it you will need:

• 150 g pasta.
• 100 g frozen shrimp.
• Melted cheese.
• 200 ml 15% cream.
• Salt, spices, parsley and olive oil.

Thawed, washed, peeled and dried shrimp are fried in a greased frying pan until a golden hue appears and poured with cream. All this is simmered over low heat for ten minutes, and then sprinkled with grated melted cheese and continue to warm up. After some time, the sauce is supplemented with salt and spices and combined with pre-boiled pasta. The finished dish is sprinkled with chopped herbs.

With bell pepper

This simple recipe pasta with seafood in a creamy sauce was also borrowed from Italian chefs. To repeat it in your own kitchen, you will need:

• 300 g pasta.
• 500 g shrimp, squid, octopus and mussels cocktail.
• 250 ml cream.
• 3 tomatoes.
• Sweet pepper (preferably red).
• 50 g Dutch cheese.
• Salt, garlic, pepper and refined oil.

First of all, you need to do pasta. They are immersed in salted boiling water, boiled in accordance with the manufacturer's recommendations and thrown into a colander.

Crushed garlic is fried in a greased pan and thawed seafood is added to it. A few minutes later, chopped vegetables, cream, pepper and salt are sent there. All this is briefly stewed on low heat and mixed with pasta. The finished dish is sprinkled with grated cheese and removed from the stove.

With sour cream

This incredibly tasty and hearty pasta with seafood in a creamy sauce has an extremely simple composition. To prepare it you will need:

• 300 g pasta.
• 250 g of processed cheese.
• 200 g 20% ​​sour cream.
• 200 ml 20% cream.
• 500 g sea cocktail.
• 2 garlic cloves.
• Salt, dill, spices and refined oil.

Thawed and washed seafood is literally immersed in boiling water for a minute and thrown into a colander. As soon as they dry out, they are cut into small pieces and fried in hot oil with the addition of crushed garlic. Browned seafood is poured with a mixture of sour cream, cream, grated cheese, salt and dill. All this is briefly stewed on low heat and combined with pasta boiled with the addition of a small amount of refined oil.

With wine and tomato paste

For those who love nutritious homemade meals, we can advise you to pay attention to another simple recipe. Pasta cooked on it with seafood in creamy tomato sauce good for special occasions like a romantic dinner. To feed your other half with this Italian delight, you will need:

• 700 grams of seafood.
• 300 ml cream.
• 100 ml dry white wine.
• 2 small onions.
• 1 st. a spoonful of tomato paste.
• Pasta, salt, herbs, spices and refined oil.

First of all, you need to do onions. It is cleaned, washed, crushed and sautéed in a heated greased frying pan. As soon as it changes color, seafood is added to it and cooking continues. After a few minutes, all this is poured with the right amount of wine. Almost immediately, cream, tomato paste, salt and seasonings are sent to a common bowl. As soon as the sauce thickens a little, it is mixed with boiled pasta and warmed up for a short time over low heat.

With ham

This delicious and fragrant pasta with seafood in a creamy sauce will surely be appreciated by those who cannot imagine a full meal without sausages. She is exquisite and extremely good combination pasta, shrimp and boiled ham. To prepare it you will need:

• A glass of heavy cream.
• 500 g unpeeled shrimp.
• 200 g boiled ham.
• 150 g parmesan.
• Pasta, salt, and refined oil.

In a deep saucepan combine cream, chopped ham and grated parmesan. All this is heated over low heat, without boiling, and after ten minutes mixed with peeled and boiled shrimp. Almost immediately, salt is added to the future sauce, and heat-treated pasta. All gently mix and remove from heat.

with salmon

True connoisseurs of fish will surely come in handy for another simple option for cooking pasta with seafood in a creamy sauce. A photo of the dish will be presented a little later, but for now we will find out what is needed to create it. To feed your family one of the most popular Italian treats, you will need:

• 200 g pasta.
• Frozen squid carcass.
• 30 g Dutch cheese.
• ½ cup 12% cream.
• 100 g salmon fillet.
• Salt, seasonings and refined oil.

The washed thawed squid carcass is freed from everything superfluous, cut into thin strips and sent to a heated greased frying pan. Salmon pieces are also added there. Literally after a minute and a half, the seafood is poured with cream, sprinkled with cheese chips, salted, seasoned with spices, brought to a boil and mixed with pre-boiled pasta.

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.

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

General principles for cooking pasta with seafood in a creamy sauce

Authentic Italian pasta is made from pasta with the same name - a long narrow "noodles" 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. 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 outdoors or in the common compartment 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 large volume water, which is slightly salted. Recommended proportions: per 100 gr. pasta for proper cooking at least one liter of water is required. Products are dipped only in intensively boiling water, brought to readiness in a barely boiling liquid. Then, leaning back in a colander, washed hot water and discuss.

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

Ingredients:

Half a kilo of frozen sea cocktail;

A glass of liquid cream, 20% fat;

20 gr. homemade, hardened cream;

Spaghetti - 250 gr.;

200 grams of Parmesan cheese;

Cooking method:

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

Ingredients:

Unpeeled shrimp - 500 gr.;

A glass, plus two tablespoons of heavy cream;

Boiled ham - 200 gr.;

150 grams of Parmesan;

Spaghetti - 250 gr.;

0.25 teaspoon of Italian herbs (ready mix).

Cooking method:

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

Ingredients:

Shrimp without shell - half a kilo;

Bulb;

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 and 40 grams of butter;

Fresh parsley.

Cooking method:

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. After setting 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

Ingredients:

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

Cooking method:

1. Heat the spoon in the pan vegetable oil, dip butterfat into it. Warming up enough, we lower the thawed scallops into a mixture of fats. Fry for a minute on each side and spread on 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

Ingredients:

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.

Cooking method:

1. warm water rinse the mussels with shrimps, 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

Ingredients:

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.

Cooking method:

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. Pour cream over seafood, 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.

Pasta with sea cocktail in creamy sauce - recipe with photo:

The main condition for preparing pasta with sauce is that both pasta and sauce must be started at the same time, because this is the only way the whole cooking process will take very little time. Therefore, we immediately put a saucepan with 3 liters of water for pasta and a pan for sauce on the stove, but if suddenly you are not quite sure that you can keep track of everything, then just boil the pasta first, sprinkle it with a little olive oil so that during the waiting time it does not stick together, and after that prepare the sauce, and at the very end, just combine everything.

So, let's begin. While the water is boiling and the pan is heating up, prepare the rest of the ingredients. Peel the onion and garlic and finely chop everything with a knife.

Place a piece on the hot pan. butter and then we send onion with garlic. Set the heat to minimum and simmer the vegetables for five minutes until soft.

Do not fry too much, otherwise the garlic will become bitter. It will be enough to bring the onion to a very light blush.

While the onion is languishing, put the sea cocktail in a sieve and rinse under running water. If desired, large pieces of seafood are additionally slightly crushed. We also carefully look at the shrimp so that they are thoroughly cleaned and sort out the mussels so that there are no algae residues on them. We leave the sea cocktail aside, its time will come a little later.

Add 1-2 tbsp to boiled water. salt (without a slide), stir so that the salt dissolves faster, and dip the pasta into it. In this case, we used spaghetti, but you can use the kind of pasta that you have. We cook our pasta according to the instructions, in no case can it be overcooked, so from time to time we check it for taste. Ready pasta is considered when it is still a little hard inside, in a hot sauce it will completely “reach”.

Now back to our onions with garlic, add flour to them and mix so that the flour is well distributed. Fry everything for 1 minute.

Pour in the cream, stir and bring the sauce to a boil. In the meantime, grate the cheese on a fine grater.

As soon as the cream sauce boils, add the cheese and stir to melt it. By the way, cheese is best taken with a mild milky taste. In this case, it is needed only in order to enhance the creamy taste of the sauce.

Also, don't forget to season the sauce with salt and pepper.

By this time, our pasta is already ready, so we throw it on a sieve, while we must leave 250 g of broth.

We spread our pasta in a creamy sauce with a sea cocktail.

Thoroughly mix it with tongs so that the sauce is evenly distributed. If suddenly the sauce turned out to be thick, and it lays down on the pasta in a thick layer, then gradually pour in the broth and mix. Thus, bring the pasta with cream sauce to the desired consistency. Warm the spaghetti in the sauce for 1-2 minutes.

That's all. Pasta with sea cocktail in creamy sauce is ready! Without wasting a minute, we serve our delicious and fragrant dish to the table!

Calories: Not specified
Time for preparing: 20 minutes

Today I propose to cook and taste the dish 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. the 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 drop into boiling salt water spaghetti as long as you like.
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!

Enjoy your meal!
It will be very tasty if cooked.