Italian pasta with seafood in creamy sauce

Ingredients

long pasta (spaghetti is perfect) – 250 grams;
“sea gifts” (any inhabitants of the deep sea - shrimp, mussels, octopus, squid, cuttlefish, lobsters. They can be taken individually or consumed as a mixture of seafood in any proportion, the so-called “sea cocktail”. Seafood can be consumed fresh or frozen, the taste of the dish will not change) – 500 grams;
butter – 100 grams;
heavy cream (it’s best to buy 20% cream) – 1 cup;
Provençal (Italian) herbs (dry mixture) – 1 level tablespoon;
salt - to the taste of the hostess.

Preparation time: 00:10
Production time: 00:20
Number of servings: 4
Difficulty: easy

Manufacturing

The base of the dish is Italian pasta. Usually, only long paste is used, but if desired, the housewife can experiment. We will stick to the traditional version. Seafood and creamy sauce are prepared very quickly; the main time costs are spent on cooking the spaghetti.

It's very simple to prepare Italian seafood pasta seasoned with creamy sauce. First, you just need to boil the spaghetti in salted water in a large saucepan with high sides so that the spaghetti remains intact. Throw them into a colander.
Place the “sea cocktail” in a separate pan of boiling salted water and boil it for 3 minutes, but not longer. Also discard in a colander.

Fundamentally! Seafood should not be cooked for too long, otherwise it will taste rubbery.

We have told you the main recipe for preparing traditional seafood pasta in a creamy sauce. She is the most ordinary. But Italians are great culinary experts and great lovers of cooking. They usually use the most complex compositions, giving the food inimitable notes of taste and smell. If you want the dish to sound Italian, use additional ingredients such as cheese, nutmeg, garlic, basil, rosemary, tarragon, thyme, olive oil, tomatoes, olives, lettuce.

From time to time in recipes you can find advice to prepare a creamy sauce by frying onions and carrots. Do not do this under any circumstances! Sauteed (in other words, fried in fat) onions and carrots are often used, for example, in Ukrainian cuisine, but they will completely destroy the Italian zest! While studying recipes for Italian pasta with seafood in cream sauce, you may come across shallots in the list of ingredients. Naturally, it sounds tempting, but in fact this type of onion differs from ordinary onions only in its shape and certain agronomic traits (winter hardiness and keeping quality), which are in no way connected with the production of Italian pasta. Shallots have elongated small onions, but if you peel and fry them, the taste and smell cannot be distinguished from our Russian onions. And frying, as we already wrote, negates the Mediterranean zest of the dish.

A couple of additional recipes

To make it easier for the hostess to understand how to vary traditional Italian pasta with seafood in creamy sauce, we’ll give you a couple of exciting recipes.

Seafood pasta with spicy creamy cheese sauce:

You need to cook 250-300 g of long pasta (spaghetti, bucatini, capellini, linguine, fidio, fettuccine or any of your choice), discard in a colander.
“Sea cocktail” (0.5 kg) or one of the marine varieties, for example, peeled king prawns or mussels, boil in slightly salted water for 5 minutes, discard in a colander.
Separately, pour a couple of tablespoons of olive oil into the frying pan, fry 2-3 medium cloves of finely chopped garlic (you can put the garlic through a garlic press, but this way it will lose some of its own smell), add chopped basil and thyme.
When amazing smells fill the kitchen, pour in a glass of heavy cream (sour cream will not work, as its sourness does not fit with the idea of the dish). You can also use homemade cream, but then it must be diluted with the freshest pasteurized (not boiled!) milk in a 1:1 ratio (in other words, take half a glass of milk for half a glass of cream). Add 150 grams of coarsely grated sharp cheese to the creamy sauce. Mix vigorously.
When the cheese is completely melted, place the boiled seafood in the frying pan, mix carefully again, add the pasta, and another 150 g of grated cheese on top. To cover with a lid. In 2-3 minutes the dish is ready!

Pasta with seafood in spicy creamy tomato sauce:

Boil pasta and seafood literally as in previous versions.
Prepare a spicy creamy sauce with garlic and herbes de Provence; to enhance the smell, be sure to add a pinch of ground white pepper, but at the end, instead of cheese, put 5-6 crushed sweet tomatoes without skins in a frying pan (so that the skin can simply be removed, the freshest tomatoes must be doused with boiling water) and halves olives (20 pieces), season with a level tablespoon of coffee sugar.
Add pasta and seafood to the prepared sauce and simmer for 3-5 minutes, covered.
Serve hot with a glass of snow-white dry wine.

As we see, products can be juggled in any way you like, then the housewife with her imagination will always get a special pasta with seafood in a creamy sauce. The main thing is to use the right foods to make the pasta sound like an age-old Mediterranean dish!

Serving

It is necessary to be able not only to prepare a tasty dish, but also to serve it correctly, maintaining its appetizing appearance and tantalizing smell.

Take a huge flat dish, place a couple of unstained lettuce leaves on it, and place a heap of hot seafood pasta in a creamy sauce on top.
Place halves of cherry tomatoes and slices of sweet salad pepper around the pasta (you need to take the fleshy one, the brightest colors - reddish, orange, yellowish. This will give the savory dish brightness and festiveness).

There are three rules for how to serve this dish correctly:

Pasta with seafood in creamy sauce is an independent dish; it does not require any side dish.
Always served hot.
According to etiquette, a glass of snow-white dry wine is served with pasta.

Brief information

Italian cuisine is very diverse. It varies even in individual regions, having special subtleties in the preparation of dishes. But one feature makes menus across the country similar: Italians’ love for pasta. This passion has even become the subject of countless jokes: after all, the inhabitants of this sunny country in the center of the Mediterranean do not go a day without pasta or spaghetti. By the way, we, the Russians, call these flour products “pasta,” but the Italians call them “pasta.” Therefore, when you order pasta with sauce in an Italian restaurant, you must realize that they will bring pasta with sauce on your plate.

There are 3 types of pasta:

small - these are various butterflies, shells, spirals, stars, rings and other shapes of products up to 5 cm long. Made from the highest quality snow-white flour from hard wheat;
longish - everyone’s favorite spaghetti, regular pasta, tagliatelle - the Italian variety of noodles common to us, fettuccine, languine and other flour products more than 10 cm long. They also contain hard wheat;
the freshest - ravioli, tortellini, lasagna and other types stuffed with meat, cheese or vegetables. They are made in a special way from special flour from soft types of wheat.

The first mentions of pasta were found in the works of the ancient Roman sages Horace and Cicero. Since that time, the Italians have not stopped loving, but only improved this product, learning to cook it in 1000 methods! To improve the quality and taste of the dish, and its contrast, various additives and sauces are used. For example, pasta with seafood in creamy sauce is pasta flavored with seafood and seasoned with a delicate snow-white sauce based on cream. It is not difficult to prepare this dish, despite its sonorous name; even a novice cook can cope with the task if she follows the recipe and the advice of an experienced chef.

Video:

Pasta with seafood

Pasta with seafood No. 13

No. 13.. Yes, simply because it’s with the “devil”, with garlic. Not everyone knows that any seafood is perfectly mixed with garlic and cream, but the note of the freshest greens completely knocks all thoughts out of your head, not counting the desire to experience this yummy

Scallops with Pasta and Basil Sauce

Sea Scallops. A very tasty dish that goes well with dry snow-white wine, and is prepared quickly and simply. A wonderful sauce of fresh basil, lemon, nuts and garlic adds a mind-blowing aroma.

Pasta with seafood

Simple, fast, delicious!

Pasta “Seafood”

Pasta with seafood in creamy sauce is a tasty, satisfying dish! This dish does not go unnoticed, thanks to the yogurt, the dish turns out very tender, simply delicious. Clams, shrimp and mussels add piquancy and richness to the dish. This dish can be safely served for lunch, but only hot.

Pasta with seafood in tomato

While browsing through the abundance of recipes for making pasta, you often come across stewing in cream. When I was in Cuba, as a big fan of seafood, I tried a lot of things. In 70% of cases they are served in tomato. In my opinion it is the least nutritious and the most delicious. This recipe is completely my improvisation - a little from one, a little from another and it turned out great! Prepare yourself, you won’t regret it!

Pasta “Nero” with seafood

Pasta in a fragrant cuttlefish ink sauce with scallops. Wonderful, beautiful, special and very tasty. The prize for the recipe is scallop flambéing. For such a dish, they will carry you in their arms at home)) Well, what could be more beautiful than a romantic dinner with a glass of wine and fragrant pasta with exotic ingredients and an indescribably delicious thick sauce. mmm) And for a few moments you seem to be transported to a corner of Italy, to Venice - the birthplace of this beautiful dish.

Pasta with seafood . Seafood pasta always comes out incredibly filling and insanely delicious. Paste is the name given to various pasta products that can be perfectly mixed with different sauces and seafood. Particularly delicious is pasta with a sea cocktail, including squid, shrimp, mussels, octopus, cuttlefish tentacles and other equally unique seafood. In general, with any of the products listed above separately, the pasta will also turn out no worse! It should also be noted that seafood pasta is almost always prepared using olive oil.

To prepare pasta with squid, the squid must be cleaned and boiled in boiling water for 2-3 minutes. And after this time, the squid is cleaned of any remaining skin and cut into strips. If you want to create the most intense taste of the pasta, you can fry the squid with onions ahead of time.

Seafood for making seafood pasta can be taken either fresh or frozen; the most important thing is to look closely at their expiration date, which must be indicated on the packaging. At the same time, frozen seafood does not necessarily need to be completely defrosted - they will completely defrost themselves during the manufacturing process. If seafood is fried, it is important not to overcook it on the fire, otherwise it may become “rubbery.”

The pasta for making your favorite dish can also be of any kind - feathers, spaghetti, snails, etc. And to prevent the pasta from sticking together during cooking, it doesn’t hurt to add a spoonful of vegetable oil to the pan.

Almost all housewives add fried celery root, tomatoes in their juice, nutmeg, zucchini, asparagus, tarragon, savory, olives, bell peppers, garlic, rosemary, oregano, basil or even chili pepper to the seafood pasta - all these products help create the taste of your favorite dish is even brighter. As for sauces, cream cheese, cream, sour cream or tomato sauces are especially suitable for pasta with seafood.

Pasta with seafood is usually served fried, generously flavored with any of the sauces listed above. And on top you can sprinkle it with herbs (basil, rosemary, oregano, etc.), grated cheese or arugula. By the way, this dish goes perfectly with snow-white dry wine, so it is completely suitable for a romantic or gala dinner!

MY | SOUP

In creamy garlic sauce
In tomato-basil sauce
With tomatoes and chili peppers

Assorted seafood is an irreplaceable product in cooking: its convenience and ease of production and unique taste properties allow it to be used in salads, pizza, first and second courses. Appetizing pasta with sea cocktail is an ideal meal option for the whole family. The frozen product has a fairly rich vitamin composition and a relatively low calorie content.

In creamy garlic sauce

Fans of Mediterranean cuisine and seafood will appreciate their harmonious tandem with pasta. The soft cream-based sauce successfully fits into the theory of the dish, emphasizing the taste of seafood and making it unusually tender. You can try a seafood cocktail with pasta in cream in, perhaps, any Italian restaurant. Or you can cook it at home.

Paste – 300 g;
Assorted seafood – 400 g;
Cream 20% – 200 ml;
Parmesan – 100 g;
Butter – 50 g;
Olive oil – 2 tbsp;
Garlic – 3 cloves;
Dry herbs - to taste;
Freshly ground pepper - to taste;
Salt – 1 tsp.

Sea cocktail is whole carcasses and their individual parts of various marine inhabitants. On store shelves it is presented both frozen and in oil or marinade. To make delicious Italian pasta, it is advisable to use the 1st option:

Thaw assorted seafood ahead of time. This can be done comfortably by placing the seafood in a colander: excess water will drain and the sauce will not be liquid.
Heat both types of oil in a thick frying pan, fry the garlic cloves crushed with the flat side of a knife and discard them.
Dump out the defrosted seafood cocktail, lightly fry them in oil that has absorbed the smell of garlic, salt, pepper and add your favorite herbs (for example, oregano, basil, rosemary).
Pour in the cream and cook the cream-based sauce until thickened.
At the same time, cook the pasta until al dente, so that the middle of the pasta remains a little tough. This is exactly how Italian chefs advise preparing pasta: it will be ready after it has been mixed with the hot sauce.
Finally, drain the water from the pasta, place it in a frying pan with the sauce, mix gently and add grated Parmesan cheese.

After waiting for the cheese to melt, place the pasta with seafood cocktail in creamy sauce on plates and garnish with fresh herb leaves.

In tomato-basil sauce

Italians are great lovers of delicious food, so in the process of preparing a dish they achieve a perfect combination of all its components. Colorful and fragrant pasta with sea cocktail in tomato sauce will force you to look at the usual ingredients again. This is not just pasta, but a real masterpiece of Italian cuisine! Once you master the recipe, you will cook this dish again and again.

Paste – 300 g;
Seafood – 500 g;
Tomatoes in their juice – 500 g;
Onion – 1 piece;
Garlic – 2 cloves;
Basil – 2-3 sprigs;
Parmesan – 80 g;
Olive oil – for frying;
Salt, pepper - to taste.

For making it, it is better to use a huge deep frying pan so that there is enough space for all the ingredients, because... At the end, pasta will be added to the finished sauce.

Peel the onion and garlic, chop and fry until golden brown. To prevent the garlic from burning, it is better to place it in the pan a few minutes after the onion.
Cut the tomato pulp into small pieces and also add to the pan. Stirring frequently with a wooden spatula, simmer the tomato sauce over low heat for 10–12 minutes.
Wash the basil, pick off its leaves and chop them finely.
Add basil to the sauce and continue cooking for another 3-4 minutes.
Finally, it was time for seafood. Place the previously thawed assortment in a frying pan, stir and cook over medium heat for 5–7 minutes.
Meanwhile, in a suitable saucepan, cook the pasta according to package directions.
Drain the water and place it in the pan with the rest of the ingredients.
Stir, add grated cheese and cover with a lid.
After a few minutes, the pasta can be placed on plates and, garnished with fresh basil leaves, placed on the table.

Tomato-basil sauce is, naturally, the main highlight of this dish. It turns out especially tasty if you use canned tomatoes from recognizable Italian producers to make it. In the summer, they can be replaced with local juicy tomatoes. Frozen sea cocktail pasta with tomato paste made from ripe tomatoes is a dish that will be appropriate on any table, be it a home dinner or a friendly feast.

With tomatoes and chili peppers

It’s not for nothing that pasta with seafood is considered one of the fastest dishes, because it takes no more than 15 minutes to prepare all the ingredients. The only difficulty is to calculate the time in such a way that all components of the recipe are ready at approximately the same time. A recipe for pasta with frozen sea cocktail without cream, but with ripe tomatoes and chili peppers will appeal to all lovers of dishes with a sparkle.

Paste – 250 g;
Seafood – 500 g;
Large tomatoes – 2 pcs;
Chili pepper – 1 piece;
Garlic – 3 cloves;
Fresh parsley – 50 g;
Olive oil – for frying;
Salt, pepper - to taste.

Most retail outlets sell boiled-frozen seafood, which means that they do not require long-term heat treatment: it is enough to defrost them and quickly warm them up to a suitable temperature. Even less often, but you can still find fresh frozen seafood on sale. Manufacturers usually indicate instructions for making them on the packaging.

Pour the seafood cocktail into a colander and, placing a suitable bowl under it, put it in the refrigerator. Leave until completely defrosted, then rinse thoroughly and dry.
Peel the garlic and crush it with a knife.
Cut the chili pepper lengthwise, remove the membrane and seeds. Cut into strips.
Wash the tomatoes, create a cross-shaped cut at the base and pour boiling water over them. This simple technique will allow you to simply remove their skin. Cut the pulp into small cubes.
Pour water into a large saucepan and put it on fire. When the water boils, add salt and add the pasta.
Heat oil in a deep frying pan, add garlic and hot pepper. Fry for 1-2 minutes, then remove the garlic and replace it with assorted seafood.
Brown them and then add the tomato pulp. Cook, stirring occasionally for 5–7 minutes. At the end add finely chopped parsley.
Drain the pasta in a colander and then add to the rest of the ingredients.
Warm up for a few minutes and serve.

Traditional pasta with seafood will turn out perfect if you use true Italian pasta to make it, which contains no additional ingredients, not counting hard wheat flour, water and salt. As for assorted seafood, you can take a ready-made set or select frozen inhabitants of the deep sea (squid, shrimp, octopus, mussels, clams, etc.) separately to suit your own taste.

Pasta with seafood

A collection of seafood pasta recipes with photos and step-by-step instructions. We know how to cook pasta with seafood deliciously, quickly and simply!

Sort recipes by .

How to cook pasta with seafood?

Ingredients

Shrimp – 500 g

Fresh cucumber – 1 pc.

Bell pepper – 1 pc.

Soy sauce – 2 tbsp.

Any vinegar - 1 tbsp.

Sesame oil (vegetable) – 1 tbsp.

Garlic – 1 clove

Chili pepper – 0.5 pcs.

Ingredients

Pasta (spaghetti) – 200 g

Fresh frozen shellfish – 2 pcs.

Onions – 1 pc.

Bell pepper – 1-2 pcs.

Vegetable oil – 2 tbsp.

Dry garlic – 0.3 tsp.

Dry oregano – 0.5 tsp.

Soy sauce – 20 ml

Salt, pepper - to taste

Ingredients

Tagliatelle – 250 g

King shrimps – 400 g

Garlic – 1 clove

Egg yolk – 1 pc.

Olive oil – 1 tsp.

Provençal herbs – 0.5 tsp.

Salt and pepper - to taste

Ingredients

Squid – 300 g

Spaghetti – 200 g

Dried garlic – 0.5 tsp.

Green onion – 5 g

Olive oil – 1 tbsp.

Salt and pepper - to taste

Ingredients

Rice noodles – 200 g

Shrimp – 100 g

Soybean sprouts – 100 g

Fish sauce – 2 tbsp.

Soy sauce – 1 tbsp.

Sesame oil – 1 tbsp.

Green onion – 10 g

Ingredients

Garlic – 2 cloves

Butter – 20 g

Olive oil – 3 tbsp.

Spaghetti – 200 g

Frozen boiled shrimp – 400 g

Parsley - to taste

Ingredients

Seafood cocktail – 300 g

Shrimp – 100 g

Tomatoes in their juice – 400 ml

Olive oil – 2 tbsp.

Onions – 1 pc.

Garlic – 1 clove

Salt, pepper, herbs - to taste

Water for cooking pasta - as needed

Ingredients

Seafood – 350 g

Vegetable oil – 1 tbsp.

Soy sauce – 2 tbsp.

Snow-white sesame – 1 tbsp.

Dark sesame – 1 tsp.

Sesame oil - to taste

Ginger - to taste

Ingredients

Water for cooking - as needed

Langoustines – 180 g

Heavy cream (from 30%) – 200 ml

Butter – 20 g

Onions – 1 pc.

Garlic – 1 clove

Parsley – 1 sprig

Salt, pepper - to taste

Ingredients

Pasta – 150 g

Frozen boiled shrimp – 150 g

Salt, pepper - to taste

Basil - to taste

Soy sauce – 20 g

Butter – 20 g

Water for cooking – 1.5 l

Ingredients

Mussels in halves – 250 g

Spaghetti – 200 g

Cream 20% – 200 ml

Onion – 1/2 head

Garlic – 2 cloves

Parmesan cheese – 20 g

Dried thyme – a pinch

Ground pepper - to taste

Parsley - to taste

Arugula - for decoration

Vegetable oil – 3 tbsp.

Ingredients

Dark spaghetti – 100 g

Sea cocktail (frozen) – 300 g

Onion (reddish) – 1 pc.

Bell pepper – 1 pc.

Chili pepper – 1 pc. (optional)

Tomato (large) – 1 pc.

Garlic – 2 cloves

Greens - to taste

Dark pepper (ground) - to taste

Vegetable oil – 1 tbsp.

Ingredients

Orzo pasta – 150 g

Sour cream of any fat content – 2 tbsp.

Butter – 1.5 tbsp.

Boiled peeled shrimp – 150 g

Ingredients

Large shrimps – 4 pcs.

Squid (boiled or marinated) – 80 g

Reddish onion – 1 pc.

Cherry tomatoes – 3-4 pcs.

Soy sauce – 70 ml

Vegetable oil – 1 tbsp.

Salt, pepper, dry garlic - to taste

Ingredients

Onions – 1 pc.

Garlic – 2 cloves

Vegetable oil – 2 tbsp.

Ingredients

Frozen vegetables – 150 g

Hard cheese – 60 g

Garlic – 1 clove

Salt, pepper - to taste

Vegetable oil – 1 tbsp.

Ingredients

Frozen vegetables – 150 g

Tomato juice – 150 ml

Soy sauce – 70 ml

Lemon juice – 1 tbsp.

Garlic – 1 clove

Salt, pepper, paprika - to taste

Vegetable oil – 2 tbsp.

Ingredients

Fettuccine pasta – 200 g

Cream 33% – 150 ml

Shrimp – 500 g

Onions – 1/2 pcs.

Garlic – 1 clove

Olive oil – 1 tbsp.

Ground dark pepper - to taste

Parmesan cheese - to taste

Ingredients

Spaghetti – 120 g

Fresh frozen mussels – 150 g

Canned corn – 100 g

Butter – 30 g

Spices - to taste

Fresh herbs - 2-3 sprigs

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