Pasta with seafood in cream sauce - a delicate taste of Italy! Proven pasta recipes with seafood in cream sauce

Pasta with seafood in cream sauce - a delicate taste of Italy! Proven pasta recipes with seafood in cream sauce

Pasta is a traditional Italian dish, firmly included in our menu. Pasta with seafood in a creamy sauce can be easily attributed to a simple to prepare, hearty and nutritious side dish.

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 - long, narrow “noodles” with hollows on the surface that hold the sauce. Particularly popular is pasta made on wheat flour from selected grades of grain and water. It can also be made from the grains of soft varieties, but in this case there must be eggs in its composition. In the absence of authentic pasta, more familiar to us spaghetti, without much damage, can replace it.

• The basis of the sauce - cream. If gravy requires boiling, it is advisable to choose a product with a low fat content. Ideally, use 12% cream, under the influence of high temperature, they are guaranteed not to curl. But It is worth noting that with a more fatty product, the sauce will be softer.

• Seafood. Mussels, scallops, shrimps, calamari, ready-made seafood cocktails - you can add a dish to any of the seafood. Frozen mollusks are thawed in advance in the open air or in the common chamber of the refrigerator. In some cases, seafood is not thawed, and washed with warm water.

• Pasta and cream sauce with seafood is prepared separately. Seafood is lightly pre-fried. Long-frying can spoil the product - the meat of the mollusks will become hard, resembling rubber.

• Spaghetti or special paste is boiled in a large amount of water, which is slightly salted. The recommended proportions: on 100 gr. Pasta for proper preparation requires at least one liter of water. Immerse products only in intensively boiling water, until readiness is brought in barely boiling liquid. Then, throwing 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 a mixture of so-called Italian herbs, from oregano, basil, rosemary, tarragon and savory. Of course, not to do without black, but for the sharpness and red, hot pepper.

Italian pasta recipe with seafood in a creamy sauce with cheese


• a pound of frozen sea cocktail;

• a glass of liquid cream, fat content of 20%;

• 20 gr. homemade, frozen cream;

• spaghetti - 250 gr .;

• 200 grams of Parmesan cheese;

• a tablespoon of the recommended mixture of herbs.

Cooking Method:

1. Putting the package in the common chamber of the refrigerator or leaving it in a bowl on the table, thaw the sea cocktail, Boil the clams, dipping it in boiling, salted water. Cooking for a short time so that their meat does not become tough. Three minutes is enough, after that, recline in a colander and drain the water.

2. We warm the pan, putting butter in it. Put mollusks in melted fat, fry for about a minute. Then pour cream to them, add some salt. Stir for five minutes.

3. In a saucepan, bring two and a half liters of water to the boil. Salted, lowered spaghetti. After boiling, reduce the heat so that the water only boils slightly, boil for seven minutes. Then, shifting into a colander, pour boiling water and leave all the glass to the glass.

4. In a hot sauce on a medium grater, rub the cheese and begin to stir it in a circular motion. When all the cheese chips are melted, we transfer the pasta to the sauce. Mix it thoroughly, warm it over a minimum heat for one and a half minutes.

“Carbonara” - seafood pasta in creamy sauce with ham


• unpeeled shrimps - 500 gr .;

• a glass, plus two spoons of heavy cream;

• boiled ham - 200 gr .;

• 150 grams of Parmesan;

• spaghetti - 250 gr .;

• 0.25 teaspoon Italian herbs (ready mix). Cooking Method:

1. Put shrimps in boiling water, add some salt. Having waited for repeated intensive boiling, we reduce heating to average and we cook mollusks 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 the pan. Add cheese chips and ham. On a low heat, not letting boil, cook for ten minutes. Be sure to stir the sauce so that the melting cheese spreads on it evenly. Put boiled shrimps in the sauce, continue cooking for another three minutes.

4. Add the pasta, boiled until half cooked, into the creamy sauce, mix. We continue to cook on low heat for about seven minutes, until the paste reaches cooked.

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

Seafood pasta in cream sauce: with fresh tomato shrimps and tomato


• prawns without shell - half a kilo;

• onion;

• 300 gr. Italian pasta or spaghetti;

• big meaty tomato;

• half a cup of thick tomato;

• garlic;

• 0.3 glasses of fresh cream;

• butter - a spoon of olive and 40 grams of butter;

• fresh parsley.

Cooking Method:

1. Cut the onion and tomato into small cubes. Chop parsley with a knife.

2. Pour olive oil into a deep thick-walled stewpan. Having established average heating, we give to warm up well, and we lower in it onions. Fry, stirring, until golden.

3. Put the thawed shrimps to the onions and cook for two minutes, without changing the temperature. Then put the tomato slices into a saucepan, warm them up for a minute and fill them with tomato paste. Boil 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 homogeneous mass back into the sauce and mix thoroughly. 5. In parallel with the sauce, boil pasta until ready. Strain the water from them.

6. In hot sauce, dissolve the butter and combine it with pasta. Add cheese, chopped on a grater, mix thoroughly and serve.

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

Seafood pasta in cream sauce with fresh tomatoes in the oven


• scallops - 400 gr .;

• 35 gr. butter, 72% butter;

• garlic;

• 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 cup of high fat cream;

• fresh basil - 12 leaves.

Cooking Method:

1. Heat a spoonful of vegetable oil in a pan, dip creamy fat into it. Warming up enough, we put thawed scallops into the mixture of fats. Fry for a minute on each side and spread on a paper towel.

2. In the same pan, heat up another spoonful of vegetable oil and, as before, melt the butter in it. Well heated mixture, slightly fry the shrimp on it and lay them on a towel.

3. Pour a new batch of butter into the pan. Seconds thirty fry on it four chopped garlic cloves. Pour in wine, bring to a boil. Then, after turning down the heat, boil the sauce for two minutes, add the ground pulp of tomatoes and red pepper, boil over low heat for a quarter of an hour.

4. We cover the form with foil so that it hangs from not less than 15 cm from opposite sides. We spread the pasta, boiled until half cooked, and fill it with hot tomato paste. Spread seafood over pasta.

5. We reduce the free edges of the foil and tightly pinch them. Put the form in the oven, prepare a quarter of an hour at 180 degrees. We reach, carefully spread the edges of the foil and pour the pasta with seafood with hot cream. Sprinkle with chopped basil leaves.

Pasta dish with seafood in cream sauce and tomato for the multicooker


• shrimps and mussels without shells - 200 grams of frozen products;

• six tablespoons thick mashed fresh tomatoes;

• 100 grams of Parmesan or cheese of the same sharpness;

• a teaspoon of minced cilantro;

• three tablespoons of olive oil;

• garlic;

• a teaspoon of sugar;

• Low fat cream - half a cup.

Cooking Method:

1. Rinse the mussels with shrimps with warm water, dry them in a colander and place them in a bowl. Add two finely chopped garlic cloves, tomato puree. Activate 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 pasta on top. Pour about half a liter of water so that it only slightly covers the contents of the bowl. Launch the “Spaghetti” option.

3. When the paste is ready, add the hot cream and mix thoroughly. Tomim in a creamy tomato sauce on the heat for two minutes. Disable multicooker.

4. Spread out the plates, sprinkle with parsley and chopped parmesan.

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


• long, wide noodles or pasta “Tagliatelle” - 200 grams;

• carcass of frozen squid;

• garlic;

• 30 gr. hard cheese;

• half cup low-fat 12% cream;

• fresh-frozen salmon fillet - 100 gr.

Cooking Method:

1. We thaw squid and fish in the air. Cut the salmon into large cubes, and squid meat with thin short strips.

2. Two liters of water bring to a boil, dissolve a couple of pinch of salt and drop the pasta. Cook at a slight boil for about six minutes or as recommended on the package. Then, after shaking out of the pan into a colander, rinse with very hot water and lightly sprinkle with olive oil.

3. In a well heated butter in a pan, dip the prepared seafood. Add the butter. Fry no more than one and a half minutes, stirring. 4. Fill the seafood with cream, sprinkle with cheese chips. Bringing to a boil we add two cloves of garlic pressed through the press. We prisalivaem creamy sauce, stir well and remove from heat.

5. Put the dried pasta in the pan to the sauce and mix thoroughly.

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

• For cooking pasta, use bulk pots without enamel coating. Long spaghetti or pasta should be placed in it at least half. Initially, they will protrude beyond the edges, but when the lower part is softened, they will be completely submerged in water.

• Sauce and seafood are best cooked in a thick-walled heavy frying pan or deep double-bottom stew pan. For roasting the ingredients of the sauce and seafood, olive oil or its mixture with creamy fat is best suited.

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

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