Pasta is a traditional Italian dish firmly included in our menu. Seafood pasta in a creamy sauce can be easily attributed to an easy-to-cook, hearty and nutritious side dish.
If you want to diversify the menu with an elegant and simple dish - prepare Italian pasta with seafood in a creamy sauce.
General principles for preparing 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. The paste made on wheat flour from grains of perfect grades and water is especially popular. It can also be made from soft grains, but in this case, it must contain eggs. For lack of authentic pasta, the more familiar spaghetti for us, without much damage, can replace it.
• The base of the sauce is cream. If gravy requires boiling, it is advisable to choose a product with a low percentage of fat content. Ideally, 12% cream should be used, under the influence of high temperature they are not guaranteed to curl. But it is worth noting that with a fatter product the sauce will be softer.
• Seafood. Mussels, scallops, shrimps, squids, ready-made sea cocktails - you can complement the dish with any of the seafood. Frozen mollusks thaw 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 creamy seafood sauce are prepared separately. Seafood is pre-lightly fried. Prolonged roasting can spoil the product - the clam meat will become stiff, resembling rubber.
• Spaghetti or special paste is boiled in a large volume of water, which is slightly added. Recommended proportions: per 100 gr. Macaroni requires at least one liter of water for proper cooking. Dip products only in intensely boiling water, bring to readiness in a barely boiling liquid. Then, having thrown back into 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 advisable to use mixtures of the 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 Seafood Pasta Recipe in Cream Cheese Sauce
Ingredients:
• a pound of frozen sea cocktail;
• a glass of liquid cream, with a 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. Having placed the packaging in the general chamber of the refrigerator or leaving it in a bowl on the table, we unfreeze the sea cocktail, Boil the clams, lowering them into boiling, salted water. We do not cook for long so that their meat does not become stiff. Three minutes is enough, then, we recline in a colander and drain the water.
2. Warm up the pan by putting butter in it. Dip the clams into the melted fat, fry for about a minute. Then pour cream into them, add a little. Stirring, simmer for about five minutes.
3. In a saucepan, bring to a boil two and a half liters of water. After salting, lower the spaghetti. After boiling, we reduce the heating so that the water only boils slightly, cook for seven minutes. Then, shifting into a colander, pour over boiling water and leave all the water to the glass.
4. In a hot sauce on a medium grater, rub the cheese and begin to stir it with movements in a circle. When all the cheese chips are melted, transfer to pasta sauce. Having thoroughly mixed, we warm up on the minimum fire one and a half minutes.
"Carbonara" - pasta with seafood in a creamy sauce with ham
Ingredients:
• unpeeled shrimp - 500 gr.;
• a glass, plus two tablespoons of fat cream;
• boiled ham - 200 gr.;
• 150 grams of Parmesan;
• spaghetti - 250 gr.;
• 0.25 teaspoon of Italian herbs (ready-made mixture).
Cooking method:
1. Lower the shrimp into boiling water, add some salt. After waiting for repeated intense boiling, we reduce the heating to medium and cook the clams for four minutes. We catch and spread on a plate, let cool, and clean.
2. Grind the cheese - three on a medium grater. We cut the ham into small cubes.
3. Pour the cream into the pan. Add cheese chips and ham. On low heat, not boiling, cook for ten minutes. Be sure to stir the sauce so that the melting cheese spreads over it evenly. Put boiled shrimp in the sauce, continue cooking for another three minutes.
4. Add the pasta cooked until half cooked in the cream sauce, mix. We continue to cook on low heat for about seven minutes, until the paste reaches readiness.
5. Season the pasta with seafood with ground pepper, add a mixture of herbs. After keeping at a minimum of fire for five minutes, turn off. When serving, sprinkle a hot dish with small cheese chips.
Seafood pasta in creamy sauce: with fresh shrimp tomatoes and tomato
Ingredients:
• shrimp without shell - half a kilo;
• onion;
• 300 gr. Italian pasta or spaghetti;
• large meaty tomato;
• half a glass of thick tomato;
• garlic;
• 0.3 cups fresh cream;
• butter - a spoonful of olive and 40 grams of butter;
• fresh parsley.
Cooking method:
1. Onion and tomato cut into medium-sized cubes. We chop parsley with a knife.
2. Pour olive oil into a deep thick-walled stewpan. After setting medium heat, let it warm up well and dip the onion into it. Fry, stirring, until golden.
3. Put the thawed shrimp to the onion and cook, without changing the temperature, for two minutes. Then dip the slices of tomato in a stewpan, warm up for a minute and season with tomato paste. After boiling another minute, turn it off.
4. Pour about a third of the sauce into a separate bowl, add a dessert spoon of chopped garlic and kill with a blender. Pour the resulting homogeneous mass back into the sauce and mix thoroughly.
5. In parallel with the sauce, cook the pasta until cooked. Strain the water from them.
6. In a hot sauce, dissolve the butter and combine it with the paste. Add the cheese chopped on a grater, mix thoroughly and serve.
7. As decoration, we use finely chopped parsley - sprinkle with greens the pasta spread on plates.
Oven seafood pasta in cream sauce with fresh tomatoes in the oven
Ingredients:
• scallops - 400 gr.;
• 35 gr. butter, 72% butter;
• garlic;
• 450 gr. peeled shrimp shells;
• 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. In a pan, heat a spoonful of vegetable oil, dip the butter in it. Enough warming up, dip the thawed scallops in the fat mixture. Fry for a minute on each side and spread on a paper towel.
2. In the same pan, heat another spoonful of vegetable oil and, as before, melt the cream in it. Warming the mixture well, lightly fry the shrimp on it and put them on a towel.
3. Add a new portion of oil to the pan. About thirty seconds, fry on it four chopped garlic cloves. Pour the wine, bring to a boil. Then, reducing the heat, cook the sauce for two minutes, add the grated tomato pulp and red pepper, boil on the reduced heat for a quarter hour.
4. We cover the form with foil so that it hangs on the opposite sides by at least 15 cm. From above, put the paste boiled until half ready and fill it with hot tomato mass. We spread seafood on top of the paste.
5. Reduce the free edges of the foil and pinch them tightly. We put the form in the oven, cook a quarter of an hour at 180 degrees. We take out, carefully part the edges of the foil and fill the pasta with seafood with hot cream. Sprinkle with chopped basil leaves.
Seafood pasta dish in cream sauce and multicooker tomato sauce
Ingredients:
• shrimps and mussels without shells - 200 grams of frozen food;
• six tablespoons of thick puree from fresh tomatoes;
• 100 grams of Parmesan or similar in sharpness cheese;
• a teaspoon of chopped cilantro;
• three tablespoons of olive oil;
• garlic;
• a teaspoon of sugar;
• skim cream - half a glass.
Cooking method:
1. We rinse the mussels with shrimps with warm water, dry them in a colander and put them in a bowl. Add finely chopped two garlic cloves, tomato puree. We activate the frying mode for 12 minutes.
2. At the end of the program, take a sample, adjust the taste by adding salt and sugar, put the paste 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 pasta is ready, add the hot cream and mix thoroughly. Stew in creamy tomato sauce for two minutes. Turn off the multicooker.
4. After spreading on plates, sprinkle with parsley and parmesan chopped into a fine grater.
Pasta in creamy seafood sauce: recipe with squid and red fish
Ingredients:
• long wide noodles or tagliatelle pasta - 200 grams;
• carcass of frozen squid;
• garlic;
• 30 gr. hard cheese;
• half a glass of low-fat 12% cream;
• freshly frozen salmon fillet - 100 gr.
Cooking method:
1. Thaw squids and fish in the air. We cut salmon into large cubes, and squid meat into thin short strips.
2. Bring two liters of water to a boil, dissolve a couple of a pinch of salt and lower the pasta. Cook with a slight boil for about six minutes or as recommended on the package. Then, having shaken from the pan into a colander, we rinse with very hot water and lightly add olive oil.
3. In the well-preheated oil in a frying pan, lower 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, add two garlic cloves pressed by a press. Add creamy sauce, stir well and remove from heat.
5. Spread the dried pasta in the pan to the sauce and mix thoroughly.
Tips for cooking pasta with seafood in a creamy sauce - useful tips
• For cooking pasta, use voluminous pans without an enamel coating. Long spaghetti or pasta should fit in at least half of it. Initially, they will protrude beyond the edges, but when the lower part softens, they will completely immerse themselves in water.
• Sauce and seafood are best prepared in a thick-walled heavy frying pan or deep double-bottom stewpan. For frying the components of sauce and seafood, olive oil or its mixture with butter is best.
• Even if the recipe does not require the addition of cheese, sprinkle with small cheese chips pasta with seafood in a creamy sauce before serving.
