How to make a royal dish from ordinary pasta, appropriate even on a festive table? Just ask the Italians. Their ability to cook from simple products true masterpieces amaze the imagination. Just look at the world-famous Pepperoni pizza or Carbonara pasta. In this article we will tell you how to quickly and, most importantly, deliciously prepare a real Mediterranean dish - spaghetti with seafood with creamy sauce. For ease of preparation, the recipes contain ready-made seafood cocktails, but the dish will turn out truly authentic if you replace the ready-made set in the recipe with a mixture of seafood purchased separately. This way you will choose the seafood that you like best, and you will be confident in the quality and freshness of the products.
Pasta for Italian pasta
Even the Italians themselves, ardent lovers of various pastas, do not know how many types of pasta there are. In form it can be classic spaghetti, fettuccine, penne, all kinds of horns and shells. When choosing pasta for cooking, it is important to pay attention not to the form, but to the content. The composition is what ultimately determines the taste of a dish. For classic Italian pasta, it is better to take pasta made from durum wheat with the addition of salt and water. Those products that contain egg or other ingredients are not suitable.
Seafood for pasta
Frozen seafood cocktail – assorted various types seafood. It usually includes squid, mussels, octopus, shrimp and scallops. On the shelves, as a rule, boiled frozen sets are offered, which you just need to defrost. Such cocktails do not need to be boiled again, otherwise the seafood meat will become tough and rubbery. Any heat treatment must be quick and boils down to simply bringing the seafood cocktail to the desired temperature. What does not apply to fresh frozen seafood sets. These need to be prepared according to the instructions on the package. But they also do not require much time for heat treatment. Just boil for a few minutes in salted water and the freshly frozen sea cocktail is ready.
Ingredients:
- spaghetti (or other types of pasta) – 300 gr.;
- boiled frozen sea cocktail – 300 gr.;
- cream 20% - 150 ml;
- hard cheese – 100 gr.;
- butter – 50 gr.;
- olive oil – 3 tbsp;
- pitted olives – 8 pcs.;
- garlic – 2 cloves;
- a mixture of your favorite dry herbs, it is better to take oregano, basil, rosemary, etc.;
- salt, pepper - to taste.
Cooking method
- To cook pasta you will need a large saucepan. Even a small amount of spaghetti should be cooked in at least three liters of water. For 300 grams we take 4 liters. This is the only way the spaghetti will turn out strong and keep its shape without sticking together. By the way, sometimes, to prevent the pasta from turning into a homogeneous viscous mass, add a few tablespoons of olive oil. But this is not necessary if you cook them in large quantities water. Boil pasta in salted water for 4 minutes. Cook until al dente or “to the tooth”, when the middle is still a little hard. Cooking time may vary depending on the type of pasta. The packaging of good durum wheat pasta usually indicates two options: cooking time until al dente and until fully cooked.
- While the pasta is boiling, prepare the seafood sauce. The seafood cocktail must be defrosted in advance; it is better to do this at least an hour in advance. Defrost through a sieve to remove all the water. In some recipes, you can find the option of preparing a frozen seafood cocktail, but then you risk getting a watery mass, and long evaporation will lead to the seafood becoming rubbery in taste. Don’t risk it and defrost the sea creatures in advance. Heat olive oil and butter in a heavy-bottomed frying pan. Lightly fry the crushed garlic cloves and remove immediately so that only the aroma remains in the oil. Then add the seafood set and fry for a couple of minutes - this will be enough for the seafood to absorb the creamy taste of the oil and the aroma of garlic. Salt and pepper, add spices. Pour in the cream in a thin stream, bring to a boil, reduce heat and simmer slightly until thickened.
- Drain the pasta in a colander. Let the water drain and immediately add to the sauce with the sea cocktail. Add grated cheese and mix thoroughly. Serve immediately after cooking, lightly sprinkled with grated cheese and fresh herbs.
Ingredients:
- spaghetti – 300 gr.;
- sea cocktail – 300 gr.;
- cream 20% - 150 ml;
- garlic – 3 cloves;
- tomatoes – 2 pcs.;
- hard cheese – 100 gr.;
- olive oil – 3-5 tbsp;
- butter – 50 gr.;
- mixture of Provencal herbs – 1 tsp;
- salt, pepper - to taste.
Cooking method
- Boil pasta in boiling, salted water. To prevent the pasta from sticking together and keep its shape, you need to take at least 1 liter of water for every 100 grams. While the spaghetti (or other type of pasta of your choice) is boiling, prepare the sauce.
- Fry on butter sea cocktail for 2 minutes.
- For the sauce, take a defrosted seafood cocktail and drain the water. Heat olive oil in a thick-bottomed frying pan. Crush the garlic cloves with the wide side of a knife (flatten) and lightly fry in oil. Remove the garlic so that it does not burn and add bitterness to the dish. For cooking, its aroma in the oil is enough.
- Prepare tomatoes for sauce in advance. Make cross-shaped cuts on the stalk, pour boiling water over the tomatoes and pour ice water over them. After a couple of minutes, the skin of the tomato can be easily removed. Finely chop the tomato pulp. You can separate the pulp from the skins of tomatoes even faster. To do this, you need to cut each tomato in half and rub the side with the cut through a grater, so the skin will remain outside, and the already chopped pulp will remain in the bowl.
- Add chopped tomato pulp to a frying pan with aromatic olive oil where seafood is fried, simmer for a couple of minutes and pour in cream. Bring to a boil and reduce slightly until thick. Salt, pepper, add a mixture of herbs.
- Add seafood fried in butter to the resulting aromatic sauce and simmer for another couple of minutes.
- Place the finished pasta in a colander and drain the water. Add pasta to the seafood sauce, pour grated cheese into the same bowl and mix thoroughly. Serve the dish hot, sprinkled with grated cheese, finely chopped fresh herbs and ground pepper.
Ingredients:
- spaghetti – 300 gr.;
- sea cocktail – 300 gr.;
- olive oil – 3 tbsp;
- butter – 50 gr.;
- cream 20% - 100 ml;
- garlic – 3 cloves;
- hard cheese -100 gr.;
- tomatoes in their own juice – 2 pcs.;
- fresh hot pepper – 1 pod;
- salt, black pepper - to taste.
Cooking method
- Boil spaghetti in 4 liters of salted water. Cooking time is about 4 minutes, until al dente.
- While the pasta is boiling, melt the butter in a frying pan and fry the seafood in it for 1 minute if it was boiled and frozen and about 5 minutes if it was fresh frozen.
- Heat olive oil in another frying pan. Crush the garlic cloves with the flat side of a knife, lightly squeezing out the juice. Remove seeds and white veins from the pepper. Cut into rings. Fry the peppers and garlic in olive oil until a characteristic smell appears - about 3 minutes. Remove the pepper from the pan. On this aroma oil pour the crushed tomato mixture from the tomatoes in their own juice. Simmer lightly and add cream, simmer until the sauce thickens.
- Place seafood in the prepared sauce and simmer until it is saturated with the aroma of spices.
- Drain the spaghetti in a colander, drain the water and mix with the sauce. Add the grated cheese on a medium grater and mix thoroughly. The dish is ready.
To prepare Italian pasta with seafood, you can use any pasta, depending on your own preferences. But spaghetti, round or flat, wide or narrow, is still considered classic. Seafood may include: shrimp, oysters, octopus, mussels, squid, lobsters, crabs. Or all together, in the form of a sea cocktail, sold in frozen packages.
The peculiarity of this dish is that the pasta is cooked separately from the sauce. They are mixed only in finished form: either completely or just pouring over the top of the pasta. Add to the sauce: cream, sour cream, milk, butter, flour, various spices, onions, herbs. It is allowed to add tomato paste or tomatoes, hot capsicum or bell pepper. There may also be different types mushrooms
The five most commonly used ingredients in seafood pasta recipes are:
You can cook pasta with seafood on the stove in a saucepan, frying pan or saucepan, or in a slow cooker. Classic served with white cream sauce, which is prepared with cream, onions, garlic, basil, nutmeg, ground pepper and salt. It is recommended to fry in butter, although many recipes indicate olive oil.
First, chopped garlic is fried, followed by onions. When it gets a golden hue, add heavy cream. Five minutes later - seafood. Simmer everything over low heat, covered, stirring occasionally. The main thing is not to let the liquid boil so that the milk does not curdle. At the very end, add the remaining spices. Turn off the heat and let the sauce simmer under the lid for another 10 minutes.
Pasta should be cooked al dente, that is, until half cooked. At least that's how Italians cook them. Although this is not a rule that needs to be followed at all costs.
This dish will definitely surprise everyone you serve it to and will delight anyone. This dish takes 10 minutes to prepare and perfect solution For festive table or a romantic evening. Here you can act according to your heart, based on how many people you are cooking for and how much seafood you have. First, cook the pasta al dente. If […]
Ingredients
Spaghetti (350 G)
Sea cocktail or peeled shrimp (600 G)
Cream (200 G)
Butter (50 G)
Garlic (2-3 medium cloves)
Cheese (30 G)
Salt, black pepper and other spices you like
This dish will definitely surprise everyone you serve it to and will delight anyone. This dish takes 10 minutes to prepare and is an excellent solution for a festive table or a romantic evening. Here you can act according to your heart, based on how many people you are cooking for and how much seafood you have.
First, cook the pasta al dente. In case anyone didn’t know, pasta is all types of pasta.
1. Never break the spaghetti! Italians won't understand you.
2. For every 100 g, pour 1 liter of water. For this amount of water/pasta you will need 1/3 teaspoon of salt. Salt when the water boils. 
3. Dip the pasta only in boiling water. Where the boiling is the most violent. Wait for the water to boil again. After this, reduce the temperature/gas.
4. Spaghetti will not fit entirely. When they start to get wet, they will gradually settle down.
5. Do not cover the pasta with a lid, stir occasionally. 
Important! Good pasta doesn't get overcooked or stick together. If this happens, it means that you purchased a low-quality product, not from durum varieties.
6. The pasta is cooked for 7-12 minutes, but what is written on the package is very important.
How to check readiness? Take out the pasta and break it. If it is whiter in the center than at the edges, it is not ready. 
BUT we cook al dente. This means they will cook faster. Italians usually taste it. They remain firm and damp, but without a floury taste.
7. After the spaghetti is cooked, drain excess moisture through a colander.
Some housewives wash the pasta after cooking it. There is no need to do this. Durum pasta does not need this.
Great! We have prepared the basis for our holiday dish. This took about 5 minutes and we move on to the spaghetti dressing. You can do this while cooking the pasta and reduce the cooking time as much as possible.
1. Pour seafood directly into the icy glaze onto a heated frying pan. There is no need to defrost anything first. Cover the pan with a lid. When the seafood cocktail boils, cook for one minute and drain. We won't need it anymore.
2. Reduce cooking temperature and add butter. Stir until the butter is evenly distributed.
A traditional dish in Italy is pasta with seafood, which has been on the menu of our country for quite some time. Seafood makes this dish piquant and satisfying: shrimp, squid, mussels and octopus tentacles. Creamy and tomato sauce s.
Making pasta with seafood is quite easy. Even a novice cook can handle it. This is a low-calorie dish that is suitable as a second lunch course or a full dinner. Shrimp, mussels and squid are rich in healthy elements and protein. However, people suffering from chronic gastrointestinal diseases are not recommended to use them.
The main ingredients are pasta and seafood. Both fresh and frozen shellfish will work. This will not change the taste of the dish. The main thing is to check the expiration date of the product. You can use any pasta: spaghetti, feathers, snails. Boil them in salted water for 10-15 minutes or follow the time specified by the product manufacturer. For every 100 g you need to take 1 liter of water.
Most stores offer an assortment of ready-made seafood cocktails of varying composition. They are perfect for preparing Italian dishes. Pasta with frozen seafood turns out just as good. You can mix squid, cuttlefish, octopus, shrimp and mussels yourself.
The seafood cocktail is pre-defrosted. It is advisable to place it on the refrigerator shelf from the freezer about three hours before cooking. This is the most favorable defrosting method. All liquid must be drained from seafood so as not to spoil the taste of the dish. It can also be evaporated during cooking.
Before cooking, products are thoroughly washed. After this, they are boiled for 5-6 minutes in lightly salted water, cleaned if necessary, and then used according to the recipe. Some housewives sauté a defrosted cocktail in a frying pan without boiling. It is important not to overdo it with heat treatment, otherwise the seafood will become “rubbery”.
Among the seasonings, Italian herbs are best suited to pasta:
- savory;
- oregano;
- rosemary;
- basil;
- tarragon.
For flavor, it is customary to add garlic and nutmeg, and a little black pepper.
In creamy sauce
Pasta with seafood in cream sauce It turns out very tender and satisfying.
To prepare it you will need:
- 1 cup cream (20%);
- 200 g cheese;
- 1 tablespoon butter;
- spices, salt;
- 500 g sea cocktail;
- 250 g pasta.
Recipe:
- Prepared seafood is fried in butter for 2-3 minutes, stirring.
- Add cream and salt to them.
- Simmer the mixture for 5-7 minutes.
- Boil the pasta.
- Coarsely grate the cheese and add it to the cocktail. The sauce is ready when the cheese has melted.
- The pasta is transferred to the seafood, mixed and simmered for another 3-4 minutes.
Pasta goes well with cream and garlic.
To prepare it, perform the following manipulations:
- Fry 2 cloves of garlic, cut into large pieces, in butter.
- When they are browned, they are removed from the pan. They will no longer be needed when cooking.
- Next, the seafood cocktail is fried in garlic oil.
- Then add cream, cheese and seasonings as in the previous recipe.
This dish can be prepared without adding cheese, and you can change the consistency of the sauce using flour. Pasta with cream is served hot. Decorate it with olive rings and herbs.
In tomato sauce
Tomatoes go well with a seafood cocktail. Seafood pasta in tomato sauce is prepared with the addition of dry white wine. However, this ingredient can be omitted.
Required Products:
- 300 g pasta;
- 500 g sea cocktail;
- 2 cloves of garlic;
- 2 fresh tomatoes A;
- 2 tablespoons of tomato paste;
- 1 onion;
- 150 ml wine;
- 5 large spoons of olive oil;
- salt pepper;
- greenery.
Cooking process:
- Tomatoes are scalded with boiling water and the skins are removed. Then the vegetables are chopped using a blender.
- Finely chop the onion and garlic. Fry in a frying pan with olive oil for about 5 minutes.
- Add crushed tomatoes, spices and tomato paste. Everything is mixed.
- Pour in dry wine. Salt and pepper.
- They simmer the composition for low heat with the lid closed for 15 minutes.
- Prepared seafood is added to tomato sauce and simmered for 10-12 minutes.
- Add boiled pasta to the pan and stir the ingredients so that the spaghetti is soaked in the sauce.
The finished dish is sprinkled with herbs and served hot.
Recipe for cooking in sour cream
For pasta in sour cream sauce you will need:
- 200 g spaghetti;
- 500 g seafood;
- 1 onion;
- 4 tablespoons of sour cream;
- 3 garlic cloves;
- 30 g vegetable oil;
- salt, black pepper;
- 1 tablespoon butter.
Cooking instructions:
- Finely chop the onion and garlic.
- Place seafood in salted boiling water and cook for 5 minutes.
- In a frying pan, fry onions and garlic in butter and vegetable oil.
- Add a sea cocktail to them, mix and simmer for 5-6 minutes over medium heat.
- Add sour cream, pepper and salt. Cover the dish with a lid and simmer for about 10 minutes.
- Boiled spaghetti is placed on a plate and topped with seafood sauce.
You can prepare the pasta yourself using special dough.
With mushrooms
Mushrooms go well with seafood, so you should use the following recipe to please your loved ones with a tasty and aromatic dish.
Black pasta with seafood
For the next dish, use black pasta. It can be obtained by adding cuttlefish ink to spaghetti. You only need 2 bags to color 400 g of pasta.
We prepare black paste from the following products:
- 200 g black spaghetti;
- 100 g cream (35%);
- 400 g sea cocktail;
- 300 g salmon;
- 3 cloves of garlic;
- spices, salt.
Cooking method:
- Boil spaghetti.
- Cut the garlic into slices and fry in a frying pan.
- Add fish pieces and fry for 5 minutes.
- Pour in the sea cocktail and simmer for another 10 minutes. Salt and pepper.
- Add cream and simmer the food for 5 minutes under the lid.
- Seafood is placed on top of the pasta.
IN Italian cuisine Seafood pasta ranks high on the list of the most popular dishes, which are becoming even more famous throughout the world every day. In this version, the food is divinely tasty, low in calories, extremely healthy and nutritious.
Italian seafood pasta
Pasta with seafood, the recipe for which will be outlined below, maximally reflects Italian accents and allows you to enjoy the authentic taste of the dish. The main thing is to purchase high-quality pasta made from durum wheat and a mix of seafood.
Ingredients:
- sea mix – 500 g;
- tagliatelle or fettuccine – 500 g;
- tomatoes – 500 g;
- dry white wine – 60 ml;
- butter and olive oil – 80 g each;
- garlic cloves – 2 pcs.;
- capers – 1 tbsp. spoon;
- spices, parsley.
Preparation
- Boil tagliatelle or fettuccine and place in a frying pan with melted butter.
- Sauté sliced onions in an oiled saucepan.
- Pour in wine, add your favorite spices and heat it up.
- The remaining vegetables and herbs are introduced.
- Add the shellfish and simmer for three minutes, stirring.
- Serve pasta with seafood, topped with capers and parsley.
Pasta with seafood in tomato sauce
Over time original recipes Italians have acquired a lot of variations, suggesting the use of a different tomato base instead of fresh tomatoes, as well as its combination with other ingredients. Below you will learn how to cook seafood pasta with tomato cream.
Ingredients:
- shrimp, mussels, squid – 200 g each;
- penne, spiral or butterfly - 500 g;
- tomato puree – 400 g;
- full-fat milk or cream – 600 ml;
- olive oil – 50 ml;
- garlic cloves – 4 pcs.;
- salt, herbs.
Preparation
- Boil penne, spirals or butterflies until al dente.
- Sliced garlic is fried in an oiled vessel, washed sea creatures are added, and kept on fire for a minute.
- Add tomato puree and full-fat milk, add salt and pepper to the pasta sauce, let it boil, combine with pasta and serve hot, sprinkled with herbs.
Black pasta with seafood
Non-standard and unusual appearance A dish prepared according to the following recipe initially evokes mixed feelings, which at the same time encourage you to try it as soon as possible, but also raise some concerns. Next, you will learn how to make seafood pasta from black spaghetti, you will be able to enjoy the amazing taste of the food and dispel all your unfounded doubts.
Ingredients:
- shrimp – 300 g;
- mussels – 300 g;
- black spaghetti – 500 g;
- hard and blue cheese – 100 g each;
- garlic cloves – 4 pcs.;
- cream – 500 ml;
- oil – 50 ml;
- cherry – 10 pcs.;
- salt, pepper mixture, basil.
Preparation
- Boil black spaghetti.
- Shrimp shellfish are fried in a frying pan with garlic.
- In another container, mussels are simmered, the creamy mixture is poured in and simmered for 7 minutes.
- Add cheese (two types) and mix.
- Throw in the shrimp, salt the ingredients and pepper.
- Fry the cherry halves in a separate frying pan.
- Serve black pasta with seafood, supplemented with tomatoes and basil.
Pasta with seafood in creamy sauce
Pasta with seafood is prepared simply and quickly, and it turns out incredibly tasty and appetizing. The shallots in the recipe can be replaced with leeks or white onions and a different set of spices and herbs can be used to suit your taste.
Ingredients:
- horns, spirals – 400 g;
- shrimp and mussels – 250 g each;
- cream – 400 ml;
- garlic cloves – 2-3 pcs.;
- shallots – 3 pcs.;
- oil – 40 ml;
- nutmeg and dried basil - a pinch each;
- salt, basil leaves.
Preparation
- Cook the pasta until al dente.
- The shallots and garlic are sautéed in an oiled frying pan or in a saucepan.
- Pour in the salted and spiced creamy mixture, heat it up and add seafood.
- The contents are stewed, combined with cones (spirals) and served with basil leaves.
Pasta with seafood cocktail
A seafood pasta recipe can include both fresh and frozen seafood. Moreover, the taste of the food in both cases is practically indistinguishable with the right approach. Most supermarkets offer an assortment of different compositions, which are ideal for decorating Italian dishes.
Ingredients:
- spaghetti – 450 g;
- frozen sea cocktail – 500 g;
- cream – 250 ml;
- parmesan – 80 g;
- onions – 80 g;
- garlic cloves – 2 pcs.;
- ground saffron, pepper mixture, salt.
Preparation
- Prepare pasta with frozen seafood in no time.
- Boil spaghetti in salted water.
- Saute onion and garlic slices in an oiled cauldron or saucepan.
- Throw in the defrosted and washed shellfish and brown for 5 minutes.
- Add the creamy base, season with spices, put everything in a saucepan, add cheese and heat it up a little more.
Pasta with seafood and tomatoes
Pasta with seafood and vegetables is even tastier and healthier. As additional vegetable components of the dish, bell peppers, tomatoes, eggplants and zucchini are in perfect harmony with the main ones.
Ingredients:
- pasta bows or feathers – 350 g;
- sea mix – 400 g;
- bell pepper and eggplant - 1 pc.;
- cream and dry white wine – 150 ml each;
- fresh tomatoes and in their own juice – 400 g each;
- parmesan – 70 g;
- onion – 80 g;
- garlic cloves – 3 pcs.;
- fat – 40 ml;
- Italian herbs, seasonings.
Preparation
- Sliced vegetables are sautéed in fat.
- Add chopped fresh and canned tomatoes without skins, season the mass with spices and simmer until thickened.
- Pour in the creamy wine mixture and add the shellfish.
- Place the products cooked until al dente into a frying pan or saucepan and throw in the parsley.
- In a couple of minutes, the seafood pasta will be ready.
Seafood pasta in soy sauce
Seafood pasta according to this recipe turns out to be surprisingly piquant, rich, aromatic and at the same time contains much fewer calories than other alternative options, which will especially please those who are watching their weight.
Ingredients:
- pasta – 500 g;
- shrimp and mussels – 250 g each;
- soy sauce – 50 ml;
- garlic cloves – 2 pcs.;
- hard cheese– 90 g;
- fat – 40 ml;
- spices.
Preparation
- Cooking seafood pasta begins with boiling the pasta.
- Next, fry the spicy cloves in an oiled frying pan, lay out the shellfish and keep them on the fire for a little longer.
- Add the rest of the ingredients from the list, lay out the prepared pasta and cheese shavings, heat it up and serve immediately.
Lenten pasta with seafood
Supporters of vegetarianism and those who fast will be happy with the Lenten variation of the dish. Below is how to cook pasta with seafood without animal products so that it is in no way inferior in taste to options containing them.