It is customary to refer to seafood not only fish, but also a lot of marine life: shrimp, squid, octopus, oysters, mussels, scallops, lobsters, etc.

Seafood not only has an amazing self-sufficient taste, they also contain many useful substances, and also they are light, low in calories and fit perfectly into any diet. As you can see, this delicacy is hard to overestimate, and in combination with the most delicate creamy sauce, the taste qualities of seafood are fully revealed.

We bring to your attention several proven and very tasty dishes with seafood.

Squids in cream

You will need:

• Squid 1 kg
• Cream 300 g
• Wheat flour 2 tbsp
• Onion 200 g
• Dry white wine 100 g
• Butter 100 g
• Fresh parsley greens 50 g
• Nutmeg, salt, pepper taste

1. To create this extraordinary treat, thaw squid in cool water.
2. If you bought squid already in the form of rings, then you do not have to cut them. If you purchased squid tubes, clean them from films and entrails and carefully slice with rings.
3. Wash the onion and parsley. Chop the greens and cut the onion into small cubes.
4. Place a frying pan on the stove, heat it up and put the butter in it. When it melts, put chopped onion in a heated container, mix and fry until a golden color forms.
5. Then add parsley and chopped squid. Stir and sprinkle with spices. When the contents of the pan are slightly fried, add white wine.
6. Don't forget to stir until the wine has evaporated. Slowly add the flour and stir so that no lumps form. After that, pour cream over vegetables and seafood.
7. Fry for about 2 minutes and remove from heat. The treat is ready.

Shrimps in creamy cheese sauce

• Shrimps 600 g
• Leek 1 pc.
• Hard cheese 100 g
• Wheat flour 2 tbsp
• Cream 20% 300 g
• Butter 100 g
• Walnuts 50 g
• Pepper, salt, nutmeg taste

1. To create this dish, you first need to defrost the shrimp. Do this gradually by placing the bag of shrimp in cold water.
2. Then wash and finely chop the leeks. Heat a frying pan with butter and fry the vegetable.
3. When the onion acquires a golden back, place the shrimp on it and fry a little. Then add flour and stir until golden brown.
4. Chop the nuts and add to the semi-finished dish.
5. After the nuts comes the turn of cream. Pour them into the pan and stir. When they boil, let it evaporate a little, and then sprinkle the whole dish with grated cheese.
6. When the cheese is completely melted, turn off the heat and serve with the side dish.

Pasta with seafood in white sauce

You will need:

• Pasta 400 g
• Seafood mix (octopus, squid, mussels) 400 g
• A clove of garlic 4 pcs.
• Cream 200 g
• Tomato 100 g
• Salt, pepper to taste

1. In this dish, we need garlic only for smell. Therefore, we clean, chop the garlic cloves, fry in olive oil and carefully remove from the pan. Then we put thawed marine life in a pan and, stirring, fry for about 5 minutes.
2. At this time, it is necessary to process the tomatoes. Wash them and remove the skin. Cut into small cubes and send to the pan.
3. After the tomatoes are slightly fried, add cream and spices to the pan.
4. Next, you need to strain and arrange on portioned plates, and put the sauce on top.

Seafood with rice and sauce

You will need:

• Seafood Cocktail 0.5 kg
• Chicken egg 2 pcs.
• 3 cloves of garlic
• Fig 1 tbsp.
• Cream 10% 150 g
• cilantro 1 bunch
• Soy sauce 20 ml
• Salt, red pepper taste

1. To create this dish, you need to defrost seafood in cold water. Then pour half of the soy sauce over them and leave for 30 minutes.
2. Next comes the turn of rice. Rinse thoroughly and put it to cook until fully cooked.
3. Beat the eggs with a fork and add the second half of the soy sauce to them.
4. We grind cilantro.
5. Finely chop the garlic and onion and place in a preheated pan and fry there until golden brown. Sprinkle with ground chili.
6. Next, we introduce seafood along with the sauce and cook for about 5 minutes. After that, pour in the cream, simmer for another 2-3 minutes and pour in a little cilantro.

When the rice is cooked, pour eggs with sauce into the pan and add cilantro. Then let it brew for a couple of minutes. Then beautifully lay out on a plate and pour over the creamy sauce with seafood.

One of the traditional dishes of Italian cuisine is pasta with seafood in a creamy sauce. It is not only very tasty, but also useful. In Italy, there are several versions and legends that tell how pasta appeared.

Paste composition

In Italy, they love this dish very much and eat it in large quantities. At the same time, Italians do not gain weight. What is the secret? It's all about the pasta itself, which is made here only from durum wheat. Unlike soft, which is replete with starch, it contains a large amount of proteins and gluten. The content of the carbohydrate component in it is minimal. Such a paste is low-calorie, for example, in 250 gr. the finished dish contains as many calories as a small piece of rye bread.

In addition to protein components, the traditional Italian product contains complex carbohydrates. Thanks to them, a person feels full for a long time and receives all the necessary energy.

Pasta is included in the daily diet of the Italian, and they prefer to consume it only in the morning, so that carbohydrates have time to break down and not be converted into fat cells for the whole day.

Useful properties of pasta

Due to its unique composition, the presence of fiber, vitamins and essential trace elements, true Italian pasta is capable of:

• reduce the risk of cardiovascular disease;
• prevent the development of cancer;
• relieve stress.

In addition, the composition of the paste includes the substance tryptophan, which, according to some scientists, normalizes sleep and fights depression. Add seafood and real cream sauce to the pasta, and the benefits of the dish will be invaluable.

The history of the origin of pasta

According to historical data, the product was brought to Italy from China by the traveler Marco Polo at the end of the 13th century. But despite this documented fact, the Italian people claim that the traveler only shared with the Italians that pasta is also eaten in the countries of the East.

Confirmation that pasta is an original Italian product can be found in Cicero and Gratius, who in their works glorified food made from flour and water with sea salt.

Also, cookbooks have been found that have survived from the time of the first century AD, where there are dishes reminiscent of modern pasta.

In addition, there is a version that in 1000 AD a cookbook about the art of making Sicilian lasagna was born.
But disputes between historians and culinary specialists are still ongoing. Scientific evidence suggests that already in the 12th century, pasta was being produced in Sicily with the participation of the Arabs who lived there.

In the 13th century, the product began to be exported to neighboring cities in Italy.

In the 15th century, the first recorded recipe for pasta appeared. The product became quite common and almost the entire population of the country began to use it. Before that, not everyone could afford lasagna, since it was quite expensive, due to the fact that wheat was grown for it only in Sicily and Apulia.

Since the 17th century, pasta has been gaining more and more popularity in the country and has become a traditional Italian dish.

The Italians love this product so much that they even created museums dedicated to it. There you can find a large number of types of this flour product, get acquainted with popular cooking recipes, and also see with your own eyes the machines on which Italian pasta is made.

Choice of Ingredients

Pasta with seafood in a creamy sauce, the recipe of which we will describe below, can be prepared using any type of pasta. But it is still recommended to choose pasta marked A, which is made from the highest grade, that is, from durum wheat.

As seafood for cooking choose:

• shrimps;
• mussels;
• cuttlefish;
• octopuses;
• squid.

These seafood can be combined at your discretion.

For the sauce you will need 20% fat cream or 10% sour cream.

The following herbs are used as spices:

• basil;
• black pepper;
• garlic;
• tarragon;
• savory;
• oregano.

Cheese, sweet peppers, olives and tomatoes are sometimes added as additional ingredients.

Recipe: Creamy Seafood Pasta

The classic recipe for the dish involves the use of a sea cocktail in its composition, which can be purchased ready-made in the store or purchased individually with mussels, squid, octopus and shrimp.

For cooking, you will need the following components:

• 1 pack of premium pasta;
• seafood - 0.5 kg;
• cream;
• hard cheese;
• olive oil;
• three tomatoes;
• salt and basil.

You can also add a few cloves of garlic for flavor if you like.

It takes less than half an hour to prepare this amazingly delicious dish.

First, seafood is stewed with the addition of a small amount of olive oil. This will take about 10 minutes. While the sea cocktail is stewing, in the meantime, you can pour boiling water over the tomatoes to make it easier to remove the skin from them. Tomatoes should be chopped until smooth. It is advisable to do this with a blender.

Then the tomato mixture, half a glass of cream and a little basil with two cloves of garlic are added to the seafood. The sauce cooks for about five minutes. Grated cheese and salt is added at the end of cooking to taste.

To prepare the pasta, you will need a large pot of 4-5 liters, where 3 liters of water are added. During cooking, you can add a little olive oil.

The finished lasagna is laid out on plates and poured over with a creamy sauce with seafood.

Recipe for pasta with seafood in sour cream sauce

For cooking, the following ingredients are taken:

• 1 pack of durum pasta;
• squid, shrimp, mussels - 150 gr each;
• 1 onion;
• garlic;
• sour cream;
• black pepper;
• olive or sunflower oil.

First, fry the onion and a few cloves of garlic separately until golden brown. Then boiled seafood is added to them and stewed together for about a quarter of an hour. Five minutes before cooking, add three to four tablespoons of sour cream, pepper and garlic to taste.
Boiled and laid out on plates, pasta is poured on top with ready-made sauce.

Recipe for pasta with seafood in a creamy sauce with olives

For the next dish we need:

• paste packaging;
• seafood - 0.5 kg;
• hard cheese;
• cream;
• a mixture of dry herbs;
• olives.

The sea cocktail is boiled for a couple of minutes, and then stewed in a pan with cream (1 cup) for ten minutes. A few minutes before readiness, a tablespoon of a mixture of basil, savory, oregano, rosemary and tarragon herbs is added. At the final stage, the sauce is sprinkled with grated cheese and a little salt is added.

Boiled pasta is added to the finished sauce and mixed together. The dish laid out on a plate is decorated with olives on top.

Pasta in cream sauce with salmon

An equally delicious dish is pasta cooked in a creamy sauce with salmon. For this we need:

• a pack of pasta;
• fresh salmon - 200 gr.;
• parmesan cheese;
• cream;
• Italian dry herb seasoning.

Sliced ​​fish is fried for three minutes. By the way, salmon can be replaced with salmon. Then add half a glass of cream and a tablespoon of spices, simmer over moderate heat for another ten minutes. At the end, salt the sauce and add a little finely grated cheese. Mix together with pre-cooked pasta or put them on a plate, and then pour the sauce on top.

Pasta with shrimps and bacon

Seafood can be combined not only with vegetables, but also with meat products, such as bacon or ham. To prepare such a kind of pasta, you need to stock up on the following products:

• spaghetti packaging;
• peeled shrimp - 0.5 kg;
• bacon or ham - 250 gr.;
• cream;
• any hard cheese;
• black pepper and basil.

Bacon or ham cut into small slices is mixed with a glass of cream and cheese (150 gr.). Cook the ingredients over low heat for about ten minutes. Shrimps cooked and peeled in advance are added to the sauce a few minutes before they are ready.

Then the spaghetti boiled for 10 minutes is mixed with the sauce and simmered for 5 minutes. The finished dish is sprinkled with grated cheese and seasonings on top.

There are a huge number of recipes for making pasta in a creamy sauce. You can dream up a little and get an unsurpassedly tasty dish.

Step-by-step recipes for cooking spaghetti with seafood in a creamy sauce and various options

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

12 gr.

12 gr.

carbohydrates

238 kcal.

Option 1: Classic Creamy Seafood Spaghetti Recipe

Sometimes you want to pamper your loved ones with delicious and at the same time surprise with your skill. Spaghetti with seafood in a creamy sauce ─ this is the perfect option!

You can use a seafood smoothie or use whatever tastes best to you. It can be squid, shrimp tails, mussels, cuttlefish.

Ingredients:

• 300 gr. seafood;
• 200 gr. spaghetti;
• 120 gr. cheese;
• 50 gr. butter;
• 180 ml cream;
• 70 gr. cheese;
• 10 gr. fresh parsley;
• 2 gr. dry basil;
• 3 gr. oregano;
• 1 gr. ground pepper;
• Salt.

Step-by-step recipe for classic spaghetti with seafood in a creamy sauce

Pour water into a saucepan. Put thawed seafood in there. Add spices and boil. Two minutes after boiling is enough.

Pour a little more than half of the water into a spaghetti pot. Salt. And wait for it to boil.

Dip the spaghetti into boiling water. You don't need to break them. Gradually, they themselves will sink to the bottom of the pan. Stir with a spatula and lower the heat. Take ten minutes.

Throw the boiled seafood in a colander.

Put oil and seafood in the pan

Fry for a minute.

Pour in the cream.

Stew seafood in cream for about seven minutes.

Transfer the cooked pasta to a colander. Let the water drain well.

Grate the cheese.

Add cheese chips to a sea cocktail.

It remains to shift and spaghetti in seafood in a creamy sauce.

Mix the ingredients. In three minutes the dish will be ready.

Garnish with parsley leaves and ground red pepper.

The taste of this dish depends on the quality of the ingredients. When buying seafood, pay attention to the expiration date. Not every type of butter is suitable for frying. Melt a small amount, checking for smell. Or replace it with a good vegetable: olive with sunflower. Cream, too, take at least 20 percent fat.

Homemade cream can be mixed with regular milk and then used. And remember that this dish is tasty, but too high in calories. Use it to recuperate after hard work, but the serving should be smaller than usual.

Option 2: Instant Creamy Seafood Spaghetti

For quick cooking spaghetti with seafood in a creamy sauce, let's use the capabilities of the slow cooker. You will need both a bowl and a sieve for steaming.

Ingredients:

• 300 gr. seafood;
• 250 gr. spaghetti;
• 38 gr. Luke;
• 200 ml cream;
• 60 gr. oils;
• 5 gr. dry mix of Italian herbs;
• Salt;
• Pepper.

How to quickly cook spaghetti with seafood in a creamy sauce

Pour 900 ml of water into the multicooker bowl.

Put half the onion, salt and spices into the water.

Set the pasta program.

Put the pasta in the bowl. Wait until they get wet and completely sink into the bowl.

Put a special sieve on the bowl. And it has frozen seafood.

Close the lid and wait for the end of the program.

Place the spaghetti in a colander and rinse. Pour out the water from the bowl and remove the onion.

Place the washed pasta back into the bowl.

Stir hot seafood with butter.

Place buttery seafood in a bowl and top with cream.

Set the extinguishing program for five minutes.

Spaghetti with seafood in a creamy sauce ─ this is an independent dish that is not used as a side dish. You can add only vegetable slices to it.

Option 3: Spicy Creamy Seafood Spaghetti

For this recipe, you will need tiger prawn tails, which must first be marinated in lime juice and then fried. Spaghetti and cream sauce are served in a separate bowl.

Ingredients:

• 600 gr. tiger prawns;
• 6 gr. garlic;
• 10 gr. parsley;
• 40 ml vegetable oil;
• 1 lime;
• 400 gr. spaghetti;
• 50 gr. butter;
• 250 ml cream;
• 10 gr. flour;
• 1 gr. pepper;
• 30 gr. cheese;
• Salt.

How to cook

Defrost shrimp, wash and remove the shell.

Ceiling the garlic.

Make lime juice.

Prepare the marinade, that is, rub the garlic with salt and pour lime juice.

Mix shrimp with marinade.

Cover the bowl with shrimp and refrigerate for four hours.

Let's get to the cream sauce.

Mix flour with cold cream.

Put the cream on the fire and stir continuously until it boils.

Grate the cheese and add to the cream.

Add salt and pepper to the sauce.

Pour the sauce into a saucepan.

Boil spaghetti in boiling water with spices.

Then discard in a colander.

Put hot spaghetti on a dish and stir with butter.

Fry marinated shrimp in a hot pan with vegetable oil.

Serve spaghetti, seafood and cream sauce separately. Trim the sprigs of greenery and place next to the shrimp. You can mix all these components together, but some connoisseurs of delicious food like this separate serving.

Option 4: Spaghetti with seafood in a creamy sauce with ginger salad

This dish has a variety of flavors. Spaghetti is served in a creamy sauce, and seafood is included in the salad.

Ingredients:

• 200 gr. seafood;
• 160 gr. cherry tomato;
• 70 gr. avocado;
• 90 gr. zucchini;
• 40 gr. lettuce leaves;
• 4 gr. ginger root;
• 70 ml vegetable oil;
• 400 gr. spaghetti;
• 150 ml cream;
• 50 gr. cheese;
• Greens;
• dried herbs;
• Salt;

Step by step recipe

Defrost and rinse seafood.

Zucchini and avocado need to be peeled and cut into cubes of 2 centimeters.

Finely grate the ginger root.

Mix seafood with vegetable oil and start frying in a pan.

Add zucchini to the pan.

Seafood, spices and zucchini fry until tender.

Boil spaghetti.

Drain excess water and pour cream over spaghetti.

Stir and simmer.

Make a salad of avocado, ginger, greens and cherry tomatoes (cut them in half). Top with oil.

Put the salad on a flat dish. Place hot shrimp on top.

Transfer the hot spaghetti to another dish. Put a piece of butter on top.

Sprinkle a mound of spaghetti with chopped herbs and cheese chips.

There is a second option for serving spaghetti with seafood in a creamy sauce. Arrange spaghetti in the shape of a ring on a dish, top with a layer of lettuce, and finish with shrimp and pieces of cheese.

Option 5: Salmon and Spaghetti with Seafood in Cream Sauce

Add pieces of salmon to the sea cocktail. Fry and stew in cream with spices. Italian pasta with such an additive is simply delicious.

Ingredients:

• 300 gr. thin spaghetti (rings);
• 60 gr. olive oil;
• 200 gr. salmon fillet;
• 100 gr. sea ​​cocktail;
• 1 onion;
• 2 cloves of garlic;
• 1 glass of cream;
• 70 gr. salted olives;
• 80 gr. olives;
• 5 gr. nutmeg;
• Pepper;
• Salt;
• Greenery.

Step-by-step instruction

Dip spaghetti rings into boiling water;

Stir gently with a spatula and lower the heat.

Chop the onion and garlic and then fry.

Cut salmon into small pieces.

Wash seafood.

Put the seafood and fish into the skillet with the onions. Add pepper and nutmeg. Roast until done.

Add cream to the pan. Stir and simmer.

All components are ready. We start serving. You will need an oblong dish. Lay out spaghetti and drizzle with olive oil. Place salmon and seafood in cream in the center of the nest. Arrange olives, olives and herbs on the sides.

Try the seafood spaghetti in a creamy white wine sauce. They do it like this: fry the onion in oil, pour in the wine, add a spoonful of flour and cream. In the process, add chopped garlic and spices

• long pasta (spaghetti fit perfectly) - 250 grams;
• "sea gifts" (any inhabitants of the deep sea - shrimps, mussels, octopuses, squids, cuttlefish, lobsters. They can be taken separately or you can use a mixture of seafood in any proportion, the so-called "sea cocktail". Seafood can be used fresh or frozen, taste dishes from this will not change) - 500 grams;
• butter - 100 grams;
• fat cream (it is best to buy 20%) - 1 cup;
• Provencal (Italian) herbs (dry mix) - 1 tablespoon without a slide;
• salt - to the taste of the hostess.

• Preparation time: 00:10
• Cooking time: 00:20
• Servings: 4
• Complexity: light

Cooking

The dish is based on Italian pasta. As a rule, only long pasta is used, but if desired, the hostess can experiment. We will stick to the classic version. Seafood and creamy sauce are cooked very quickly, the main time spent on cooking spaghetti.

1. It is very easy to prepare pasta in Italian with seafood, 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 whole. Throw them away in a colander.
2. In a separate saucepan, put the "sea cocktail" in boiling salted water and boil it for 3 minutes, but no longer. Throw it in a colander too.
   

   Important! Seafood should not be cooked for too long or it will taste rubbery.

3. Put butter in a frying pan, when it melts, add seafood and simmer for 3 minutes over medium heat, stirring constantly with a wooden spatula. You need to mix carefully so that the "cocktail" does not turn into seafood porridge.
4. Pour in a glass of cream and reduce the heat to a minimum so that the cream does not boil. Simmer the contents of the pan for another 5 minutes on the slowest fire, then add Italian herbs, and after another 2 minutes - ready spaghetti. Lunch is ready in 5 minutes.

We told you the basic recipe for making classic pasta with seafood in a creamy sauce. She is the simplest. But the Italians are notable culinary specialists and great lovers of cooking. They tend to use more complex combinations, giving the dish unique notes of taste and aroma. 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.

Sometimes in recipes you can find recommendations to prepare a creamy sauce for roasting onions and carrots. Do not under any circumstances do this! Sauteed (that is, fried in fat) onions and carrots are often used, for example, in Ukrainian cuisine, but they will completely kill the Italian zest! When studying Italian pasta recipes with seafood in a creamy sauce, you can stumble upon shallots in the list of ingredients. It sounds, of course, intriguing, but in fact, this variety of onions differs from ordinary onions only in its shape and some agronomic features (winter hardiness and keeping quality), which have nothing to do with cooking Italian pasta. Shallots have elongated small onions, but if they are peeled and fried, the taste and smell cannot be distinguished from our domestic onions. And frying, as we already wrote, nullifies the Mediterranean feature of the dish.

To make it easier for the hostess to understand how to diversify the classic Italian pasta with seafood in a creamy sauce, we will give a couple of interesting recipes.

Seafood Pasta with Spicy Cream Cheese Sauce:

• It is necessary to cook 250-300 g of long pasta (spaghetti, bucatini, capelini, linguini, fidio, fettuccine or any of your choice), put it in a colander.
• “Sea cocktail” (0.5 kg) or one marine variety, for example, peeled king prawns or mussels, boil in slightly salted water for 5 minutes, drain in a colander.
• Separately, pour a couple of tablespoons of olive oil into the pan, fry 2-3 medium cloves of garlic, finely chopped (you can pass the garlic through a garlic press, but this way it will lose some of its flavor), add chopped basil and thyme.
• When amazing aromas fill the kitchen, pour in a glass of heavy cream (sour cream is not suitable, as its sourness does not fit with the idea of ​​\u200b\u200bthe dish). You can also use homemade cream, but then they need to be diluted with fresh pasteurized (not boiled!) Milk in a 1: 1 ratio (that is, take half a glass of milk for half a glass of cream). Add 150 grams of coarsely grated spicy cheese to the creamy sauce. Stir vigorously.
• When the cheese is completely melted, put the boiled seafood in the pan, mix gently again, put the pasta, and on top another 150 g of grated cheese. To cover with a lid. After 2-3 minutes the dish is ready!

Pasta with seafood in a spicy creamy tomato sauce:

• Boil pasta and seafood exactly as in previous versions.
• Prepare a spicy creamy sauce with garlic and Provence herbs, to enhance the flavor, be sure to add a pinch of ground white pepper, but at the end, instead of cheese, put 5-6 chopped sweet tomatoes without skins into the pan (so that the skin can be easily removed, fresh tomatoes need to be poured over with boiling water) and halves olives (pieces 20), season with a tablespoon without a hill of brown sugar.
• Put the pasta and seafood into the prepared sauce, simmer for 3-5 minutes under the lid.
• Serve hot with a glass of dry white wine.

As you can see, products can be juggled as you like, and then every time the hostess with imagination will get a special pasta with seafood in a creamy sauce. The main thing is to use the right products to make the pasta sound like an authentic Mediterranean dish!

Serving

You need to be able not only to prepare a delicious dish, but also to serve it correctly, while maintaining an appetizing look and tantalizing aroma.

1. Take a large flat dish, put a couple of clean lettuce leaves on it, and put hot pasta with seafood in a creamy sauce on top.
2. Place cherry tomato halves and slices of sweet salad pepper around the pasta (you need to take fleshy, bright colors - red, orange, yellow. This will add brightness and festivity to a delicious dish).

There are three rules on how to properly serve this dish:

• Pasta with seafood in a creamy sauce is an independent dish, it does not require any side dish.
• Must be served hot.
• According to the etiquette, a glass of dry white wine is served with pasta.

Brief information

Italian cuisine is very diverse. It differs even in certain regions, having specific subtleties in cooking. But one feature makes menus across the country related - Italians love pasta. Such passion even became the subject of numerous jokes: after all, the inhabitants of this sunny country in the center of the Mediterranean do not do a single day without pasta or spaghetti. By the way, it is we Russians who call these flour products “pasta”, but the Italians call them “pasta”. Therefore, when you order pasta with sauce in an Italian restaurant, you should understand that pasta with gravy will be brought to you on a plate.

Pasta is of three types:

• short - these are all kinds of butterflies, shells, spirals, stars, rings and other forms of products up to 5 cm long. They are made from the highest quality white flour from durum wheat;
• long - everyone's favorite spaghetti, standard pasta, tagliatelle - an Italian variety of noodles familiar to us, fettuccine, languine and other flour products more than 10 cm long. They are also based on durum wheat;
• fresh - ravioli, tortellini, lasagna and other types stuffed with meat, cheese or vegetables. They are made in a special way from special flour from soft varieties of wheat.

The first mention of pasta was found in the writings of the ancient Roman sages Horace and Cicero. Since then, the Italians have not stopped loving, but only improved this product, having learned how to cook it in 1000 ways! To improve the quality and taste of the dish, its diversity, various additives and sauces are used. For example, pasta with seafood in a creamy sauce is pasta flavored with seafood and seasoned with a delicate white cream-based sauce. Preparing this dish, despite its loud name, is not difficult; even a novice cook will cope with the task if she follows the recipe and the advice of an experienced chef.

Video:

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.

Put a piece of butter in a hot frying pan and then send the onion and garlic after it. 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!