Seafood pasta in creamy sauce is a real classic of Italian cuisine. Due to the abundance of seafood used, such a dish can not be called a budget one, but it is impossible to refuse it with satiety, excellent taste and benefits.

Classic seafood pasta in creamy sauce

Mediterranean cuisine is not complete without seafood. So is pasta - you can cook it with scallops, shrimp and other inhabitants of the oceans and seas. Be sure to use a creamy garlic sauce for pasta, and take Provencal herbs for flavor.

Ingredients:

  • 0.3 kg of king prawns and mussels;
  • 0.3 kg of paste;
  • two garlic cloves;
  • 2 tbsp. cream.

Cooking method:

  1. Boil any pasta until half ready.
  2. Fry chopped garlic in olive oil until golden brown.
  3. Then put the shrimp and keep them on fire until they turn golden.
  4. Now put the mussels in the pan, all the spices and pour the cream. We simmer the dish for three minutes, making sure that the sauce does not begin to boil.
  5. We spread the chopped cheese and basil, warm the ingredients for a couple of minutes and remove the dish from the heat.

With the addition of tomatoes

Tomatoes and a seafood cocktail are the perfect combination of flavors.

For the recipe, take ripe fruits, but not too soft, so that under the influence of heat they will not become sour.

Basil will give a special freshness to the dish, and an amazing aroma will give a blend of herbs.

Ingredients:

  • 0.3 kg of paste;
  • 2 tbsp. cream;
  • a pound of marine life to taste;
  • the same amount of tomato;
  • fresh basil;
  • 0.2 kg Parmesan.

Cooking method:

  1. Boil the pasta until half cooked.
  2. Dice tomatoes, but do not knead.
  3. Fry seafood until golden brown, then add tomatoes, pasta and pour cream.
  4. Warm the ingredients for ten minutes. Mix cream-tomato sauce and seafood with grated Parmesan, let it sit on the fire for a minute and serve.

In creamy garlic sauce

Seafood in garlic cream sauce with pasta is a win-win option for a family dinner. It doesn’t take much time to prepare, the main thing is not to digest the pasta so as not to spoil the taste and look of the Italian dish.

Ingredients:

  • 0.3 kg of pasta;
  • a pound of marine mix;
  • 1 tbsp. cream;
  • three garlic cloves;
  • shallot.

Cooking method:

  1. To properly boil the paste, you will need a large amount of salted water. Cook pasta to al dente. If the instructions indicate that the product reaches readiness in ten minutes, then throw it in a colander two to three minutes earlier.
  2. Pour olive oil into a stewpan and pass finely chopped shallots and garlic in it.
  3. After, pour the cream, season with spices and add a pinch of nutmeg to enhance the aroma.
  4. After a couple of minutes, lay a sea cocktail and fry with vegetables for five minutes.
  5. Now put the pasta, mix all the ingredients, after a few minutes put everything on the dish and sprinkle with basil leaves.

With frozen seafood and cheese

According to the following recipe, pasta with frozen seafood will be baked in the oven along with mushrooms and cheese. To taste, such a dish will resemble a French julienne.

To make the dish with an appetizing, beautiful crust, coat the cheese with egg yolk and hold it for several minutes at high temperature.

Ingredients:

  • ⅓ kg of pasta;
  • 0.2 kg Parmesan;
  • 0.3 kg of mozzarella;
  • 2 full glasses of cream;
  • 0.3 kg of salmon;
  • 0.2 kg of mussels, shrimp and champignons.

Cooking method:

  1. Thaw the seafood at room temperature and fry them along with thin slices of mushrooms until they are beautiful in color.
  2. Add spices, half the two types of cheese, pour in the cream and simmer the composition for three minutes.
  3. Put the pasta, mix and distribute the contents of the pan in small baking tins.
  4. Sprinkle them with the remaining cheese and put in the oven for ten minutes, the temperature is 200 ° C.

Cooking according to the Italian recipe

For the preparation of pasta according to the Italian recipe, the most important thing is to choose high-quality pasta. Best for this dish is fettuccine or tagliatelle.

Ingredients:

  • ½ kg of marine mix;
  • the same amount of pasta;
  • 400 g of tomatoes;
  • two garlic cloves;
  • spoon of capers;
  • 70 ml of white wine (dry).

Cooking method:

  1. In heated oil, we pass the garlic along with the clams until golden brown.
  2. Then pour the wine, throw any spices and lay the pieces of tomatoes.
  3. We spread the boiled pasta and capers, warm the ingredients and serve with parsley.

Tasty recipe:carbonara paste - recipe with bacon and cream

Seafood black pasta in creamy sauce

Unusual appearance of the Italian dish will give black pasta. Many are afraid to take such a product, suspecting the presence of dyes in it. And in fact, dye, but natural, in the form of cuttlefish ink, is really added to high-quality, expensive pasta.

Ingredients:

  • ⅓ kg of mussels and shrimp;
  • ½ kg black spaghetti;
  • three garlic cloves;
  • a couple of glasses of cream;
  • ten fruits of cherry;
  • up to 100 grams of hard cheese and the same amount with mold.

Cooking method:

  1. Black pasta, like other types of pasta, is simply boiled in a large amount of water with the addition of salt.
  2. Fry the garlic in a pan, then fry it together with shrimp.
  3. In another stewpan, add mussels in a creamy sauce for eight minutes.
  4. Add dark spaghetti and two types of cheese to the mussels and cream. After two minutes, spread the fried shrimp, add the dish and pepper.
  5. Separately, fry the cherry slices.
  6. Put the prepared spaghetti with seafood in a creamy sauce onto a dish, supplement with fresh basil and fried halves of tomatoes.

How to cook spaghetti with mussels

Mussels are a marine delicacy that is low in calories but high in protein and amino acids. Therefore, pasta with mussels is especially suitable for those involved in sports and watching their figure.

Ingredients

  • ⅓ kg of spaghetti;
  • 400 g mussels;
  • ripe tomatoes;
  • a glass of cream;
  • 150 grams of cheese.

Cooking method:

  1. Mussels cleaned of mucus and fry in olive oil for several minutes.
  2. We remove the skin from the tomatoes, pass the flesh through a grater and add together with spices and chopped herbs to the clams. Tomim the ingredients for a few minutes.
  3. Then add the cream and simmer a little more.
  4. Boil spaghetti until half ready and shift them to the rest of the ingredients. Mix, warm and spread everything on the dish, sprinkled with grated cheese.

By tradition, pasta with seafood is complemented with “Marinara” sauce made from fresh tomatoes, onions, garlic and basil. Italian chefs believe that such a sauce gives seafood a more intense taste. Today, cream cheese sauce is also used to make pasta, capers, anchovies, olives and other ingredients are added.

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