Spaghetti with seafood - 8 simple recipes for a tasty, tender and nutritious dish

Features of product selection

If pasta has already taken root in our latitudes and feels at home, then various octopuses and mussels remain rare guests, and accordingly, we are not very good at choosing them. Here is a mini educational program on choosing the main ingredients of this dish:

• Paste. The shape practically doesn’t matter here, choose the one you like. The product group is more important. Only group “A” is suitable for us, that is, products made from durum wheat. This is what Italians eat (and don’t get fat, which is very important);
• It is very convenient to buy ready-made packaging of marine mix. However, it is worth considering that its composition will contain, although varied, but not always favorite components (octopuses, or rather their tentacles, are especially shocking to many). Therefore, you can independently assemble the optimal set for yourself. For example, shrimp + squid + mussels or any combination you like;
• Vegetables. In principle, there are no frills here, just instead of the usual onions, you can add shallots or leeks to the dish;
• Cream. The percentage of fat content practically does not matter here; choose the optimal one for yourself. In principle, this ingredient can be safely replaced with sour cream, which is more familiar to us.
• Herbs. It is simply impossible to imagine Italian cuisine without them. Just don’t think about dill now; it is used as a spice perhaps only in the post-Soviet space (although we see absolutely nothing wrong with it). For Italian cuisine, the use of basil, oregano, tarragon or rosemary is more typical. They will give the dish an authentic taste. Although... if you like dill, then why not.

Spaghetti with sea cocktail with cream and cheese

You will need:

• frozen sea cocktail – 0.5 kg;
• spaghetti – 250 g;
• cream (20%) – 1 glass;
• cheese – 200 g;
• butter – 1 tbsp. l.;
• mixture of dry herbs (savory, oregano, basil, rosemary, tarragon) - 1 tbsp. l.;
• olives – 10-12 pieces;
• salt.

Cooking instructions:

• Thaw the seafood cocktail, then boil it for two minutes in lightly salted water.
• Melt the butter and fry the seafood in it for one minute. Don't forget to stir.
• Salt the cocktail and pour a glass of cream into it. Simmer for about 5–7 minutes more.
• While the cocktail is stewing, place pasta in boiling water (for every 100 g - a liter of water), boil for 7 minutes.
• Place the finished pasta in a colander to drain the water.
• Grate the cheese (coarsely) and add it to the cocktail. When the cheese has melted, the sauce is ready.
• After this, transfer the pasta to the frying pan, mix with seafood and simmer for another two minutes. All is ready!

Recipe for cooking in sour cream

The light spicy taste of sour cream sauce makes the dish incredibly tender and tasty.

Ingredients:

• ½ kg of seafood;
• 1/5 kg pasta;
• 0.1 l sour cream;
• 1 tbsp. l butter;
• 3 tbsp. l sunflower oil;
• garlic;
• 1/5 kg cheese;
• onion;
• spices;
• lemon.

Cooking:

1. Boil seafood for 5 minutes in boiling water.
2. Heat the oil mixture and fry the chopped garlic and onion in it. Throw in the seafood, fill everything with sour cream, season with spices and top with cheese.
3. Boil the pasta, add to the sauce, mix thoroughly and distribute among plates. Serve with greens.

Italian pasta with seafood in creamy sauce

Ingredients

• long pasta (spaghetti is ideal) - 250 grams;
• “sea gifts” (any inhabitants of the depths of the sea - shrimp, mussels, octopus, squid, cuttlefish, lobsters. They can be taken separately or a mixture of seafood can be used in any proportion, the so-called “sea cocktail”. Seafood can be used fresh or frozen, taste the dish will not change) - 500 grams;
• butter - 100 grams;
• heavy cream (it is best to buy 20% cream) - 1 cup;
• Provencal (Italian) herbs (dry mixture) - 1 level tablespoon;
• salt - to the taste of the hostess.

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

1. It's very easy to prepare Italian seafood pasta 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 intact. Drain them in a colander.
2. Place the “sea cocktail” in a separate pan of boiling salted water and boil it for 3 minutes, but no longer. Drain in a colander too. Important! Seafood should not be cooked for too long, otherwise 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 stir carefully so that the “cocktail” does not turn into a seafood porridge.
4. Pour in a glass of cream and reduce the heat to low so that the cream does not boil. Simmer the contents of the frying pan for another 5 minutes over the lowest heat, then add the Italian herbs, and after another 2 minutes, the finished spaghetti. In 5 minutes, lunch is ready.

We have told you the basic recipe for preparing classic seafood pasta in a creamy sauce. She is the simplest. But Italians are great culinary experts and great lovers of cooking. They tend to use more complex combinations, giving the food 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, black olives, lettuce peppers

Sometimes in recipes you can find recommendations to prepare a creamy sauce using fried onions and carrots. Do not do this under any circumstances! 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! While studying recipes for Italian-style pasta with seafood with creamy sauce, you may come across shallots in the list of ingredients.

It sounds, of course, intriguing, but in fact this variety of onion differs from ordinary onions only in its shape and some agronomic features (winter hardiness and keeping quality), which have nothing to do with preparing Italian pasta. Shallots have elongated small onions, but if you peel and fry them, the taste and smell cannot be distinguished from our domestic onions. And frying, as we have already written, negates the Mediterranean peculiarity of the food.

Black pasta with seafood

Ingredients:

• 250 g Linguine Nero Di Seppia (black spaghetti);
• 300 g shrimp;
• 500 g sea cocktail;
• 150 g cuttlefish;
• 1 PC. onion;
• garlic tooth;
• sprig of thyme;
• Art. l balsamic vinegar;
• Art. l olive oil;
• 400 g tomatoes;
• 100 ml dry white wine;
• 1 bundle parsley;
• 300 g cherry tomatoes;
• 0.3 tsp brown sugar;
• salt to taste;
• black pepper to taste;
• cayenne pepper to taste.

Cooking method:

Place the tomatoes in a mold, pour in olive oil, thick balsamic vinegar, salt, sprinkle with finely chopped garlic and ground black pepper. Place 2-3 sprigs of fresh thyme in the pan. Place in a preheated oven at 180 degrees for 10–15 minutes.

Wash and peel the shrimp, remove the intestinal vein. Season with black pepper and fry shrimp and small cuttlefish on both sides in a heated frying pan. As soon as the shrimp change color, the seafood is ready. Let's put it aside.

Let's prepare tomato sauce for pasta. Heat 2 tablespoons of olive oil in a frying pan and fry the diced onion. Add fresh chopped tomatoes or canned tomatoes in their own juice. Bring to a boil, stirring, pour in dry white wine. Cook for 10 minutes until the sauce becomes thick. Season with salt, ground black pepper, cayenne pepper (optional), add a third of a teaspoon of brown sugar

Boil the black pasta in salted water until al dente.

Look carefully at the packaging, which indicates the cooking time.

Place the finished black paste in a colander. Place seafood in tomato sauce. Cook, stirring, 3 minutes. Place the fried shrimp and cuttlefish on top to warm through.

Place the pasta on plates, pour the sauce on top, add shrimp, cuttlefish and prepared tomatoes, which have slightly dried in the oven with garlic, balsamic vinegar and thyme.

Serve the black pasta with seafood immediately, sprinkled with parsley. You can use green basil for serving. Bon appetit!

Seafood pasta with spicy creamy tomato sauce

• Boil pasta and seafood exactly as in previous versions.
• Prepare a spicy cream sauce with garlic and Provençal herbs; to enhance the aroma, 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 in a frying pan (so that the skin can be easily removed, fresh tomatoes must be doused with boiling water) and halves olives (20 pieces), season with a level tablespoon of brown sugar.
• Add pasta and seafood to the prepared sauce and simmer for 3-5 minutes, covered.
• Serve hot with a glass of dry white wine.

As you can see, you can juggle the products in any way you like, and then the housewife with her imagination will get a special pasta with seafood in a creamy sauce every time. The main thing is to use the right ingredients to make the pasta sound like an original Mediterranean dish!

Recipe from Jamie Oliver

Among the pasta dishes presented by the famous chef, the proposed recipe is one of the simplest. Prepares in minutes and does not contain rare ingredients

Ingredients:

• king prawns – 400 g;
• a small pod of fresh chili;
• bunch of basil;
• salt;
• 45 ml olive oil;
• black pepper;
• cherry tomatoes – 250 g;
• 500 g pasta.

How to cook:

1. The sauce for the dish is prepared quickly; the pasta can be cooked at the same time as the pan is heated. Finely chop the garlic and pepper, peeled from seeds. The basil leaves are removed from the stems and set aside, and the branches themselves are chopped with a knife.
2. Pour oil into a frying pan and lay out the crushed ingredients, sauté lightly, then add defrosted shrimp. Stirring, fry until the crustaceans change color, meanwhile cutting the tomatoes into halves. Cherries are sent to the frying pan and, stirring, cook for another 5 minutes.
3. A ladle of broth is taken from the pan with already cooked pasta, the rest is drained, and the pasta itself is thrown into a colander. Add pasta to the sauce, pepper, mix and add hot broth.
4. Seafood pasta in creamy sauce should sit for a short time. The dish is salted, covered and allowed to soak in the flavors for a couple of minutes. Served with basil leaves.

You can add other seafood to the shrimp. For example, at the same time, add crab meat to the frying pan, and cook the mussels separately and add them together with the tomatoes.

Pasta with sea cocktail, red onion and cream

For the recipe you will need:

• seafood – 300 g;
• red onion – 2 large pieces;
• cream – 100 g;
• spaghetti pasta or feathers – 200 g;
• cheese – 50 g;
• olive oil.

Method for preparing the sauce:

1. Finely chop the onions into cubes, try to fry in olive oil until golden, but do not fry until dark.
2. Add the seafood (which was previously defrosted) to the frying pan with the onions, fry everything together for about five minutes.
3. Pour cream over the seafood cocktail and simmer over low heat for no more than 3 minutes; add salt to taste.
4. Finely grate the hard cheese, sprinkle the finished mixture with cream evenly, cover the pan with a lid and simmer for another three minutes.

The pasta must be boiled while preparing the sauce. Cook pasta as usual, according to package directions (but 1-2 minutes less). There is no need to rinse the pasta; just drain the water through a colander.

You need to time it so that the pasta and sauce are cooked at the same time. The dish must be served hot, placing the pasta in the shape of a nest. Seafood is placed on top of the pasta and sauce is poured over it.

You can sprinkle grated cheese on top of the serving and garnish with herbs or tomatoes.

Pasta with seafood and mushrooms

Ingredients:

• a pack of spaghetti;
• seafood 500 g;
• champignons 10 pieces;
• 2 heads of garlic;
• 1 onion;
• cream 250 g;
• olive oil for frying 2 tbsp. spoons;
• parmesan to taste for sprinkling;
• a bunch of fresh basil.

Cooking method:

Boil the spaghetti. Fry the onion for a couple of minutes, add the chopped mushrooms, after a couple of minutes add a little salt and pepper to the mushrooms, be sure to do so at this step, since it is at this moment that the mushrooms absorb aromas and spices like a sponge.

Add seafood and cream, wait until the cream boils, wait 3-5 minutes and remove from heat. If you have time and don’t mind getting the dishes dirty, you can fry the seafood in another frying pan and then mix it with the creamy mushroom sauce.

At the end, sprinkle with basil and Parmesan, the taste is simply divine.

Pasta with vegetables

Contrary to popular belief, seafood goes perfectly with vegetables, so this ensemble will not leave anyone indifferent.

Ingredients:

• Pasta (any shape) – 300-400 grams;
• Seafood – 1 package of mixture (or 400-500 grams to choose from);
• Cream – 1 glass;
• Hard cheese – 200 grams;
• Tomato – 2 pieces;
• Onion – 1 piece;
• Garlic – 1-2 cloves;
• Bell pepper – 1 piece;
• Olive oil – 1 tablespoon;
• Butter – 1 tablespoon;
• Olives - optional;
• Herbs, pepper, salt - to taste.

Cooking:

1. the first stages are no different from the previous recipe: we defrost and sort out the seafood, add water for the pasta. Add olive oil to the water to prevent the pasta from sticking, but this is completely optional.
2. preparing the sauce. Using the method suggested above, we make garlic oil, in which we fry the seafood until golden brown, after which we add cream, and after it boils, add cheese, spices and salt. Turn it off.
3. We prepare the vegetable component separately. Blanch the tomatoes (put them in boiling water for a couple of minutes), this will preserve their taste and help remove the skin. Cut the pepper into strips, onions and tomatoes into cubes. Fry the vegetables in butter until tender.

Unlike the previous dish, we will not mix this, but we will serve it as follows: pasta, vegetable stew on top, and the pinnacle of all this delight will be a sea cocktail. The final note is a leaf of basil and a little parmesan.

Pasta with seafood in tomato sauce

Ingredients:

• Spaghetti 300 g;
• Seafood cocktail 750 g;
• Tomatoes 2 pieces;
• Garlic 2 heads;
• Olive oil 6 tablespoons;
• Onion 1 piece;
• Dry white wine 125 ml;
• Tomato paste 50 g;
• Italian chopped parsley 2 tablespoons;
• Lemon ½ piece;
• A pinch of sea salt;
• Grated Parmesan cheese 200 g;
• Freshly ground black pepper pinch.

Cooking method:

Place seafood in warm water and set aside for 20 minutes. Clean and wash the shrimp if you are preparing them separately from the seafood cocktail.

In a medium saucepan, heat 3 tbsp. l. olive oil, add finely chopped onion and garlic and fry until soft (about 4 minutes). Prepare the chopped tomatoes in advance and add them to the onion-garlic mixture over the heat, stirring gently.

Freshen the mixture with salt and pepper, then pour in the wine and tomato paste. Leave the mixture to simmer over medium heat, covered, for 15 minutes.

At the same time, heat the remaining 3 tbsp. l. olive oil in another pan and add seafood to the boiling oil. Fry evenly for 5 to 7 minutes, being careful not to burn the seafood. Leave to cool in a separate bowl.

In another larger saucepan, bring water to a boil, add a little salt and cook the spaghetti in it for as many minutes as indicated on the package.

Reserve one cup of the pasta water for the sauce. Drain the cooked pasta in a colander, then return it to the pan and put it back on the heat. Pour tomato sauce, a glass of pasta liquid into the prepared spaghetti, and lastly the seafood. Stir over heat before serving.

When serving, make sure that each plate contains all types of seafood from the cocktail or mixture, and be sure to sprinkle with fresh parsley and Parmesan.

Pasta from Yulia Vysotskaya

The pasta used in the recipe is wide and thin strips of noodles. Be sure to use large shrimp; they serve as a natural decoration for the dish.

Ingredients:

• 400 g fettuccine noodles;
• 250 g cherry tomatoes;
• 300 ml cream;
• 80 ml white wine;
• 3 garlic cloves;
• fresh basil;
• olive oil – 30 ml;
• lettuce onion;
• slice of cheese – 70 g (parmesan);
• 500 g large shrimp.

Cooking:

1. Boil the noodles in a large volume of boiling salted water. They don’t bring it to full readiness; they throw it onto a sieve, slightly undercooked. For 3 min. Dip the shrimp into clean salted boiling water and also place on a sieve.
2. Finely chop the onion and garlic, sauté in oil until softened and add halved tomatoes. Add wine and heat for a few minutes, then add cream and simmer until thickened.
3. Place boiled shrimp in the sauce, stirring, and simmer for 2 minutes. and place the noodles in the frying pan. After mixing the sauce with the fettuccine, immediately lay out the portions, sprinkling them with grated cheese and chopped basil.

Parmesan, cherry tomatoes and fettuccine can be replaced with more affordable products. Salty “Kostroma” cheese, high-quality noodles and regular diced tomatoes are suitable. Shrimp should be replaced only as a last resort; small crustaceans are not so beautiful.

Seafood pasta in a slow cooker in creamy sauce

Most often, this dish is quickly prepared in a different, richer sauce. Due to this, it turns out no less tasty and quite interesting.

Ingredients:

• Italian spaghetti with cuttlefish ink - 150 g;
• black or tiger shrimps - 15 pcs.;
• mussel meat - 250 g;
• onion (large) - 1 pc.;
• garlic - 3 cloves;
• Chili pepper (fresh) - 1 pc.;
• cream from 20% fat - 250 ml;
• Refined sunflower or olive oil - 5 tbsp;
• salt - 1.5 tsp.
• pepper - to taste.

Cooking:

1. Pour 2 liters of water into the multicooker bowl and set the “Steam” mode, after 15 minutes it will boil.
2. We clean the seafood and rinse it under the tap in a colander. Place on a towel and place in the refrigerator.
3. Add salt to boiling water. We put the spaghetti in and when it “settles” in the bowl, switch to the “Keep warm” mode, setting the timer for 7-8 minutes.
4. Place the black paste in a colander, add oil (2 tbsp) and stir. Place in a container and seal to keep warm.
5. Peel the peppers, remove the skins of the onions and garlic, and chop finely. Cook on the “Fry” mode, pour 3 tbsp into the bowl. oil for 5-7 minutes with the lid closed, without stirring. Place in a separate bowl and wipe the bowl with a napkin.
6. Add shrimp to vegetables and fry for 3 minutes on both sides. Add mussels, cream mixed with salt and pepper. Mix carefully and switch the multicooker to the “Stew” mode, setting the timer for 20 minutes.
7. When the seafood in the sauce is ready, put the spaghetti on plates, and pour the sauce and beautiful mussels and shrimp on top. Serve to the table.

Pasta goes well with fresh herbs, mushrooms and tomatoes. Therefore, you can decorate it with these products, making it truly festive. If desired, while cooking the cream, you can add your favorite cheese to it, having first crushed it.

Seafood pasta in creamy sauce is easy to prepare at home. To try “Del Mare” you don’t have to go to a restaurant; you can set a beautiful table at home and add a little romance to dinner. And for those who are on a diet, it is important to consider that the calorie content of a 100 gram serving is 205.5 kcal.

Lenten pasta with seafood

Ingredients:

• Sea cocktail - 500 g;
• Pasta (feather pasta) - 1 pack (400 g);
• Tomato - 1 pc.;
• Lenten or regular mayonnaise - 50 g;
• Garlic - 2-3 cloves;
• Pepper - 1 pinch;
• Favorite spices - to taste;
• Salt - 2-3 teaspoons.

Cooking method:

Advice: this pasta with seafood can be made without fasting with regular mayonnaise.

Thaw seafood in advance.

Boil water in a large saucepan. Salt the water. Place pasta in boiling water and cook according to instructions until done. (Usually pasta made from durum wheat is cooked for 10–12 minutes).

Meanwhile, wash the tomato and cut into cubes.

Heat the frying pan. Pour in vegetable oil. Add chopped tomato. Fry, stirring, over medium heat for 2-3 minutes.

Rinse seafood well. Place seafood. Simmer, stirring, for 2–3 minutes. Then add lean mayonnaise and finely chopped garlic. Mix well.

Salt and add your favorite spices. Mix. Simmer covered for 5 minutes. Throw the finished “feathers” into a colander. When the water has drained, return to the pan. Add the prepared seafood and mix the pasta and seafood well. Bon appetit!