Pasta with seafood in creamy sauce

Pasta with seafood is always a winning option, and for its preparation you can use any type of pasta (spaghetti, fusellini, horns, feathers or others), as well as any seafood that you can find. Spicy herbs, garlic and cream make this dish incredibly tasty and very aromatic.

Italian pasta with seafood in creamy sauce

A traditional recipe for Italian pasta, to which local housewives always add fresh tomatoes for taste, and seafood is fried in olive oil, in which garlic was previously fried. This makes the dish richer in taste and very aromatic.

1. 
   How to cook seafood pasta in creamy sauce? Cut the garlic into large pieces and fry in olive oil so that it imparts its aroma to the oil. After this, the garlic can be removed.
2. 
   Fry seafood in garlic oil over medium heat for 5 minutes.
3. 
   Remove the skins from the tomatoes and cut them into cubes, put them in a frying pan with the seafood and simmer for several minutes.
4. 
   After this, add cream and season with salt and pepper. Cook over medium heat for 3 minutes, stirring.
5. 
   Boil the pasta according to the instructions on the package, leaving it slightly undercooked so that it does not lose its shape as it soaks in the sauce. Place the strained pasta in the pan and leave for 2 minutes.
6. 
   Serve garnished with fresh basil. Bon appetit!

Pasta with shrimp and squid in creamy garlic sauce

Shrimp and squid have a very delicate sweetish taste, which is well complemented by cream and garlic. Pasta with such seafood turns out exquisite and tender. If you add fresh herbs, your lunch will be purely Mediterranean style.

Cooking time: 50 min.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Peeled shrimp – 300 gr.
• Squid (carcass) – 500 gr.
• Cream (30%) – 200 ml
• Salt - to taste.
• Pasta (spaghetti) – 400 gr.
• Hard cheese (Parmesan) – 70 gr.
• Garlic – 4 teeth.
• Ghee butter – 1 tbsp.
• Vegetable oil – 1 tbsp.
• Processed cream cheese – 3 tbsp.
• Dry white wine – 100 ml
• Ground black pepper - to taste.

Cooking process:

1. Crush and finely chop the garlic, place in a deep frying pan with melted butter and vegetable oil and lightly fry it over medium heat.

2. Pour boiling water over the squid, remove the skin, remove the insides and cut into small pieces.

3.Place the shrimp and squid slices in a frying pan with the garlic, cook for a few minutes, but no more than five. Set aside a few shrimp to garnish the finished dish.

4. Add melted cheese to the seafood and, stirring, cook until it is evenly distributed over the squid and shrimp. Pour the cream and wine into the pan and cook, stirring, until the sauce thickens.

5. Boil the spaghetti separately so that when you bite into it, it will be slightly undercooked. Refer to the instructions on the paste packaging. Strain the finished spaghetti, but do not rinse, and place in the pan with the sauce.

6. Serve the spaghetti with the sauce, garnish with the shrimp that were set aside in advance, and grated Parmesan.

Pasta with seafood in tomato cream sauce

Original Italian style pasta recipe. The taste of seafood is enhanced by cream, tomato puree and basil. It is important when cooking pasta not to overcook it, as cooking it in the sauce will cause it to lose its shape and taste.

Cooking time: 50 min.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Pasta (spaghetti) – 300 gr.
• Assorted seafood – 300 gr.
• Cream – 250 gr.
• Tomatoes – 2 pcs.
• Hard cheese – 50 gr.
• Salt - to taste.
• Dried basil - to taste.
• Garlic – 1 tooth.
• Vegetable oil - for frying.

Cooking process:

1. Place the spaghetti in boiling water and cook according to the instructions on the package. It is important to cook the pasta al dente, meaning that it remains slightly firm.

2. Thaw seafood in a warm room and simmer with added oil in a deep frying pan for about 7 minutes until the liquid has evaporated.

3. Pour boiling water over the tomatoes, peel them and turn them into puree using a blender or grater.

4.Add tomato puree, basil, chopped garlic and salt and pepper to the seafood. Cook for 3-4 minutes.

5. Pour the cream into the pan and stir, heat the seafood with the sauce for 2 minutes, then add the spaghetti there, simmer the pasta in the sauce for another 2 minutes so that it is saturated with the aromas of the seafood and cream.

6. Serve the pasta, first generously sprinkling it with grated cheese.

How to cook pasta with seafood in creamy sauce with cheese?

Spicy Mediterranean herbs add a special flavor to pasta with seafood. They can be added either fresh or dried. Then the dish turns out more appetizing and conveys all the national flavor of the pasta.

Cooking time: 35 min.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Seafood (frozen cocktail) – 500 gr.
• Spaghetti – 250 gr.
• Cream (20%) – 1 tbsp.
• Hard cheese – 200 gr.
• Butter – 1 tbsp.
• A mixture of dry herbs (savory, oregano, basil, rosemary, tarragon) - 1 tbsp.
• Olives – 10 pcs.
• Salt - to taste.

Cooking process:

1. Keep the seafood warm until it thaws, and then boil for 2 minutes, adding just a little salt. Fry the seafood cocktail in butter for 1 minute.

2. Pour cream over seafood, season, add herbs and simmer for 5-7 minutes over medium heat.

3. Boil the spaghetti according to the instructions on the package until al dente - slightly short of cooking, and then strain, but under no circumstances rinse, otherwise they will not be soaked in the sauce.

4. Coarsely grate the cheese and add to the creamy sauce, stirring until the cheese becomes soft and distributed throughout the pan.

5. Add the spaghetti to the seafood, heat for 2 minutes and remove from the stove. Serve garnished with olives.

A simple and quick recipe for pasta with shrimp and mussels in creamy sauce

Shrimp and mussels complement pasta dishes well, and the creamy sauce makes them more delicious. This dish does not take long to prepare and is quite simple, so a cook with any experience can afford it.

Cooking time: 25 min.

Cooking time: 10 min.

Servings – 2.

Ingredients:

• Tiger shrimps – 150 gr.
• Frozen mussels – 150 gr.
• Dry oregano – 1 pinch.
• Ground red paprika – 1 pinch.
• Pasta (Tagliatelle or other) – 200 gr.
• Cream (20%) – 250 ml
• Salt - to taste.
• Garlic – 2 teeth.
• Butter – 1 tbsp.

Cooking process:

1. Thaw shrimp and mussels, peel if necessary.

2. In heated oil in a deep frying pan, fry the shrimp for 2 minutes, then add the mussels there and cook for another 1 minute. Place seafood in another bowl.

3. In the frying pan where the mussels and shrimp were cooked, add coarsely chopped garlic, paprika, oregano and add the required amount of salt. Remove the garlic, pour the cream into the pan and cook the sauce over very low heat until the cream has reduced, but do not let it boil.

4. Boil the pasta as written on the package, but try to slightly undercook it, since the pasta will still be cooked in the sauce, and then it will reach the desired condition.

5. Transfer the strained pasta into the sauce and cook everything together for about another minute. Serve, sprinkled with grated cheese if desired.

Delicious pasta with scallops and shrimp in creamy sauce

Scallops have a distinct seafood flavor and cook very quickly, so it’s important not to overcook them so that they remain tender inside.When combined with shrimp and creamy sauce, you get a restaurant-quality dish that can amaze even discerning and sophisticated guests.

Cooking time: 25 min.

Cooking time: 10 min.

Servings – 2.

Ingredients:

• Tiger shrimps – 10 pcs.
• Cherry tomatoes – 10 pcs.
• Sea scallops – 10 pcs.
• Spinach – 80 gr.
• Pasta (spaghetti or linguine) – 200 gr.
• Dry white wine – 100 ml
• Cream 20% – 150 ml
• Olive oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Boil the spaghetti until almost done, following the instructions on the package. Reserve some liquid (4 tbsp) in which the pasta was cooked for the sauce.

2. Boil shrimp in water with a little salt for 3 minutes.

3. Heat oil in a frying pan and fry cherry tomatoes in it over low heat for 2 minutes, then add spinach leaves and cook for another minute.

4. Pour in the wine and evaporate it over high heat for 2 minutes.

5. Add the cream and liquid in which the pasta was cooked to the pan. Bring everything to a boil, stirring. Add shrimp and spaghetti to the sauce, stir and keep covered for another 2 minutes over medium heat.

6. Dry the scallops with a paper towel and fry in another pan with oil for 1.5 minutes on each side. A golden brown crust should appear on top, and inside they will be soft and tender.

7. Place shrimp pasta on a plate, add scallops and pour sauce over everything. Bon appetit!

Tender pasta with shrimp and salmon in creamy sauce

Salmon goes well with seafood in one dish. It is important to remember that red fish can easily dry out, so, like shrimp, it does not need to be cooked for long. Cream in the sauce makes the dish more tender.

Cooking time: 25 min.

Cooking time: 10 min.

Servings – 2.

Ingredients:

• Pasta (large shells) – 200 gr.
• Salmon (salmon) – 200 gr.
• Large fresh shrimp – 200 gr.
• A mixture of Italian herbs - to taste.
• Cream 23% – 200 gr.
• Garlic – 1 tooth.
• Parsley - to taste.
• Olive oil – for frying.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Prepare the pasta, but strain it slightly undercooked. Reserve about a glass of the liquid in which the shells were cooked.

2. Cut the fish into small slices or cubes, fry in a deep frying pan with a little oil and crushed garlic.

3. Remove the vein from the shrimp and add to the fish, fry for several minutes until they begin to turn red.

4. Add the liquid remaining after cooking the pasta and cream to the fish and seafood. Season with the required amount of herb mixture and salt. The taste of seafood and fish is well enhanced by freshly ground black pepper, which can be added at this stage. Cook over medium heat for several minutes, stirring.

5. Place pasta in sauce and heat for 2-3 minutes. Serve garnished with finely chopped parsley. Enjoy!

Tagliatelle nests in creamy sauce with seafood and mushrooms

Seafood and mushrooms are a good combination for gourmets. Mushrooms give the pasta a stunning aroma and complement the sea flavors of shrimp, mussels and squid. When making a cream sauce, it is important not to let the cream boil, otherwise it will separate and the sauce will not have the desired consistency.

Cooking time: 35 min.

Cooking time: 15 min.

Servings – 2.

Ingredients:

• Pasta (tagliatelle nests) – 6 pcs.
• Seafood mixture – 200 gr.
• Champignons – 150 gr.
• Onions – 1 pc.
• Cream 20% – 200 ml
• Parsley - ½ bunch.
• Salt - to taste.
• Vegetable oil - for frying.
• Butter – 30 gr.
• Garlic – 2 teeth.

Cooking process:

1. Cut the mushrooms into slices, chop the onion. Fry the onions and mushrooms until golden brown, which will take a few minutes. Place them in another bowl.

2. Dissolve the butter in a frying pan and fry the crushed garlic in it for 2-3 minutes, then remove it from the frying pan when it gives off its aroma to the oil.

3. Place seafood in a frying pan and cook for 5 minutes over high heat, then return the mushrooms and onions to them. Pour cream and salt over everything. Cook for another 5 minutes, covered, over low heat.

4. Cook the pasta until al dente (slightly undercooked), add to the sauce and cook for a few minutes until the pasta is saturated with creamy taste.

5. Serve the pasta with seafood and mushrooms, pouring over the sauce and sprinkling with the right amount of chopped parsley.