Pasta with octopus mussels in creamy sauce. The best recipes for pasta with seafood in creamy sauce. Preparation of the main ingredient

Calories: Not specified
Cooking time: 20 minutes

Today I propose to cook and taste a dish of Mediterranean cuisine - spaghetti with seafood in cream sauce. You can use frozen seafood to make this recipe. finished product in oil (for example,). Seafood in brine is not suitable for this dish. A recipe without secrets or special ingredients. To get a tasty result, it is enough to buy or have in stock high-quality spaghetti pasta and a seafood cocktail (shrimp, mussels, squid, octopus).

- spaghetti – 200-250 g,
- seafood – 150-200 g,
- olive oil – 1 tbsp. spoon,
- butter – 1/2 teaspoon,
- cream 20% - 50-80 ml,
- garlic – 1-2 cloves,
- fresh herbs,
- salt, black pepper - to taste.

Recipe with photos step by step:

Pour olive oil into the pan and add a piece of butter. Throw a clove of garlic, cut in half, into the heated oil. After 2 minutes, the oil will be saturated with garlic aroma and the garlic halves can be removed.




At the same time as cooking the seafood in the creamy sauce, bring water to a boil in a fairly large saucepan, throw a pinch of salt into the water, and wait for it to boil again. Then place the spaghetti as long as you like in boiling salted water.
Cook the pasta, stirring occasionally, for the time indicated on the package.




Place seafood in garlic oil in a frying pan. Keep on medium heat for 1-2 minutes, depending on the product category. Ready seafood in oil – 1 minute, frozen – 2 minutes.




Pour in the cream in a thin stream, stirring constantly. It is advisable to use heavy cream above 20% fat so that the sauce is creamy and rich and the cream does not curdle.






Cook seafood in cream over low heat for 1-2 minutes. Sprinkle with salt and ground black pepper to taste. Sprinkle with fresh herbs. Creamy seafood sauce is ready.




Place the cooked spaghetti in a colander. And remember: it’s better to undercook pasta (al dente) than to overcook it!




Place hot spaghetti into portioned plates, top with seafood, generously pour cream sauce from the pan and garnish with thyme leaves.




Serve spaghetti with seafood in creamy sauce without delay, strictly hot!

Enjoy your meal!
It will be very tasty if you cook it

Shrimp and squid are currently considered expensive pleasure, however, they are valued for their amazing taste, so they do not leave the menu not only of Italian or Japanese families, but also from the Russian table. Pasta with seafood in creamy sauce won't break the bank, but will exceed all expectations. This Italian dish, which has taken root well in Russian kitchens, has an amazing taste.

Seafood pasta in creamy sauce: recipe

1. Type of dish - second
2. Weight – 500 g.
3. The country of the dish is Italy.
4. Number of servings – 4
5. Calorie content (per 100 g) –
6. Cooking time -

Ingredients

• shrimp – 200 g;
• spaghetti – 250 g;
• butter – 25 g;
• mussels – 100 g;
• cream – 200 ml;
• garlic – 2 cloves;
• squid – 100 g;
• white onion – 1 pc.;
• nutmeg – 5 g;
• cheese (preferably Parmesan) – 70 g;
• vegetable oil (preferably olive) – 1 tsp;
• pepper and salt.

Step-by-step instruction

Making seafood pasta with creamy sauce is quite easy and quick. This delicious dish goes well with a salad or served simply with fresh vegetables. Dry wine is suitable as a drink.

1. Place a pan of water on the stove, add salt. When the water boils, place the spaghetti in it, and then cook until done (the time is written on the package).

1. Chop the garlic, peel the onion and chop finely. Fry them in butter.

1. Then add the cream and nutmeg, salt and pepper.
2. Clean the squid and cut into rings. Add them to the rest of the ingredients. Rinse the mussels under water and place in a frying pan.

1. Peel the shrimp, add them to the rest of the ingredients and simmer for about five minutes. This time is enough for them to become softer and the sauce itself to become thicker. Add cheese, mix all ingredients thoroughly.
2. Pour sea sauce over the finished spaghetti and mix everything together.

Black pasta with seafood: recipe

1. Type of dish - second.
2. Weight – 700 g.
3. The country of the dish is Italy.
4. Number of servings – 5.
5. Cooking time – 50 minutes.

Ingredients

• black spaghetti – 200 g;
• seafood (assorted) – 400 g;
• onion – 1 pc.;
• thyme – 3 branches;
• garlic – 2 cloves;
• cream – 100 ml;
• olive oil – 4 tbsp. l.;
• fresh tomatoes – 300 g;
• brown sugar - less than half a teaspoon;
• cherry tomatoes – 230 g;
• salt and pepper - to taste.

Step-by-step instruction

Black pasta with seafood in creamy sauce is unusual, bright and tasty. Dark color spaghetti goes perfectly with shrimp and other seafood, and the delicate taste of cream makes the dish piquant.

1. Prick the cherry tomatoes in several places with toothpicks and place in the mold. Then pour them with olive oil and salt. Chop the garlic and add to the tomatoes. Pepper and add thyme. After this, place the seasoned cherries in the oven, preheating it to 180 degrees. Enough to bake for 15 minutes.
2. Pepper the peeled shrimp and fry along with other seafood.
3. Heat olive oil in a frying pan and then fry the chopped onion. Add the prepared chopped tomatoes to it and bring to a boil. Then pour in the cream and simmer for 8 minutes over low heat. Season with salt, pepper, and brown sugar.
4. Boil black spaghetti until tender, and then drain in a colander.
5. Mix the sauce with the seafood, then simmer for 4 minutes.
6. Pour sauce over spaghetti.

Pasta with sea cocktail in creamy sauce

1. Type of dish - second.
2. Weight – 600 g.
3. The country of the dish is Italy.
4. Number of servings – 4.
5. Calorie content (per 100 g) – 200 Kcal.

Ingredients

• spaghetti – 250 g;
• frozen sea cocktail – 500 g;
• hard cheese – 150 g;
• butter – 1 tbsp. l.;
• cream – 200 ml;
• dried herbs (rosemary, oregano, basil) - 1 tbsp. l.;
• olives – 7 pcs.;
• salt - to taste.

Step-by-step instruction

Preparing pasta with sea cocktail and creamy sauce does not take much time. Be sure to serve it hot, garnished with herbs. The dish will be appreciated by family members.

1. Thaw the seafood and boil for a few minutes in salted water.
2. In a frying pan with melted butter, lightly fry the seafood.
3. Then add cream and cook for 5 minutes over low heat.
4. Boil the spaghetti until tender and place in a colander.
5. Grate the hard cheese on a coarse grater and add to the pan with seafood and cream. It should melt.
6. Add the spaghetti to the sauce, add the olives and stir.

Italian seafood pasta recipe

1. Type of dish - second.
2. Weight – 500 g.
3. The country of the dish is Italy.
4. Number of servings – 4.
5. Calorie content (per 100 g) – 200 Kcal.
6. Cooking time – 30 minutes.

Ingredients

• seafood – 250 g;
• spaghetti – 300 g;
• tomatoes – 2 pcs.;
• olive oil – 3 tbsp. l.;
• cream – 200 ml;
• garlic – 2 cloves;
• salt and pepper - to taste.

Step-by-step instruction

Italian pasta with seafood is suitable for lunch or dinner. This is an independent dish that can be served without a side dish or salad. Enjoy amazing taste at a shared family table - what could be better?

1. Cut the garlic into large pieces and fry in olive oil. Then remove it, it is needed solely for the smell.
2. Place the seafood in the pan where the garlic was fried. Five minutes is enough for them to acquire a golden crust.
3. Peel the tomatoes and chop them into small pieces. Place in the pan with the seafood and simmer for two minutes.
4. Add cream, pepper and salt, simmer for 5 minutes.
5. Boil the spaghetti and place it in a colander to drain.
6. Place the spaghetti on plates and pour over the sea sauce.

Pasta with seafood in creamy sauce is not only a beautiful dish, as you can see in the photo. It is also surprisingly tasty. Bon appetit!

Dishes made from small octopuses are considered a delicacy. Chefs often use the term "moscardini" to refer to them. The meat of these creatures is very soft, tender and has a sweet and sour taste. As a rule, the product is used for salads and main courses. In this article we will look at how to prepare delicious dishes from mini-octopuses.

Preparation of the main ingredient

Before you start cooking, you should prepare the seafood. The first step is to properly defrost the ingredient. This is done naturally either in the refrigerator or at room temperature.

When purchasing frozen shellfish, pay attention to the amount of ice on them. If the food is covered with a thick layer, it means that it has already been defrosted several times. A thin crust indicates freshness.

Next, you should clean the surface, remove the eyes and turn the carcass inside out. From the inside you need to remove all cartilage, beak and other organs, after which they should be washed in cold water. Originally Moscardini gray shade, but if you boil or fry them they become a pleasant pink color.

Cooking recipes

Mini-octopuses live in the Mediterranean Sea; the most delicious and delicious dishes are obtained from this type of sea creature. Most often, seafood is used as food in Eastern countries. In China and Japan, they are used to make salads, sushi, soups and hot main courses. Some housewives not only stew and bake shellfish, but also can them.

One of the interesting and simple ways Cooking octopuses is presented in the video.

Marinated octopus salad

Tasty dish of clams with garlic marinade will appeal to many people. It won't take long.

Ingredients:

• 700 g octopuses;
• 4 tbsp. l. olive oil;
• 3 cloves of garlic;
• 1 bell pepper;
• 2 tbsp. l. lime juice;
• 2 tbsp. l. fresh coriander;
• 1 tbsp. l. sweet chili sauce.

Preparation

Prepare the Moscardini carcasses and rinse them in cold water, place in a colander to drain excess liquid. If large individuals are used for cooking, they should be cut into several parts and then placed in a container. Pass the garlic through a press and mix with the shellfish, cover the container with a towel and marinate in a cool place for two hours.

Heat the pan thoroughly and fry the moscardini for five minutes. Line a plate with a paper napkin and transfer the octopuses. Chop the pepper into strips and place in a bowl, add coriander, sweet chili and lime juice. Mix all the ingredients thoroughly and add the prepared mini-octopuses to them. The warm salad is ready.

With vegetables

Useful and delicious snack will decorate any table.

Components:

• 500 g octopus;
• 1 clove of garlic;
• 2 onions;
• 1 celery;
• 1 carrot;
• 2 lettuces;
• thyme;
• 300 ml olive oil;
• 1.5 tbsp. dry red wine;
• spices to taste.

Preparation

Prepare shellfish carcasses and rinse in cool water, then lightly beat. Cut all vegetables, except lettuce, into large slices, mix and place in a heated frying pan with olive oil. Fry the ingredients for about five minutes, stirring. Add spices and a sprig of thyme. After a minute, you can add seafood to the frying pan, then pour the contents with wine and cover the container after two minutes. Simmer the dish over medium heat for about twenty minutes.

In the meantime, you should take care of preparing the side dish. Divide the lettuce core into two parts and place in a high-heat frying pan with olive oil. Add a little garlic and fry the salad inside down. Place seafood with sauce on a dish, put lettuce next to it and pour over the juice that remained in the frying pan.

Quick salad

This dish is prepared quickly and turns out very tasty.

Components:

• 800 g octopus;
• 2 tbsp. l. olive oils;
• 2 garlic cloves;
• 1 red bell pepper;
• 2 tbsp. l. lemon juice;
• bunch of dill.

Preparation

Prepare and cook the octopuses. To do this, bring the water to a boil and carefully lower one carcass at a time so that the tentacles are wrapped in beautiful mugs. Boil for six minutes.

As soon as the moscardini turn a soft pink shade, you can take them out.

Pass the garlic through a press and mix with olive oil. Place slightly cooled octopuses in a bowl with the resulting dressing, cover with cling film and place on the balcony for two hours. bell pepper chop and place in a container, add chopped herbs and lemon juice. Once the mini octopuses are marinated, you can add them to the salad and mix with the rest of the ingredients. Salt and pepper to taste.

Stuffed

This recipe contains another seafood product – shrimp.

Components:

• 800 g moscardini;
• 100 g shrimp;
• 60 g butter;
• greenery;
• 1 clove of garlic;
• 1/4 tbsp. red wine;
• 2 tomatoes;
• 1 onion;
• 1 lemon;
• salt and pepper to taste.

Preparation

Rinse the prepared moscardini in cold water. Melt butter in a frying pan, heat and fry the shellfish until half cooked, then pour lemon juice and wine over them and remove from heat and leave to marinate. Meanwhile, you should start filling with shrimp and vegetables. Peel the seafood, wash it and leave it to dry on a kitchen towel. Finely chop the vegetables and herbs, add salt, pepper and mix.

Carefully stuff the marinated moscardini and place on a baking tray lined with baking paper. Seafood should lie with the tentacles facing up. Pour half a cup of water onto a baking sheet and place a small slice of butter on each octopus. Place the snack in the oven, preheated to 180 degrees for fifteen minutes. The appetizer can be served with fried potatoes, garnished with herbs.

Kebabs

Moscardini kebab will be an excellent appetizer for dinner, especially if you really want to surprise family members.

Components:

• 500 g octopus;
• 2 tbsp. l. olive oil;
• 1 lemon;
• 1 tsp. black pepper;
• 2 tsp. oregano;
• 1/2 tsp. carnations;
• 3 garlic cloves;
• wooden sticks (skewers).

Preparation

Thaw the Moscardini and prepare it. Pour olive oil, lemon juice into a bowl, add garlic and spices passed through a press. Add seafood to the marinade and mix everything well. Cover with cling film and put in the refrigerator for a day so that the ingredients are well soaked. Next, the mini-octopuses should be threaded onto skewers and placed on a preheated grill. Fry each side for three minutes. The shish kebab is ready.

Paste

Pasta with seafood is an excellent option for a complete dinner for the whole family.

Components:

• 900 g octopus;
• 2 tbsp. tomato sauce;
• 1 pack of pasta;
• 3 tbsp. l. wine vinegar;
• mint leaves;
• 4 garlic cloves;
• a pinch of chili pepper;
• 2 tbsp. l. olive oils;
• spices to taste.

Preparation

Boil mini octopuses in salted water for seven minutes, then drain. Add wine vinegar and water to the seafood. It is important that the seafood is completely covered with liquid. Cook the shellfish over high heat until they become pink tint, then drain the water.

Heat olive oil in a high-walled frying pan and fry chopped garlic until golden brown. Pour in tomato paste and add chili pepper. Simmer the contents for five minutes, stirring regularly. Add pre-cooked al dente pasta, moscardini, mint leaves. Simmer for another minute and turn off the heat. Add salt and pepper to taste and mix everything. Serve garnished with a sprig of cilantro.

Pasta is a traditional Italian dish that has firmly entered our menu. Pasta with seafood in creamy sauce can be considered an easy-to-prepare, satisfying and nutritious side dish.

Do you want to diversify your menu with delicious and a simple dish- prepare Italian pasta with seafood in a creamy sauce.

General principles for preparing seafood pasta in creamy sauce

Real Italian pasta is made from pasta of the same name - long, narrow “noodles” with hollows on the surface that hold the sauce. Particularly popular is pasta made with wheat flour from selected grains and water. It can also be made from soft grains, but in this case it must contain eggs. In the absence of authentic pasta, spaghetti, which is more familiar to us, can replace it without much damage.

The base of the sauce is cream. If the gravy requires boiling, it is advisable to choose a product with a low fat content. Ideally, you should use 12% cream; under the influence of high temperature it is guaranteed not to curdle. But it is worth noting that with a fattier product the sauce will be more tender.

Seafood. Mussels, scallops, shrimp, squid, ready-made seafood cocktails - you can complement the dish with any of the seafood. Frozen shellfish are thawed in advance in the open air or in the common chamber of the refrigerator. In some cases, seafood is not defrosted, but washed with warm water.

Pasta and seafood cream sauce are prepared separately. The seafood is lightly fried beforehand. Prolonged frying can spoil the product - the shellfish meat will become tough, resembling rubber.

Spaghetti or special pasta is boiled in a large volume of water, which is lightly salted. Recommended proportions: per 100 gr. pasta for proper preparation At least one liter of water is required. The products are immersed only in intensely boiling water and brought to readiness in a barely boiling liquid. Then, draining in a colander, rinse hot water and dry.

It is advisable to cook the pasta or spaghetti at the same time as the sauce so that both components are hot when mixed.

For seasonings, it is advisable to use mixtures of so-called Italian herbs, such as oregano, basil, rosemary, tarragon and savory. Of course, you can’t do without black pepper, and for spiciness, red hot pepper.

Italian recipe for pasta with seafood in creamy sauce with cheese

Half a kilo of frozen sea cocktail;

A glass of liquid cream, 20% fat;

20 gr. homemade, frozen cream;

1. Place the package in the general compartment of the refrigerator or leave it in a bowl on the table, defrost the sea cocktail. Boil the shellfish by placing them in boiling, salted water. We cook for a short time so that their meat does not become tough. Three minutes is enough, after which we put it in a colander and drain the water.

2. Heat the frying pan by putting butter in it. Place the clams in the melted fat and fry for about a minute. Then pour cream into them and add a little salt. Stirring, simmer for five minutes.

3. Bring two and a half liters of water to a boil in a saucepan. After salting, lower the spaghetti. After boiling, reduce the heat so that the water is only slightly bubbling, and cook for seven minutes. Then, putting it in a colander, pour boiling water over it and leave so that all the water drains.

4. Grate the cheese into the hot sauce on a medium grater and begin stirring it in a circle. When all the cheese shavings have melted, add the pasta to the sauce. Mix thoroughly and heat over low heat for one and a half minutes.

"Carbonara" - seafood pasta in creamy sauce with ham

Unpeeled shrimp - 500 gr.;

A glass, plus two tablespoons of heavy cream;

Boiled ham - 200 gr.;

150 grams of Parmesan;

0.25 teaspoon of Italian herbs (ready-made mixture).

1. Place shrimp in boiling water and add a little salt. After waiting for intense boiling again, reduce the heat to medium and cook the shellfish for four minutes. Catch and place on a plate, let cool, and peel.

2. Grind the cheese - three on a medium grater. Cut the ham into small cubes.

3. Pour the cream into the pan. Add cheese shavings and ham. Cook over low heat, without letting it boil, for ten minutes. Be sure to stir the sauce so that the melting cheese spreads evenly throughout. Add the boiled shrimp to the sauce and continue cooking for another three minutes.

4. Add pasta boiled until half cooked to the creamy sauce and mix. Continue cooking on low for about seven minutes until the pasta is cooked through.

5. Season the seafood pasta with ground pepper and add a mixture of herbs. After keeping the heat on low for five minutes, turn it off. When serving, sprinkle the hot dish with fine cheese shavings.

Seafood pasta in creamy sauce: with fresh tomatoes, shrimp and tomatoes

Shrimp without shell - half a kilo;

300 gr. Italian pasta or spaghetti;

Large meaty tomato;

Half a glass of thick tomato;

0.3 cups fresh cream;

Butter - a spoonful of olive and 40 grams of butter;

1. Cut the onion and tomato into small cubes. Chop the parsley with a knife.

2. Pour olive oil into a deep, thick-walled saucepan. Having set the heat to medium, let it warm up well and put the onion in it. Fry, stirring, until golden.

3. Add thawed shrimp to the onion and cook without changing the temperature for two minutes. Then put the tomato slices into the saucepan, heat for a minute and season tomato paste. After boiling for another minute, turn it off.

4. Pour about a third of the sauce into a separate bowl, add a dessert spoon of chopped garlic and blend with a blender. Pour the resulting homogeneous mass back into the sauce and stir thoroughly.

5. In parallel with the sauce, boil the pasta until ready. We drain the water from them.

6. Melt the butter in the hot sauce and combine it with the pasta. Add the grated cheese, mix thoroughly and serve.

7. Use finely chopped parsley as a decoration - sprinkle the herbs on the pasta laid out on plates.

Seafood pasta in creamy sauce with fresh tomatoes in the oven

Sea scallops - 400 gr.;

35 gr. butter, 72% oil;

450 gr. peeled shrimp;

Pasta - 350 gr., you can take spaghetti;

2/3 cup Rkatsiteli or Tamyanka;

Fresh tomatoes - 900 gr.;

Ground red pepper - a quarter spoon;

Half a glass of high-fat cream;

Fresh basil - 12 leaves.

1. Heat a spoonful of vegetable oil in a frying pan and drop the butter into it. Having warmed up sufficiently, drop the thawed scallops into the fat mixture. Fry for a minute on each side and place on a paper towel.

2. In the same frying pan, heat another spoonful of vegetable oil and, as before, melt the butter in it. After heating the mixture well, lightly fry the shrimp in it and place them on a towel.

3. Add a new portion of oil to the frying pan. Fry four chopped garlic cloves on it for about thirty seconds. Add wine and bring to a boil. Then, reducing the heat, cook the sauce for two minutes, add the grated tomato pulp and red pepper, and simmer over reduced heat for a quarter of an hour.

4. Cover the pan with foil so that it hangs down at least 15 cm on opposite sides. Place the pasta boiled until half cooked on top and fill it with hot tomato mass. Place seafood on top of the pasta.

5. Bring the free edges of the foil together and pinch them tightly. Place the pan in the oven and cook for a quarter of an hour at 180 degrees. We take it out, carefully spread the edges of the foil and pour hot cream over the pasta with seafood. Sprinkle with chopped basil leaves.

Pasta dish with seafood in cream sauce and tomato for slow cooker

Shrimp and mussels without shells - 200 grams of frozen food;

Six tablespoons of thick fresh tomato puree;

100 grams of Parmesan or similar spicy cheese;

A teaspoon of chopped cilantro;

Three tablespoons of olive oil;

A teaspoon of sugar;

Low-fat cream - half a glass.

1. Warm water Rinse the mussels and shrimp, dry in a colander and place in a bowl. Add finely chopped two cloves of garlic and tomato puree. Activate the frying mode for 12 minutes.

2. At the end of the program, take a sample, adjust the taste by adding salt and sugar, and put the paste on top. Pour in about half a liter of water so that it only slightly covers the contents of the bowl. Launch the “Spaghetti” option.

3. When the pasta is ready, add hot cream and mix thoroughly. Simmer in creamy tomato sauce over heat for two minutes. Turn off the multicooker.

4. Place on plates, sprinkle with parsley and finely grated parmesan.

Pasta in creamy sauce with seafood: recipe with squid and red fish

Long wide noodles or Tagliatelle pasta - 200 grams;

Frozen squid carcass;

30 gr. hard cheese;

Half a glass of low-fat 12% cream;

Fresh frozen salmon fillet - 100 gr.

1. Thaw squid and fish in air. Cut the salmon into large cubes and the squid meat into thin short strips.

2. Bring two liters of water to a boil, dissolve a couple of pinches of salt and lower the pasta. Cook at a low simmer for about six minutes or according to package directions. Then, shaking it out of the pan in a colander, rinse with very hot water and lightly season with olive oil.

3. Place the prepared seafood into a well-heated oil in a frying pan. Add butter. Fry for no more than one and a half minutes, stirring.

4. Pour cream over the seafood and sprinkle with cheese shavings. After bringing to a boil, add two pressed cloves of garlic. Add cream sauce, stir well and remove from heat.

5. Place the dried pasta in the pan with the sauce and mix thoroughly.

Tricks for cooking seafood pasta in creamy sauce - useful tips

To cook pasta, use large pans without enamel coating. Long spaghetti or pasta should fit at least halfway into it. Initially, they will protrude beyond the edges, but when the lower part softens, they will be completely immersed in water.

Sauce and seafood are best cooked in a thick, heavy frying pan or deep saucepan with a double bottom. For frying sauce components and seafood, olive oil or its mixture with butter is best.

Even if the recipe does not require the addition of cheese, sprinkle small cheese shavings over seafood pasta in creamy sauce just before serving.

Even though the pasta is a traditional dish in Italy, it has already become quite firmly established in the menu of Russians and, frankly speaking, has turned into a simple side dish. Therefore, if you want to cook the most authentic Italian food, take care of the sauce - for example, creamy, which is ideal for pasta with seafood.

Description and history of the dish

Pasta with shrimp, mussels and octopus tentacles – a sophisticated and at the same time easy to prepare dish. Does not require large financial costs. It can serve either as a second lunch course or as a full dinner.

Seafood makes a dish not only piquant, filling and low-calorie, but also healthy, as they contain protein and various minerals. However, if you have a weak stomach, then you should not eat cream with seafood.

The history of pasta began in ancient times. According to one version, it appeared in China, according to another - in Italy. The first production of this type of pasta was established in the 12th century in Sicily, and by 19th century Pasta has become a popular Italian food.

Selecting ingredients and cooking tools

The main ingredients needed to prepare seafood pasta in a creamy sauce are, of course, pasta and seafood. The choice of these products should be approached carefully.

“Sea reptiles” can be taken both fresh and frozen, either individually or in the form of a cocktail. Any recipe for pasta in cream sauce can be prepared with mussels, shrimp, cuttlefish, octopus, squid or a combination of both, which is included in a seafood cocktail. Carefully check the expiration date on the packaging!

You can choose any pasta you like - pipe rigate (snails), spaghetti or penne rigate (feathers). The main thing is that the pasta is not too large and ribbed. Choose products of the highest grade (another name is group A), obtained from durum wheat.

Suitable for cream sauce cream (20 or 10%), and sour cream. For seasonings, you will need the so-called Italian (Provencal) herbs - savory, basil, tarragon, oregano, rosemary, etc., as well as ground black pepper. For flavor, you can add a couple of cloves of garlic or a little nutmeg.

If you like vegetables, then take tomatoes or Bell pepper. In some recipes you will also find olives. Other additional ingredients may include: hard cheese. Also, don’t forget to check the availability of olive or sunflower oil in your kitchen.

As for the tools, you will need a container for cooking pasta and a thick-walled frying pan with a lid to prepare the sauce.

Short pasta will fit into any pan, whereas for spaghetti you will need a pan in which they will fit at least halfway. At first they will stick out from the pan, but then the lower part will soften, and gradually the entire length of the pasta will be submerged in water.

And, of course, you need ordinary kitchen utensils- knives and cutting boards for cutting vegetables; a colander for draining pasta and a wooden spatula for stirring seafood.

Cooking options

Undoubtedly, Every housewife has her own signature pasta recipe with some secret ingredient. Some people replace cream with sour cream, while others add cheese or vegetables. In any case, the result is a delicate and delicious delicacy.

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 slightly salted water.
• Melt the butter and fry seafood in it within 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!

Pasta with seafood and tomatoes in creamy sauce

You will need:

• seafood (mussels, squid, shrimp, octopus) – 300 g;
• cream (10%) – 200 ml;
• pasta – 400 g;
• olive oil – 30 ml;
• tomato – 2 pcs.;
• salt;
• garlic – 2 cloves;
• black pepper.

Cooking instructions:

• Coarsely chop the garlic fry it with olive oil and remove(garlic is only needed for smell).
• Place seafood in a frying pan fry them, stirring frequently, for about 5 minutes. The fire should be medium.
• Remove the skin from the tomatoes, cut them into small cubes and add to the contents of the pan. Stir and let simmer a little.
• Pour cream into the resulting mass, add salt and pepper. Simmer for another 3 minutes.
• Boil the pasta.
• Drain the pasta in a colander to remove excess liquid.
• Divide pasta among plates and top with sauce. Bon appetit!

Spaghetti with seafood in sour cream sauce

You will need:

• spaghetti – 200 g;
• mussels – 100 g;
• shrimp – 150 g;
• squid – 200 g;
• onions – 1 pc.;
• sour cream – 4 tbsp;
• garlic – 3 cloves;
• salt;
• sunflower oil – 30 g;
• black pepper (ground);
• butter – 1 tbsp.

Cooking instructions:

• Finely chop the garlic and onion.
• Into boiling water ( don't forget to salt it) place the unpeeled seafood and cook for 5-7 minutes. They can then be cleaned.
• Melt the sunflower and butter, add onion and garlic to them. Fry them until golden brown over high heat.
• Cut the squid into thin strips, add to the onion and garlic, mix well and simmer for 5 minutes(fire – medium).
• Add shrimp and mussels to the squid, mix well, leave for 2-3 minutes over medium heat.
• Add sour cream, pepper and salt, cover the pan with a lid and simmer the resulting mixture for 10–15 minutes.
• At this time, boil the spaghetti. Place the finished pasta on a plate. Top with sauce.

If you want to cook from scratch will help you properly prepare the dough for an excellent product.

Other recipes on video

We bring to your attention several more interesting recipes in video format, including pasta with red fish in creamy sauce.

With salmon

With salmon

With shrimps in creamy garlic sauce

With shrimps in creamy tomato sauce

How and with what to serve?

How to serve the finished dish on the table? Firstly, the pasta must be hot.