My husband just loves pasta with various types sauces: cook with shrimp, chicken, mushrooms, vegetables. Today I will cook him pasta with seafood for dinner, namely with his favorite seafood cocktail.

To prepare this delicious dish we will not need such a large set of products. But the result will be stunning.
So:
First, let's boil the water for our future pasta, that is, spaghetti. Salt it a little.
When the water has boiled, add spaghetti to it - I break them in half so that they are not too long, and add 1 tablespoon of vegetable or olive oil.

Now let's take on the seafood cocktail. We wash it under cold water, getting rid of extra ice.

Salt it and put it on the stove. Bring to a boil and immediately turn off the heat, as the squid will heat treatment become rubbery. We throw them into a colander.

If the cocktail contains large pieces, then cut them into smaller ones.

When everything is crushed, pour 2 tablespoons of olive oil into the frying pan (if you don’t have any, you can replace it with regular vegetable oil).

When the oil is hot, add our chopped seafood cocktail into it.

And minced 2 cloves of garlic in a garlic press.

And simmer for 3-5 minutes until all the moisture has evaporated and the cocktail has an aromatic smell of garlic and butter. After this, remove the pan from the heat and set it aside.
Now let's start preparing our cream cheese sauce.
Add melted cheese to the saucepan,

Next the cream goes there.

Place this mixture on the stove and wait for the cheese and cream to melt (stir constantly, low heat). When the cheese has melted, add sour cream.

And chopped dill.

Salt and pepper to taste, since cheese can be salty, you may not need salt.

Here we have already cooked spaghetti. We throw them into a colander.

Place them back into the pan (I drizzle them with a little olive oil to keep them from sticking).

At this time, our sauce is being cooked, when it boils, we add our seafood cocktail to it in a saucepan.

And we continue to cook it over low heat until it begins to thicken and a pronounced taste of processed cheese appears. If it seems too liquid to you, then you can add 1-2 tablespoons of flour to it, mixing well so that there are no lumps. I cook the sauce for about 20 minutes after adding it sea ​​cocktail.

When it thickens, I remove it from the heat and let it cool a little. When it cools, it will become even thicker. He will become more rich taste With pleasant smell garlic.
Now put the spaghetti in a plate and put our creamy cheese sauce and seafood cocktail on top.

Enjoy your meal!

Cooking time: PT01H00M 1 h.

Approximate cost per serving: 80 rub.

Pasta – traditional Italian dish, firmly included in our menu. Pasta with seafood cream sauce It can easily 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 produced from grains soft varieties, 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 high temperature they are guaranteed not to curl. 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 outdoors or in the common compartment 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 large volume 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 the so-called Italian herbs, from oregano, basil, rosemary, tarragon and savory. Of course, you can’t do without black, and for spiciness, red, hot pepper.

Italian recipe for pasta with seafood in creamy sauce with cheese

Ingredients:

Half a kilo of frozen sea cocktail;

Cup liquid cream, fat content 20%;

20 gr. homemade, frozen cream;

Spaghetti – 250 gr.;

200 grams of Parmesan cheese;

Cooking method:

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. Warm up the frying pan by placing butter. 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. B hot sauce Grate the cheese 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

Ingredients:

Unpeeled shrimp– 500 gr.;

A glass, plus two spoons heavy cream;

Boiled ham – 200 gr.;

150 grams of Parmesan;

Spaghetti – 250 gr.;

0.25 teaspoon Italian herbs ( ready mix).

Cooking method:

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

5. Season pasta with seafood ground pepper, 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

Ingredients:

Shrimp without shell - half a kilo;

Bulb;

300 gr. Italian pasta or spaghetti;

Big meaty tomato;

Half a glass thick tomato;

0.3 cups fresh cream;

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

Fresh parsley.

Cooking method:

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 with tomato paste. After boiling for another minute, turn it off.

4. Pour about a third of the sauce into a separate bowl, add dessert spoon 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

Ingredients:

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.

Cooking method:

1. Heat a spoon in a frying pan vegetable oil, lower the butter fat into it. Having warmed up sufficiently, lower the thawed mixture into the fat mixture. scallops. 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

Ingredients:

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.

Cooking method:

1. Rinse the mussels and shrimp with warm water, dry in a colander and place in a bowl. Add finely chopped two cloves of garlic, 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. Tomim in creamy tomato sauce on heating for two minutes. Turn off the multicooker.

4. Place on plates, sprinkle with parsley and chopped fine grater parmesan

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

Ingredients:

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.

Cooking method:

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 paste should be placed in it at least halfway. 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.

Pasta with sea cocktail in creamy sauce – recipe with photo:

The main condition for preparing pasta with sauce is that you need to start cooking both the pasta and the sauce at the same time, because this is the only way the whole cooking process will take very little time. Therefore, we immediately put on the stove a saucepan with 3 liters of water for the pasta and a frying pan for the sauce, but if suddenly you are not entirely 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 doesn’t 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 remaining ingredients. Peel the onion and garlic and chop everything quite finely with a knife.

On hot frying pan put a piece of butter and follow it with onions and garlic. 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 onions are simmering, place the seafood cocktail in a sieve and rinse under running water. If desired, lightly chop large pieces of seafood. We also carefully examine 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 boiling water. salt (without a slide), stir so that the salt dissolves faster, and dip the paste into it. In this case we used spaghetti, but you can use whatever type of pasta you have on hand. We cook our pasta according to the instructions; under no circumstances should it be overcooked, so we check it for taste from time to time. Ready pasta We consider that when it is still a little hard inside, it will completely “get through” in the hot sauce.

Now let's return to our onions and garlic, add flour to them and stir so that the flour is well distributed. Fry everything for 1 minute.

Pour in the cream, stir and bring the sauce to a boil. Meanwhile, grate the cheese on a fine grater.

Once the cream sauce comes to a boil, add the cheese and stir until it melts. By the way, it is best to take cheese with a mild milky taste. In this case, it is needed only to enhance creamy taste sauce.

Also don't forget to season the sauce with salt and pepper.

By this time, our pasta is already ready, so we put it on a sieve, while making sure to leave 250 g of the broth.

We put our pasta in a creamy sauce with a sea cocktail.

Mix it thoroughly with tongs so that the sauce is evenly distributed. If suddenly the sauce turns out thick and it spreads in a thick layer on the pasta, then gradually pour in the broth and mix. Thus, we bring the pasta with creamy 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 aromatic dish to the table!

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.

If you want to diversify your menu with a delicious and 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 requires at least one liter of water to cook properly. The products are immersed only in intensely boiling water and brought to readiness in a barely boiling liquid. Then, throwing it in a colander, rinse with 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 with 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. Rinse the mussels and shrimp with warm water, 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.

Considered one of the best inventions Italian culinary specialists. It is made with the addition of shrimp, mussels, squid and other inhabitants of the underwater depths. In today's article we will look in detail at several simple cooking recipes. similar dishes.

To prepare such dishes, it is advisable to use high-quality pasta made from durum varieties wheat. As for the shape, it can be almost any. Farfalle, petucelle, pene, fusilli and almost everything are best for preparing pasta with seafood in a creamy sauce. long pasta, with the exception of linguine.

Initially, they are boiled in salted boiling water with the addition of small amount olive oil. After this, the washed pasta is combined with a sauce made from cream, aromatic herbs and any seafood. Most often, shrimp, squid, mussels and octopus are included in such dishes. Occasionally, the taste of seafood is supplemented with ingredients such as fish, bacon or boiled ham.

With wine and cherry tomatoes

This is one of the most simple options Italian pasta, which can be easily created by any beginner. Pasta topped with parmesan, cream, aromatic herbs and seafood cocktail, are optimal for everyday lunch and for any special occasion. To prepare them you will need:

• 100 g squid.
• 100 g shrimp.
• 150 g mussels.
• 250 g pasta.
• 70 g parmesan.
• 50 ml white semi-dry wine.
• 160 ml 20% cream.
• 2 cloves of garlic.
• 5 cherry tomatoes.
• 1 tsp. Provençal herbs.
• Salt and olive oil.

You need to start preparing seafood pasta in a creamy sauce by processing mussels, shrimp and squid. They are washed, cleaned if necessary and fried in hot oil. After a couple of minutes, they are poured with wine and wait for the alcohol to evaporate. After this, add cream to a common frying pan and simmer everything together over low heat. After about ten minutes in almost ready sauce pour out Provencal herbs, grated parmesan and crushed garlic. Almost immediately, pasta is loaded there, boiled in salted water with the addition of olive oil. Ready dish decorated with tomato quarters.

With melted cheese

Lovers of simple and satisfying food will certainly not ignore another interpretation of the classic Italian pasta with seafood in a creamy sauce. This time the dish will not contain any extras like Parmesan or wine. To prepare it you will need:

• 150 g pasta.
• 100 g frozen shrimp.
• Processed cheese.
• 200 ml 15% cream.
• Salt, seasonings, parsley and olive oil.

Thawed, washed, peeled and dried shrimp are fried in a greased frying pan until golden brown and poured with cream. All this is simmered over low heat for ten minutes, and then sprinkled with grated processed cheese and continued heating. After some time, the sauce is supplemented with salt and spices and combined with pre-boiled pasta. The finished dish is sprinkled with chopped herbs.

With bell pepper

This simple recipe pasta with seafood in creamy sauce was also borrowed from Italian chefs. To replicate it in your own kitchen, you will need:

• 300 g pasta.
• 500 g cocktail of shrimp, squid, octopus and mussels.
• 250 ml cream.
• 3 tomatoes.
• Bell pepper(preferably red).
• 50 g Dutch cheese.
• Salt, garlic, pepper and refined oil.

First of all, you need to tackle the pasta. They are immersed in salted boiling water, boiled according to the manufacturer's recommendations and drained in a colander.

Fry crushed garlic in a greased frying pan and add thawed seafood to it. A few minutes later, chopped vegetables, cream, pepper and salt are sent there. All this is simmered briefly over low heat and mixed with pasta. The finished dish is sprinkled with grated cheese and removed from the stove.

With sour cream

This is incredibly tasty and hearty pasta with seafood in creamy sauce is extremely different simple composition. To prepare it you will need:

• 300 g pasta.
• 250 g processed cheese.
• 200 g 20% ​​sour cream.
• 200 ml 20% cream.
• 500 g sea cocktail.
• 2 cloves of garlic.
• Salt, dill, spices and refined oil.

Thawed and washed seafood is literally immersed in boiling water for a minute and drained in a colander. Once they are dry, they are cut small pieces and fry in hot oil with the addition of crushed garlic. Browned seafood is poured with a mixture of sour cream, cream, grated cheese, salt and dill. All this is briefly simmered over low heat and combined with pasta, boiled with the addition of a small amount of refined oil.

With wine and tomato paste

Those who love nutritious homemade meals can be advised to pay attention to one more simple recipe. Pasta with seafood prepared using it in a creamy tomato sauce is good for special occasions like romantic dinner. To feed your other half this Italian delicacy, you will need:

• 700 grams of seafood.
• 300 ml cream.
• 100 ml dry white wine.
• 2 medium-sized onions.
• 1 tbsp. spoon of tomato paste.
• Pasta, salt, herbs, spices and refined oil.

First of all, you need to deal with the onions. It is cleaned, washed, crushed and sautéed in a heated, greased frying pan. As soon as it changes color, seafood is added to it and cooking continues. A few minutes later it's all poured in the right amount guilt. Almost immediately the cream is sent into a common vessel, tomato paste, salt and seasonings. As soon as the sauce thickens a little, mix it with boiled pasta and heat it briefly over low heat.

With ham

This tasty and aromatic pasta with seafood in a creamy sauce will certainly be appreciated by those who cannot imagine a full meal without sausages. It represents an exquisite and extremely good combination pasta, shrimp and cooked ham. To prepare it you will need:

• A glass of heavy cream.
• 500 g unpeeled shrimp.
• 200 g boiled ham.
• 150 g parmesan.
• Pasta, salt, and refined oil.

Combine cream, chopped ham and grated Parmesan in a deep saucepan. All this is heated over low heat, without bringing to a boil, and after ten minutes it is mixed with peeled and boiled shrimp. Almost immediately, salt and heat-treated pasta are added to the future sauce. Mix everything carefully and remove from heat.

With salmon

True fish connoisseurs will certainly need one more simple option cooking pasta with seafood in creamy sauce. A photo of the dish will be presented a little later, but for now we’ll find out what is needed to create it. To feed your family one of the most popular Italian treats, you will need:

• 200 g pasta.
• Frozen squid carcass.
• 30 g Dutch cheese.
• ½ cup 12% cream.
• 100 g salmon fillet.
• Salt, seasonings and refined oil.

The washed, thawed squid carcass is freed from all excess, cut into thin strips and placed in a heated, greased frying pan. Pieces of salmon are also added there. Literally a minute and a half later, the seafood is poured with cream, sprinkled with cheese shavings, added salt, seasoned with spices, brought to a boil and mixed with pre-boiled pasta.