Tomato sauce with seafood. Pasta with seafood in tomato sauce
My friends!
I try to choose only the best and most proven recipes for my blog, for which I am responsible. One of these recipes I can confidently name is the recipe for pasta with seafood in tomato-basil sauce, our family favorite, the one that has received many rave reviews when it ended up on the menu of my friends Elementaree. Ideally, of course, you should prepare fresco pasta for it yourself, but if you don’t have the time and/or desire, then store-bought will do.
The main secret of its amazing taste lies, of course, in the sauce! Now that there is still snow outside, cooking it from plastic tomatoes offered in supermarkets is not an option at all. Instead, take Italian tomatoes in pieces or tomatoes in their own juice (there are many manufacturing companies: Pomi, Mutti, Corrado, Bioitalia, etc.). Even the Italians themselves do not disdain canned tomatoes picked at the peak of ripeness in winter, let alone us. The quality of the tomatoes is critical to a successful final result. But you can take any seafood; any cocktail, even the most budget brand, will be good.
You will need (for 4 servings):
- 500 ml. tomato pieces Pomi
- fresco pasta 250 g or spaghetti/tagliatelle (store-bought)
- 500 g sea cocktail
- 1 onion
2 cloves garlic
Bunch of basil (2-3 sprigs)
80 g grated parmesan
Olive oil for frying
1. Chop the onion and garlic, then lightly fry them in olive oil. They should soften and lightly brown (it’s better to add the garlic a couple of minutes after the onion, otherwise it will definitely burn). It is best to take a large frying pan at once, because at the end you will have to add the prepared pasta and stir it; there should be enough space for the sauce and pasta.
2. Add tomatoes in pieces to the onion and garlic and simmer over low heat (it will gurgle! Be careful!) for 10-12 minutes.
3. Wash and tear off the leaves from the basil sprigs (10 large pieces or 15 smaller ones will be enough), roll them into a tube and chop them with a knife.
If your basil is a little wilted, put it in cool water for 10-15 minutes and it will come back to life!
Add chopped basil to the tomatoes and simmer the sauce for another 3-4 minutes. If you don't have fresh basil, use dried basil, but in this case, add it at the very beginning so that it fully imparts its flavor to the sauce.
4. When the sauce is ready, add the seafood cocktail, turn up the heat and cook for 5-7 minutes, then add half the Parmesan cheese to the seafood sauce and stir.
5. Boil the pasta until cooked, drain the water and place the pasta in the pan with the sauce and stir so that the sauce and seafood are evenly distributed over it.
1. Cook pasta in boiling salted water until al dente according to package instructions. In fact, you need to cook for a minute less than what is written. Drain them, reserving a quarter cup for later use.
2. Heat two tablespoons of olive oil in a large, heavy skillet. Finely chop three cloves of garlic and fry for a couple of minutes over medium heat. Add a quarter teaspoon of chili flakes (or a little more). Wash the clams and mussels (you need to take the ones in the shells), clean them of algae and add them to the frying pan along with the wine. Cover and cook for 5 minutes. By this moment all the doors should open. If this does not happen, it is better to throw away such a shellfish. Remove from the pan along with the liquid and set aside.
3. Chop the remaining garlic and fry in a frying pan with two tablespoons of olive oil. Add the unpeeled shrimp and cook for another 3-4 minutes until they turn pink. Clean the squid, cut into rings and add to the pan. Cook for another 2-3 minutes.
4. Cut the cherry tomatoes into quarters and add to the squid along with tomato paste, ready-made shellfish and their sauce, as well as two tablespoons of pasta water. Warm it all up together for a couple of minutes. Remove from heat, stir in finely chopped parsley and place on plates on top of pasta. If desired, add salt and pepper to taste. Serve immediately. Recipe adapted from the English-language blog From the kitchen. Many thanks to the author.
Despite the fact that pasta is a traditional dish in Italy, it has already become quite firmly entrenched 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 the 19th century pasta became 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 peppers. In some recipes you will also find olives. Other additional ingredients may include hard cheese. Also, do not 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 the 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.
Basil 0.5 bunch
Garlic 1 clove
Olive oil 4 tbsp. l.
Table salt (large) to taste
Ground black pepper to taste
Balsamic vinegar 2 tbsp. l.Preparation
Balsamic vinegar is an optional ingredient that can be added as desired. Of course, you can do without it, but this component adds some sweetness to the dish, making the dish more interesting in taste.
We will begin cooking in accordance with the step-by-step recipe with photos by preparing all the ingredients. Make sure that they are available and you don’t have to look for the right component. Place the mussels immediately into a plate. Tomatoes should be washed, scalded, peeled and ground. The garlic is peeled, washed and dried. Is everything in stock? It's time to start cooking.
Immediately boil the pasta in salted water until half cooked. Proceed in accordance with the recommendations indicated on the packaging. Frozen mussels need to be allowed to defrost. Then they should be washed and then laid out to dry on a towel. Fresh seafood is thoroughly washed to completely remove sand. Opened shells should be thrown away immediately, the rest should be sent to dry.
Garlic and basil stems need to be chopped using a sharp knife.
Place a saucepan with a little olive oil on the stove. When it is hot, add the basil stems and garlic and fry until the surface of the latter turns golden brown. Monitor the frying carefully so as not to overcook the product, as this will spoil the taste.
After a minute, you can put the mussels in the pan. If desired, add half a glass of dry white wine. Fry the product, stirring constantly to prevent burning. Fresh mussels (in their shells) should open, but those that haven't opened can be thrown away.
The basil greens should be chopped.
Add a little salt to the saucepan. Meanwhile, drain the pasta in a colander, reserving four tablespoons of water. Place the pasta with the mussels and add water there. Mix thoroughly, add pepper, add basil leaves, stir again and simmer for five minutes.
When ready, turn off the stove. Let the seafood pasta in tomato sauce without cream, made according to a simple step-by-step recipe with photos, brew and place on plates. As you can see, preparing the dish is not at all difficult. Bon appetit!
Fettuccine in creamy sauce
Pasta with salmon
Spaghetti with shrimps in creamy sauce
Pasta stuffed with minced meat
Pasta with mussels
This simple seafood spaghetti recipe delivers the classic taste of Italian pasta, with tender, firm squid, shrimp and mussels wrapped in a thick, creamy tomato sauce with a savory hint of roasted garlic and onions and the aroma of Mediterranean spices. A great chance to feel like you’re at a resort at any time of the year in a picturesque seaside restaurant!
INGREDIENTS:
- 300 g durum wheat pasta
- 400 g mixed seafood in oil
- 1 large onion
- 3 – 4 cloves of garlic
- 400 g canned chopped tomatoes
- 120 g cream 20%
- 2 tbsp. l. olive oil
- salt, pepper, basil, oregano
- hard cheese or dried fried onions for serving
COOKING METHOD:
- In order to prepare pasta with seafood, cut the onions into thin half rings or quarter rings, peel the garlic and cut into thin slices.
- Place seafood in a colander and rinse from oil with cold water, then dry on a paper towel.
- You can also use frozen mixed seafood for this dish. Before cooking, it should be defrosted, doused with boiling water and lightly dried.
- Heat olive oil in a frying pan, add garlic and fry over medium heat for 1 - 2 minutes until a garlic aroma appears.
- Add the onion and fry until the onion is translucent for 5 – 7 minutes.
- Add prepared seafood and cook over high heat for 5 minutes.
- Add chopped tomatoes and cook over low heat for 5 minutes. It is more convenient and faster to use canned chopped tomatoes for this dish, especially in the cold season. During the season, you can take fresh ripe tomatoes, peel them and cut them into cubes. As a last resort, it is not forbidden to replace tomatoes with neutral-tasting ketchup (100 - 150 g) or tomato paste (2 tbsp.).
- Pour in the cream, add salt and spices and cook over low heat, covered, for another 5 minutes. You can use cream of any fat content. Tomato cream sauce for pasta with seafood is ready!
- While the sauce is preparing, cook any pasta according to package instructions. To serve, place a portion of pasta on a large plate, generously pour seafood sauce over it and sprinkle with grated cheese to taste.
Idea! It is very tasty and unusual to flavor sauces and salads with seafood with dried fried onions, which you can buy, for example, in the Swedish grocery store at IKEA. In my opinion, this is an unusual and very successful combination, try it and see for yourself.
Very tasty and easy to prepare seafood pasta is ready!
Pasta with seafood in creamy sauce
The recipe for pasta with seafood in creamy sauce, which we are about to prepare, is very tasty. I will offer it to you for comparison with the following ones, so that you can choose which one will become your signature dish. The ingredients and taste are almost the same, but the lack of a special taste that distinguishes them will give you the opportunity to choose exactly what appeals most to you personally.
You will need:
- half a kilogram pack of seafood
- 250 grams of pasta
- tablespoon, butter;
- 1 glass of cream (20%);
- 200 grams of cheese;
- sea salt;
- tablespoon Italian herbs
- 10-12 olives.
Step by step steps:
- Following the instructions on the package, cook the pasta. I usually salt the water and add two tablespoons of olive oil.
- Place the cooked spaghetti in a colander and let the water drain. At this time, while the water is draining, prepare the sauce for the pasta.
- Defrost seafood, under running water. Then boil the sea consistency in slightly salted water for 2-3 minutes.
- Melt the butter in a thick-walled frying pan and for minutes. fry seafood in it on all sides, mixing.
- Don't forget to add salt and then add cream. Simmer everything together for 7-10 minutes.
- Coarsely add sodium cheese and add seafood in cream here. After a couple of minutes, the cheese will melt and our sauce will thicken, this is a sign that you can add pasta.
- Sprinkle the dish with fragrant herbs and turn off the stove.
Enjoy Italian cuisine on your table!!!
Pasta with seafood
Ingredients needed for the first recipe:
- Packaging of seafood - half a kilogram
- Pasta (festonate was used in this recipe) - 250 grams;
- Garlic - 1 or 2 cloves;
- Cream - 250 milliliters;
- Olive oil preferably - 3-6 tablespoons
- Italian Parmesan cheese - 200 grams (add more if you have it);
- tomatoes - 3 medium-sized pieces;
- dried basil;
- iodized salt.
Step by step steps:
- Let's start cooking by preparing the sauce; to do this, defrost the seafood cocktail.
- Place a frying pan on the stove, add a little olive oil to it, add the defrosted seafood cocktail, evaporating excess water (about 8-12 minutes).
- Blanch the tomatoes and puree in a blender until a homogeneous mass is formed.
- Add chopped tomatoes to the sea cocktail and sprinkle with dried basil and chopped garlic.
- Mix everything and simmer for 5-6 minutes. At the end of cooking, add salt.
- Cook the pasta in a saucepan of more than 3 liters. Pour in water, bring to a powerful boil, add salt. If desired, you can add a couple of drops of olive oil.
- Cook at a gentle simmer, stirring a little, in accordance with the time written on the package.
- Drain the water from the cooked pasta, place it on a large plate, and pour over the prepared sauce.
Don't be afraid of change, especially when it changes your life for the better!!!
Shrimp pasta
Products for the recipe:
- shrimp - 500 grams;
- leek (snow-white part) - 10 cm;
- pasta - 200 grams;
- lemon - 1 piece;
- olive oil - 5 tablespoons
- cream 22% - 300 milliliters;
- fresh parsley
- parmesan cheese - 150 grams;
- Italian spices
Preparation:
- Cleaning the shrimp.
- Cut the onion into rings.
- Place the pasta in a colander and back into the saucepan with the lid on and keep warm.
- Heat the olive oil in a frying pan and sauté the chopped onion over low heat for a minute.
- Now grate the lemon zest into the frying pan with the onions on a small grater. Stir and heat for a minute.
- Place the shrimp in the frying pan. Mix thoroughly and simmer for another 1 minute.
- Then squeeze lemon juice into the pan. Stir and cook for another 2 minutes.
- For now, you can finely chop the parsley leaves.
- Grate Parmesan on a fine grater.
- Add our heavy cream to the pan and mix thoroughly.
- Add the cooked pasta to the almost cooked sauce and stir thoroughly.
- Once the bubbles appear, add parsley and Parmesan.
- Let's stir, wait a minute and turn off the gas.
- Arrange on plates
- Sprinkle with grated Parmesan and enjoy the taste of Italian cuisine on your table with a glass of cold white wine.
Pasta with seafood in tomato sauce
Ingredients for seafood pasta recipe:
- Mussels - 300 gr.
- Pasta - 200 gr.
- Onion - large head
- Olive oil - a couple of tablespoons
- Cherry tomatoes - 8 pieces
- Tomato juice - half a glass
- Sifted flour - half a tablespoon
- Garlic 2 cloves
- Sea salt
- Brown sugar (to taste)
- Seasoning (for seafood)
- Semi-dry red wine - 50 milliliters
- Lemon juice - 1 tablespoon
Step by step steps:
- We are collecting a set of products. And defrost the mussels.
- Fry thinly chopped onion in heated olive oil; I always add a little sugar, so it acquires an excellent golden color and becomes more aromatic.
- Place mussels and cherry tomatoes cut into slices with the fried onions, add salt, season to taste, add lemon juice and fry over high heat.
- Make the sauce: mix half a glass of homemade (!) tomato juice with flour, add salt and sugar to taste, squeeze out the garlic, stir well.
- Pour the prepared sauce over the mussels and fry everything together for another 5 minutes until empty.
- Pour in the wine, cover with a lid and simmer a little over low heat.
- During this period of time, boil the spaghetti according to the instructions.
- That's it, you can serve it! The smell is great, especially for those who haven’t eaten seafood the entire post!!!
- It is recommended to eat such a delicious dish outside in your garden, enjoying not only the magical taste, but also the lovely, long-awaited spring weather!
Cook with pleasure!
Pasta with seafood and tomatoes
You will need (for 4 servings):
- 500 ml. tomato pieces Pomi
- fresco pasta 250 g or spaghetti/tagliatelle (store-bought)
- 500 g sea cocktail
- 1 onion
- 2 cloves garlic
- bunch of basil (2-3 sprigs)
- 80 g grated parmesan
- olive oil for frying
Preparation:
- Chop the onion and garlic, then lightly fry them in olive oil. They should soften and lightly brown (it’s better to add the garlic a couple of minutes after the onion, otherwise it will definitely burn). It is best to take a large frying pan at once, because at the end you will have to add the prepared pasta and stir it; there should be enough space for the sauce and pasta.
- Add the tomatoes in pieces to the onion and garlic and simmer over low heat (it will gurgle! Be careful!) for 10-12 minutes.
- Wash and tear off the leaves from the basil sprigs (10 large pieces or 15 smaller ones will be enough), roll them into a tube and chop them with a knife.
- If your basil is a little wilted, put it in cool water for 10-15 minutes and it will come back to life!
- Add chopped basil to the tomatoes and simmer the sauce for another 3-4 minutes. If you don't have fresh basil, use dried basil, but in this case, add it at the very beginning so that it fully imparts its flavor to the sauce.
- When the sauce is ready, add the seafood cocktail, turn up the heat and cook for 5-7 minutes, then add half the Parmesan cheese to the seafood sauce and stir.
- Boil the pasta until tender, drain the water and place the pasta in the pan with the sauce and stir so that the sauce and seafood are evenly distributed over it.
- Serve the pasta, garnishing it with fresh basil leaves + if desired, you can sprinkle grated Parmesan cheese on top of the pasta (although some do not advise doing this, they claim that Parmesan spoils the appearance of the dish, so decide for yourself which option is closer to you).
Bon appetit, friends!
PASTA WITH SEAFOOD
Ingredients:
- Vegetable oil (olive) - 2 tbsp.
- Butter - 2 tbsp.
- Shrimp - 450 g
- Paste - 340 g
- Scallops - 450 g
- Garlic - 5 teeth.
- White wine (dry) - 3/4 tbsp.
- Tomatoes - 0.9 kg
- Black pepper, salt - to taste
- Red pepper - 1/4 tsp.
- Cream - 1/4 tbsp.
- Basil - 12 leaves.
Step-by-step seafood pasta recipe:
- Preheat the oven to 175 degrees.
- Boil the pasta until half cooked (according to the instructions on the package).
- Finely chop the garlic and peeled tomatoes.
- Fry scallops in a frying pan in very hot oil (use 1 tbsp butter and 1 tbsp olive) for 1 minute on each side.
- Remove the scallops from the pan and pour the remaining butter onto it.
- Once the oil is hot, lightly fry the shrimp in it.
- Remove the shrimp, add 1 tbsp. olive oil and fry the chopped garlic in it for half a minute.
- Pour the wine into the pan and bring it to a boil.
- 2 minutes after boiling, add tomatoes and spices to the wine, then cook the sauce for pasta with seafood according to the recipe for 10-15 minutes.
- Line the baking dish with foil so that it extends 15 cm beyond the edges and place the pasta on it.
- Pour the sauce prepared according to the recipe over the pasta and place the seafood on top.
- We seal the pasta with seafood according to the recipe, connecting the edges of the foil, and put it in the oven for a quarter of an hour.
- Pour warm cream over the finished pasta and serve immediately, garnished with basil.
Pasta with seafood and tomatoes in its own juice
Tomatoes in their own juice are ideal for quick cooking. If you use fresh tomatoes, it is better to remove the skin from them, pour boiling water over them and fry. If there are no tomatoes at all, add two tablespoons of tomato paste.
Ingredients:
- (seafood, you can mix 500 grams),
- canned tomatoes (300 grams),
- cream (200 grams),
- olive or vegetable oil (30 grams),
- garlic.
- Pasta (350 grams).
Cooking method:
- Boil the pasta (at least 2 liters of salted water). Please refer to the information on the packaging as times may vary.
- Fry the garlic in a frying pan and pour out the contents of the package with frozen preparations.
- After 5-7 minutes, add the tomatoes, after peeling them and cutting them into pieces.
- Simmer for another 5 minutes. At the end, mix the pasta with the sauce and simmer a little. When serving, sprinkle with herbs or a special dry spaghetti mixture. Read more:
Pasta carbonara with shrimp and cheese
The famous carbonara pasta is served in almost every Italian restaurant. Delicious and aromatic cheese sauce will not leave you indifferent. This dish is well suited for a romantic tete-a-tete dinner or for parties with friends.
Ingredients:
- cheese (150 grams of hard varieties, for example carom),
- peeled shrimp (300 grams),
- spaghetti or horns (250 grams),
- vegetable oil,
- basil or parsley, salt.
Cooking method:
- Boil the spaghetti until almost done (undercooked for only 1 minute). Make a preparation for the sauce: fry the shrimp in olive oil (2-3 minutes), grate the cheese and mix with the eggs.
- The sauce will begin to melt in contact with the pasta, forming a tasty, elastic mixture. Be careful not to overcook the shrimp to prevent them from becoming rubbery.
- Combine the pasta ingredients into a single dish - transfer the pasta to the frying pan and stir. If a small amount of broth gets into it, that’s even good; the result will be a juicier and tastier dish.
- Serve it hot. Pasta in a cream sauce is prepared in the same way - add a little cream along with cheese and fried green onions. Sprinkle cheese cubes over the creamy pasta sauce in the bowl.
- Pour warm cream over pasta with seafood
Tips for making seafood pasta recipe:
- For cooks who care about calories, pasta (whether you highlight its taste with seafood or with traditional cheese and bacon, it doesn’t matter) may seem too “filling.” In order to reduce the calorie content of our pasta with seafood, the recipe allows for the replacement of heavy cream with more dietary ones.
- The calorie content of seafood pasta does not depend on the type of pasta, but for this dish it is better to use cellentani or fettuccine.