Today we will prepare pasta with seafood and cream sauce. This traditional dish of Italian cuisine is a win-win option for all occasions. It is prepared very quickly, looks dignified, and the taste is simply stunning and is able to surprise any gourmet.
Recipe for pasta with seafood in creamy garlic sauce
Ingredients:
- spaghetti - 390 g;
- sea cocktail - 490 g;
- cream - 290 ml;
- shallots - 75 g;
- garlic - 2-3 cloves;
- nutmeg - to taste;
- black ground pepper - to taste;
- fresh basil greens - to taste;
- salt - to taste;
- olive oil .
Preparation
As for the preparation of any pasta, we will need a pan with a sufficient amount of purified salted water, in which we will brew the pasta to the "al dente" state. It can be achieved by flipping the pasta one minute earlier than the instructions for their preparation suggest.
While the water boils, and the pasta is cooked, prepare the sauce. We clean shallots and garlic and finely shred. Warm the frying pan or sauté pan by pouring a little olive oil into it and letting garlic and onions on it until it browns. Then we pour in the cream, season the mass with salt, ground black pepper, nutmeg and stand on the fire for a couple of minutes. Now lay the seafood and heat everything in place for about three to five minutes, stirring.
On readiness we throw back the paste into a colander, let the water drain and immediately send it to cooked sauce. Warm up the dish for another minute and serve it to the table, decorating with fresh basil leaves.
Pasta with seafood in creamy tomato sauce
Ingredients:
- spaghetti - 250 g;
- sea cocktail - 375 g;
- cream - 190 ml;
- shallot onion - 45 g;
- garlic - 3 cloves;
- fresh tomatoes - 110 g;
- cheese hard - 55 g;
- white ground pepper - to taste;
- fresh basil greens - to taste;
- salt - to taste;
- olive oil.
Preparation
We boil spaghetti, adhering to the recommendations on the package, but merge one minute earlier to get the "al dente" state.
Wasting no time, prepare the sauce. Tomatoes scalded with boiling water, get rid of skins and cut into small cubes. We clear the garlic and crush the teeth with a knife. We put them on a frying pan heated with olive oil and let's brown it well and give away its fragrance. Then we extract the garlic from the frying pan, and we put seafood into the garlic oil. We keep them on fire, stirring, about three to five minutes or until the liquid evaporates. Then add the tomatoes, salt, white ground pepper and finely chopped basil. Fry, stirring, another seven minutes. Next, throw the hard cheese through the grater, pour in the cream and heat the mass to a full boil.
Now we put spaghetti, which we threw a little earlier in the colander, into a sauce, stir, warm up for another half a minute, turn off the fire and let it sit under the lid for seven more minutes.
Italian pasta with seafood in creamy sauce
Ingredients:
- spaghetti - 260 g;
- sea cocktail - 490 g;
- butter - 1 tbsp. a spoon;
- cream - 200 ml;
- Cheese hard - 190 g;
- a mixture of dried Italian herbs - 1 tbsp. a spoon;
- garlic (optional) - 1 tooth;
- salt - to taste
- olives.
Preparation
Boil the spaghetti to the "al dente" state, after having seasoned with water. At the same time in the second pan we can stand the sea cocktail in boiling water for two minutes and throw it back in a colander.
In a frying pan or in a saucepan, we sink the butter and fry in it a peeled and crushed clove of garlic. If desired, this item can be omitted and do not use garlic. Next, we pour boiled seafood and brown them for one minute, stirring. Add the cream, a little salt and let the sauce for five to seven minutes on a quiet fire, stirring. Then throw the grated cheese, let it melt, lay the prepared pasta and mix, seasoning the dish with Italian herbs.
Immediately serve pasta with seafood to the table, adorned with olives.