Photo recipe for making pasta with seafood in Italian. Description and history of the dish

• long pasta (spaghetti is ideal) - 250 grams;
• “sea gifts” (any inhabitants of the depths of the sea - shrimp, mussels, octopus, squid, cuttlefish, lobsters. They can be taken individually or a mixture of seafood can be used in any proportion, the so-called “sea cocktail”. Seafood can be used fresh or frozen, taste the dish will not change) - 500 grams;
• butter- 100 grams;
• heavy cream (it is best to buy 20% cream) - 1 cup;
• Provencal (Italian) herbs (dry mixture) - 1 level tablespoon;
• salt - to the taste of the hostess.

• Preparation time: 00:10
• Cooking time: 00:20
• Number of servings: 4
• Difficulty: easy

The dish is based on Italian pasta. As a rule, only long paste is used, but if desired, the housewife can experiment. We will stick to the classic version. Seafood and creamy sauce are prepared very quickly; the main time investment is spent on cooking the spaghetti.

We have told you the basic recipe for preparing classic pasta with seafood in cream sauce. She is the simplest. But Italians are great culinary experts and great lovers of cooking. They tend to use more complex combinations, giving the food unique notes of taste and aroma. If you want the dish to sound Italian, use additional ingredients such as cheese, nutmeg, garlic, basil, rosemary, tarragon, thyme, olive oil, tomatoes, olives, lettuce peppers .

Sometimes in recipes you can find recommendations to prepare a creamy sauce using fried onions and carrots. Do not do this under any circumstances! Sautéed (that is, fried in fat) onions and carrots are often used, for example, in Ukrainian cuisine, but they will completely kill the Italian zest! While studying recipes for Italian-style pasta with seafood in cream sauce, you may come across shallots in the list of ingredients. It sounds, of course, intriguing, but in fact this variety of onion differs from ordinary onions only in its shape and some agronomic features (winter hardiness and keeping quality), which have nothing to do with preparing Italian pasta. Shallots have elongated small onions, but if you peel and fry them, the taste and smell cannot be distinguished from our domestic onions. And frying, as we have already written, negates the Mediterranean peculiarity of the food.

To make it easier for the hostess to understand how to diversify the classic Italian pasta with seafood in a creamy sauce, we’ll give you a couple of interesting recipes.

• You need to cook 250-300 g of long pasta (spaghetti, bucatini, capelini, linguine, fidio, fettuccine or any of your choice), drain in a colander.
• “Sea cocktail” (0.5 kg) or one of the marine varieties, for example, peeled king prawns or mussels, boil in slightly salted water for 5 minutes, drain in a colander.
• Separately, pour a couple of tablespoons of olive oil into a frying pan, fry 2-3 medium cloves of finely chopped garlic (you can put the garlic through a garlic press, but this will lose some of its aroma), add chopped basil and thyme.
• When amazing aromas fill the kitchen, pour in a glass of heavy cream (sour cream will not work, as its sourness does not fit with the idea of ​​the dish). You can also use homemade cream, but then it needs to be diluted with fresh pasteurized (not boiled!) milk in a 1:1 ratio (that is, take half a glass of milk for half a glass of cream). Add 150 grams of coarsely grated sharp cheese to the creamy sauce. Mix vigorously.
• When the cheese is completely melted, place the boiled seafood in the frying pan, mix gently again, add the pasta, and another 150 g of grated cheese on top. Cover with a lid. In 2-3 minutes the dish is ready!

• Boil pasta and seafood exactly as in previous versions.
• Prepare a spicy cream sauce with garlic and Provençal herbs; to enhance the aroma, be sure to add a pinch of ground white pepper, but at the end, instead of cheese, put 5-6 chopped sweet tomatoes without skins in a frying pan (so that the skin can be easily removed, fresh tomatoes must be doused with boiling water) and halves olives (20 pieces), season with a level tablespoon of brown sugar.
• Add pasta and seafood to the prepared sauce and simmer for 3-5 minutes, covered.
• Serve hot with a glass of dry white wine.

As you can see, you can juggle the products in any way you like, and then the housewife with her imagination will get a special pasta with seafood in a creamy sauce every time. The main thing is to use the right products, so that the pasta sounds like an original Mediterranean dish!

You need to be able not only to prepare a delicious dish, but also to serve it correctly, maintaining its appetizing appearance and tantalizing aroma.

There are three rules for how to serve this dish correctly:

• Pasta with seafood in creamy sauce is an independent dish; it does not require any side dish.
• Must be served hot.
• According to etiquette, a glass of dry white wine is served with pasta.

Italian cuisine is very diverse. It differs even in individual regions, having specific subtleties in preparing dishes. But one feature makes menus across the country similar: Italians’ love for pasta. Such a passion has even become the subject of numerous jokes: after all, the residents of this sunny country in the center of the Mediterranean cannot do a single day without pasta or spaghetti. By the way, it is we, Russians, who call these flour products “pasta,” but the Italians call them “pasta.” Therefore, when you order pasta with sauce in an Italian restaurant, you must understand that they will bring you pasta with sauce on your plate.

There are three types of pasta:

• short - these are all kinds of butterflies, shells, spirals, stars, rings and other shapes of products up to 5 cm long. Made from the highest quality white flour from durum wheat;
• long - everyone’s favorite spaghetti, standard pasta, tagliatelle - an Italian variety of noodles familiar to us, fettuccine, languine and other flour products more than 10 cm long. They are also based on durum wheat;
• fresh - ravioli, tortellini, lasagna and other types stuffed with meat, cheese or vegetables. They are made in a special way from special flour from soft varieties of wheat.

The first mentions of pasta were found in the works of the ancient Roman sages Horace and Cicero. Since then, the Italians have not stopped loving, but only improved this product, learning to cook it in 1000 ways! To improve the quality and taste of the dish, and its variety, various additives and sauces are used. For example, pasta with seafood in cream sauce is pasta flavored with seafood and seasoned with a delicate white cream-based sauce. Preparing this dish, despite its loud name, is not difficult; even a novice cook can cope with the task if she follows the recipe and the advice of an experienced chef.

Video:

Pasta, an Italian dish, has long been firmly established in the menu of the people of our country. Frankly, it has largely been Russified and turned into a side dish. Therefore, when you want to cook truly Italian pasta, you should think about sauces. Pasta with seafood and creamy sauce is a great dish that captures the spirit of Italy, and Italian herbs will create a Mediterranean atmosphere for the evening.

• 1 pack of sea cocktail or 500 g of seafood to taste;
• 250 g pasta (for example, spaghetti);
• 1 tbsp. l. butter;
• 1 cup cream (20%);
• 200 g cheese;
• salt;
• 1 tbsp. l. mixtures of dry Italian herbs (basil, oregano, savory, rosemary, tarragon and others);
• 10-12 olives.

Boil the pasta in salted water. When preparing spaghetti, a liter of water is taken for every 100 g of pasta, and the process itself lasts 7 minutes. When preparing another type of pasta that has a shorter length (rotini, penne or cellentani), no questions arise - when cooked, they easily fit into the pan. Spaghetti is a completely different matter. It's hard to imagine what size the pan should be to cook them. However, to cook spaghetti, you don't need a very large container. Enough to fit at least half the length of the spaghetti. They are placed in boiling water as far as the pan allows, and then, when their lower part, lowered into the water, softens, lightly press on the spaghetti, and they are lowered entirely into boiling water.

Place the finished spaghetti in a colander and let the water drain. Correctly selected and properly cooked pasta does not need to be washed with water - it does not stick together. While the spaghetti is draining, prepare the seafood pasta sauce.

Sea cocktail, usually mussels, octopus, squid and shrimp, must be defrosted before cooking. Then boil the sea mixture in salted water for 2-3 minutes.

Melt the butter in a thick frying pan and fry the seafood in it on all sides for a minute, stirring.

Salt the seafood and pour cream into it. Simmer the seafood cocktail in cream for 5-7 minutes.

Coarsely grate the cheese and add it to the seafood.

When the cheese melts, it will make the cream thicker and more viscous - the creamy seafood sauce is ready.

Place the spaghetti in the pan with the creamy sauce and seafood and stir. Give them 1-2 minutes to “make friends” and turn off the heat. Pasta with seafood in creamy sauce is ready!

Place the pasta on a plate and sprinkle with herbes de Provence to add finishing touch national Italian cuisine. Garnish the dish with olives. Bon appetit!

When you want to please your loved ones with the delights of Italian cuisine, you should stop at a dish like pasta with seafood. It is quick and easy to prepare, but still has a wonderful taste. One of the most common options for preparing this dish is creamy seafood pasta. However, you can cook pasta with vegetables. Stewed vegetables — bell pepper, tomato, carrots and onions - perfectly complement the taste of seafood. For seafood, you can choose a seafood cocktail consisting of mussels, octopus, squid and shrimp, or select seafood separately to taste.

You will need:

• 1 pack of sea cocktail or 500 g of seafood to taste;
• 250 g of pasta, for example, penne - tubes with edges cut diagonally;
• 1 sweet bell pepper;
• 1 carrot;
• 1 onion;
• 1 tomato;
• 150 g cheese;
• salt, pepper;
• vegetable oil.

How to cook pasta with seafood and vegetables:

Seafood pasta, the recipe for which will be described, requires a certain preparation procedure. First you need to wash, peel and cut the vegetables: carrots and peppers into strips, onions into quarter rings.

Wash the tomato and peel it, then you will get a very tender paste with seafood. The photo shows that to do this, you need to make a cross-shaped shallow cut on it on the bottom side. Place the tomato in a ladle and plunge into boiling water for 40-60 seconds. Then you need to cool it and remove the skin.

Cut the tomato into cubes. The juice that will remain when grinding it does not need to be drained.

Place vegetables in a hot frying pan greased with vegetable oil. Salt and pepper them and simmer covered for 15 minutes. There should be enough juice from vegetables, especially tomatoes, and they will not burn. If the vegetables are not ready yet and the liquid has evaporated, you can add water.

While the vegetables are stewing, you can prepare a seafood cocktail. Place defrosted seafood in a dry frying pan, pour boiling water over it and cook for 2 minutes. Then drain the seafood in a colander.

Fry the seafood on each side in an oil pan. This will take 4-5 minutes. Add salt and pepper.

Boil the pasta at the rate of 1 liter. water for 100 g pasta. For every liter of water you need to add 1 tbsp. l. salt. The pasta is cooked for 7 minutes. Place the finished pasta in a colander.

Coarsely grate the cheese.

Serve the dish in portions: place pasta on a plate, place vegetables on top, and seafood on top of vegetables. Sprinkle everything with cheese. Bon appetit!

In Italian cuisine, pasta with seafood ranks high on the list of the most popular dishes, which are becoming even more famous every day throughout the world. In this version, the food is divinely tasty, low in calories, extremely healthy and nutritious.

Pasta with seafood, the recipe for which will be outlined below, maximally reflects Italian accents and allows you to enjoy the authentic taste of the dish. The main thing is to purchase high-quality pasta made from durum wheat and a mix of seafood.

Ingredients:

• sea ​​mix – 500 g;
• tagliatelle or fettuccine – 500 g;
• tomatoes – 500 g;
• dry white wine – 60 ml;
• butter and olive oil – 80 g each;
• garlic cloves – 2 pcs.;
• capers – 1 tbsp. spoon;
• spices, parsley.

Preparation

Over time original recipes Italians have acquired a lot of variations, suggesting the use of a different tomato base instead of fresh tomatoes, as well as its combination with other ingredients. Below you will learn how to cook seafood pasta with tomato and cream.

Ingredients:

• shrimp, mussels, squid – 200 g each;
• penne, spiral or butterfly - 500 g;
• tomato puree– 400 g;
• full-fat milk or cream – 600 ml;
• olive oil – 50 ml;
• garlic cloves – 4 pcs.;
• salt, herbs.

Preparation

The non-standard and unusual appearance of the dish, prepared according to the following recipe, initially causes mixed feelings, which at the same time encourage you to try it as soon as possible, but also cause some fears. Next, you will learn how to make seafood pasta from black spaghetti, you will be able to enjoy the amazing taste of the food and dispel all your unfounded doubts.

Ingredients:

• shrimp – 300 g;
• mussels – 300 g;
• black spaghetti – 500 g;
• hard and blue cheese – 100 g each;
• garlic cloves – 4 pcs.;
• cream – 500 ml;
• oil – 50 ml;
• cherry – 10 pcs.;
• salt, pepper mixture, basil.

Preparation

Pasta with seafood is prepared simply and quickly, and it turns out incredibly tasty and appetizing. The shallots in the recipe can be replaced with leeks or white onions and a different set of spices and herbs can be used to suit your taste.

Ingredients:

• horns, spirals – 400 g;
• shrimp and mussels – 250 g each;
• cream – 400 ml;
• garlic cloves – 2-3 pcs.;
• shallots – 3 pcs.;
• oil – 40 ml;
• nutmeg and dried basil - a pinch each;
• salt, basil leaves.

Preparation

A seafood pasta recipe can include both fresh and frozen seafood. Moreover, the taste of the food in both cases is practically indistinguishable with the right approach. Most supermarkets offer a variety of ingredients that are ideal for decorating Italian dishes.

Ingredients:

• spaghetti – 450 g;
• frozen sea cocktail – 500 g;
• cream – 250 ml;
• parmesan – 80 g;
• onions – 80 g;
• garlic cloves – 2 pcs.;
• ground saffron, pepper mixture, salt.

Preparation

Pasta with seafood and vegetables is even tastier and healthier. As additional vegetable components of the dish, bell peppers, tomatoes, eggplants and zucchini are in perfect harmony with the main ones.

Ingredients:

• pasta bows or feathers – 350 g;
• sea ​​mix – 400 g;
• bell pepper and eggplant - 1 pc.;
• cream and dry white wine – 150 ml each;
• fresh tomatoes and in their own juice – 400 g each;
• parmesan – 70 g;
• onion – 80 g;
• garlic cloves – 3 pcs.;
• fat – 40 ml;
• Italian herbs, seasonings.

Preparation

Seafood pasta according to this recipe turns out to be surprisingly piquant, rich, aromatic and at the same time contains much fewer calories than other alternative options, which will especially please those who are watching their weight.

Ingredients:

• pasta – 500 g;
• shrimp and mussels – 250 g each;
• soy sauce – 50 ml;
• garlic cloves – 2 pcs.;
• hard cheese– 90 g;
• fat – 40 ml;
• spices.

Preparation

Supporters of vegetarianism and those who fast will be happy with the Lenten variation of the dish. Below is how to cook pasta with seafood without animal products so that it is in no way inferior in taste to options containing them.

Pasta is a traditional Italian dish that has firmly entered our menu. Seafood pasta 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.

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 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 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.

Half a kilo of frozen sea cocktail;

A glass of liquid cream, 20% fat;

20 gr. homemade, frozen cream;

1. By placing the package in the general compartment of the refrigerator or leaving 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.

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 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.

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 lower the onion into 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 cooked. 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 pasta laid out on plates with herbs.

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 spoon in a frying pan vegetable oil, lower the butter fat 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.

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.

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.

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.

Pasta with seafood is just a lifesaver for those who love seafood delicacies, care about their figure and proper nutrition, loves pasta in all its forms and also doesn’t want to spend a lot of time at the stove. This dish is prepared very simply and quickly, does not require any special skills and is quite accessible even to beginners in cooking. Products for it can be purchased at the nearest store and in just 30 - 40 minutes you can whip up a complete lunch or dinner for the whole family.

It's especially nice to enjoy delicious food when you know that it does not make you fat and brings considerable benefits to the body. Seafood is a source of easily digestible protein, omega-3 fatty acids, and valuable minerals, many of which are lacking in the diet modern man. Tomatoes contain fiber, vitamins and a unique substance – lycopene, which prevents the development of cancer. Pasta made from durum wheat is rich in complex carbohydrates, which normalize work gastrointestinal tract and give you a feeling of fullness for a long time.

Seafood pasta prepared this way simple recipe, has the classic taste of the famous Italian dish, in which tender and elastic squid, shrimp and mussels are enveloped in a thick tomato-cream sauce with a piquant hint of fried 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 filing

PREPARATION METHOD:

1. To prepare pasta with seafood, cut the onion into thin half rings or quarter rings, peel the garlic and cut into thin slices.

2. 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.

3. Heat olive oil in a frying pan, add garlic and fry over medium heat for 1 - 2 minutes until a garlic aroma appears.


4. Add onions and fry until the onions are transparent for 5 - 7 minutes.


5. Add prepared seafood and cook over high heat for 5 minutes.

6. 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.).

7. 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!


8. 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! Next time, try another version of this dish - gourmet and tomatoes in a creamy sauce, which will add a pleasant variety to your diet.