The benefits of seafood have been said and written about like thisso much that there is probably no point in repeating it. In addition, seafood has an exquisite taste, and the appearance of dishes prepared with their use can delight the eye of any aesthete. Especially for those who have already appreciated the charm of "sea creatures" - several ways to cook pasta with seafood.
Pasta with seafood
This dish has many advantages -all the ingredients are very simple, have a long shelf life and can be easily bought in a supermarket. The pasta is prepared very quickly, and the result is simply amazing! If you like seafood, this dish will surely become one of your "signature". So, you will need:
- seafood cocktail - 250 g;
- shaped pasta (spirals, horns, shells, dumplings) - 250 g;
- heavy cream - 300 ml;
- two cloves of garlic;
- ground black pepper - 1/4 teaspoon;
- olive oil - 20 ml;
- salt;
- tomato puree - 200 g.
The last point is very important - notMix up tomato puree with tomato paste. They differ in concentration and, accordingly, will give the dish a different taste. In this recipe, you should use puree, not paste. If you do not have puree, you can replace it with fresh tomatoes. Peel them and chop finely. Defrost the seafood and drain the liquid. Put the spaghetti to boil. Prepare a large saucepan and fill it 2/3 full with water - the pasta should "feel" free. Bring the water to a boil. Add a little olive oil. This is necessary to prevent the pasta from sticking together. Salt. Put the spaghetti in the saucepan. Cook for as long as indicated on the package. Finely chop the garlic and fry it in a small amount of olive oil for one to two minutes. Put the defrosted seafood cocktail in the pan and simmer for one minute. Add the tomato puree and cook for another two to three minutes - the liquid should boil slightly. Pour in the cream and bring the mixture to a boil again, stirring constantly. Add pepper and salt. Put the finished pasta in the pan with the sauce and stir thoroughly. Serve the dish immediately - otherwise the pasta will cool down and the sauce will thicken.
Carbonara with shrimps
Strictly speaking, this dish cannot be classified asclassic Italian cuisine is not allowed. After all, cooking spaghetti carbonara does not involve the use of seafood. And cream is not added, as this makes the dish fatter. According to the classic recipe, only bacon and a sauce of eggs and cheese are included. Well, and the spaghetti itself, of course. However, it is not for nothing that they say, "if you can't, but really want it, then you can." So it is with this recipe. Why not really cook pasta carbonara with shrimp? For this culinary masterpiece you will need:
- spaghetti;
- 150 gr of shrimp;
- one clove of garlic;
- one egg yolk;
- one large spoonful of fatty cream;
- four pieces of smoked bacon;
- Parmesan;
- one large spoonful of dried parsley;
- pepper.
Boil the spaghetti.They should be cooked until al dente. Well, while the pasta is cooking, you can work on the sauce. Put the bacon on to fry. Peel the shrimp. Finely chop the garlic. Grate the cheese on a fine grater. You should get about 1/4 cup. Is the bacon ready? Great. Set it aside on a plate. Put the shrimp in the frying pan in which it was fried. Add pepper, parsley and garlic and fry for seven minutes over low heat. Is the spaghetti ready? Drain the water and put it with the shrimp - let it fry lightly too. In the meantime, you need to prepare the sauce. To do this, mix the yolk, parmesan and cream. Pour it into the frying pan and stir. Keep on low heat for two or three minutes - it is necessary for the cheese to melt and the sauce to become uniform and thick. Spaghetti carbonara with shrimp is ready. You can call everyone to the table.
Pasta with ham and shrimps
This is another type of spaghetti.carbonara with seafood. Only instead of bacon you can use ham. It is prepared very simply and quickly. It turns out very tasty - what else does a housewife need to be happy? You will need:
- spaghetti - half a standard pack;
- high fat cream - 250 ml;
- unpeeled shrimp - 500 g;
- Parmesan or any other hard cheese - 150 g;
- Italian herbs;
- salt;
- pepper.
Boil the shrimp.To do this, dip them in boiling salted water for three to four minutes. Then cool slightly and peel them. Cut the ham into cubes. Boil the spaghetti until half-cooked. Grate the cheese. Pour the cream into a saucepan and bring to a boil. Add the ham and 100 grams of cheese. Reduce the heat to low and simmer for 10 minutes. Add the spices and simmer for another 5 minutes. Add the prepared shrimp and leave on the heat for three minutes. Add the pasta and leave on the heat until done. Spaghetti carbonara with shrimp is ready. Enjoy!
Spaghetti with seafood
If you love seafood and in yourIf you always have a seafood cocktail in the freezer “just in case”, then the arrival of guests will never take you by surprise. After all, you can always save the situation by preparing a very tasty Tuscan dish - spaghetti with seafood cocktail. Cooking pasta with seafood takes only 30 minutes. The recipe is very simple. Even a novice cook can handle it. You will need:
- seafood cocktail - 500 g;
- spaghetti;
- Parmesan cheese - 200 g;
- olive oil - 3 tbsp. spoons;
- fresh basil - a bunch.
For the sauce:
- mayonnaise - 1 teaspoonful;
- cream 20% - 300 g;
- basil is dry;
- garlic;
- pepper;
- salt.
Boil the pasta.Drain the spaghetti in a colander. Add dried basil and a spoonful of olive oil. Prepare the sauce. To do this, mix the cream, a pinch of basil, salt, pepper, finely chopped garlic and mayonnaise. Pour 2 tablespoons of olive oil into a deep frying pan and put the seafood there, they should fry for 10 minutes. Then pour the prepared sauce there and simmer for another 10 minutes. Place the finished spaghetti with seafood on a plate, garnish with fresh basil and grated Parmesan cheese on top. The pasta with seafood is ready!
Pasta with wine and seafood
Famous Italian chefs still"break spears" trying to decide whether it is worth adding wine to pasta when cooking. Unfortunately, they have not yet come to a unanimous decision. But why not try it? Then you can form your own opinion on this matter. So, you will need:
- seafood cocktails or fresh seafood (squid, mussels, shrimp, octopus, etc.) - 400 g;
- fettuccine, spaghetti or other pasta - 400 7;
- a bunch of parsley;
- olive oil;
- six cloves of garlic;
- dry white wine - 200 ml;
- tomato puree - 200 g;
- dried chili peppers;
- ground black pepper;
- salt
If you are using frozen seafood,then you need to take care in advance to ensure that they defrost properly. About a day before cooking, transfer them from the freezer to the refrigerator compartment. Make preparations - place a pan of water on the stove, chop the parsley and garlic, measure out the required amount of wine. Set everything up so that you do not have to run around the kitchen. After the water boils, add salt and throw in the pasta. While the spaghetti is cooking, you can prepare the sauce. All actions are carried out on high - almost maximum - heat. The cooking time should not take more than five minutes. If it turns out longer, then you did something wrong. Heat the frying pan. Pour in some olive oil and put in the garlic. Stir and immediately put in the seafood. Fry them for a minute. In order for the excess liquid to evaporate, you should stir them all the time. Pour in the wine and stir thoroughly so that the alcohol evaporates. After about a minute, add tomato puree or tomato pulp. Simmer slightly and season with salt and black pepper. Add half of the parsley, stir and remove from heat. Put the spaghetti, cooked to the al dente degree, into the pan and mix with the sauce. By the way, if it turns out too thick, it is quite possible to dilute it slightly with the water in which the pasta was cooked. Put the finished pasta on plates, sprinkle with the remaining parsley and chili pepper. This dish goes well with a good beer or dry white wine.
Spaghetti with sweet and sour sauce
The sweet and sour sauce will perfectly complement the tasteseafood. This dish leaves no one indifferent. It can decorate both a regular meal and any festive table. Instead of spaghetti, you can take egg noodles - it will not be worse. You will need:
- frozen or fresh shrimps;
- spaghetti or egg noodles;
- tomato paste;
- olives;
- granulated sugar;
- lemon;
- garlic;
- salt;
- starch;
- olive oil
- pepper.
Boil the pasta in lightly salted water.Cut the olives into circles. Peel the shrimp and lightly fry them in preheated olive oil. Just don’t keep them too long — they will start to resemble rubber. Set aside on a separate plate. Prepare a mixture for the sweet and sour sauce. To do this, dissolve one teaspoon of sugar and half a small spoon of starch in a small amount of water. 1/3 cup will be enough. Put one large spoon of tomato paste in the pan in which the shrimp were fried and pour in the resulting mixture. Squeeze out the lemon juice. Let the sauce boil for two minutes. Add the shrimp and olives. Simmer for another minute, stirring constantly. Put the finished pasta on a plate. Pour over the sauce with shrimp.
Pasta with champignons and seafood
This version of spaghetti will be appreciatedtrue gourmets. An exquisite combination of seafood with champignons and cheese will bring you fame as an unrivaled cook. The main thing is not to tell anyone that everything is done elementarily, and it takes no more than 30 minutes. Let it remain your secret! You will need:
- 300 g of spaghetti;
- 200 g of fresh champignons;
- frozen "sea cocktail";
- two cloves of garlic;
- one glass of fatty cream;
- salt;
- two large spoons of olive oil;
- pepper;
- greens of dill;
- one tablespoon of butter.
Defrost seafood.Boil the spaghetti until al dente. Rinse the mushrooms thoroughly under running water and then dry them with a paper towel. Cut them into thin slices. Chop the garlic coarsely. Put the butter in a frying pan, add one tablespoon of olive oil. Heat the frying pan. Put the garlic in and fry it until golden brown. Set aside on a plate - overcooked garlic can add an unnecessary bitterness to the dish. Put the mushrooms in, add salt and allspice. Fry for ten minutes, stirring all the time. Add the seafood to the frying pan, the mushrooms, and bring to a boil. Reduce the heat and simmer for five minutes. Pour in the cream and bring everything to a boil again. Turn off the stove, put the spaghetti in the sauce and mix thoroughly. Before serving, sprinkle with dill. As you can see, there are many recipes for cooking pasta with "sea creatures". And each is good in its own way. So you have the opportunity to surprise your loved ones with new shades of this dish for quite a long time. After all, you have already understood the main secret of a super-housewife? It is very simple - a pack of shrimp or seafood cocktail in the freezer and 30 minutes of free time. The main thing - do not blab to your friends! We advise you to read:
