The benefits of seafood are said and written in this waya lot that, perhaps, to repeat simply does not make sense. In addition, the seafood is distinguished by exquisite taste, and the appearance of the dishes cooked with their use, can delight the look of any esthete. Especially for those who have already appreciated the beauty of "marine reptiles" - several ways of making pasta with seafood. 
Pasta with seafood
This dish has a lot of advantages - allthe ingredients are very simple, stored for a long time and can easily be bought in a supermarket. Preparing the paste very quickly, and the result is simply stunning! If you like seafood, for sure this dish will become one of your "branded". So, you will need:
- seafood cocktail - 250 g;
- figured paste (spirals, horns, shells, dumplings) - 250 g;
- fatty cream - 300 ml;
- two cloves of garlic;
- black ground pepper - 1/4 teaspoon;
- olive oil - 20 ml;
- salt;
- tomato puree - 200 g.
The last point is very important - do not confusetomato puree with tomato paste. They differ from each other in the degree of concentration and, accordingly, will give the dish a different taste. In this recipe, you should use puree, not paste. If you did not find a mashed potatoes, you can replace it with fresh tomatoes. Peel them from the peel and finely chop them. Defrost the seafood and drain the liquid. Put the cooked spaghetti. Prepare a large pot and fill it with 2/3 water - the pasta should "feel" freely. Bring the water to a boil. Add a little olive oil. This is necessary so that the paste does not fade. Please salt. Put the spaghetti in a saucepan. Cook as much 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 thawed sea cocktail in the pan and extinguish for one minute. Add the tomato puree and cook for another two to three minutes - the liquid should be slightly boiled. Pour in the cream and bring the mixture back to the boil, stirring constantly. Put pepper and salt. Put the prepared pasta on a frying pan with sauce and stir well. Serve the dish immediately - otherwise the paste will cool, and the sauce will thicken. 
Carbonara with shrimps
Strictly speaking, consider this dish to beclassic Italian cuisine can not. After cooking spaghetti carbonara does not involve the use of seafood. And the cream is not added, because it makes the dish more fat. According to the classic, the recipe includes only bacon and egg and cheese sauce. Well, spaghetti, of course. However, it is not for nothing that they say that "if you can not, but you really want, then you can." So with this recipe. Why not, in fact, cook a paste of carbonara with shrimps? 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.
Cook the spaghetti. Cook them to the degree of "al-dente." Well, for now pasta is brewed, you can make sauce. Put the bacon to grill. Peel the shrimp. Finely chop the garlic. Scrunch the cheese on a fine grater. It should be about 1/4 cup. Is bacon ready? Excellent. Set it aside on a plate. Put the shrimp on the pan on which it was toasted. Add the pepper, parsley and garlic and fry for seven minutes over a low heat. Are the spaghetti ready? Drain the water and put them to the shrimp - let them lightly fire. In the meantime, you need to cook the sauce. To do this, mix the yolk, parmesan and cream. Pour it into a frying pan and stir. Keep on a weak fire for two or three minutes - it is necessary that the cheese is melted, and the sauce becomes homogeneous and thick. Spaghetti carbonara with shrimp ready. You can invite everyone to the table.
Pasta with ham and shrimps
This is another type of spaghetti carbonara withseafood. Instead of bacon, you can use ham. It is prepared very simply and quickly. It turns out very tasty - what else should a mistress for happiness? You will need:
- spaghetti - half standard pack;
- cream with high fat content - 250 ml;
- unprepared shrimp - 500 g;
- Parmesan or any other hard cheese - 150 g;
- Italian herbs;
- salt;
- pepper.
Boil the shrimp. To do this, lower them into boiling salted water for three to four minutes. After that, lightly cool and clean them. Cut the ham into cubes. Cook the spaghetti until half cooked. Rub the cheese on the grater. Pour the cream into the saucepan and bring to a boil. Add ham and 100 grams of cheese. Reduce heat to minimum and cook for 10 minutes. Put the spices and boil for another 5 minutes. Add the prepared shrimp and leave on fire for three minutes. Put the paste and leave on the fire until cooked. Spaghetti carbonara with shrimp ready. Bon Appetit!
Spaghetti with seafood
If you like seafood and in yourfreezer is always reserved "just in case" a sea cocktail, then the arrival of guests will never catch you unawares. After all, you can always save the situation by preparing a delicious Tuscan dish - spaghetti with a sea cocktail. Preparation of pasta with seafood takes only 30 minutes. The recipe is very simple. Even a novice cook can cope with it. You will need:
- seafood cocktail - 500 g;
- spaghetti;
- Parmesan cheese - 200 g;
- olive oil - 3 tbsp. spoons;
- Fresh basil is a bunch.
For sauce:
- mayonnaise - 1 teaspoonful;
- cream 20% - 300 g;
- basil is dry;
- garlic;
- pepper;
- salt.
Cook the pasta. Drain the water by turning the spaghetti into a colander. Add the dry 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. In a deep frying pan, pour 2 tablespoons of olive oil and put the seafood there, they should be roasted for 10 minutes. Then pour in the cooked sauce and stew for another 10 minutes. Ready spaghetti with seafood put on a plate, on top decorate with fresh basil and grated Parmesan cheese. Pasta with seafood is ready! 
Pasta with wine and seafood
Famous Italian chefs still "breakspear ", trying to decide whether it is worth while adding wine to the paste. Unfortunately, they have not come to a single decision so far. And why not try it? Then you can form your own opinion on this matter. So, you will need:
- sea cocktails or fresh seafood (squid, mussels, shrimp, octopus, etc.) - 400 g;
- fetuchchini, spaghetti or other pasta - 400 7;
- a bunch of parsley;
- olive oil;
- six cloves of garlic;
- white dry wine - 200 ml;
- tomato puree - 200 g;
- dried chili peppers;
- ground black pepper;
- salt
If you use frozen seafood, thenit is necessary to take care in advance that they are properly thawed. About a day before cooking, transfer them from the freezer to the refrigerator compartment. Make the workpieces - put a pot of water on the stove, cut parsley and garlic, measure out the right amount of wine. Set everything so that you do not have to run around the kitchen. After the water boiled salt it and throw there pasta. While the spaghetti is boiled, you can prepare the sauce. All actions are performed on a strong - almost maximum - fire. The cooking time should not take more than five minutes. If it turned out more, then you did something wrong. Preheat the frying pan. Pour a little olive oil and put the garlic. Stir and immediately lay out seafood. Fry them for a minute. In order to evaporate excess liquid, they should be stirred all the time. Pour in the wine and stir thoroughly to allow the alcohol to evaporate. After about a minute add the tomato puree or mashed tomato flesh. Lightly grate and season with salt and black pepper. Add half of parsley greens, mix and remove from heat. Spaghetti, cooked to the degree of "al-dente", put in a frying pan and mix with the sauce. By the way, if it turned out too thick, it can be slightly diluted with water, which was cooked pasta. Place the prepared pasta on the plates, sprinkle with the remaining parsley and chili. This dish is perfectly combined with a good beer or dry white wine.
Spaghetti with sweet and sour sauce
Sweet and sour sauce will excellently tasteseafood. This dish does not leave anyone indifferent. It can decorate as a normal meal, and any festive table. Instead of spaghetti, you can take egg noodles - it will not be worse from this. 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 slightly salted water. Slice the olives in circles. Peel the shrimp and lightly cook it in preheated olive oil. Just do not keep them too long - they will start to resemble rubber. Set aside on a separate plate. Prepare the mixture for a sweet and sour sauce. To do this, dissolve one teaspoon of sugar and a half of a small spoonful of starch in a small amount of water. It will be enough to take 1/3 cup. In a frying pan on which shrimps were grilled, put one large spoonful of tomato paste and pour in the resulting mixture. Squeeze out the lemon juice. Allow the sauce to boil for two minutes. Add the prawns and olives. Stew for another minute, stirring constantly. Put the pasta on the dish. Pour the sauce over the shrimps. 
Pasta with champignons and seafood
This variant of spaghetti will be appreciatedtrue gourmets. An exquisite combination of seafood with mushrooms and cheese will bring you the glory of an unrivaled culinary expert. The main thing is not to tell anyone that everything is done elementary, and it takes less 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. Cook the spaghetti to the state of "al-dente". Rinse the champignons thoroughly under running water, and then dry with a paper towel. Slice them with thin plates. Cut the garlic roughly. Put butter on the frying pan, add one spoonful of olive oil. Spread the frying pan. Put the garlic and fry it until a golden hue appears. Set aside on a plate - overcooked garlic can give the dish a completely unnecessary bitterness. Put mushrooms, add salt and scented black pepper. Roast for ten minutes, stirring constantly. Add the seafood to the frying pan, to the champignons, and let them boil. Reduce heat and cook for five minutes. Pour in the cream and bring it back to the boil again. Turn off the stove, place the spaghetti in the sauce and mix thoroughly. Before serving, it is recommended to sprinkle with dill. As you can see, there are a lot of recipes for pasta preparation with "sea creeks". And each one is good in its own way. So you have the opportunity to surprise your loved ones with new shades of this dish long enough. After all, you already understood the main secret of the super-mistress? It is very simple - a pack of shrimp or sea cocktail in the freezer and 30 minutes of free time. The main thing - do not tell your friends! We advise you to read:
