Photo recipe for cooking pasta with seafood in Italian. Italian pasta with seafood in cream sauce Pasta in cream sauce with salmon

(pasta col sugo di pesce)

The most important thing in Italian pasta dishes * is the right choice of the pasta itself and the preparation of sˋgo (emphasis on U) - what they want to eat with pasta.

Please remember one rule - there are no trifles in the preparation of Italian cuisine.

You cannot substitute one product for another. For example, parsley cannot be replaced with dill. They have a very different taste and smell.

Well, dill doesn't grow in Italy. Therefore, it is better to postpone the preparation of the dish until everything you need is available.

In the photo you see seafood sugo (sugo di pesce). That's it there in the pan, and add boiled pasta, mix and get pasta with seafood.

For those who live near the sea, there will be no problem preparing this delicious and healthy dish.

We will cook with fresh seafood.

But do not be upset ahead of time if the sea is far from you. Now in supermarkets you can find frozen seafood already in the mix.

I will tell you a secret. In Russia, even in good restaurants, this dish is most often prepared from freezing, so feel free to go looking.

You will need:

Shrimps

Squids - all either in a mixture or separately.

A few fish for making broth - ONLY SEA I'm a fish.

Garlic - 2 large cloves

Olive oil 3-4 tablespoons

Tomatoes - 2 pieces.

And now everything is in order.

Italians traditionally choose spaghetti for this dish, but I prefer tagliatelle.

This is how they look. Everyone's preferences are different, but the most popular brand in Italy is, of course, BARILLA.

In the preparation of any Italian pasta, you need to manage to cook the pasta and cook it at the same time. You can’t cook pasta in advance, you need to cook it on time and, without letting it cool down, add it to the finished sugo.

Therefore, in order to do everything right, it is better to pre-prepare, clean and cut the products. You will only have to add them at the right time.

Let's prepare water for cooking pasta, for which we pour 1.5-2 liters of cold water into a saucepan and set aside for a while.

Let's start cooking.

Pour 2-3 tablespoons of OLIVE oil into the pan (other will not work).

Add garlic - 2 large cloves to the heated oil and fry until the garlic gives its taste to the oil. Then we throw it away.

IMPORTANT! The garlic should not burn in the pan.

Add peeled and halved shrimp to the pan, fry on both sides until red (if they were already red, then they were already boiled and frozen).

Fry shrimp until red

Add squid cut into rings (the smaller the squid, the better), mix with shrimp and continue to simmer everything together.

IMPORTANT! Seafood should not be fried, there should be juice in the pan.

Then add the peeled mussels.

If you already have them cleaned (see photo), proceed further.

boiled mussels

Add 1-1.5 cups of fish broth and peeled and sliced ​​\u200b\u200bfish to the pan (I repeat - only MARINE).

Sugo should be with enough moisture - it will then be absorbed into the paste.

Otherwise, the dish will be dry. But don't overdo it with liquid. The photo below clearly shows how it should be.

IMPORTANT! Do not make sugo out of river fish - you will ruin everything.

Boil the fish broth in advance, a little about 500 gr

Put a pot of water on the fire to boil the pasta.

As soon as the water boils, salt it and dip the pasta.

How much is needed? You can see one "skein" of tagliatelle in finished form on a plate at the bottom of the article.

One is enough for me to eat. I cook two for my husband.

While the pasta is cooking, continue cooking the sugo.

Tomatoes, previously peeled, cut into pieces and add to the pan with seafood.

It's very easy to peel the tomatoes by putting them in a pot of boiling water (in which you will then cook the pasta) for a few seconds, then quickly remove with a slotted spoon and pour over with cold water - the skin will peel off easily.

Lightly pepper, salt.

Cover loosely with a lid and let it sweat a little - no more than 5 minutes.

Sprinkle with finely chopped parsley - 1 teaspoon without top.

Remove from fire.

We quickly throw the pasta into a colander, shake off excess water - and into the pan with sugo.

Mix gently, divide into bowls and serve immediately.

IMPORTANT! After draining the water, DO NOT RINSE paste with water. NEVER,

IMPORTANT! In Italian cuisine, there is an immutable rule - fish pastes. NEVER do not sprinkle with cheese PARMIGIAN.

If you are assured otherwise, this is a sign for you that the person knows nothing about Italian cuisine.

Dry white table wine is served with seafood pasta.

One of the traditional dishes of Italian cuisine is pasta with seafood in a creamy sauce. It is not only very tasty, but also useful. In Italy, there are several versions and legends that tell how pasta appeared.

Paste composition

In Italy, they love this dish very much and eat it in large quantities. At the same time, Italians do not gain weight. What is the secret? It's all about the pasta itself, which is made here only from durum wheat. Unlike soft, which is replete with starch, it contains a large amount of proteins and gluten. The content of the carbohydrate component in it is minimal. Such a paste is low-calorie, for example, in 250 gr. the finished dish contains as many calories as a small piece of rye bread.

In addition to protein components, the traditional Italian product contains complex carbohydrates. Thanks to them, a person feels full for a long time and receives all the necessary energy.

Pasta is included in the daily diet of the Italian, and they prefer to consume it only in the morning, so that carbohydrates have time to break down and not be converted into fat cells for the whole day.

Useful properties of pasta

Due to its unique composition, the presence of fiber, vitamins and essential trace elements, true Italian pasta is capable of:

• reduce the risk of cardiovascular disease;
• prevent the development of cancer;
• relieve stress.

In addition, the composition of the paste includes the substance tryptophan, which, according to some scientists, normalizes sleep and fights depression. Add seafood and real cream sauce to the pasta, and the benefits of the dish will be invaluable.

The history of the origin of pasta

According to historical data, the product was brought to Italy from China by the traveler Marco Polo at the end of the 13th century. But despite this documented fact, the Italian people claim that the traveler only shared with the Italians that pasta is also eaten in the countries of the East.

Confirmation that pasta is an original Italian product can be found in Cicero and Gratius, who in their works glorified food made from flour and water with sea salt.

Cookbooks have also been found that have survived from the time of the first century AD, where there are dishes reminiscent of modern pasta.

In addition, there is a version that in 1000 AD a cookbook about the art of making Sicilian lasagna was born.
But disputes between historians and culinary specialists are still ongoing. Scientific evidence suggests that already in the 12th century, pasta was being produced in Sicily with the participation of the Arabs who lived there.

In the 13th century, the product began to be exported to neighboring cities in Italy.

In the 15th century, the first recorded recipe for pasta appeared. The product became quite common and almost the entire population of the country began to use it. Before that, not everyone could afford lasagna, since it was quite expensive, due to the fact that wheat was grown for it only in Sicily and Apulia.

Since the 17th century, pasta has been gaining more and more popularity in the country and has become a traditional Italian dish.

The Italians love this product so much that they even created museums dedicated to it. There you can find a large number of types of this flour product, get acquainted with popular cooking recipes, and also see with your own eyes the machines on which Italian pasta is made.

Choice of Ingredients

Pasta with seafood in a creamy sauce, the recipe of which we will describe below, can be prepared using any type of pasta. But it is still recommended to choose pasta marked A, which is made from the highest grade, that is, from durum wheat.

As seafood for cooking choose:

• shrimps;
• mussels;
• cuttlefish;
• octopuses;
• squid.

These seafood can be combined at your discretion.

For the sauce you will need 20% fat cream or 10% sour cream.

The following herbs are used as spices:

• basil;
• black pepper;
• garlic;
• tarragon;
• savory;
• oregano.

Cheese, sweet peppers, olives and tomatoes are sometimes added as additional ingredients.

Recipe: Creamy Seafood Pasta

The classic recipe for the dish involves the use of a sea cocktail in its composition, which can be purchased ready-made in the store or purchased individually with mussels, squid, octopus and shrimp.

For cooking, you will need the following components:

• 1 pack of premium pasta;
• seafood - 0.5 kg;
• cream;
• hard cheese;
• olive oil;
• three tomatoes;
• salt and basil.

You can also add a few cloves of garlic for flavor if you like.

It takes less than half an hour to prepare this amazingly delicious dish.

First, seafood is stewed with the addition of a small amount of olive oil. This will take about 10 minutes. While the sea cocktail is stewing, in the meantime, you can pour boiling water over the tomatoes to make it easier to remove the skin from them. Tomatoes should be chopped until smooth. It is advisable to do this with a blender.

Then the tomato mixture, half a glass of cream and a little basil with two cloves of garlic are added to the seafood. The sauce cooks for about five minutes. Grated cheese and salt is added at the end of cooking to taste.

To prepare the pasta, you will need a large pot of 4-5 liters, where 3 liters of water are added. During cooking, you can add a little olive oil.

The finished lasagna is laid out on plates and poured over with a creamy sauce with seafood.

Recipe for pasta with seafood in sour cream sauce

For cooking, the following ingredients are taken:

• 1 pack of durum pasta;
• squid, shrimp, mussels - 150 gr each;
• 1 onion;
• garlic;
• sour cream;
• black pepper;
• olive or sunflower oil.

First, fry the onion and a few cloves of garlic separately until golden brown. Then boiled seafood is added to them and stewed together for about a quarter of an hour. Five minutes before cooking, add three to four tablespoons of sour cream, pepper and garlic to taste.
Boiled and laid out on plates, pasta is poured on top with ready-made sauce.

Recipe for pasta with seafood in a creamy sauce with olives

For the next dish we need:

• paste packaging;
• seafood - 0.5 kg;
• hard cheese;
• cream;
• a mixture of dry herbs;
• olives.

The sea cocktail is boiled for a couple of minutes, and then stewed in a pan with cream (1 cup) for ten minutes. A few minutes before readiness, a tablespoon of a mixture of basil, savory, oregano, rosemary and tarragon herbs is added. At the final stage, the sauce is sprinkled with grated cheese and a little salt is added.

Boiled pasta is added to the finished sauce and mixed together. The dish laid out on a plate is decorated with olives on top.

Pasta in cream sauce with salmon

An equally delicious dish is pasta cooked in a creamy sauce with salmon. For this we need:

• a pack of pasta;
• fresh salmon - 200 gr.;
• parmesan cheese;
• cream;
• Italian dry herb seasoning.

Sliced ​​fish is fried for three minutes. By the way, salmon can be replaced with salmon. Then add half a glass of cream and a tablespoon of spices, simmer over moderate heat for another ten minutes. At the end, salt the sauce and add a little finely grated cheese. Mix together with pre-cooked pasta or put them on a plate, and then pour the sauce on top.

Pasta with shrimps and bacon

Seafood can be combined not only with vegetables, but also with meat products, such as bacon or ham. To prepare such a kind of pasta, you need to stock up on the following products:

• spaghetti packaging;
• peeled shrimp - 0.5 kg;
• bacon or ham - 250 gr.;
• cream;
• any hard cheese;
• black pepper and basil.

Bacon or ham cut into small slices is mixed with a glass of cream and cheese (150 gr.). Cook the ingredients over low heat for about ten minutes. Shrimps cooked and peeled in advance are added to the sauce a few minutes before they are ready.

Then the spaghetti boiled for 10 minutes is mixed with the sauce and simmered for 5 minutes. The finished dish is sprinkled with grated cheese and seasonings on top.

There are a huge number of recipes for making pasta in a creamy sauce. You can dream up a little and get an unsurpassedly tasty dish.

Despite the fact that pasta is a traditional dish in Italy, it has already entered the menu of Russians quite firmly and, frankly, has become 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 shrimps, mussels and octopus tentacles - delicate and at the same time easy to prepare dish. Does not require large financial costs. It can act both as a second lunch dish and become a full dinner.

Seafood make a dish not only savory, satisfying 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 back in the 12th century in Sicily, and by the 19th century pasta had become a popular Italian food.

Choice of ingredients and cooking tools

The main ingredients needed to cook pasta with seafood in a creamy sauce are, of course, pasta and seafood. The choice of these products should be approached thoroughly.

"Sea reptiles" can be taken both fresh and frozen, both individually and in the form of a cocktail. Any pasta recipe in cream sauce can be prepared with mussels, shrimps, cuttlefish, octopus, squid or their combination, which is included in the sea cocktail. Carefully check the expiration date on the package!

You can choose any paste you like - pipe rigate (snails), spaghetti or penne rigate (feathers). The main thing is that the pasta should not be 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. As for spices, 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 sweet peppers. In some recipes, you will also meet olives. Other additional ingredients may include hard cheese. Also don't forget to check the availability of olive or sunflower oil in your kitchen.

As for tools, you will need pasta bowl and thick-walled frying pan with lid for making sauce.

Short pasta will fit in any pan, while for spaghetti, you need a pan in which they will fit at least to the middle. At first, they will stick out of the pan, but then the lower part will soften, and gradually the pasta will be immersed in water to its full length.

And, of course, you need common kitchen utensils- knives and cutting boards for cutting vegetables; a colander for draining pasta and a wooden spatula for mixing seafood.

Cooking options

Undoubtedly, every housewife has her signature pasta recipe with some secret ingredient. Someone replaces cream with sour cream, and someone adds cheese or vegetables. In any case, a delicate and refined delicacy is obtained.

Spaghetti with sea cocktail with cream and cheese

You will need:

• frozen sea cocktail - 0.5 kg;
• spaghetti - 250 g;
• cream (20%) - 1 cup;
• cheese - 200 g;
• butter - 1 tbsp. l.;
• a mixture of dry herbs (savory, oregano, basil, rosemary, tarragon) - 1 tbsp. l.;
• olives - 10-12 pieces;
• salt.

Cooking instructions:

• Defrost a sea cocktail, then boil it for two minutes in lightly salted water.
• Melt 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 more minutes.
• While the cocktail is stewing, put pasta in boiling water (for every 100 g - a liter of water), boil 7 minutes.
• Place the cooked pasta in a colander to drain the water.
• Grate the cheese (coarsely), add it to the cocktail. When the cheese is melted, the sauce is ready.
• After that, transfer the pasta to the pan, mix with seafood and simmer for another two minutes. Everything is ready!

Pasta with seafood and tomatoes in a creamy sauce

You will need:

• seafood (mussels, squids, shrimps, octopuses) - 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 needed only for smell).
• Put the seafood in the pan fry them, stirring often, about 5 minutes. Fire should be medium.
• Remove skin from tomatoes, cut them into small cubes and add to the contents of the pan. Stir, let it boil a little.
• Pour the cream into the resulting mass, salt, add pepper. Simmer for 3 more minutes.
• Boil the pasta.
• Drain the pasta in a colander to remove excess liquid.
• Divide pasta among bowls 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 tablespoons;
• garlic - 3 cloves;
• salt;
• sunflower oil - 30 g;
• black pepper (ground);
• butter - 1 tbsp.

Cooking instructions:

• Finely chop the onion and garlic.
• Into boiling water don't forget to salt it) put the unpeeled seafood and cook them for 5-7 minutes. Then they can be cleaned.
• Melt 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).
• Put 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. Put the finished pasta on a plate. Top with sauce.

Other recipes on video

We bring to your attention some more interesting recipes in video format, including pasta with red fish in a creamy sauce.

with salmon

with salmon

With shrimp in a creamy garlic sauce

With shrimp in creamy tomato sauce

How and with what to serve?

How to serve the finished dish on the table? Firstly, Pasta must be hot.

• long pasta (spaghetti fit perfectly) - 250 grams;
• "sea gifts" (any inhabitants of the deep sea - shrimps, mussels, octopuses, squids, cuttlefish, lobsters. They can be taken separately or you can use a mixture of seafood in any proportion, the so-called "sea cocktail". Seafood can be used fresh or frozen, taste dishes from this will not change) - 500 grams;
• butter - 100 grams;
• fat cream (it is best to buy 20%) - 1 cup;
• Provencal (Italian) herbs (dry mix) - 1 tablespoon without a slide;
• salt - to the taste of the hostess.

• Preparation time: 00:10
• Cooking time: 00:20
• Servings: 4
• Complexity: light

Cooking

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

1. It is very easy to prepare pasta in Italian with seafood, seasoned with creamy sauce. First you just need to boil the spaghetti in salted water in a large saucepan with high sides so that the spaghetti remains whole. Throw them away in a colander.
2. In a separate saucepan, put the "sea cocktail" in boiling salted water and boil it for 3 minutes, but no longer. Throw it in a colander too.
   

   Important! Seafood should not be cooked for too long or it will taste rubbery.

3. Put butter in a frying pan, when it melts, add seafood and simmer for 3 minutes over medium heat, stirring constantly with a wooden spatula. You need to mix carefully so that the "cocktail" does not turn into seafood porridge.
4. Pour in a glass of cream and reduce the heat to a minimum so that the cream does not boil. Simmer the contents of the pan for another 5 minutes on the slowest fire, then add Italian herbs, and after another 2 minutes - ready spaghetti. Lunch is ready in 5 minutes.

We told you the basic recipe for making classic pasta with seafood in a creamy sauce. She is the simplest. But the Italians are notable culinary specialists and great lovers of cooking. They tend to use more complex combinations, giving the dish 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.

Sometimes in recipes you can find recommendations to prepare a creamy sauce for roasting onions and carrots. Do not under any circumstances do this! Sauteed (that is, fried in fat) onions and carrots are often used, for example, in Ukrainian cuisine, but they will completely kill the Italian zest! When studying Italian pasta recipes with seafood in a creamy sauce, you can stumble upon shallots in the list of ingredients. It sounds, of course, intriguing, but in fact, this variety of onions differs from ordinary onions only in its shape and some agronomic features (winter hardiness and keeping quality), which have nothing to do with cooking Italian pasta. Shallot has elongated small onions, but if they are peeled and fried, the taste and smell cannot be distinguished from our domestic onions. And frying, as we already wrote, nullifies the Mediterranean feature of the dish.

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

Seafood Pasta with Spicy Cream Cheese Sauce:

• It is necessary to cook 250-300 g of long pasta (spaghetti, bucatini, capelini, linguini, fidio, fettuccine or any of your choice), put it in a colander.
• “Sea cocktail” (0.5 kg) or one marine variety, 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 the pan, fry 2-3 medium cloves of garlic, finely chopped (you can pass the garlic through a garlic press, but this way it will lose some of its flavor), add chopped basil and thyme.
• When amazing aromas fill the kitchen, pour in a glass of heavy cream (sour cream is not suitable, as its sourness does not fit with the idea of ​​\u200b\u200bthe dish). You can also use homemade cream, but then they need 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 spicy cheese to the creamy sauce. Stir vigorously.
• When the cheese is completely melted, put the boiled seafood in the pan, mix gently again, put the pasta, and on top another 150 g of grated cheese. To cover with a lid. After 2-3 minutes the dish is ready!

Pasta with seafood in a spicy creamy tomato sauce:

• Boil pasta and seafood exactly as in previous versions.
• Prepare a spicy creamy sauce with garlic and Provence herbs, to enhance the flavor, 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 into the pan (so that the skin can be easily removed, fresh tomatoes need to be poured over with boiling water) and halves olives (pieces 20), season with a tablespoon without a hill of brown sugar.
• Put the pasta and seafood into the prepared sauce, simmer for 3-5 minutes under the lid.
• Serve hot with a glass of dry white wine.

As you can see, products can be juggled as you like, and then every time the hostess with imagination will get a special pasta with seafood in a creamy sauce. The main thing is to use the right products to make the pasta sound like an authentic Mediterranean dish!

Serving

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

1. Take a large flat dish, put a couple of clean lettuce leaves on it, and put hot pasta with seafood in a creamy sauce on top.
2. Place cherry tomato halves and slices of sweet salad pepper around the pasta (you need to take fleshy, bright colors - red, orange, yellow. This will add brightness and festivity to a delicious dish).

There are three rules on how to properly serve this dish:

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

Brief information

Italian cuisine is very diverse. It differs even in certain regions, having specific subtleties in cooking. But one feature makes menus across the country related - Italians love pasta. Such passion has even become the subject of numerous jokes: after all, the inhabitants of this sunny country in the center of the Mediterranean do not 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 should understand that pasta with gravy will be brought to you on a plate.

Pasta is of three types:

• short - these are all kinds of butterflies, shells, spirals, stars, rings and other forms of products up to 5 cm long. They are 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 mention of pasta was found in the writings of the ancient Roman sages Horace and Cicero. Since then, the Italians have not stopped loving, but only improved this product, having learned how to cook it in 1000 ways! To improve the quality and taste of the dish, its diversity, various additives and sauces are used. For example, pasta with seafood in a creamy 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 will cope with the task if she follows the recipe and advice of an experienced chef.

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