Seafood pasta in cream sauce

Very tasty, very fast, very simple, for dinner for the family! Pasta with seafood in cream sauce is a quick and delicious Italian restaurant-quality dinner at home. Any beginner can cook it, it's so simple. Serve pasta with white wine!

Julia

Recipe author

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Composition / ingredients

servings:

Spaghetti

200

Water (for cooking spaghetti)

Salt

to taste

Shrimp

130

Mussels

130

Cream (10%)

120

Hard cheese

Garlic

Olive oil

Butter

Herb mixture (Italian herbs (1 tsp))

1 gr

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 3 g

Fats 27 % 3 g

Carbohydrates 45 % 5 g

70 kcal

GI: 0 / 100 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make pasta with seafood in cream sauce? Prepare the necessary ingredients. You can take several types of seafood separately, or use a ready-made sea cocktail. I have shrimp and mussels. It is desirable that the cream be at room temperature. Take the paste from durum wheat, it is less than others boiled.
Step 2:
Pre-defrost frozen seafood at room temperature or in the refrigerator. Seafood should thaw gradually, without sudden temperature changes, so that they do not lose their taste qualities. Rinse the seafood under cold water, put it on a sieve or colander to drain the water. Dry the seafood well to remove excess moisture from them as much as possible.
Step 3:
Peel the shrimp from the head and shell. Make a small incision on top along the shrimp's body to remove the intestinal vein. If necessary, rinse the shrimp again and dry well.
Step 4:
The pasta must be cooked in a large amount of water so that it does not stick together, so take a suitable pot by volume. Boil the pasta in boiling salted water until al dente, that is, slightly undercooked.
Step 5:
Flip the pasta into a colander to drain the water.
Step 6:
Seafood sauce can be prepared in parallel with pasta. Peel the garlic, cut into plates. In a frying pan, lightly heat the olive oil and butter. Simmer the garlic over moderate heat for 1 minute to make the oil fragrant. Remove the garlic from the pan. You can throw it away, we don't need it anymore.
Step 7:
Put the seafood in the pan. Fry them over moderate heat, turning them over periodically, for about 3 minutes, until golden brown. There should be no excess moisture in seafood. Otherwise, they will be stewed first and then fried, which will increase the cooking time. And this cannot be allowed, since the tender meat of sea delicacies will become coarse and tough.
Step 8:
Pour cream into the pan, turn up the heat.
Step 9:
Add fragrant herbs, a little salt. You can add ground black pepper. Bring the sauce to a boil, reduce the heat.
Step 10:
Simmer the sauce for 5 minutes, stirring occasionally. I have large shrimp and mussels. If your seafood is smaller, it is enough to put out the sauce for 2-3 minutes.
Step 11:
Chop the cheese on a fine grater. Sprinkle a little cheese for serving.
Step 12:
Add grated cheese to the sauce, mix. Cheese will give the sauce a more viscous consistency and make the taste more saturated. When adding salt to the sauce, consider the salinity of the cheese.
Step 13:
Simmer the sauce so that the cheese melts.
Step 14:
Put the finished pasta in the pan with the sauce, mix. Heat the pasta with the sauce for 1 minute and serve immediately.
Step 15:
When serving, sprinkle the pasta on top with the remaining cheese and chopped fresh herbs. Bon appetit!

Pasta is best served immediately after cooking. After cooling, the sauce will thicken, and the dish will no longer have such a delicate taste.

A glass of white wine will complement the pasta well. This wine perfectly reveals the taste of seafood delicacies.

I would slightly increase the amount of cream so that there is more sauce.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

How to boil pasta properly? Take a spacious saucepan, pour water at the rate of 100 grams of pasta 1 liter of water. The main thing is that the products float freely in the liquid. Add salt to taste. Bring the water to a boil. It is important to put the pasta in boiling water, otherwise they may stick together. Cook over medium heat, stirring occasionally, until fully cooked or al dente (cooking time is always indicated on the package). Put the finished pasta in a colander and let the liquid drain. It is not necessary to rinse the finished pasta with water. If you do not plan to immediately mix the pasta with the sauce, then in order to avoid sticking hot pasta, you can send them from the colander back into the pan and add a teaspoon of olive oil (or a piece of butter)and mix gently.