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Spaghetti with seafood in cream sauce

Spaghetti with seafood in cream sauce

Pasta in a delicate sauce with seafood. Spaghetti with seafood in cream sauce has a very delicate, refined flavor — and what makes it so is the combination of cream and cheese, a timeless classic. It takes very little time to make, and the result is a dinner that beats all expectations!

Julia

Recipe author

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Composition / ingredients

Servings:

Spaghetti

200

Water

Salt

Seafood mix (any seafood)

300

Olive oil

Cream (10%)

200

Hard cheese

100

Herb mixture (Italian herbs, 1 tsp)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 3 g

Fats 33 % 4 g

Carbohydrates 42 % 5 g

79 kcal

GI: 0 / 100 / 0

Cooking method

Cooking time: 35 min

Step 1:

How do you make spaghetti with seafood in cream sauce? Gather the ingredients. You can use a ready-made seafood mix or combine several kinds (mussels, shrimp, squid). Thaw the seafood ahead of time at room temperature, but it's better to put it in the refrigerator for a few hours — that way it thaws gradually and keeps its quality.
Step 2:

Cook the spaghetti in boiling salted water until al dente — it should stay a little firm inside.
Step 3:

Drain the spaghetti in a colander and let the water run off.
Step 4:

Make the sauce at the same time. Wash the thawed seafood and dry it well. Heat the olive oil gently in a skillet and add the seafood. Stir-fry for about 5 minutes — keep an eye on the time, since seafood toughens if cooked too long.
Step 5:

Pour the cream into the pan and bring it to a boil over low heat.
Step 6:

Salt it, add Italian herbs or other spices to taste, and stir. Simmer for 5 minutes.
Step 7:

Grate the cheese on the medium side of a grater.
Step 8:

Add the grated cheese to the sauce and stir. Heat it, stirring, until the cheese melts completely.
Step 9:

Add the spaghetti to the sauce and stir. Warm it for 1–2 more minutes and serve right away.
Step 10:

Enjoy!

Spaghetti in cream sauce is best served right after cooking — that's when it tastes its best.
It's best to buy seafood without an ice glaze. The glaze often hides what the shellfish actually look like, making their quality hard to judge — and the quality of the seafood is what the whole dish hinges on.
You can add more sauce to this dish if you like.
For how to cook pasta properly, how to cook it al dente, how to choose a quality product, and much more, see the article "Pasta — the fine points of choosing and cooking it."
All oils are only beneficial up to a certain temperature — the smoke point — beyond which the oil starts to burn and forms toxic compounds, including carcinogens. For how to gauge frying temperature, choose the best oil for frying, and which ones to avoid entirely, read here.
For tips, hacks, and all the most useful advice, see the article: "Cream and sour cream in cream sauce: how do you keep them from curdling?"