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Pasta with Seafood Mix

Pasta with a rich sauce and seafood! Let's make it! Pasta with seafood adds variety to the classic menu. It doesn't take long to make, especially if instead of buying every ingredient separately you use a ready-made seafood mix, where each component is already prepped.

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Pasta with sea cocktail
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 2 g
Fats 20 % 2 g
Carbohydrates 60 % 6 g
54 kcal
GI: 17 / 83 / 0
  • How fast you can cook depends on the form your seafood comes in. Ready-made mixes offer pre-cleaned shrimp, octopus, and other components. In that case, all you need to do is thaw the mix, cut the octopus tentacles into pieces, and the squid into rings. If the items in the mix are already cut up, that makes the process as easy as possible. Peel, wash, and finely chop the garlic; if you like, you can press it through a garlic press. Seed the chili pepper, wash it, dry it, and cut it into small pieces. Heat the olive oil in a deep skillet and add the pepper and garlic. Wash and dry the cherry tomatoes, but don't cut them — leave them whole. Add them to the pan after the pepper and garlic have fried for about 5 minutes and the aroma fills the kitchen. Stir and fry the tomatoes for 3–5 minutes. Then it's the seafood's turn. Shrimp take a bit longer than the other components, so it's best to put them in the pan before the rest. Add the shrimp, stir, and fry for about two minutes. Pour in the wine and add the rest of the seafood. Turn the heat to high, stir, and simmer in the wine until the liquid reduces (about 4 minutes). Wash the parsley and basil and dry them well. For the parsley, use only the leaves — separate them from the stems and chop them finely. Separate the basil leaves from the stems too, but leave them whole. Add the parsley, butter, and salt to taste to the pan. Simmer for a few more minutes. You can use any shape of pasta, but long, thin spaghetti pairs best with the seafood mix. Boil the water, salt it to taste, and cook the spaghetti until tender. Reserve a few spoonfuls of the pasta cooking water and add it to the sauce. Drain the cooked pasta in a colander and rinse it with water. Toss the pasta in the pan with the seafood sauce and serve. Divide the finished dish among plates and garnish with basil leaves. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Unsalted table butter - 709  kcal/100g
  • Unsalted farmer's butter - 661  kcal/100g
  • Salted farmer's butter - 652  kcal/100g
  • Clarified butter - 869  kcal/100g
  • Liqueur wines - 212  kcal/100g
  • Semi-dry wines - 78  kcal/100g
  • Dry wines - 64  kcal/100g
  • Red wine - 88  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Cherry tomatoes - 15  kcal/100g
  • Spaghetti - 338  kcal/100g
  • Seafood mix - 95  kcal/100g

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