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Seafood Pasta in Cream Sauce

Pasta with a delicate creamy flavor and a touch of the sea. Seafood pasta in cream sauce is simple and a little out of the ordinary at the same time — the seafood gives ordinary pasta an incomparable, refined taste, plus a healthy note: seafood is well balanced, easy to digest, and low in calories. Both the pasta and the seafood cook in minutes, so it doesn't take long. The main thing is to make the sauce, toss it with the pasta, and you've got a delicious, hearty, fragrant dish.

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Pasta with a sea cocktail in cream sauce
Pasta with a sea cocktail in cream sauce Pasta with a sea cocktail in cream sauce
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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 24 % 9 g
Fats 27 % 10 g
Carbohydrates 49 % 18 g
224 kcal
GI: 17 / 83 / 0
  • When buying a seafood mix, check its quality and make sure there are no artificial additives. Before cooking, thaw the seafood at room temperature, tip it into a sieve, and rinse with water. Chop any large pieces a bit if you like. Take the cream out of the fridge ahead of time. Grate the cheese on the fine side of a box grater. Put a pot of water on to boil for the pasta — any durum-wheat pasta works. Salt the boiling water, add the pasta, and stir. Cook over medium heat to al dente, without overcooking — about 7 minutes is enough. Drain in a colander, reserving a little of the pasta water (you may need it). Toss the pasta with a tablespoon of olive oil so it doesn't clump. While the pasta cooks, start the cream sauce. Peel the onion and garlic and chop them very finely. Heat half the olive oil in a skillet (any vegetable oil or butter works). Cook the vegetables over low heat for 5 minutes, stirring often so the onion and garlic don't burn, until soft and lightly golden. Add the seafood and cook for 1 minute, then transfer everything to a bowl. In the same pan, heat the remaining oil, add flour, and stir. Cook over medium heat, stirring, for a few seconds. Pour in the cream and stir so there are no lumps. Bring the sauce to a simmer over low heat, stirring constantly. Add the grated cheese and stir until it melts. Return the sautéed onion, garlic, and seafood to the sauce. As it comes to a boil, season with salt and the Provençal herbs. Bring to a boil over low heat. Cook the sauce, covered, for 10 minutes, stirring now and then. If it's too thick, loosen it with the reserved pasta water to the right consistency. Toss the pasta with the sauce, warm through for 1-2 minutes, and serve. Seafood pasta in cream sauce goes well with fresh vegetables and fragrant herbs. Enjoy!

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

  • Buttermilk - 36  kcal/100g
  • Cream 20% fat - 300  kcal/100g
  • Cream 10% fat - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Pasta, premium, fortified - 337  kcal/100g
  • Pasta, premium, milk - 309  kcal/100g
  • Pasta, premium, egg - 342  kcal/100g
  • Pasta from grade 1 flour - 333  kcal/100g
  • Pasta from premium flour - 338  kcal/100g
  • Boiled pasta - 135  kcal/100g
  • Pasta - 338  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavl cheese - 361  kcal/100g
  • Altai cheese 50% fat - 356  kcal/100g
  • Sovetsky cheese - 400  kcal/100g
  • Stepnoy cheese - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appenzeller cheese 50% fat - 400  kcal/100g
  • Chester cheese 50% fat - 363  kcal/100g
  • Edam cheese 40% fat - 340  kcal/100g
  • Cheese with mushrooms 50% fat - 395  kcal/100g
  • Emmental cheese 45% fat - 420  kcal/100g
  • Gouda cheese 45% fat - 356  kcal/100g
  • Amadeus cheese - 364  kcal/100g
  • Dom Blanc cheese (semi-hard) - 360  kcal/100g
  • Lo Spalmino cheese - 61  kcal/100g
  • Etorki cheese (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Yellow full-fat cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Garlic - 143  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g
  • Herb blend - 259  kcal/100g
  • Seafood mix - 95  kcal/100g

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