Pasta with seafood - 34 cooking recipes

To prepare Italian pasta with seafood, you can use any pasta, depending on your own preferences. But spaghetti, round or flat, wide or narrow, is still considered classic. Seafood may include: shrimp, oysters, octopus, mussels, squid, lobsters, crabs. Or all together, in the form of a sea cocktail, sold in frozen packages.

The peculiarity of this dish is that the pasta is cooked separately from the sauce. They are mixed only in finished form: either completely, or simply by pouring the paste on top. Add to the sauce: cream, sour cream, milk, butter, flour, various spices, onions, herbs. It is allowed to add tomato paste or tomatoes, hot capsicum or bell pepper. There may also be different types of mushrooms.

You can cook pasta with seafood on the stove in a saucepan, frying pan or saucepan, or in a slow cooker. The classic one is served with a white cream sauce, which is prepared with cream, onions, garlic, basil, nutmeg, ground pepper and salt. It is recommended to fry in butter, although many recipes indicate olive oil.

First, chopped garlic is fried, followed by onions. When it gets a golden hue, add heavy cream. Five minutes later - seafood. Simmer everything over low heat, covered, stirring occasionally. The main thing is not to let the liquid boil so that the milk does not curdle. At the very end, add the remaining spices. Turn off the heat and let the sauce simmer under the lid for another 10 minutes.

Pasta should be cooked al dente, that is, until half cooked. At least that's how Italians cook them. Although this is not a rule that needs to be followed at all costs.