Pasta with shrimps, mussels and octopus tentacles is a delicate and at the same time easy-to-cook dish. Does not require large financial costs. It can act both as a second lunch dish and become a full dinner. Seafood makes the dish not only spicy, satisfying and low-calorie, but also healthy, as it contains protein and various minerals. However, if you have a weak stomach, then you should not eat cream with seafood. The history of pasta began in ancient times. According to one version, it appeared in China, according to another – in Italy. The first production of this type of pasta was established back in the 12th century in Sicily, and by the 19th century pasta had become a popular Italian food.
Choice of ingredients and cooking tools
The main ingredients needed to cook pasta with seafood in a creamy sauce are, of course, pasta and seafood. The choice of these products should be approached thoroughly. “Sea reptiles” can be taken both fresh and frozen, both individually and in the form of a cocktail. Any pasta recipe in creamy sauce can be made with mussels, shrimp, cuttlefish, octopus, squid, or a combination of them, which is included in a sea cocktail. Carefully check the expiration date on the package! You can choose any pasta you like – pipe rigate (snails), spaghetti or penne rigate (feathers). The main thing is that the pasta should not be too large and ribbed. Choose products of the highest grade (another name is group A), obtained from durum wheat. For creamy sauce, both cream (20 or 10%) and sour cream are suitable. As for spices, you will need the so-called Italian (Provencal) herbs – savory, basil, tarragon, oregano, rosemary, etc., as well as ground black pepper. For flavor, you can add a couple of cloves of garlic or a little nutmeg. If you like vegetables, then take tomatoes or sweet peppers. In some recipes, you will also meet olives. Other additional ingredients may include hard cheese. Also, don’t forget to check the availability of olive or sunflower oil in your kitchen. As for the tools, you will need a container for cooking pasta and a thick-walled pan with a lid to prepare the sauce. Short pasta will fit in any pot, while spaghetti will need a pot, which they will fit at least to the middle. At first, they will stick out of the pan, but then the lower part will soften, and gradually the pasta will be immersed in water to its full length. And, of course, you need ordinary kitchen utensils – knives and cutting boards for cutting vegetables; a colander for draining pasta and a wooden spatula for mixing seafood. contents ↑ Cooking options Of course, every housewife has her own signature pasta recipe with some secret ingredient. Someone replaces cream with sour cream, and someone adds cheese or vegetables. In any case, a delicate and refined delicacy is obtained. contents ↑ Spaghetti with sea cocktail with cream and cheese You will need: frozen sea cocktail – 0.5 kg; spaghetti – 250 g; cream (20%) – 1 cup; cheese – 200 g; butter – 1 tbsp. l.; a mixture of dry herbs (savory, oregano, basil, rosemary, tarragon) – 1 tbsp. l.; olives – 10-12 pieces; salt. Cooking instructions: Defrost a sea cocktail, then boil it for a couple of minutes in lightly salted water. Melt the butter and fry the seafood in it for one minute. Don’t forget to stir. Salt the cocktail and pour a glass of cream into it. Simmer for about 5-7 more minutes. While the cocktail is stewing, put pasta in boiling water (for every 100 g – a liter of water), boil for 7 minutes. Place the cooked pasta in a colander to drain the water. Grate the cheese (coarsely), add it to the cocktail. When the cheese is melted, the sauce is ready. After that, transfer the pasta to the pan, mix with seafood and simmer for a couple more minutes. Everything is ready! Pasta with seafood and tomatoes in a creamy sauce You will need: seafood (mussels, squid, shrimp, octopus) – 300 g; сливки (10%) – 200 мl.; pasta – 400 g; оливковое масло – 30 мl.; tomato – 2 pcs.; salt; garlic – 2 cloves; black pepper. Directions for preparation: Coarsely chop the garlic, fry it with olive oil and remove (garlic is needed only for smell). Put the seafood in the pan, fry them, stirring often, for about 5 minutes. Fire should be medium. Remove the skin from the tomatoes, cut them into small cubes and add to the contents of the pan. Stir, let it boil a little. Pour the cream into the resulting mass, salt, add pepper. Simmer for 3 more minutes. Boil the pasta. Drain the pasta in a colander to remove excess liquid. Divide pasta among bowls and top with sauce. Enjoy your meal!