Seafood Pasta in Creamy Sauce - 8 Step-by-Step Recipes

Pasta with seafood is always a winning option, and for its preparation you can take any kind of pasta (spaghetti, fusellini, horns, feathers, or others), as well as any seafood that you can find. Spicy herbs, garlic and cream make this dish incredibly tasty and very aromatic.

Italian pasta with seafood in a creamy sauce

A traditional recipe for Italian pasta, in which local housewives always add fresh tomatoes for taste, and seafood is fried in olive oil, in which garlic was fried before. So the dish turns out to be more intense in taste and very aromatic.

Cooking time: 30 min.

Cooking time: 15 min.

Servings - 4.

• 
  Chop the garlic into large pieces and fry in olive oil to give the oil its aroma. After that, the garlic can be removed.
• 
  Fry seafood in garlic oil over medium heat for 5 minutes.
• 
  Peel the tomatoes and cut into cubes, put in a frying pan with seafood and simmer for a few minutes.
• 
  Then add the cream and season with salt and pepper. Cook over medium heat for 3 minutes, stirring occasionally.
• 
  Boil the pasta, following the instructions on the package, leaving it slightly undercooked so that it does not lose its shape, being saturated with the sauce. Put the strained pasta in the pan and leave for 2 minutes.
• 
  Serve garnished with fresh basil. Bon Appetit!

Pasta with shrimps and squid in a creamy garlic sauce

Shrimp and squid have a very delicate sweetish taste, which is well complemented by cream with garlic. Pasta with such seafood turns out to be refined and tender. If you add fresh herbs, the lunch is purely Mediterranean.

Cooking time: 50 min.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• Peeled shrimps - 300 gr.
• Squid (carcass) - 500 gr.
• Cream (30%) - 200 ml
• Salt to taste.
• Pasta (spaghetti) - 400 gr.
• Hard cheese (parmesan) - 70 gr.
• Garlic - 4 teeth.
• Ghee butter - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Cream cheese - 3 tbsp
• Dry white wine - 100 ml
• Ground black pepper - to taste.

Cooking process:

1. Crush the garlic and chop finely, put in a deep frying pan with melted butter and vegetable oil and lightly fry it over medium heat.
2. Pour boiling water over the squid, remove the skin, remove the insides and cut into small pieces.
3. Put shrimps and squid slices in a pan with garlic, cook for several minutes, but not more than five. Set aside a few shrimps to decorate the finished dish.
4. Add processed cheese to the seafood and cook, stirring, until it is evenly distributed over the squid and shrimp. Pour the cream and wine into the skillet and cook, stirring occasionally, until the sauce thickens.
5. Boil the spaghetti separately so that they are slightly undercooked when biting. Follow the instructions on the paste packaging. Strain the finished spaghetti, but do not rinse, and place in the pan to the sauce.
6. Serve the spaghetti with sauce, garnish with prawns, which have been set aside, and grated Parmesan.

Pasta with seafood in tomato-cream sauce

An original Italian style pasta recipe. The taste of seafood is set off by cream, tomato puree and basil. It is important not to overcook it when cooking pasta, as it will lose its shape and flavor when cooking in a sauce.

Cooking time: 50 min.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• Pasta (spaghetti) - 300 gr.
• Assorted seafood - 300 gr.
• Cream - 250 gr.
• Tomatoes - 2 pcs.
• Hard cheese - 50 gr.
• Salt to taste.
• Dried basil - to taste.
• Garlic - 1 tooth
• Vegetable oil - for frying.

Cooking process:

1. Place the spaghetti in boiling water and boil, following the instructions on the package. It is important to prepare the al dente pasta, that is, to keep it a little hard.
2. Defrost the seafood in a warm room and simmer with the addition of oil in a deep frying pan for about 7 minutes, until the liquid evaporates.
3. Pour boiling water over the tomatoes, peel them off and turn them into puree using a blender or grater.
4. Add tomato puree, basil, chopped garlic and salt and pepper to seafood. Cook for 3-4 minutes.
5. Pour the cream into the pan and stir, heat the seafood with the sauce for 2 minutes, then put the spaghetti there, darken the pasta in the sauce for another 2 minutes, so that it is saturated with the aromas of seafood and cream.
6. Serve the pasta generously sprinkling with grated cheese.

How to make seafood pasta in creamy cheese sauce?

Spicy Mediterranean herbs give a special zest to pasta with seafood. They can be added both fresh and dried. Then the dish turns out to be more appetizing and conveys the entire national flavor of the pasta.

Cooking time: 35 min.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• Seafood (frozen cocktail) - 500 gr.
• Spaghetti - 250 gr.
• Cream (20%) - 1 tbsp.
• Hard cheese - 200 gr.
• Butter - 1 tablespoon
• A mixture of dry herbs (savory, oregano, basil, rosemary, tarragon) - 1 tablespoon
• Olives - 10 pcs.
• Salt to taste.

Cooking process:

1. Keep the seafood warm to defrost, and then boil for 2 minutes, adding very little salt. Fry the seafood cocktail in butter for 1 minute.
2. Pour cream over the seafood, season, add herbs and simmer for 5-7 minutes over medium heat.
3. Boil the spaghetti, following the instructions on the package, until "al dente" - slightly undercooking until cooked, and then strain, but under no circumstances rinse, otherwise they will not be saturated with the sauce.
4. Grate the cheese coarsely and pour into the creamy sauce, stirring occasionally, wait until the cheese becomes soft and spread over the pan.
5. Add the spaghetti to the seafood, heat for 2 minutes and remove from the stove. Serve garnished with olives.

A simple and quick recipe for pasta with shrimp and mussels in a creamy sauce

Shrimp and mussels complement pasta dishes well, and the creamy sauce makes them more delicious. This dish is not prepared for a long time and is quite simple, so a cook with any experience can afford it.

Cooking time: 25 min.

Cooking time: 10 min.

Servings - 2.

Ingredients:

• Tiger shrimps - 150 gr.
• Frozen mussels - 150 gr.
• Dry oregano - 1 pinch
• Ground red paprika - 1 pinch.
• Pasta (Tagliatelle or other) - 200 gr.
• Cream (20%) - 250 ml
• Salt to taste.
• Garlic - 2 teeth
• Butter - 1 tablespoon

Cooking process:

1. Defrost shrimps and mussels, peel if necessary.
2. In preheated oil in a deep frying pan, fry the shrimps for 2 minutes, then put the mussels in the same place and cook for another 1 minute. Put the seafood in another bowl.
3. Put coarsely chopped garlic, paprika, oregano in the pan where the mussels and shrimps were cooked and add the required amount of salt. Remove the garlic, pour the cream into the pan and cook the sauce over very low heat until the cream is boiled, but do not let it boil.
4. Boil the pasta, as written on the package, but try to slightly undercooked it, since the pasta will still be cooked in the sauce, and then it will reach the desired condition.
5. Transfer the strained pasta to the sauce and cook everything together for about a minute. Serve with grated cheese, if desired.

Delicious pasta with scallops and shrimps in a creamy sauce

Scallops have a bright sea taste and cook very quickly, so it is important not to overexpose them so that they remain tender inside. Combined with shrimp and creamy sauce, you get a restaurant-grade dish that will impress even discerning and sophisticated guests.

Cooking time: 25 min.

Cooking time: 10 min.

Servings - 2.

Ingredients:

• Tiger shrimps - 10 pcs.
• Cherry tomatoes - 10 pcs.
• Sea scallops - 10 pcs.
• Spinach - 80 gr.
• Pasta (spaghetti or linguini) - 200 gr.
• Dry white wine - 100 ml
• Cream 20% - 150 ml
• Olive oil - 2 tablespoons
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Boil the spaghetti until almost cooked, referring to the instructions on the package. Leave some liquid (4 tablespoons) in which the pasta was prepared for the sauce.
2. Cook the shrimps in water with a little salt for 3 minutes.
3. Heat the oil in a frying pan and fry the cherry tomatoes in it over low heat for 2 minutes, then add the spinach leaves and cook for another minute.
4. Pour in wine and boil it over high heat for 2 minutes.
5. Add the cream and liquid in which the pasta was cooked to the pan. Bring everything to a boil, stirring occasionally. Put the shrimp and spaghetti in the sauce, stir and keep covered for another 2 minutes over medium heat.
6. Dry the scallops with a paper towel and fry in another pan with oil for 1.5 minutes on each side. A ruddy crust should appear on top, and inside they will be soft and tender.
7. Put the shrimp pasta on a plate, put the scallops and pour over the sauce. Bon Appetit!

Delicate pasta with shrimps and salmon in a creamy sauce

Salmon goes well with seafood in one dish. It is important to remember that red fish is easy to dry out, so, like shrimp, it does not need to be cooked for a long time. The cream in the sauce makes the dish more tender.

Cooking time: 25 min.

Cooking time: 10 min.

Servings - 2.

Ingredients:

• Pasta (large shells) - 200 gr.
• Salmon (salmon) - 200 gr.
• Large fresh shrimps - 200 gr.
• A mixture of Italian herbs to taste.
• Cream 23% - 200 gr.
• Garlic - 1 tooth
• Parsley to taste.
• Olive oil - for frying.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Prepare the pasta, but strain it slightly undercooked. Leave about a glass of liquid in which the shells were boiled.
2. Cut the fish into small slices or cubes, fry in a deep skillet with a little oil and crushed garlic.
3. Remove the vein from the shrimp and add to the fish, fry for a few minutes, until they start to turn red.
4. Add the liquid left after boiling pasta and cream to fish and seafood. Season with the right amount of herbal mixture, salt. The seafood and fish flavors are well emphasized by freshly ground black pepper, which can be added at this stage. Cook over medium heat for a few minutes, stirring occasionally.
5. Put the pasta in the sauce and heat for 2-3 minutes. Serve garnished with finely chopped parsley. Enjoy!

Tagliatelle nests in a creamy sauce with seafood and mushrooms

Seafood and mushrooms are a good gourmet pairing. Mushrooms give the pasta an amazing aroma and complement the seafood flavor of shrimp, mussels and squid. When making a creamy sauce, it is important not to let the cream boil, otherwise it will stratify and the sauce will not get the desired consistency.

Cooking time: 35 min.

Cooking time: 15 min.

Servings - 2.

Ingredients:

• Paste (tagliatelle nests) - 6 pcs.
• Seafood mix - 200 gr.
• Champignons - 150 gr.
• Bulb onions - 1 pc.
• Cream 20% - 200 ml
• Parsley - 1/2 bunch.
• Salt to taste.
• Vegetable oil - for frying.
• Butter - 30 gr.
• Garlic - 2 teeth

Cooking process:

1. Cut the mushrooms into slices, chop the onion. Fry the onions and mushrooms until golden brown, which will take a few minutes. Put them in another dish.
2. Dissolve the butter in a frying pan and fry the crushed garlic in it for 2-3 minutes, then remove it from the pan when it gives its aroma to the butter.
3. Put seafood in a frying pan and cook them for 5 minutes over high heat, then return the mushrooms and onions to them. Pour cream over everything and salt. Cook for another 5 minutes, covered over low heat.
4. Cook the pasta until al dente (slightly undercooked), put in the sauce and keep for a few minutes until the pasta is soaked in a creamy taste.
5. Serve the pasta with seafood and mushrooms, sprinkle with the sauce and sprinkle with the right amount of chopped parsley.