How to make seafood cocktail in creamy sauce with pasta

What you need to know about seafood

As part of the sea cocktail, you can find carcasses and individual parts of a wide variety of inhabitants of the deep sea: octopuses, fish, oysters, shrimp, mussels, cuttlefish, squid, and various types of mollusks.

In stores, this assortment is sold frozen. The seafood is already cleaned and requires only a little additional heat treatment. Just put the food in boiling water and cook for no more than five minutes. After this, tasty and healthy sea inhabitants are ready to eat.

The uniqueness of the seafood cocktail lies in the fact that the frozen product retains all its nutritional and beneficial properties; manufacturers do not use any artificial additives to store the cocktail. Sea cocktail is a dietary dish and also low in calories. At the same time, the list of vitamins, microelements, and amino acids contained in it is quite rich.

With seafood you can prepare unusual soups, original salads and appetizers, and use them as part of main courses, pizza, and lasagna.

Description and history of the dish

Pasta with shrimp, mussels and octopus tentacles is a sophisticated and at the same time easy to prepare dish. Does not require large financial costs. It can serve either as a second lunch course or as a full dinner.

Seafood makes the dish not only savory, filling 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 in the 12th century in Sicily, and by the 19th century pasta became a popular Italian food.

Seafood pasta in creamy sauce with cheese

For the recipe you will need:

• pasta (pasta) of any shape, hard variety – 200-300 g;
• a package of sea cocktail (usually in a 500 g package);
• cream – 150 g;
• medium hard cheese – 100 g;
• greens (parsley, dill, basil) – 1 bunch;
• butter or vegetable oil for frying.

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The pasta should be boiled according to all the rules for preparing pasta: leave slightly hard, do not rinse with water.

The sauce should be made like this:

1. Seafood must be thawed and boiled in salted water for three minutes. After this, drain the liquid, place the seafood cocktail in a hot frying pan with oil and fry for two minutes, stirring occasionally with a spatula.
2. The cream should be poured into the seafood and cooking should continue by simmering over low heat. The process should not take more than 5 minutes.
3. While the sea creatures are stewed in cream, you should grate the cheese. The smaller the chips, the faster they will disperse in the hot mass. After pouring the cheese shavings into the sauce, you need to wait until they are completely melted.

Place the pasta on plates while it is hot. Top the pasta with cream cheese sauce and seafood cocktail. The final stage will be decorating the dish with herbs, which must be finely chopped in advance.

Fragrant seafood pasta in creamy sauce with fresh tomatoes in the oven

An unusual way to prepare pasta. It turns out more aromatic and original, which is why this cooking method can increasingly be seen on the tables of lovers of Italian cuisine.

How much time - 1 hour.

What is the calorie content - 106 calories.

1. Pour a little vegetable oil into the frying pan, and when it warms up, add a spoonful of butter and melt;
2. Place defrosted scallops in this mixture and fry them for a minute on each side, then remove them onto a towel;
3. Next, add vegetable oil again and add butter again, heat, lightly fry the shrimp and place them on the scallops;
4. Add only vegetable oil and put finely chopped garlic in it, and after thirty seconds of frying, pour in the wine;
5. Bring to a boil, reduce heat, simmer for two minutes;
6. Grind the tomato pulp into a puree or grind through a sieve, add to the frying pan;
7. Add a little pepper and simmer for fifteen minutes;
8. Take a mold and cover it with foil. It is important that about 15 cm of the free edge of the foil hangs down on both sides;
9. Boil the pasta until half cooked, and then without water, transfer it to the bottom of the mold, pour the tomato mixture from the frying pan on top;
10. Place seafood on top, then pinch the edges of the foil to form an envelope, place in the oven for fifteen minutes over medium heat;
11. Heat the cream and pour it on top of the entire dish directly in the mold. Let stand for two minutes and serve on plates.

Tip: to avoid the hassle of blanching tomatoes, you can simply buy them in jars in their own juice. There is no longer any skin there, but the taste is as close as possible to fresh.

Spaghetti with sea cocktail with cream and cheese

You will need:

• frozen sea cocktail – 0.5 kg;
• spaghetti – 250 g;
• cream (20%) – 1 glass;
• cheese – 200 g;
• butter – 1 tbsp. l.;
• mixture of dry herbs (savory, oregano, basil, rosemary, tarragon) - 1 tbsp. l.;
• olives – 10-12 pieces;
• salt.

Cooking instructions:

1. Thaw the seafood cocktail, then boil it for two minutes in lightly salted water.
2. Melt the butter and fry the seafood in it for one minute. Don't forget to stir.
3. Salt the cocktail and pour a glass of cream into it. Simmer for about 5–7 minutes more.
4. While the cocktail is stewing, place pasta in boiling water (for every 100 g - a liter of water), boil for 7 minutes.
5. Place the finished pasta in a colander to drain the water.
6. Grate the cheese (coarsely) and add it to the cocktail. When the cheese has melted, the sauce is ready.
7. After this, transfer the pasta to the frying pan, mix with seafood and simmer for another two minutes. All is ready!

Tips for preparing a gourmet meal

1. The most important secret of properly cooked spaghetti is large-volume dishes; don’t be lazy and take out the largest pan from the far shelf. Calculate this way: for 100 grams of dry product – a whole liter of water;
2. Check the degree of readiness like this: take out one strip and break it in half; if a thin white stripe is visible in the middle, your spaghetti is “al dente”, that is, it can be removed;
3. Try not to overcook seafood, otherwise the protein contained in it will curdle and it will become tough and rubbery;
4. To prevent the pasta from sticking, pour a spoonful of vegetable oil into boiling water; the spaghetti will be smooth, shiny and will not stick together;
5. If you want to get a real authentic dish, prepare the sauce exclusively with olive oil;
6. It is better to heat the cream, but not to boil, otherwise it may curdle (especially in combination with tomatoes);
7. Never rinse spaghetti after cooking (as our grandmothers traditionally did), they will instantly stick together and the taste of the dish will be hopelessly lost;
8. Never worry about the degree of undercooking, the pasta will “cook” in a frying pan with hot sauce, but if you cook it until fully cooked, the pasta will be too overcooked when it comes into contact with the sauce;

Cook the pasta for one serving, no reheating the next day, and you will fully experience the taste of this Italian dish. Enjoy eating this amazingly delicious dish!

Pasta with seafood and tomatoes in creamy sauce

You will need:

• seafood (mussels, squid, shrimp, octopus) – 300 g;
• cream (10%) – 200 ml;
• pasta – 400 g;
• olive oil – 30 ml;
• tomato – 2 pcs.;
• salt;
• garlic – 2 cloves;
• black pepper.

Cooking instructions:

1. Coarsely chop the garlic, fry it with olive oil and remove (the garlic is only needed for the smell).
2. Place the seafood in the pan and fry it, stirring frequently, for about 5 minutes. The fire should be medium.
3. Peel the tomatoes, cut them into small cubes and add to the contents of the pan. Stir and let simmer a little.
4. Pour cream into the resulting mass, add salt and pepper. Simmer for another 3 minutes.
5. Boil the pasta.
6. Drain the pasta in a colander to remove excess liquid.
7. Divide the pasta among plates and pour the sauce on top. Bon appetit!

Bright seafood pasta in a creamy sauce with fresh tomatoes and shrimp

Very fresh and bright pasta. Small cherry tomatoes fit harmoniously with the creamy sauce and tender shrimp.

How long is it - 20 minutes?

What is the calorie content - 155 calories.

1. Cut the cherry tomatoes in half, after washing them, and put them in a frying pan;
2. Place the peeled garlic here and put it on the fire;
3. Fry these two products together in a drop of oil for several minutes;
4. Next, add the peeled shrimp and fry everything together for five minutes, stirring quite often;
5. Pour in the cream in a thin stream, stirring gently, and let it boil for two minutes;
6. In a separate pan, cook the pasta according to the instructions, drain in a colander, and then mix with the sauce directly in the pan and serve in portions;
7. Sprinkle some herbs on top, which you can simply tear into neat leaves with your hands.

Tip: in order for tomatoes to better preserve their appearance, it is advisable to fry them not in oil, but in a non-stick frying pan.

Classic pasta recipe with sea cocktail

This classic Italian Sea Cocktail Pasta recipe is one of the few seafood dishes I actually enjoy. Otherwise, all these tentacles and strange-tasting ingredients, to be honest, scare me a little, and do not cause any appetite. Whether it’s a dish or not! Be sure to try it, very tasty!

Purpose: For lunch / For dinner Main ingredient: Fish and seafood / Seafood / Dairy products / Pasta Dish: Hot dishes / Pasta Geography of cuisine: Italian / European

Ingredients:

• “Sea cocktail” – 500 grams
• Paste – 250 grams
• Grated cheese - 200 grams
• Cream - 1 glass
• Butter - 1 tbsp. spoon
• Spices - To taste

Number of servings: 3

How to cook

1. Let's prepare the ingredients. Boil the pasta until al dente, and defrost the seafood and boil for 10 minutes in salted boiling water. Drain water from both pasta and seafood
2. Fry the seafood a little in butter, then add cream and grated cheese to it. Stir and simmer over low heat until cooked through. Spices - to taste
3. Place the pasta on plates and pour the sauce over it. Ready!

Description of preparation:

The seafood pasta is simply delicious.
Fry chopped onion and garlic until soft. Add cream, salt, pepper, nutmeg and heat for a few minutes over low heat. Then add seafood and cook for another 5 minutes. Add boiled pasta to the resulting sauce and stir. Divide the finished dish into portions, garnish with basil and serve. Bon appetit! Purpose: For breakfast / For lunch / For dinner Main ingredient: Fish and seafood / Seafood / Pasta Dish: Hot dishes / Pasta

In creamy garlic sauce

Seafood goes perfectly with garlic in cream. It gives the dish a richer taste and aroma. You need to prepare the following components:

• 500 g sea cocktail;
• 200 ml 15% cream;
• 3 cloves of garlic;
• 1 onion;
• 2–3 tbsp. l. olive oil;
• salt and pepper.

The preparation is as follows:

1. heat olive oil in a bowl;
2. Finely chop the vegetables and fry until golden brown;
3. Next, pour heavy cream into the bowl, add salt, pepper and add a pinch of nutmeg, which will enhance the pleasant aroma of the dish;
4. simmer the contents for several minutes over medium heat, then add a mix of seafood to the prepared creamy garlic sauce;
5. keep everything on the stove for another five minutes, then turn off the heat and let the dish brew for a quarter of an hour.

Seafood in creamy sauce

Seafood, although an exquisite delicacy, fortunately for us, has become widely available in stores and is now no longer a rarity, and in addition, on sale you can find different varieties of seafood for every taste and budget - from expensive, selected chilled scallops and shrimp to more affordable seafood in brine or oil, as well as the very popular frozen seafood cocktail. By the way, mixtures of different seafood are usually cheaper and accessible to many due to the fact that they include inexpensive ingredients like squid, but at the same time they allow you to enjoy juicy shrimp, tender mussels, and exotic octopus, and what’s especially nice is that these products They are prepared in a matter of minutes and they are so tasty that adding a couple of vegetables and some simple sauce to them allows you to get an amazing dish worthy of a holiday feast. For example, sea cocktail makes delicious cold appetizers and salads, and you can also use them to make risotto, pasta with seafood and tomatoes, or pasta with sea cocktail in creamy sauce, but today I want to show you how to use frozen seafood quickly and easily prepare a universal and at the same time delicious dish that adults and children like and, moreover, can be combined with almost anything. The mollusks and crustaceans themselves are prepared simply, since they only require a few minutes of heat treatment to reach the correct condition, however, if you do not limit yourself to the simplest procedure, but additionally stew them in a delicate and rich creamy sauce, they turn out much more tasty and interesting.

Usually for this dish I use a defrosted seafood cocktail, which can be bought at the nearest economy-class supermarket, but as I already said, this recipe is absolutely universal and is well suited for preparing any seafood, be it fresh, frozen, or even pickled in some aromatic brine. In addition, for this recipe you can use only one favorite seafood or a mixture of several seafood in any proportions, and as a result you will certainly get an excellent dish that will delight your taste buds and provide incomparable pleasure. Before preparing this dish, seafood is briefly marinated in soy sauce, soaked and saturated with this specific liquid, which gives them a spicy note and slightly masks their characteristic sea flavor, after which they are quickly fried in a frying pan and stewed in a light cream-based sauce with the addition of garlic and onions. The result is tender, juicy and rich slices of mussels, shrimp and squid that retain their natural flavor and elastic texture, but are harmoniously complemented by a wonderful creamy sauce. This dish goes with any side dish, although we most often eat seafood with pasta, but in fact, in its place there can be almost anything - mashed potatoes, buckwheat, boiled rice or any steamed vegetables. Seafood in creamy sauce is suitable for weekdays, holidays, and for any modest or special occasion, and this dish will especially appeal to all those who like to combine the excellent taste of food with obvious health benefits. Be sure to try it!

With mushrooms and cheese

The clams, cooked with mushrooms and sprinkled with grated Parmesan, will be the star of any table. For some, the taste of the dish may resemble French julienne. You can use any mushrooms, but champignons are best suited.

You need to buy the following components:

• 200 g shellfish;
• 200 g mushrooms;
• 1 onion;
• 400 ml 15% cream;
• 200 g parmesan;
• 300 g mozzarella;
• 2–3 tbsp. l. olive oil;
• spices as desired.

Preparation consists of the following steps:

1. chop the onion and fry in a frying pan;
2. add thinly sliced ​​champignons and fry for seven minutes, stirring regularly;
3. prepare a mix of seafood and send it to prepare the ingredients in a vessel;
4. fry the contents until the shellfish are covered with an appetizing crust;
5. Next, the dish should be salted, peppered and poured cream over everything, mixing well;
6. grate the cheese and divide into two equal parts - place the first in a container on the stove and mix with the rest of the ingredients, cook the dish over medium heat for three minutes;
7. then the contents should be placed in small baking dishes; sprinkle with the rest of the cheese and brush with yolk to form a golden brown crust;
8. send the dish to bake in the oven for ten minutes, setting the temperature to +200 degrees.

Pasta with seafood in Provençal style

An aromatic, tasty and harmonious-tasting appetizer will decorate any holiday table and complement many vegetable and fish appetizers.

Ingredients:

• Ground black pepper
• Paste – 300 g
• Ground dried garlic
• Salmon – 250 g
• Butter - 20 g
• Small peeled shrimp - 250 g
• Sour cream – 180 g
• Salt - to taste
• Provencal herbs
• Parmesan cheese - 200 g
• Olive oil

Preparation:

Sauté salmon pieces with herbs and spices in oil.

Add shrimp and sour cream.

After 2 minutes, add the boiled pasta, bring the dish to taste and remove from the heat.

Before serving, sprinkle the appetizer with Parmesan cheese.

In wine

This Italian recipe will definitely please true gourmets.

The following components will be required:

• 500 g seafood;
• 2 cloves of garlic;
• 300 ml 15% cream;
• 1 tbsp. l. capers;
• 2–3 tbsp. l. olive oil;
• 70 ml dry white wine.

The preparation method consists of the following steps:

1. chop the garlic cloves and fry until golden brown, then add the seafood cocktail and cook for three minutes until the shellfish are covered with an appetizing crust;
2. Next, pour wine over the ingredients and keep covered over medium heat for a quarter of an hour;
3. after the time has passed, add salt and pepper to the dish and pour in cream;
4. mix everything and cook until the sauce boils, then turn off the heat, add capers and let the dish rise for about ten minutes.

Pasta with seafood and chorizo

A spicy and refined dish with a subtle trail of spices and pungency.

Ingredients:

• Chopped parsley - 2 tbsp.
• Pasta – 350 g
• Turmeric - 1 tsp.
• Chicken bouillon cube - 1 pc.
• Chorizo ​​– 85 g
• Red bell pepper - 2 pcs.
• Seafood - 200 g
• Frozen green peas - 100 g
• Cream - 250 ml.

Preparation:

Boil the pasta.

Saute the peas and peppers along with the cube. Add chorizo ​​and seafood.

Pour in the cream and add the pasta.

Season with spices and bring the dish to taste.

With cumin

This dish will be spicy and very aromatic. To prepare it you will need the following ingredients:

• 2 onions;
• a bunch of dill;
• 1/2 tsp. caraway;
• 30 g butter;
• 200 g shellfish;
• 200 ml 15% cream;
• spices.

Preparation consists of the following stages:

1. melt the butter in a hot frying pan and pour in the cream, salt and pepper, add caraway seeds and finely chopped dill;
2. after three minutes, add the chopped onion and heat the sauce, gradually bringing to a boil;
3. as soon as it begins to gurgle, you can reduce the heat and cook the dressing for another four minutes;
4. Place the shellfish on foil and pour hot sauce over them, wrap them, and then put them in the oven for half an hour, setting the temperature to +185 degrees.

Pasta in creamy sauce with seafood: recipe with squid and red fish

Long wide noodles or Tagliatelle pasta - 200 grams;

Frozen squid carcass;

30 gr. hard cheese;

Half a glass of low-fat 12% cream;

Fresh frozen salmon fillet - 100 gr.

1. Thaw squid and fish in air. Cut the salmon into large cubes and the squid meat into thin short strips.

2. Bring two liters of water to a boil, dissolve a couple of pinches of salt and lower the pasta. Cook at a low simmer for about six minutes or according to package directions. Then, shaking it out of the pan in a colander, rinse with very hot water and lightly season with olive oil.

3. Place the prepared seafood into a well-heated oil in a frying pan. Add butter. Fry for no more than one and a half minutes, stirring.

4. Pour cream over the seafood and sprinkle with cheese shavings. After bringing to a boil, add two pressed cloves of garlic. Add cream sauce, stir well and remove from heat.

5. Place the dried pasta in the pan with the sauce and mix thoroughly.

Exotic dish in a hurry

To speed up the process, seafood cocktail in cream sauce can be prepared separately. You will need the following products: 600 grams of seafood cocktail, 1 egg, a glass of cream, vegetable oil, a teaspoon of starch, ½ teaspoon of sugar, zest of half a lemon, salt, 2 teaspoons of mustard, pepper.

Process description:

1. Fry seafood in oil. If you get a lot of liquid, it is better to drain it.
2. To prepare the sauce, beat the egg with salt and cream. Then, without stopping the process, add the remaining components according to the recipe. Place the mixture in a water bath and heat until the sauce finally thickens.

Place the finished seafood cocktail in creamy sauce on a plate. Pour the sauce nearby. Everything is very simple to prepare, although you will have to tinker a little with the sauce. This amount of ingredients will make a wonderful dinner for the whole family. If guests are expected in the house, then the amount of food simply needs to be increased.

Pasta dish with seafood in cream sauce and tomato for slow cooker

Shrimp and mussels without shells - 200 grams of frozen food;

Six tablespoons of thick fresh tomato puree;

100 grams of Parmesan or similar spicy cheese;

A teaspoon of chopped cilantro;

Three tablespoons of olive oil;

A teaspoon of sugar;

Low-fat cream - half a glass.

1. Rinse the mussels and shrimp with warm water, dry in a colander and place in a bowl. Add finely chopped two cloves of garlic and tomato puree. Activate the frying mode for 12 minutes.

2. At the end of the program, take a sample, adjust the taste by adding salt and sugar, and put the paste on top. Pour in about half a liter of water so that it only slightly covers the contents of the bowl. Launch the “Spaghetti” option.

3. When the pasta is ready, add hot cream and mix thoroughly. Simmer in creamy tomato sauce over heat for two minutes. Turn off the multicooker.

4. Place on plates, sprinkle with parsley and finely grated parmesan.