Spaghetti with seafood in cream sauce

Pasta in a delicate sauce with sea delicacies. The taste of spaghetti with seafood in cream sauce is very delicate and refined. And what makes it so is the combination of cream and cheese - an invariable classic with a firm authority. And it takes very little time to cook, and dinner will exceed all expectations!

Julia

Recipe author

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Composition / ingredients

servings:

Spaghetti

200

Water

Salt

to taste

Sea cocktail (any seafood)

300

Olive oil

Cream (10%)

200

Hard cheese

100

Herb mixture (Italian herbs (1 tsp))

1 gr

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 3 g

Fats 33 % 4 g

Carbohydrates 42 % 5 g

79 kcal

GI: 0 / 100 / 0

Step-by-step cooking

Cooking time: 35 min

Step 1:
How to make spaghetti with seafood in cream sauce? Prepare the necessary ingredients. You can take a ready-made sea cocktail or combine several types of seafood (mussels, shrimp, squid). Defrost seafood in advance at room temperature. But it's better to put them in the refrigerator for a few hours. So they will thaw gradually and retain their properties well.
Step 2:
Cook the spaghetti in boiling salted water until al dente. That is, they should remain a little hard inside.
Step 3:
Flip the spaghetti into a colander, let the water drain.
Step 4:
Prepare the sauce at the same time. Wash the thawed seafood, dry it well. In a frying pan, heat the olive oil slightly, lay out the seafood. Stir-fry for about 5 minutes. Don't forget to keep track of the time. Seafood cannot be cooked for a long time, otherwise they will become tough.
Step 5:
Pour the cream into the pan, bring to a boil over low heat.
Step 6:
Add salt, add Italian herbs or other spices to taste, mix. Simmer for 5 minutes.
Step 7:
Chop the cheese on a medium grater.
Step 8:
Put the grated cheese in the sauce, mix. Heat the mass while stirring until the cheese is completely dissolved.
Step 9:
Put the spaghetti in the sauce, stir. Warm up for 1-2 minutes and serve immediately.
Step 10:
Bon appetit!

Spaghetti in cream sauce is best served immediately after cooking. That's when this dish has high taste qualities.

Seafood should preferably be purchased without icing. Often the glaze hides the appearance of shellfish, which makes it difficult to determine their quality. And the main taste of the dish will depend on the quality of seafood.

You can add more sauce to this dish.

How to cook pasta properly, how to cook pasta al dente, how to choose a quality product to avoid disappointment and much more, read the article "Pasta and pasta - the subtleties of choice and secrets of cooking" .

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what to do so that they don't curl up?"