Composition / ingredients
Cooking method
When buying a "sea cocktail", it is necessary to pay attention to its quality, the absence of artificial additives in the product.
Before cooking, we defrost sea delicacies at room temperature. Spread on a sieve, rinse with water. Large pieces are crushed a little if desired.
We take the cream out of the refrigerator in advance. Grate the cheese on a fine grater.
Put a pot of water on the fire for boiling pasta. Any pasta made from durum wheat will do.
Add salt to boiling water, put the pasta, mix. Cook over medium heat until al dente, without digesting. 7 minutes is enough for this.
We throw the pasta into a colander, let the water drain. We leave a little water in which the pasta was cooked. We may still need it.
Add a tablespoon of olive oil to the pasta so that they do not stick together, mix.
In parallel with the pasta, we begin to prepare a creamy sauce.
Peel onion and garlic, wash, cut very finely.
Heat half of the olive oil in a frying pan. You can use any vegetable or butter. Fry the vegetables on low heat for 5 minutes. With frequent stirring, so that the onion and garlic do not burn, we bring them to softness and a light blush.
Add seafood, fry for 1 minute. We put everything in a cup.
In the same pan, heat the remaining oil, add flour, mix. Fry over medium heat, stirring, for a few seconds.
Pour in the cream, mix so that there are no lumps. Let the sauce boil over low heat, stirring all the time.
Add grated cheese, mix until it melts.
Put fried onions, garlic and seafood in the sauce.
As the sauce begins to boil, salt, add the herbs of Provence. Bring to a boil over low heat. Cook the sauce under the lid for 10 minutes, not forgetting to stir.
If the sauce is too thick, add the remaining water from the pasta, bring the sauce to the desired consistency.
Combine pasta with sauce, mix. Warm up for 1-2 minutes and serve.
Seafood pasta in cream sauce goes well with fresh vegetables and fragrant herbs.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Pasta, premium grade, fortified - 337 kcal/100g
- Pasta, premium, dairy - 309 kcal/100g
- Pasta, premium grade, egg - 342 kcal/100g
- Pasta made from flour of the 1st grade - 333 kcal/100g
- Pasta made of flour in / with - 338 kcal/100g
- Boiled pasta - 135 kcal/100g
- Pasta - 338 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Herb mixture - 259 kcal/100g
- Sea cocktail - 95 kcal/100g
