Without spaghetti with seafood, it is impossible to imagine not only modern restaurant culture, but also family cuisine.
The traditional Italian recipe is loved all over the world for its simplicity, fast preparation and delicious taste of the dish.
Lightness, satiety, benefit are the main advantages of spaghetti with seafood.
The most useful traditional serving - with marinara sauce, which is made from tomatoes, garlic, olive oil and basil.
However, there are other options: creamy and sour cream sauce, adding olives, anchovies, vegetables and herbs to spaghetti.
Seafood can be used in the form of ready-made cocktails or pick a flavor combination to your own taste. Are good with pasta and shrimp, and squid, and mussels. The bouquet will be supplemented with scallops, octopuses, langoustines, lobsters.
Spaghetti with seafood - the general principles of cooking
To prepare the dish, you need to cook spaghetti and separately prepare the sauce with seafood. Then ready-made spaghetti laid out in a sauce, warming up for a few minutes. It remains to serve hot spaghetti with seafood, decorating Mediterranean luxury with grated cheese, fresh herbs, slices of olives.
It is better to take spaghetti from durum wheat: they will not boil down or stick together. Cook pasta should be no longer than seven or eight minutes, dipping in boiling salted water. Then throw in a colander.
Seafood in the form of a frozen sea cocktail can be prepared in two ways.
1. Pour hot water over the cocktail, boil for three to five minutes, then strain through a colander and fry or stew.
2. Throw in the pan, without defrosting, and wait for the evaporation of the liquid. Do not close the lid, stir the contents of the pan.
If the shrimp are cooked separately, they should be cleaned, then fry separately from the other ingredients.
When serving the main thing - to achieve uniform soaking with spaghetti sauce and uniform distribution of seafood in each portion.
Spaghetti with seafood and tomatoes under white wine “Italian Romance”
The closest to the classic Italian dish recipe for spaghetti with seafood. Its charm is in tomato sauce, grated parmesan, an abundance of garlic and fresh herbs.
Ingredients:
• a pound of spaghetti;
• 750 g of seafood in the form of a ready-made seafood cocktail or mixture in equal parts of shellfish, shrimp and mussels
• two heads of garlic;
• two large juicy tomatoes;
• medium bulb;
• three tablespoons of tomato paste;
• half a cup of olive oil;
• two thirds glasses of dry white wine;
• 150 grams of parmesan;
• a bunch of parsley;
• half a lemon;
• sea salt, freshly ground pepper.
Preparation:
Pour seafood with warm water and leave for thawing for about twenty minutes.
Finely chop the onion, chop the garlic with a knife.
Heat three tablespoons of butter in a frying pan and fry onion with garlic until soft, for three to four minutes.
Cut the tomatoes and put them in the pan.
Sprinkle, sprinkle with pepper, mix.
Pour into the onion-tomato zazharku wine.
Add tomato paste.
Cover the sauce with the lid and simmer gently for about fifteen minutes.
Heat the remaining oil in a separate saucepan.
With seafood drain the water and put them in boiling oil.
Stirring, fry until tender for about seven minutes.
Put the finished seafood in a separate plate.
Cook spaghetti, fold in a colander.
One glass of water, in which pasta was boiled, should be left to prepare the sauce.
Put the spaghetti in the pan.
Pour tomato sauce, decoction, put seafood and mix.
Put on the fire so that the dish evenly warmed up.
Grate Parmesan.
Chop the parsley.
Put spaghetti in plates, sprinkle with cheese crumb and garnish with fresh herbs.
Spaghetti with seafood in a sour cream-cheese sauce “Dinner for two”
Wonderful cream sauce to give this variant spaghetti with seafood tenderness and savory lightness. A very simple recipe based on products that are available all year round.
Ingredients:
• a pound of sea cocktail;
• two hundred grams of spaghetti;
• half a cup of sour cream fatter;
• tablespoon butter;
• three boats of vegetable oil; • a clove of garlic;
• 150 grams of cheese;
• small onion;
• salt and pepper;
• lemon;
• basil or parsley.
Preparation:
Boil water in a saucepan.
Put in boiling water seafood.
Cook seafood for five to seven minutes.
Chop the onion and garlic.
Grate finely cheese.
Pour the vegetable oil on the pan and put the butter.
When the mixture of oils warms up, fry onions and garlic on it until transparent.
Drain water from boiled seafood.
Put in the pan, fry for two minutes.
Boil spaghetti.
While they are cooking pasta, put the sour cream in the sauce.
Stew seafood in sour cream over very low heat for about two minutes. Stir constantly.
Salt, sprinkle with pepper.
Add cheese crumb, mix.
Drain the pasta from the water.
In the same pan put a piece of butter, put on the fire.
Return the spaghetti to the pan with melted butter, warm.
Lay out on the plates.
For each serving of pasta lay out generously sour-cream cheese sauce with seafood.
If desired, flavor with a few drops of lemon juice.
Decorate with chopped parsley or basil.
Spaghetti with seafood in cream “Tommy Evening”
A simple and effective option of spaghetti with seafood, which will help out at any time. The special taste of the dish gives shallots, nutmeg and fresh basil.
Ingredients:
• four hundred grams of spaghetti;
• a pound of seafood;
• two cloves of garlic;
• three hundred milliliters of heavy cream;
• two shallot onions;
• some oil for the pan;
• a spoon of nutmeg;
• salt pepper;
• several basil twigs.
Preparation:
Cut the onion into small cubes.
Knife chop garlic as small as possible.
Heat the oil.
Put onion and garlic, fry until soft.
Put water for spaghetti.
Rinse seafood with hot water, leave to thaw.
Pour cream into the pan, season with salt, pepper, grated nutmeg, mix and heat for two or three minutes.
Put spaghetti in boiling water.
Put seafood in cream.
Stirring constantly, simmer for at least five minutes.
Throw the spaghetti in a colander, then put in the sauce. Stir, heat over low heat for a minute or two.
Serve hot with garnished with basil leaves.
Spaghetti with seafood, tomatoes and lemon “Italian Bride”
A rich, deliciously tender, savory dish according to a special Italian recipe - just what can please friends. Appetizing, tasty, beautiful!
Ingredients:
• kilogram of unpeeled fresh shrimp;
• kilogram of frozen mussels;
• a pack of spaghetti;
• five cloves of garlic;
• four medium large tomatoes;
• lemon;
• tablespoon butter;
• bay leaf;
• several black peppercorns;
• fresh basil and dill;
• salt;
• cooking oil for the pan.
Preparation:
Boil water with salt, bay leaf, peppercorns, a sprig of dill and juice of half a lemon.
Throw in mussels and shrimp, cook for three minutes.
Pour seafood into a colander.
Peel the shrimp.
Mussels and shrimp sprinkle with lemon juice and set aside.
Tomatoes put in boiling water for a minute and peel.
Peeled tomatoes grate large.
Grate garlic or chop in the press.
Basil finely chopped.
Mix the tomato puree with garlic and basil, salt.
Cook spaghetti.
Fry shrimps and mussels for two minutes in olive oil.
Then pour seafood with tomato-garlic sauce, simmer for five minutes.
Put spaghetti and butter in a pan, simmer for another ten minutes.
When serving, decorate with chopped greens.
Spaghetti with seafood, grapefruit and sweet pepper
The spaghetti with seafood combines fragrant grapefruit and sweet peppers with a special flavor. Using cream, try to buy the most fat, so as not to curl.
Ingredients:
• two hundred grams of spaghetti;
• two squid carcasses;
• one hundred grams of shrimp;
• half grapefruit;
• lemon or lime;
• a quarter cup of cream;
• some oil for the pan;
• medium bulb;
• small sweet pepper;
• salt, a mixture of peppers.
Preparation:
Chop the onions with half shells.
Sweet pepper cut into thin strips.
Heat the oil, fry the onion in it. Add the pepper to the pan and stew for two minutes.
Boil spaghetti.
While the pasta is boiled, squeeze the juice from the grapefruit.
Cut the squid.
Peel the shrimp.
Mix the juice, a tablespoon of lemon or lime juice and cream.
Pour the mixture into the vegetables, mix.
Add seafood, simmer no more than five minutes.
Salt, sprinkle with pepper.
Put the finished spaghetti in plates.
Pour over grapefruit sauce and serve.
Spaghetti with seafood and mushrooms
One of the most delicious spaghetti options with seafood. The combination of seafood and wood is very, very successful. Cream gives the sauce tenderness.
Ingredients:
• spaghetti packaging;
• a pound of any seafood;
• ten medium champignons (forest mushrooms for frying, too, will do);
• two cloves of garlic;
• medium bulb;
• a glass of heavy cream;
• some oil for the pan;
• fifty grams of parmesan;
• fresh basil.
Preparation:
Put the water on the spaghetti.
Crush garlic with a knife handle.
Heat the oil and fry the garlic on it until golden brown.
Finely chop the onion.
Mushrooms cut into small slices.
Garlic throw away.
Fry the onion in garlic oil.
Add the mushrooms.
After two minutes, salt and sprinkle with pepper.
Put spaghetti in boiled water.
Pour cream over mushrooms.
While stirring, wait for boiling.
Stew for about ten minutes on low heat.
Spaghetti put in a colander, shake, return to the pan.
Put seafood in the mushrooms and stew for another five minutes.
Pour the spaghetti sauce, warm for two minutes and serve.
Sprinkle with grated parmesan and chopped fresh herbs in a plate.
Spaghetti with seafood and spinach green cap
A very useful and tasty option of spaghetti with seafood and fresh spinach is spectacular when served.
Ingredients:
• three hundred grams of spaghetti;
• 150 grams of fresh spinach;
• four hundred grams of shrimp;
• one hundred grams of feta;
• one and a half glasses of chicken broth;
• some cooking oil;
• lemon;
• a sprig of thyme (or a pinch of dried grass);
• fresh basil;
• three cloves of garlic.
Preparation:
Cook spaghetti. Garlic crush.
Heat oil well.
Fry the shrimp with garlic until cooked for two to five minutes.
Pour the chicken broth into the pan. If not, then just salted water.
Add a sprig of thyme and the juice of half a lemon.
Spinach wash and put in boiling broth.
Cook spinach for two or three minutes.
Add to the pan fried prawns.
Warm up to boil and turn off.
Fet broken into small crumb.
Arrange spaghetti on plates.
Spread over spinach and seafood.
Dusted with spaghetti with seafood feta crumb and chopped basil.
Seafood Spaghetti - Tricks and Tips
- To avoid the digestion of spaghetti, you need to cook it simultaneously with the sauce. Both parts of the dish should ideally be prepared at the same time.
- To prevent spaghetti from sticking together, a spoonful of vegetable oil is added to the water during cooking.
- Cooked boiled shrimps are fried in one to two minutes. If they are raw, then you need to fry until the appearance of a light pink - about five minutes.
- Seafood cocktail can not be fried for very long. Five is enough for a maximum of seven minutes. Otherwise, seafood will be tasteless, rubber, completely non-chewing.
- Cooking spaghetti with seafood is better in olive, not in sunflower oil. Another option is a French secret. In the pan mixed with olive and butter.
- To keep the cream in the sauce from curling, they must be greasy. In addition, the cream should not be given to boil.
