Spaghetti with shrimp in creamy sauce - delicious recipes and original ideas for preparing a hearty dish. Spaghetti with shrimp, mussels and fish in creamy sauce Pasta with mussels and shrimp

Description of preparation:

Ingredients:

• Pasta (pasta) – 150 grams
• Mussels (without shells) – 200 grams
• Shrimp – 200 grams
• Bunch of parsley – 1 piece
• Rosemary sprig – 2 pieces
• Dry white wine – 100 Milliliters
• Garlic – 2 cloves
• Cherry tomatoes – 10 pieces
• Olive oil – 30 Milliliters
• Salt, pepper - - To taste

I often cook pasta in a creamy sauce with shrimp, as I adore shrimp. One of my favorite shrimp dishes, which is prepared very quickly. Today I used tagliatelle, but it can be any kind of pasta. Sometimes I add other seafood. In this recipe I added mussel meat. I used boiled-frozen mussels, and fresh-frozen shrimp.

A simple recipe for pasta with mussels and tiger prawns in a creamy sauce from Italian cuisine, step by step with photos. Easy to prepare at home in 10 minutes. Contains only 326 kilocalories. Author's recipe for Italian cuisine.

• Preparation time: 10 min
• Cooking time: 10 min
• Calorie Amount: 326 kilocalories
• Number of servings: 3 servings
• Occasion: Dinner, lunch

• Complexity: An easy recipe
• National cuisine: Italian Cuisine
• Type of dish: Second courses
• Cooking technology: Cooking

Ingredients for three servings

• Basics
• Tiger shrimp 150 g
• Frozen mussels 150 g
• Dry oregano 1 pinch
• Ground sweet paprika 1 pinch
• Tagliatelle pasta 200 g
• Cream 20% 250 ml
• Salt 1 pinch
• Garlic 2 cloves
• For frying
• Butter 1 tbsp. l.

Step-by-step preparation

1. Let's prepare the products. Shrimp and mussel meat must be defrosted in advance (preferably in the refrigerator), any pasta, garlic, salt, spices, cream and butter. I took the shrimp unpeeled, but without heads.
2. Shrimps need to be cleaned from the esophagus, and mussels from algae residues, if any.
3. Cook pasta according to package instructions. But it’s better to check the readiness 2-3 minutes earlier than what is written on the package. My tagliatelle should have cooked for 5 minutes, but 4 minutes was enough. My pasta is so yellow because it contains pumpkin in the dough.
4. First, fry the shrimp in oil. As soon as the shrimp begin to turn pink, add the mussels. And warm everything up for 1 minute.
5. Transfer seafood from pan to plate. Add a little salt.
6. Crush the garlic, peel and fry a little in oil. Then add cream, spices, and salt to taste. Remove the garlic and cook the cream over very low heat until thickened. Don't let the cream boil.
7. Once the sauce thickens, add pasta and seafood. Mix everything and heat everything together for 1 minute.
8. Pasta with tiger prawns and mussels in creamy sauce is ready. Serve immediately. It is very good to sprinkle this pasta with Parmesan when serving. But unfortunately I didn’t have it today.)

("Mytny Dvor").

There are things in life that can turn the end of the most difficult day into an “evening in Eden.” From this series is the branded paste "IL Patio". It is simple, like everything ingenious: a handful of mussels and shrimp, cream, wine and spaghetti. Just 15 minutes of preparation, and on your table - a tender and reverent “greetings from Italy”.

You fall in love with this dish twice: first, when you get acquainted with the recipe and estimate your budget, and the second time, when you try it.

“If you come home tired and don’t have time for complex recipes, then you should prepare this particular pasta. It’s easy, quick, you don’t need to prepare the ingredients in advance. And most importantly, it’s a proven way to cheer up!” - says the sous chef of the IL Patio restaurant, Irina Kurmacheva, whose master class we were able to attend.

For one serving of the dish we will need:
mussels 5 pcs
tiger shrimps 5 pcs
scallop 1 piece
white wine 30 g
chicken broth 50 g
cream 33% 100 g
garlic 1 clove
cherry tomatoes 2 pcs
parsley
chili pepper (just a little)
vegetable oil for frying
salt pepper
spaghetti

We wash and clean seafood: shrimp, mussels, scallop. We clean the shrimp down to the last link, leaving the “tails”.	Pour a little vegetable oil into a heated frying pan and fry everything, stirring occasionally.
While the seafood is frying, cook the spaghetti. By the way, you can use other types of pastas in this recipe - penne, fettuccine. Spaghetti should be cooked until al dente. “How to determine readiness: you need to tear one spaghetti in half. If the white core is visible inside, the spaghetti is ready,” says Irina Kurmacheva
Let's return to seafood. Season them with a small piece of chili and one grated clove of garlic.	Pour in 30 grams of white wine, in our case it was Chardonnay. The wine will subsequently boil away from the dish, leaving only the aroma.
At this moment, it is important not to give in to the temptation to eat everything at once, straight from the pan! We don’t stop there, we continue.
Add some chicken broth to the dish.	This is immediately followed by half a cup of heavy cream.
Add a little salt, not forgetting that the dish will still be cooked and the liquid will evaporate. Over medium heat, let the seafood sauce simmer.
Place al dente spaghetti directly into the sauce. That's why it was important not to overcook them: they would reach perfect condition in the frying pan.	And light final touches that will add color to the taste palette! Finely chop the parsley and sprinkle it over the pasta.
Cut a couple of cherry tomatoes into slices and add to the dish.	The pasta can be considered ready when two-thirds of the maximum volume of sauce remains.
We decorate the dish with a sprig of parsley, lightly pepper it and open our hearts and receptors to the tastes of the Mediterranean!
“The preparation of the dish took about 15 minutes,” notes Irina Kurmacheva. - “At home it will take even less time. In a restaurant we cut greens on one board, seafood on another: these are the rules. At home everything is simpler, and therefore faster!”

Photographer: Evgenia Lyalina
Recorded by Maria Gladysheva

We thank the restaurant "IL Patio" and Irina Kurmacheva for participating in the project

Shrimp pasta in creamy sauce is a great option for lunch or dinner with friends. Seafood lovers will definitely appreciate such an exquisite dish. In this article we will look at ways to prepare shrimp dishes with different types of sauces and give some valuable tips on choosing ingredients.

Calorie content

The calorie content of such dishes is slightly higher than average. The energy value of one serving can range from 350 to 500 kcal. If desired, this indicator can be reduced. To do this, you should take pasta made from durum wheat, which is considered low-calorie. You can also use low-fat cream to prepare the sauce. Seafood itself is considered a dietary product.

It is better to fry in olive oil instead of sunflower oil.

How to choose ingredients?

To make the dish tasty, you need to select the right ingredients. The most expensive product is shrimp, so it is especially important to choose them carefully. It is recommended to purchase already peeled products so as not to waste time and nerves on separating the meat from the shell. The best option would be royal or tiger types, they are tastier and go better with other ingredients. If you purchased unpeeled frozen shrimp, you can easily peel them by soaking them in lukewarm water for a while. The ice will melt and the shell will come off easily.

Garlic cloves should be large for easy cleaning and chopping. Be sure to use fresh cream; check the expiration date when purchasing. Pasta is chosen to taste. Modern grocery stores offer a wide selection of pasta: bows, shells, farfarelle, tubes, spirals, classic spaghetti and many others.

There are many ways to prepare pasta with seafood. Quail or chicken eggs, cheese, herbs and much more can be used as additional components. Everything you need, including dishes, should be prepared in advance so as not to run around the kitchen looking for it while cooking. You should have at hand: a small saucepan, a frying pan, a wooden spatula, a sharp knife, a colander, a glass, two spoons, a teaspoon and a tablespoon.

Recipes

You can prepare Italian pasta with shrimp in a creamy sauce in different ways.

Classic version

This option will take about thirty minutes to prepare. It is recommended to use cream with high fat content, this will make the dish much tastier.

Components:

• 250 g fettuccine;
• 300 g shrimp;
• 310 ml cream;
• 150 g parmesan;
• 3 cloves of garlic;
• 1 tsp. Italian spices;
• 2 tbsp. l. olive oils;
• salt and pepper to taste.

Pour oil into a frying pan, heat and fry the garlic until golden brown, then replace the vegetable with seafood and cook for a couple of minutes. Next, pour the dairy product into the container, season with spices, salt and pepper. Simmer the ingredients for three minutes, stirring regularly with a wooden spatula. Once the time has passed, add al dente pasta and keep on low heat a little longer, covering with a lid. Serve the dish on the table, sprinkled with grated cheese.

Carbonara

Pasta carbonara is one of the most popular in Italian restaurants. The dish, supplemented with seafood, will be an excellent option for an evening dinner.

Components:

• 250 g spaghetti;
• 500 g shellfish;
• 150 g ham;
• 200 ml cream;
• 100 g cheese;
• 3 pinches of Italian herb mixture;
• 1 tbsp. l. olive oils;
• salt and pepper to taste.

Pour oil into a frying pan, heat and fry the pieces of ham on both sides until you get an appetizing crust. Then pour in the cream and add spices. Mix the ingredients and place the shrimp in the bowl. Cover the container with a lid and simmer the contents over low heat for five minutes. Meanwhile, cook the pasta in a saucepan until al dente and transfer to a colander. Remove the lid from the pan and add the grated cheese and pasta. Leave the dish to rise for another three minutes, then divide it into plates.

Cream cheese sauce

This dish will serve as a hearty lunch. The sauce will be prepared from processed cheese available to everyone, however, it can be replaced with any other if desired.

Components:

• 300 g farfarelle;
• 500 g shellfish;
• 1 glass of cream;
• 150 g processed cheese;
• 4 cloves of garlic;
• 2 branches of dill;
• 3 branches of cilantro;
• 2 tbsp. l. olive oils;
• salt and pepper to taste.

Fry the garlic in heated oil until half cooked and replace it with tiger prawns for a couple of minutes, after which they too remove from the pan. Pour in the milk mixture, processed cheese, spices and heat the contents of the container over low heat, then put back the shellfish, add pre-cooked pasta and chopped herbs. Mix all the ingredients and keep on the stove for about another minute, then serve.

Creamy tomato sauce

An exquisite dish prepared in the best Italian traditions will please any gourmet. Fresh tomatoes combined with creamy sauce and seafood create a dish of incredible taste.

Components:

• 250 g pasta;
• 400 g shrimp;
• 1 glass of cream;
• 4 tomatoes;
• 4 cloves of garlic;
• 100 ml white wine;
• 2 tbsp. l. olive oils;
• 1/2 lemon;
• 60 g cheese;
• salt and pepper to taste.

Fry garlic cloves in a frying pan, put seafood inside and sprinkle with lemon zest. After a couple of minutes, when the shellfish are browned, you can add the tomatoes and simmer everything under a closed lid for about six minutes. Next, dry wine is poured into the frying pan and the contents are heated over medium heat for three minutes, after which cream is added. At this point, you will have to raise the heat level so that the sauce simmers for a couple of minutes, and place the prepared pasta inside. The dish is cooked for some more time until the pasta is ready. Sprinkle Parmesan cheese over shrimp pasta in creamy tomato sauce and serve.

With mussels

Shrimp goes well with other seafood, so mussels are a great addition to the dish.

Components:

• 250 g spaghetti;
• 150 g shrimp;
• 150 g mussels;
• 300 ml cream;
• a pinch of paprika;
• 3 slices of garlic;
• 2 tbsp. l. olive oil;
• spices to taste.

Fry the seafood in a hot frying pan, stir and after a couple of minutes transfer to a plate. Brown the garlic and remove it too, then pour the creamy product into a container and heat over medium heat. Add pasta, Italian herbs, shrimp and mussels. Mix all ingredients and add grated Parmesan.

With mushrooms

This amazing-tasting pasta with seafood and mushrooms in a creamy sauce is loved by many visitors to Italian restaurants.

Components:

• 300 g pasta;
• 400 g shrimp;
• 350 g mushrooms;
• 2 cups cream;
• 100 g cheese;
• 3 cloves of garlic;
• 1 tbsp. l. mustard;
• 2 tbsp. l. olive oils;
• 0.5 tsp dried basil;
• 0.5 tsp Provençal herbs;
• salt and pepper to taste.

Brown the garlic in a heated frying pan, add the champignons and fry for 5-7 minutes. Next, shellfish are placed in the vessel, and after another four minutes, cream, spices and mustard. All ingredients are mixed with a wooden spatula and simmered on the stove for some more time. Meanwhile, cook the pasta until al dente, drain it in a colander and return it to the pan. Pour the prepared sauce over the pasta, stir and keep inside until the sauce is well absorbed.

With salmon

This dish in Italy is called “tagliatelle del salmone”, which means “pasta with salmon”. Fish perfectly complements shrimp; together they create a chic dish.

Components:

• 300 g tagliatelle;
• 240 g seafood;
• 240 g salmon fillet;
• 1 glass of cream;
• 1 onion;
• 2 cloves of garlic;
• 2-3 pinches of basil and oregano;
• 2 tbsp. l. olive oils;
• salt and pepper to taste.

Heat the oil in a frying pan and fry the chopped onion and garlic until golden brown. Then add the salmon, cut into small cubes, lightly brown and transfer to a plate. Place seafood in a bowl and fry for three minutes, then pour in the dairy product, add spices and return the salmon. Simmer the contents under a closed lid for a couple of minutes and add the boiled pasta. Before serving, sprinkle each serving with grated Parmesan.

In creamy garlic sauce

Creamy garlic sauce will add piquancy to the dish, and seafood will sparkle with new notes. The dish turns out to be very satisfying.

Components:

• 250 g pasta;
• 500 g shrimp;
• 1 glass of cream;
• 100 g processed cheese;
• 100 ml dry white wine;
• 3 cloves of garlic;
• 50 g butter;
• spices.

Heat the oil and fry the garlic from the recipe, add seafood and lightly brown. Pour white wine into the frying pan and heat for about thirty seconds, then add the remaining ingredients, stir with a wooden spatula and keep on medium heat for five minutes. Add boiled pasta and the remaining garlic to the finished sauce and simmer the dish under the lid for a couple of minutes, after mixing everything.