Pasta with seafood. Recipe

Preparation of pasta with seafood takes no more than half an hour. This food is irreplaceable if Suddenly the guests came to you. Despite the fact that this dish is "hastily", it is exquisite and even delicious. If you have a pack of "sea cocktail" and have spaghetti or any other pasta in your freezer, then you will be able to impress your guests with this very tasty and spectacular dish.

Pasta with seafood, the recipe of which is rather simple in cooking, looks on the table like real Italian food. Pasta is prepared according to the same principle, but with tastes you can "play" with a wide variety of sauces. Sweet and sour sauce is great for pasta with seafood. It is made from tomatoes and lemon juice and is low-calorie. Fans of more hearty dishes can try the creamy garlic sauce.

Pasta with seafood, the recipe of which includes any seafood, is very useful. Seafood is low-calorie, contains a huge amount of vitamins and trace elements, and also have excellent taste qualities. Those who want to lose weight should include in their diet of shrimp, squid, crab, lobster, lobster, octopus and other invertebrates of the inhabitants of the sea. Seafood is easily absorbed by the body and at the same time very nutritious.

How to cook pasta with seafood? There are a lot of recipes for its preparation. You can choose absolutely any seafood that you like - shrimp, cuttlefish, mussels, any sauce. As a basis, you can use spaghetti, "bows", "seashells" and even ordinary "horns".

Pasta with seafood. Recipe

We'll try the most, probably, exquisite paste recipe. To do this, take:

- Spaghetti (or other pasta) - three hundred grams;

- fresh mushrooms - two hundred grams;

- packing a frozen "sea cocktail";

- garlic - two small denticles;

- Fat cream (not less than 30%) - glass;

- several branches of fresh dill greenery;

- vegetable (olive) oil - two tablespoons;

- butter - one tablespoon;

- salt, pepper to taste.

First put the spaghetti to be brewed. We pour two-thirds of a high pot of water (the pasta should "feel" freely) and put on fire. When the water boils, we add a little bit of vegetable oil and salt, we throw spaghetti in boiling water. Brew spaghetti from the moment they begin to boil, you need exactly eight minutes. This is very important, the paste should be "Al-dente", which means from Italian "on the teeth", i.e. Ready, but in no case is not digested.

While the spaghetti is cooked, quickly prepare the rest of the ingredients. Seafood must be completely defrosted. Champignons must be washed under running water and dried with a paper towel. We chop the garlic and thin plates of champignons into large slices. A deep frying pan is heated on fire with one tablespoon of creamy and one tablespoon of vegetable oil. Put out the garlic and fry it to a golden color, then remove it from the oil, otherwise it will give the dish, besides the aroma, also bitterness. Immediately after this, put the mushrooms in the pan. To fry mushrooms it is necessary not less than ten minutes, constantly stirring, having salted and sprinkled with black fragrant pepper.

After ten minutes, add the defrosted seafood to the champignons from the "sea cocktail" and we will extinguish everything together after boiling for about five minutes. Then we will pour the cream and bring the seafood and mushrooms already with the cream to a boil. Boil it is not necessary, just bring to a boil. Ready spaghetti "Al-dente" put in a frying pan and mix thoroughly, so that the paste soaked in sauce. Serve the pasta on a large dish, first sprinkling finely chopped greens of fresh dill.

"Pasta with seafood" - the recipe of the dish, which looks spectacular on the table, has an amazing taste and aroma and does not spoil the figure. Bon Appetit!