Pasta carbonara with shrimp in creamy sauce. Pasta carbonara: the best recipes with ham, bacon, mushrooms, chicken, shrimp, minced meat, salmon with creamy sauce. How to make creamy carbonara pasta sauce: recipe. Italian pasta recipe with

Carbonara with shrimp will surely appeal to lovers of seafood and Italian cuisine. You can use our simple recipe to prepare a tasty and nutritious dish. At the same time, it will be refined. You can surprise any gourmet with such a delicious dish.

Before you start cooking, you should dwell a little on the history of this dish. On our website you will find information about where this dish came from and what its classic recipe is. This interpretation of the recipe differs from the classic dish only in that shrimp are used as the main ingredient. The very first recipe takes .

Who might like this dish? As we have already established, women especially like this dish. It is not too high in calories, but at the same time incredibly nutritious and healthy. Pasta goes great with shrimp, and if you use the right herbs and spices, you won't be able to put down this dish.

Step-by-step preparation:

So, it's time to start cooking. Let's make the sauce first. It is prepared together with the main ingredient – shrimp.
Take a large deep frying pan and heat it with olive oil. Place the shrimp in the pan and fry on both sides.
Then pour in the cream and immediately reduce the heat in the pan.
As soon as the cream begins to boil a little, immediately add the grated cheese and stir the sauce.
Also immediately add 2 egg yolks and spices to your taste. Stir the sauce constantly to prevent it from burning.
Now take the pasta or macaroni and cook until half cooked.
After the pasta has reached the desired condition, drain the water from it, rinse thoroughly and add to the sauce.
Stir the dish thoroughly so that the pasta is completely saturated with the creamy sauce.
Leave to simmer with the lid closed until the pasta is completely cooked.
The dish should take another 15 minutes to prepare.

Carbonara with shrimp is ready! We wish you bon appetit!

Making pasta carbonara at home.

In Italy, pasta refers to different types of pasta. Pasta with carbonara sauce is especially popular. Let's become part of the Italian culture and try to make carbonara pasta at home.

Cooking carbonara pasta in a slow cooker: a classic Italian recipe step by step with photos

This dish is considered a classic of Italian cuisine. It is based on pasta cooked with a large amount of sauce from the salted fatty part of pork (guanciale or pancetta), eggs and cheese (sheep pecorino and parmesan).

The classic recipe calls for cooking the sauce and pasta at the same time. Moreover, the pasta reaches full readiness in the hot sauce. The multicooker, a modern kitchen unit, is perfect for preparing this delicious dish.

Different regions of Italy have their own way of cooking. In the traditional "classic" sauce recipe do not turn on. We offer several options for carbonara pasta for a multicooker:

Option 1

Need such products

bacon – 200 g
spaghetti or long noodles – 300 g
garlic – 2 cloves
onion – 1 pc.
cream (preferably low-fat) - 220 ml
basil – 5 sprigs
Parmesan – 150 g
egg – 1 pc.
water – about 0.5 l
salt, pepper - to taste
vegetable oil (preferably olive) – 30 ml

Cooking method:

cut the bacon into strips
chop the onion and garlic
pour oil into the multicooker bowl
set the “frying” (or “baking”) program for 10 minutes
add bacon and onions, brown slightly
add the garlic there and fry, stirring
add cream after 10 minutes

Pour the cream into the slow cooker

lay out the spaghetti, first breaking it in half
Pour in enough hot water to completely cover the surface of the paste.
add salt
mix well
set the “rice” mode (or “cooking” for 15 minutes)
grate the cheese on a fine grater
separate the yolk from the white
mix yolk and cheese

When about 2 minutes remain until the end of cooking, pour the yolk mixture into the multicooker bowl.
throw in chopped basil and pepper
stir well so that the sauce is evenly distributed over the pasta

Carbonara pasta

Option 2

Ingredients:

any pasta – 250 g
brisket – 140 g
hard cheese – 70 g
ketchup – 1.5 tbsp
liquid cream – 1 cup
garlic – 1-2 cloves
salt and pepper

cut the brisket into strips
chop the garlic finely
fry everything on the “Baking” mode (pre-set the timer for an hour)
add ketchup and cream
pepper and salt to taste
add grated cheese
stir until thickened
add pasta
pour boiling water to cover the pasta
switch to “pilaf” mode
finish cooking the remaining time on the timer

Option 3 (vegetarian)

You will need:

penne – 200 g
zucchini squash – 2 pcs. (small)
yolk - from 1 egg
any cheese – 100 g
cream – 1.5 cups
garlic – 4 cloves
onion – 1 head
vegetable oil - 2 - 3 tbsp.
herbs (oregano, basil, parsley) - 1.5 tbsp.
pepper and salt

It's easy to prepare:

cut the zucchini into strips and the onion into cubes
Fry in oil for 5 minutes (Baking or Frying modes)
add crushed garlic cloves there
Mash the yolk and cream
pour over the zucchini
place penne on top
pour boiling water over it
throw the herbs with salt
cook in “Spaghetti” mode
Sprinkle the finished dish with cheese

How to make creamy carbonara pasta sauce?

Carbonara is usually used for pasta cream sauce. We bring to your attention several ways to prepare this sauce.

Method 1 (with brisket)

Ingredients:

onions – 2 pcs.
butter – 150 g
flour – 30 g
low-fat cream – 0.2 l
smoked brisket – 130 g
oregano, nutmeg, salt, pepper

How to cook:

finely chop the onion
fry it in hot oil
sprinkle with flour and continue frying
cut the brisket and add to the onion
fry for 2 minutes
pour in the cream
salt and season with herbs and pepper
boil for 3-4 minutes
if the sauce is too thick, dilute with boiled water and heat again to a boil

Method 2 (with garlic ham)

Take:

low-fat cream or sour cream – 220 ml
olive oil – 60 ml
garlic – 2 cloves
yolks - from 4 eggs
cheddar and parmesan cheeses - 70 g each
ham – 100 g

Carbonara with ham

Process description:

Peel the garlic and lightly crush it with a press
heat the oil in a frying pan
fry the garlic in it
when it gives off an aroma to the oil, remove it
fry the ham there, cut into cubes
Whisk the yolks with the cream (do not beat)
heat the creamy mixture over the fire, but do not bring to a boil
pour into the pan with the ham
add grated cheese

Method 3 (creamy with carrots)

Products:

butter – 1 pack
carrots – 2 pcs.
milk – 2 cups
cream – 0.5 cups
hard cheese – 120 g
flour – 20 g
yolks - from 2 eggs
dried greens
salt, pepper

Preparation:

melt the butter
fry the flour in it
pour milk in a thin stream, stirring
boil for 5 minutes
Mash the yolks with cream
pour into milk mixture
add grated carrots and cheese
salt and pepper
add seasonings
bring to a boil and remove from heat

Method 4 (tomato-creamy)

You will need:

fresh tomatoes (or canned without skin) – 400 g
garlic – 3 cloves
liquid cream – 0.2 l
frying oil
basil – 6 sprigs

You need to prepare it like this:

heat the oil
fry the garlic in it
finely chop the tomatoes and add to the oil
put out
crush the cooked tomatoes
mix the resulting tomato puree with cream
heat to a boil
season with salt and pepper
add chopped basil

Required:

any soft cheese – 130 g
cream (or full-fat milk) - a little more than a glass
paprika – 2 tsp.
pepper and salt

heat the milk (do not boil)
add shredded cheese to it
rub the mixture until silky
sprinkle with paprika and salt and pepper

Method 6 (with parsley)

heavy cream – 300 g
butter – 60 g
garlic – 2 cloves
grated cheese – 1.5 cups
chopped parsley – 1 small bunch
salt and pepper

Prepare like this:

melt the butter in a saucepan
add cream
cook, stirring, 4 - 5 minutes
add crushed garlic, parsley, cheese
season to taste

Method 7 (creamy mayonnaise)

Products:

mayonnaise – 100 ml
cream – 150 ml
mustard – 2 tsp.
pepper
lemon juice – 1 tbsp

Mix all ingredients thoroughly. The sauce is ready!

Method 8 (spicy)

Ingredients:

cream – 1 glass
grated cheese – 1 cup
garlic – 2 cloves
nutmeg - a third of a teaspoon
chopped walnuts – 0.5 cups
salt, pepper

How to cook:

heat the cream
add grated cheese
heat until cheese melts
season with garlic, salt and pepper
add roasted nuts

As you can see, there are many options for preparing the sauce. Experiment and add new notes to your usual daily dishes.

Pasta carbonara with bacon and cream

Do you want to make pasta the way it is prepared in a restaurant? It's not difficult at all. The main thing to remember about the intricacies of this dish:

The pasta and sauce must be prepared quickly and served immediately.
Traditionally, carbonara cheese is made from sheep's milk Pecorino Romana. Sometimes mixed with Parmesan.
meat - guanciale or pancetta (salted pork).
The optimal ratio of sauce and pasta is 1:1. Too much sauce can turn pasta into soup.
For the sauce, take 3 eggs per 400 g of pasta.
Rinse the eggs thoroughly using a brush, as they are not subjected to long-term heat treatment during cooking.
the lighter and more homogeneous the sauce, the thinner and “lighter” the paste should be.
cook pasta 2-3 minutes less than package directions. As the Italians say, there should be a dense “nerve” in the middle.
Do not rinse cooked pasta.
When draining water, always leave a glass of liquid behind. You can use it to dilute the sauce if it gets too thick.

We suggest using a recipe using dairy cream.

Prepare:

pasta (spaghetti, noodles) – 200 g
streaky bacon – 300 g
cream 22% - 0.5 cups
onion – shallot – 2 pcs.
vegetable oil – 1 tbsp.
yolks for sauce – 4 pcs.
yolks for decoration - according to the number of servings
garlic – 1 clove
parmesan – 100 g
white wine – 4 tbsp.
pepper – 1 tsp.
oregano – 2 tsp.

Cooking method:

remove rough skin from bacon
cut 5 thin slices for decoration
cut the rest into cubes
heat the oil in a frying pan
fry the slices first
remove them from the pan and dry them on a napkin
fry finely chopped bacon
mince the garlic and chop the onion
throw the vegetables into the bacon and fry everything together
pour in the wine and let it evaporate
mash the cream and yolks
mix some cheese with cream
pour into the pan
add salt, pepper and oregano
Place the pasta boiled until half cooked in the sauce and heat thoroughly
Before serving, top with crispy fried bacon.
sprinkle with cheese
carefully pour the yolk on it
you can sprinkle with pepper

Carbonara pasta with ham and cheese

Ingredients:

ham – 150 g
egg noodles – 200 g
cheese – 70 g
eggs – 3 pcs.
vegetable oil – 3 tbsp.
garlic – 2-3 teeth.
thyme – 2 tsp.
red pepper – 1 tsp.

Pasta with ham and cheese

Cooking, as always, is very simple:

boil the water
add salt and a spoon of butter
let the noodles cook
cut the ham into strips
chop the garlic
fry it with the ham in the remaining oil
Place the pasta, cooked until al dente, into the frying pan.
beat the eggs well until smooth
add two thirds of finely grated cheese to them
add thyme and pepper
pour the eggs over the spaghetti and mix well without letting it curdle
sprinkle with remaining cheese
serve in warmed bowls

Pasta carbonara with mushrooms in creamy sauce

Mushroom

You will need:

mushrooms (champignons, oyster mushrooms, chanterelles) – 500 g
butter – 5 tbsp
olive oil – 5 tbsp
onions – 2 pcs.
spaghetti – 250-300 g
cream – 0.5 l
cheese (preferably Parmesan) – 120 g

Preparation:

cut the onion into cubes
In a heated frying pan, dissolve the butter in the olive oil.
fry the onion in it
finely chop the mushrooms and add to the onion
pepper and salt to taste
add oregano
fry until the liquid from the mushrooms has evaporated
pour in the cream
heat until boiling
add grated cheese
add sauce to cooked spaghetti
mix well
sprinkle with cheese when serving

With ham and mushrooms

Products:

pasta (any) – 300 g
mushrooms – 150 g
ham – 150 g
yolk – 2 pcs.
cream - 300 ml
cheese – 100 g
olive oil for frying
dried basil – 2 tbsp.
salt and white pepper

How to cook:

cook the pasta as usual
fry thinly sliced mushrooms in hot oil
when the liquid leaves them, add the ham cut into strips
fry until golden
mix the cream with the yolks and pour into the pan
salt and pepper
add basil
cook until thickened
add boiled pasta to sauce
Sprinkle with cheese before serving

Pasta carbonara with salmon in creamy sauce

To prepare you will need:

paste (any shape, but “feathers” are better) – 200 g
salmon – 200 g
odorless vegetable oil - 2 tbsp.
lemon or lime juice – 1 tbsp.
cream – 200 ml
dried herbs (better, of course, Italian)
white lemon pepper

Cooking process:

let the pasta cook and prepare the sauce yourself
cut the fillet, cleared of skin and bones, into cubes about 2 cm in size
sprinkle with lemon juice
fry in hot oil over high heat
you can drain off excess fat
sprinkle the fish with pepper and herbs
pour cream
add salt
simmer for about 4 minutes
place the prepared pasta into plates and pour over the sauce
sprinkle with grated cheese if desired, but remember that its too rich aroma can overpower the delicate taste of salmon

Additionally, you can add to this paste:

dill - will make the dish more familiar to Russian cuisine, because the combination of this aromatic herb with fish is traditional for our dishes
hot red pepper, cut into thin feathers, will add sharpness and piquancy to the paste. You need to add pepper after pouring cream into the pan.
red caviar - a truly royal decoration for the finished dish when serving it

Pasta carbonara with shrimp: recipe

Recipe 1

Products:

thin spaghetti – 200 g
fresh shrimp – 500 g
heavy cream – 170 ml
processed cream cheese – 2 tbsp.
dry white wine – 75 ml
Parmesan cheese – 60 g
butter – 50 g
vegetable oil – 2 tbsp.
pepper
garlic – 2 cloves
parsley – 5 sprigs

Preparation:

clean the shrimp
leave a few pieces with tails, you can use them to decorate the finished dish
heat butter and vegetable oil
fry the garlic with whole cloves
after it gives off its aroma, remove
fry the shrimp that are left for decoration
put them aside
pour the remaining shrimp into the oil and fry over low heat
salt and pepper
pour in the wine and simmer until it evaporates
mix cheese with cream and mash well
pour this mixture over the shrimp
simmer for 7 minutes until smooth
pour boiled spaghetti into a frying pan with sauce and heat
add finely chopped parsley
Before serving, sprinkle with cheese and place whole shrimp on top

Recipe 2

Prepare:

pasta (preferably grooved) – 200 g
shrimp – 300 g
olive oil – 2 tbsp.
yolk – 3 pcs.
hard cheese (finely grated) – 120 g
juice of half a lemon

Prepares quite quickly:

Boil shrimp in salted water with lemon juice for about 3-4 minutes
clean them
set the pasta to cook
fry the garlic in oil until fragrant and then remove it
lightly fry the shrimp in this aromatic oil
mash the yolks with cheese
hold the plate with the egg mixture over the pan in which you are cooking the pasta. This will make the sauce more smooth and buttery.
add boiled pasta to shrimp
pour sauce over and serve

Recipe 3

You will need:

shrimp – 250 g
paste (shells, spirals) – 250 g
heavy cream – 1 cup
small onion - 1 pc.
tomato puree (fresh, canned) – 100 g
salt and pepper
grated parmesan for garnish

Cooking process:

set the pasta to cook
finely chop the onion
fry in oil until golden brown
send him some shrimp
fry for about 4 minutes
pour in the tomato puree (you can replace it with a spoonful of tomato paste)
pour in the cream
salt and pepper to taste
pour the sauce over the prepared pasta
In bowls, sprinkle grated Parmesan cheese over pasta

Pasta carbonara with egg: recipe

Carbonara with poached yolk

You will need:

pasta of any kind – 200 g
smoked lard with veins – 150 g
hard sheep cheese – 80 g
olive oil – 1 tbsp.
pepper and salt
chicken yolks – 4 pcs.
vinegar - 1 tbsp.

Prepare as follows

cook the pasta in boiling salted water with a tablespoon of oil
thinly slice the lard
fry it until crispy
place the slices on a paper towel to absorb the fat
finely grate the cheese
boil the poached yolks
add pepper and two thirds of cheese to the prepared pasta
mix well
place on heated plates
Place fried lard on the sides
pour the yolks into the center
sprinkle with remaining cheese

How to cook poached yolks:

pour vinegar into boiling water
stirring with a spoon to form a funnel
Without ceasing to stir the water, carefully pour the yolk into the funnel
cook for 2 minutes
remove with a slotted spoon

Products:

thin spaghetti – 400 g
bacon – 300 g
onions – 2 pcs.
garlic – 4 cloves
dry white wine – 100 g
cream – 180 g
hard cheese – 150 g
Quail eggs – 4 – 5 pcs.
cherry tomatoes – 5 pcs.
green onions – 5 stalks
basil – 5 sprigs

Cooking method:

Boil spaghetti as usual
chop onion, garlic
fry them in oil
add chopped bacon
pour the wine there and let it evaporate a little
pour in the cream
add spaghetti, green onions, basil and a third of cheese
season with salt and pepper
form “nests” on a spaghetti baking sheet
pour the egg into the middle
Place cherry tomatoes cut in half on the side
sprinkle with remaining cheese
bake at 200 degrees for about 7 minutes

Carbonara pasta with minced meat: recipe

So, to prepare, take:

pasta – 300 g
minced meat (any) – 300 g
smoked lard or brisket (to add flavor and juiciness) – 100 g
large onion - 1 pc.
sour cream or cream - 2 tbsp
pepper
cheese (gouda, cheddar) – 100 g
egg – 1 pc.
favorite herbs and spices

Start the process:

cut the onion into cubes
simmer it in hot vegetable oil
add the minced meat and fry, stirring
throw in the lard cut into strips
While the sauce is preparing, boil the pasta
salt the minced meat, season with spices
put sour cream or cream in it
sprinkle with 2 tbsp cheese and stir
pour the scrambled egg and fried minced meat into the hot pasta
stir and sprinkle with remaining cheese

Pasta carbonara with sausage: recipe

Not everyone loves bacon or brisket because of its fat content. An excellent pasta carbonara can be made with sausage. It is especially tasty to use spicy chorizo sausages for these purposes.

But you can replace this product with the sausage you love: sausages, smoked sausages, ham and even milk sausages. It will still turn out very tasty.

So let's get started:

cut 150 g sausages
thinly slice half a chili pepper (if you don’t like it too spicy, you can use less)
fry everything in olive oil with a pinch of dried garlic and a few rosemary leaves
boil a pack of spaghetti (or any other pasta)
mix 1 egg, 4 tbsp. sour cream and 3 tbsp. grated mozzarella (or other neutral-tasting cheese)
pour this mixture into the prepared spaghetti
send the fried sausage there too
heat through without allowing the egg to curdle
Sprinkle with basil when serving

Cook according to our recipes and delight your loved ones!

Video: Pasta Carbonara: classic recipe

Pasta is a traditional Italian dish that has firmly entered our menu. Pasta with seafood in creamy sauce can be considered an easy-to-prepare, satisfying and nutritious side dish.

If you want to diversify your menu with a delicious and simple dish, prepare Italian pasta with seafood in a creamy sauce.

General principles for preparing seafood pasta in creamy sauce

Real Italian pasta is made from pasta of the same name - long, narrow “noodles” with hollows on the surface that hold the sauce. Particularly popular is pasta made with wheat flour from selected grains and water. It can also be made from soft grains, but in this case it must contain eggs. In the absence of authentic pasta, spaghetti, which is more familiar to us, can replace it without much damage.

The base of the sauce is cream. If the gravy requires boiling, it is advisable to choose a product with a low fat content. Ideally, you should use 12% cream; under the influence of high temperature it is guaranteed not to curdle. But it is worth noting that with a fattier product the sauce will be more tender.

Seafood. Mussels, scallops, shrimp, squid, ready-made seafood cocktails - you can complement the dish with any of the seafood. Frozen shellfish are thawed in advance in the open air or in the common chamber of the refrigerator. In some cases, seafood is not defrosted, but washed with warm water.

Pasta and seafood cream sauce are prepared separately. The seafood is lightly fried beforehand. Prolonged frying can spoil the product - the shellfish meat will become tough, resembling rubber.

Spaghetti or special pasta is boiled in a large volume of water, which is lightly salted. Recommended proportions: per 100 g. Pasta requires at least one liter of water to cook properly. The products are immersed only in intensely boiling water and brought to readiness in a barely boiling liquid. Then, throwing it in a colander, rinse with hot water and dry.

It is advisable to cook the pasta or spaghetti at the same time as the sauce so that both components are hot when mixed.

For seasonings, it is advisable to use mixtures of so-called Italian herbs, such as oregano, basil, rosemary, tarragon and savory. Of course, you can’t do without black pepper, and for spiciness, red hot pepper.

Italian recipe for pasta with seafood in creamy sauce with cheese

Ingredients:

Half a kilo of frozen sea cocktail;

A glass of liquid cream, 20% fat;

20 gr. homemade, frozen cream;

Spaghetti – 250 gr.;

200 grams of Parmesan cheese;

Cooking method:

1. By placing the package in the general compartment of the refrigerator or leaving it in a bowl on the table, defrost the sea cocktail. Boil the shellfish by placing them in boiling, salted water. We cook for a short time so that their meat does not become tough. Three minutes is enough, after which we put it in a colander and drain the water.

2. Heat the frying pan by putting butter in it. Place the clams in the melted fat and fry for about a minute. Then pour cream into them and add a little salt. Stirring, simmer for five minutes.

3. Bring two and a half liters of water to a boil in a saucepan. After salting, lower the spaghetti. After boiling, reduce the heat so that the water is only slightly bubbling, and cook for seven minutes. Then, putting it in a colander, pour boiling water over it and leave so that all the water drains.

4. Grate the cheese into the hot sauce on a medium grater and begin stirring it in a circle. When all the cheese shavings have melted, add the pasta to the sauce. Mix thoroughly and heat over low heat for one and a half minutes.

“Carbonara” – seafood pasta in creamy sauce with ham

Ingredients:

Unpeeled shrimp – 500 gr.;

A glass, plus two tablespoons of heavy cream;

Boiled ham – 200 gr.;

150 grams of Parmesan;

Spaghetti – 250 gr.;

0.25 teaspoon of Italian herbs (ready-made mixture).

Cooking method:

1. Place shrimp in boiling water and add a little salt. After waiting for intense boiling again, reduce the heat to medium and cook the shellfish for four minutes. Catch and place on a plate, let cool, and peel.

2. Grind the cheese - three on a medium grater. Cut the ham into small cubes.

3. Pour the cream into the pan. Add cheese shavings and ham. Cook over low heat, without letting it boil, for ten minutes. Be sure to stir the sauce so that the melting cheese spreads evenly throughout. Add the boiled shrimp to the sauce and continue cooking for another three minutes.

4. Add pasta boiled until half cooked to the creamy sauce and mix. Continue cooking on low for about seven minutes until the pasta is cooked through.

5. Season the seafood pasta with ground pepper and add a mixture of herbs. After keeping the heat on low for five minutes, turn it off. When serving, sprinkle the hot dish with fine cheese shavings.

Seafood pasta in creamy sauce: with fresh tomatoes, shrimp and tomatoes

Ingredients:

Shrimp without shell - half a kilo;

Bulb;

300 gr. Italian pasta or spaghetti;

Large meaty tomato;

Half a glass of thick tomato;

0.3 cups fresh cream;

Butter – a spoonful of olive and 40 grams of butter;

Fresh parsley.

Cooking method:

1. Cut the onion and tomato into small cubes. Chop the parsley with a knife.

2. Pour olive oil into a deep, thick-walled saucepan. Having set the heat to medium, let it warm up well and put the onion in it. Fry, stirring, until golden.

3. Add thawed shrimp to the onion and cook without changing the temperature for two minutes. Then put the tomato slices into the saucepan, heat for a minute and season with tomato paste. After boiling for another minute, turn it off.

4. Pour about a third of the sauce into a separate bowl, add a dessert spoon of chopped garlic and blend with a blender. Pour the resulting homogeneous mass back into the sauce and stir thoroughly.

5. In parallel with the sauce, boil the pasta until cooked. We drain the water from them.

6. Melt the butter in the hot sauce and combine it with the pasta. Add the grated cheese, mix thoroughly and serve.

7. Use finely chopped parsley as a decoration - sprinkle the herbs on the pasta laid out on plates.

Seafood pasta in creamy sauce with fresh tomatoes in the oven

Ingredients:

Sea scallops – 400 gr.;

35 gr. butter, 72% oil;

450 gr. peeled shrimp;

Pasta – 350 gr., you can take spaghetti;

2/3 cup Rkatsiteli or Tamyanka;

Fresh tomatoes – 900 gr.;

Ground red pepper - a quarter spoon;

Half a glass of high-fat cream;

Fresh basil – 12 leaves.

Cooking method:

1. Heat a spoonful of vegetable oil in a frying pan and drop the butter into it. Having warmed up sufficiently, drop the thawed scallops into the fat mixture. Fry for a minute on each side and place on a paper towel.

2. In the same frying pan, heat another spoonful of vegetable oil and, as before, melt the butter in it. Having warmed the mixture well, lightly fry the shrimp in it and place them on a towel.

3. Add a new portion of oil to the frying pan. Fry four chopped garlic cloves on it for about thirty seconds. Add wine and bring to a boil. Then, reducing the heat, cook the sauce for two minutes, add the grated tomato pulp and red pepper, and simmer over reduced heat for a quarter of an hour.

4. Cover the pan with foil so that it hangs down at least 15 cm on opposite sides. Place the pasta boiled until half cooked on top and fill it with hot tomato mass. Place seafood on top of the pasta.

5. Bring the free edges of the foil together and pinch them tightly. Place the pan in the oven and cook for a quarter of an hour at 180 degrees. We take it out, carefully spread the edges of the foil and pour hot cream over the pasta with seafood. Sprinkle with chopped basil leaves.

Pasta dish with seafood in cream sauce and tomato for slow cooker

Ingredients:

Shrimp and mussels without shells – 200 grams of frozen food;

Six tablespoons of thick fresh tomato puree;

100 grams of Parmesan or similar spicy cheese;

A teaspoon of chopped cilantro;

Three tablespoons of olive oil;

A teaspoon of sugar;

Low-fat cream - half a glass.

Cooking method:

1. Rinse the mussels and shrimp with warm water, dry in a colander and place in a bowl. Add finely chopped two cloves of garlic and tomato puree. Activate the frying mode for 12 minutes.

2. At the end of the program, take a sample, adjust the taste by adding salt and sugar, and put the paste on top. Pour in about half a liter of water so that it only slightly covers the contents of the bowl. Launch the “Spaghetti” option.

3. When the pasta is ready, add hot cream and mix thoroughly. Simmer in creamy tomato sauce over heat for two minutes. Turn off the multicooker.

4. Place on plates, sprinkle with parsley and finely grated parmesan.

Pasta in creamy sauce with seafood: recipe with squid and red fish

Ingredients:

Long wide noodles or Tagliatelle pasta – 200 grams;

Frozen squid carcass;

30 gr. hard cheese;

Half a glass of low-fat 12% cream;

Fresh frozen salmon fillet – 100 gr.

Cooking method:

1. Thaw squid and fish in air. Cut the salmon into large cubes and the squid meat into thin short strips.

2. Bring two liters of water to a boil, dissolve a couple of pinches of salt and lower the pasta. Cook at a low simmer for about six minutes or according to package directions. Then, shaking it out of the pan in a colander, rinse with very hot water and lightly season with olive oil.

3. Place the prepared seafood into a well-heated oil in a frying pan. Add butter. Fry for no more than one and a half minutes, stirring.

4. Pour cream over the seafood and sprinkle with cheese shavings. After bringing to a boil, add two pressed cloves of garlic. Add cream sauce, stir well and remove from heat.

5. Place the dried pasta in the pan with the sauce and mix thoroughly.

Tricks for cooking seafood pasta in creamy sauce - useful tips

To cook pasta, use large pans without enamel coating. Long spaghetti or pasta should fit at least halfway into it. Initially, they will protrude beyond the edges, but when the lower part softens, they will be completely immersed in water.

Sauce and seafood are best cooked in a thick, heavy frying pan or deep saucepan with a double bottom. For frying sauce components and seafood, olive oil or its mixture with butter is best.

Even if the recipe does not require the addition of cheese, sprinkle small cheese shavings over seafood pasta in creamy sauce just before serving.

The famous carbonara pasta is served in almost every Italian restaurant. Delicious and aromatic cheese sauce will not leave you indifferent. This dish is well suited for a romantic tete-a-tete dinner or for parties with friends.

Ingredients:

cheese (150 grams of hard varieties, for example carom),
peeled shrimp (300 grams),
spaghetti or horns (250 grams),
vegetable oil,
basil or parsley,
salt.

Pasta carbonara with shrimp and cheese: recipe

Boil the spaghetti until almost done (undercooked for only 1 minute). Make a preparation for the sauce: fry the shrimp in olive oil (2-3 minutes), grate the cheese and mix with the eggs. The sauce will begin to melt in contact with the pasta, forming a tasty, elastic mixture. Be careful not to overcook the shrimp to prevent them from becoming rubbery.

Combine the pasta ingredients into a single dish - transfer the pasta to the frying pan and stir. If a small amount of broth gets into it, that’s even good; the result will be a juicier and more tasty dish. Serve it hot.

Pasta in a cream sauce is prepared in the same way - add a little cream along with cheese and fried green onions. Sprinkle cheese cubes over the creamy pasta sauce in the bowl.

Bon appetit!

The simplest, fastest and most common side dish for meat/fish products is, of course, pasta. Preparing this dish is not a difficult task, you just need to follow a few simple culinary steps. However, pasta becomes much tastier, more attractive and interesting when combined with a delicate sauce. Today we offer you just such a dish based on Italian cuisine.

Shrimp pasta in creamy garlic sauce is delicious! The taste of the finished dish is delicate, soft and at the same time slightly piquant due to garlic. We recommend this recipe to all lovers of Italian cuisine in general.

Ingredients:

pasta - 200 g;
shrimp - 200 g;
cream (preferably 30% and above) - 250 ml;
garlic - 3-4 cloves;
onion - 1 pc.;
butter - 30 g;
salt, pepper, herbs - to taste.

Shrimp pasta in creamy garlic sauce recipe with photos

First of all, boil the pasta, since the creamy sauce is prepared in a matter of minutes. Place the pasta in boiling water and cook according to the instructions on the package.
At the same time, peel and finely chop the onion and garlic cloves. In a large, thick-bottomed frying pan, melt a stick of butter. Add onion and garlic. Stirring, sauté for 1-2 minutes.
We clean the shrimp - remove the heads and tails, remove the shell. Add seafood to oil soaked in the aroma of garlic. Fry for 2-3 minutes (until the shrimp are lightly browned).
The next step is to pour the milk cream into the pan, after heating it in the microwave or in a separate container over moderate heat. Bring the creamy mixture to a boil, let it sit for exactly a minute, then remove from the heat. Season the sauce with salt/pepper to taste, and add a mixture of herbs if desired.
Place the boiled pasta in a colander and drain the liquid. Without wasting time, transfer the pasta into the pan with the still hot sauce.
Mix everything quickly, soaking the pasta in the creamy sauce.
Shrimp pasta in creamy garlic sauce is completely ready! When serving, the dish can be sprinkled with finely grated Parmesan cheese and/or fresh herbs.

Bon appetit!