Seafood pasta in a creamy sauce
Cooking time30 min
Pasta with an exquisite taste of sea delicacies. You can just boil the macaroni. Or you can add them cream sauce, and any seafood. And then a simple dinner turns into a food dish with a touch of Italian cuisine.
Pasta is best served immediately after cooking. After cooling the sauce thickens, the dish will not have the same delicate flavor. Good complement pastas a glass of white wine. This wine is reveals the taste of seafood. I would have slightly increased the amount of cream to the sauce better.
Prepare the necessary ingredients for cooking pasta with seafood in a creamy sauce. You can take a few types of seafood separately, or you can use ready-made seafood mix. I have shrimp and mussels. It is desirable that the cream was at room temperature. Take pasta from durum wheat, it is the least mushy.
Frozen seafood pre-defrost at room temperature or in the refrigerator. Seafood should be thawed gradually, without sudden changes in temperature, so they do not lose their taste. Rinse the seafood under cold water, drain in a sieve or colander to drain the water. Seafood good dry, to the maximum remove excess moisture.
The shrimp remove the heads and shell. Top make a small incision along the body of the shrimp to remove the intestinal vein. On as needed rinse the shrimp and dry well.
Pasta should be cooked in plenty of water, so it does not stick together, so take the appropriate volume pot. Boil pasta in boiling salted water until al dente, i.e. a little nedbaeva.
Fold the pasta in a colander to drain the water.
Sauce with seafood can be prepared in parallel with the pasta. Garlic peel, cut into slices. In a pan slightly heat the olive oil and butter. Let it cook gently for garlic over moderate heat for 1 minute so that the oil can become fragrant. Remove the garlic from the pan.
Put on a pan of seafood. Fry them over moderate heat, turning occasionally, about 3 minutes, until Golden color. The seafood should not be too much moisture. Otherwise, they will be first to stew, and then obzhivatjsya, which will increase the cooking time. We can't allow this, as the tender meat of the seafood will be rough and tough.
Pour into the pan the cream, add heat.
Stir in herbs, season with a little salt. You can add ground black pepper. Bring the sauce to a boil, turn down the fire.
On a slow fire, saute the sauce for 5 minutes, stirring occasionally. I have shrimp and mussels big. If seafood is smaller in size, enough to put out the sauce for 2-3 minutes.
Cheese on a fine grater. Leave a little cheese for serving.
Add to the sauce grated cheese, stir. The cheese will give the sauce more viscous consistency and make the taste more intense. When added to the sauce of salt, keep in mind the saltiness of the cheese.
Let it cook gently for the sauce on low heat to cheese is melted.
Put into the pan the prepared paste, mix well. Warm the pasta with the sauce for 1 minute and serve immediately.
When serving, sprinkle with remaining pasta on top of cheese and chopped fresh herbs. Bon appetit!