Seafood pasta in creamy sauce

This recipe uses a frozen cocktail of shrimp, mussels and octopus tentacles in three equal parts. You can safely vary their ratio by taking, for example, more shrimp and fewer mussels, or by eliminating mussels or octopuses altogether, or replace the mussels with calamari. Focus on your individual preferences.

Main ingredients

spaghetti, seafood, cream, tomato, garlic

Cooking time – 30 minutes


spaghetti, 300 g
seafood, 500 g
cream, 250 g
tomato, 2 pcs
garlic, 2-3 cloves
dried basil
salt pepper
olive oil

How to cook seafood pasta in creamy sauce

The first step is to defrost seafood (you can under cold running water to speed up the defrosting process).
Put cooked pasta. Follow packing instructions.

Lubricate the pan with olive oil, put on a medium heat and put seafood on it. Extinguish without a lid until the excess liquid is completely evaporated (5 to 10 mint), stirring occasionally if necessary.

Peel the tomato, grind them in a blender, grate or cut into very small cubes.

Put the tomatoes in a pan for seafood, add salt, spices, basil, chopped garlic, reduce heat and simmer for 4-5 minutes.

If you do not like garlic in a finished dish, you can do the following: cut the cloves into 2-3 parts each and fry them in olive oil for several minutes at the very beginning. After the garlic gives its flavor to the oil, they can be removed and put the seafood in a pan with this oil.

The last step is to add cream to the seafood, mix, simmer a couple more minutes.
That’s all. Creamy seafood sauce is ready. You can immediately mix the sauce with pasta, or you can add it in portions directly to the plate. If desired, the dish can be sprinkled with grated cheese.

Bon Appetit!