New recipes

Spaghetti with seafood

Spaghetti with seafood


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Finely chop the garlic cloves and heat them in olive oil. When they are soft, add the seafood and the glass of wine. Let it simmer until the wine evaporates. When it has evaporated, add the tomato juice, salt and pepper to taste. and fry a little more (5-10 minutes). If you have among the seafood and shells in the shell, they will be ready when the shell is opened.

Meanwhile, I boiled the spaghetti and put them in plates. Pour the seafood on top with their sauce.

Optionally you can put olives, ketchup and other spices, but definitely Parmesan!

Good appetite!


Tempering seafood from salad plus some large, pre-cooked shrimp.

In the salad with seafood there are shells, octopus tentacles, squid, cuttlefish, small shrimp, etc. For salad enrichment we used some large, pre-cooked shrimp, purchased separately.

Put the seafood in a pan with high edges and cook in a mixture of extra virgin olive oil and fresh butter. In the tempering mixture put hot pepper flakes and slices of garlic cloves.

The housewife's secret. Seafood salad can be purchased in sunflower oil or olive oil. Sunflower oil can be used as such to harden seafood. It can be drained from the salad and replaced with extra virgin olive oil. Extra virgin olive oil gives a stronger taste to the final preparation.

Seafood is soaked in the mixture of butter and extra virgin olive oil for a few minutes, until large shrimp are browned. During this time, the garlic cloves and hot pepper flakes leave their taste in the frying mixture.

Ingredients

seafood salad,
spaghetti with egg,
tomato paste and capsicum,
basil leaves,
hot pepper flakes,
lemons and oranges.

Seafood salad is slightly salty and sour, which is why seasoning them after hardening is done only with a coarse salt powder and a little lemon juice / orange juice. Freshly ground peppercorns are added to taste.

There is no mistake if the lemon peel / orange peel given on the small grater is added to the pan.


Incorporate boiled spaghetti in tomato sauce with seafood.

Boiled spaghetti is added with the special polish for pasta in the pan with tomato sauce and seafood. Mix using polenta for pasta or large kitchen spoon.

The housewife's secret! During mixing, gradually add the stored water, in which the spaghetti was boiled. The water helps to inflate the spaghetti and incorporate it into the tomato sauce.

Finely chopped greens (dill, parsley, basil) sprinkle over the preparation.


Do you like seafood? Then we have an irresistible combination. You must try our linguine recipe with seafood.

Ingredients (for 2 servings):

200 grams of linguine or spaghetti pasta
45 ml olive oil
2 cloves minced garlic
1 tablespoon unsalted butter
100 grams of seafood (shrimp, mussels)
1 chopped green onion
½ glass of white wine (120 ml)
¼ glass of hot water (60 ml)
¼ glass of tomato sauce (optional)
½ Lemon cut wedges
salt pepper

Method of preparation

Put in a hot pan with olive oil, garlic and butter. Use a wooden spoon to mix the garlic until lightly fried.

Add the seafood and stir until the garlic sticks to them. Put a lid on the pan and let it boil a little. Add chopped green onions.

Add wine and hot water. Put the lid back on until the sauce starts to boil. At this point you can add the tomato sauce if you prefer.

Season with salt, pepper and your favorite spices and simmer.

At the same time boil the pasta according to the instructions on the box in 3 & # 8211 4 liters of salt water. Drain them and add the pasta to the pan with the sauce.

Leave everything on the fire for about 30 seconds while you mix the pasta with the rest of the sauce.

Then remove the pasta on a plate and put the seafood sauce on top. Decorate the plate with sliced ​​lemon wedges.


Recommendations for you and your home

Food vacuum FFS017X-01, dry / wet vacuum

Slow cooker 5.0 L Digital DuraCeramic Sautéed

Slow Cooker 6.0L DuraCeramic Sautéed

They are the specialty of the house. With any type of pasta, but with fruits sometimes with small changes in the recipe!

vera (Chef de cuisine), August 27, 2009

Today I used small and large shrimp (shrimp), sliced ​​ripe tomatoes, and basil for garnish, are a treat.


Spaghetti with seafood

ingredients
-a box of mixed seafood already frozen, -40 ml of olive oil, -a clove of garlic, -a classic knorr cube, -parsley, -spaghetti (100g / pers.), -salt, -hive peppers ( very little)

Difficulty: low | Time: 30 min


Foods

We assure you that your information will be kept safe and you can change your mind at any time by clicking on the unsubscribe link in the footer of any email you receive from us.

Don't miss any recipes or find out what else
we set up on

Spaghetti with clams (spaghetti with shells)

It is one of my favorite recipes, which I make whenever I have the opportunity :)

Black cuttlefish spaghetti with cognac flambéed shrimp and cherry tomatoes

A pasta recipe, originally from Sicily called Spaghetti al nero di seppia with shrimp flambate


Pasta with seafood

I can't say I kill myself after pasta, but there are some dishes that fit perfectly. Such as these pastas that look like trapezoidal belts, whose color, given by the cuttlefish ink, harmonizes perfectly with the orange of the mussels, the pink of the shrimp or the lilac of the octopus.

What do you need?

  • 250 g pasta (spaghetti or tagliatelle) with the addition of squid and cuttlefish ink (something I found at Lidl)
  • 250 g seafood mixture (frozen if you do not live by the sea)
  • 100 g peeled small shrimp
  • 150 g fat cream (I used a hand cream that was handy)
  • 50 - 75 mL dry white wine
  • 50 g butter
  • salt and pepper to taste
  • 1 hot pepper (optional, if you want to get a spicy dish).

How do you proceed?

  • Put the seafood and shrimp in cold water to remove the icing, then drain well
  • Boil the pasta in 2.5 L of salted water for 2 minutes, as indicated on the package, drain and keep handy.
  • Melt the butter in a large non-stick pan and first soak the squid in butter for about 2 minutes over medium heat.
  • If you want spicy pasta, it's time to add the hot pepper, cut into rounds and stripped of seeds and ribs (these parts are the most burning)
  • Add the rest of the seafood and fry in butter for another 2 minutes, stirring constantly
  • Extinguish with wine, increase the flame and simmer for another 2 minutes, then add the cream
  • Homogenize, season with salt and pepper, cook for 2 minutes, then add the pasta
  • Stir, turn off the flame, cover everything with a lid and let them transfer their flavors for 2-3 minutes.

Garnish with slices of kapia pepper and basil leaves and add a glass of dry white wine. An Italian Riesling from Cramele Recaş would be good.

Have fun and see you healthy again!


Pasta with seafood

I can't say I kill myself after pasta, but there are some dishes that fit perfectly. Such as these pastas that look like trapezoidal belts, whose color, given by the cuttlefish ink, harmonizes perfectly with the orange of the mussels, the pink of the shrimp or the lilac of the octopus.

What do you need?

  • 250 g pasta (spaghetti or tagliatelle) with the addition of squid and cuttlefish ink (something I found at Lidl)
  • 250 g seafood mixture (frozen if you do not live by the sea)
  • 100 g peeled small shrimp
  • 150 g fat cream (I used a hand cream that was handy)
  • 50 - 75 mL dry white wine
  • 50 g butter
  • salt and pepper to taste
  • 1 hot pepper (optional, if you want to get a spicy dish).

How do you proceed?

  • Put the seafood and shrimp in cold water to remove the icing, then drain well
  • Boil the pasta in 2.5 L of salted water for 2 minutes, as indicated on the package, drain and keep handy.
  • Melt the butter in a large non-stick pan and first soak the squid in butter for about 2 minutes over medium heat.
  • If you want spicy pasta, it's time to add the hot pepper, cut into rounds and stripped of seeds and ribs (these parts are the most burning)
  • Add the rest of the seafood and fry in butter for another 2 minutes, stirring constantly
  • Extinguish with wine, increase the flame and simmer for another 2 minutes, then add the cream
  • Homogenize, season with salt and pepper, cook for 2 minutes, then add the pasta
  • Stir, turn off the flame, cover everything with a lid and let them transfer their flavors for 2-3 minutes.

Garnish with slices of kapia pepper and basil leaves and add a glass of dry white wine. An Italian Riesling from Cramele Recaş would be good.

Have fun and see you healthy again!


Video: Λιγκουίνι alle vongole Επ. 41. Kitchen Lab TV. Άκης Πετρετζίκης (May 2022).