Spaghetti with Kamchatka crab. Spaghetti with seafood in creamy sauce recipe Pasta with crab meat recipe

23.11.2023

Spaghetti with seafood in creamy sauce is a recipe that can be used not only for everyday meals. The exquisite taste and originality of the resulting dish allows it to be served with dignity to guests or prepared for a romantic dinner.

To cook delicious spaghetti with seafood in creamy sauce, it’s not enough to choose the recipe you like. You need to know some of the dish design features that accompany each technology.

Spaghetti must be selected exclusively from durum wheat.
When cooking pasta, you need to drain it in a colander a minute earlier than the instructions on the package.
The heat treatment time for seafood should not be exceeded - they do not tolerate prolonged cooking or frying and this makes them taste rubbery.

How to make creamy spaghetti sauce?

Creamy spaghetti sauce, the recipe for which is outlined below, can be used as a base for experimenting and finding the base that best suits your taste preferences. By adding certain components, you will be able to achieve the desired result and complement the paste with the ideal substance.

Ingredients

cream – 500 ml;
flour (optional) – 30-50 g;
butter – 100 g;
garlic – 2 cloves;
parsley – 1 bunch;
salt pepper.

Preparation

Flour is sautéed in melted butter.
Pour in the cream, let it boil, and boil for 3-5 minutes.
Add herbs and garlic, salt and pepper.
Heat the creamy garlic spaghetti sauce for a minute and remove from the heat.

Spaghetti with sea cocktail in creamy sauce

Pasta with seafood in creamy garlic sauce, the recipe for which can be found below, is incredibly aromatic, incredibly tasty, surprisingly nutritious and healthy. To perform the technology, a frozen sea cocktail is used, which may include shrimp, mussels, octopus, squid, and scallops.

Ingredients

spaghetti – 400 g;
sea cocktail – 0.5 kg;
cream – 350 ml;
olive oil – 50 g;
garlic – 2 cloves;
shallots – 2 pcs.;
basil – 2-3 sprigs;
salt, pepper, nutmeg.

Preparation

Fry onion and garlic in oil, pour in cream, add salt, pepper, nutmeg, and heat the mixture for 2 minutes.
Add seafood to the sauce, simmer for 3 minutes, pour into a pan with boiled pasta, and heat for a minute.
Ready pasta with seafood in creamy garlic sauce is complemented with basil leaves when serving.

Spaghetti with shrimps in creamy sauce

Seafood pasta in creamy sauce, the recipe for which is surprisingly simple and unpretentious, is prepared in this case with peeled shrimp, which can be purchased frozen. By spending no more than half an hour, you can feed four people with an original and surprisingly tasty dish.

Ingredients

spaghetti – 400 g;
shrimp – 0.5 kg;
cream – 350 ml;
butter – 50 g;
garlic – 3-4 cloves;
onion – 1 pc.;
parsley – 0.5 bunch;
salt pepper.

Preparation

Boil spaghetti.
Fry the onion and garlic in oil, add shrimp and after 2 minutes pour in the cream.
Season the sauce, add parsley, and heat to a boil.
Serve shrimp in creamy sauce with spaghetti.

Pasta with squid in creamy sauce

Spaghetti with seafood in creamy sauce is a recipe that can also be used with squid. The carcasses are first defrosted, cleaned of entrails and cores, and then cut into rings or strips. When the dish is ready, you can sprinkle it with grated Parmesan or other hard cheese.

Ingredients

spaghetti – 400 g;
squid – 0.5 kg;
cream – 250 ml;
sour cream – 50 g;
butter – 50 g;
onion – 1 pc.;
greens, cheese - to taste;
salt pepper.

Preparation

Boil spaghetti.
Fry the onion in oil, add the squid, and heat for half a minute.
Pour in the cream, add sour cream, season the sauce, heat to a boil, and pour over the pasta.
Ready pasta with squid in creamy sauce is sprinkled with cheese and herbs when serving.

Pasta with mussels in creamy garlic sauce

Spaghetti with seafood in creamy sauce, a simple recipe for which will be outlined next, is prepared with frozen peeled mussels. The dish in this case is prepared with the addition of fresh grated tomatoes and ground red pepper, which gives it a special piquant taste and the missing spiciness.

Ingredients

spaghetti – 400 g;
mussels – 0.5 kg;
cream – 300 ml;
garlic – 2 cloves;
tomato – 2 pcs.;
butter – 50 g;
ground red pepper and dried basil - 0.5 teaspoon each;
greens, cheese - to taste;
salt pepper.

Preparation

Boil spaghetti.
Place the mussels in a frying pan and fry until the moisture evaporates for 5-7 minutes.
Add tomatoes, garlic, basil, simmer for 2 minutes.
Pour in the cream, add salt and pepper to the sauce, heat for a minute, and pour over the pasta.
Serve spaghetti with mussels in a creamy sauce with cheese and herbs.

Pasta with crab in creamy sauce

A real delicacy that even picky and discerning gourmets will go crazy over is pasta with crab in creamy sauce, prepared according to the following recipe. Milk and processed cheese can be replaced with a portion of cream, and flour can be excluded from the composition if you want to get a more liquid sauce texture.

Ingredients

spaghetti – 400 g;
crab meat – 0.5 kg;
milk – 700 ml;
processed cheese – 400 g;
flour – 50-70 g;
garlic – 4 cloves;
parsley – 1 bunch;
butter – 50 g;
salt pepper.

Preparation

Boil spaghetti.
Fry the garlic in oil, add flour, salt, pepper, and heat for 2 minutes.
Pour in milk, stir, add pieces of processed cheese, stir until they melt.
Add crab meat, simmer in sauce for 3 minutes, then add pasta, heat through, serve with parsley.

Pasta with scallops in creamy sauce

Spaghetti with seafood in creamy sauce is a recipe that is especially tasty and delicious if you add scallops to the mix. White wine and spinach will brighten the taste of the dish, and cherry tomatoes will add a piquant sourness and transform its appearance. King prawns can be replaced with regular ones, reducing their heat treatment time by half.

Ingredients

spaghetti – 400 g;
king prawns – 0.5 kg;
scallops – 15-20 pcs.;
dry white wine – 300 ml;
cream – 400 ml;
garlic – 5 cloves;
spinach – 100 g;
oil – 60 ml;
cherry – 6 pcs.;
parmesan – 4 tbsp. spoons;
salt pepper.

Preparation

Fry garlic in oil, add spinach, after a minute add wine.
Evaporate the moisture by half, pour in cream and 100 ml of pasta broth, heat for 2 minutes.
Add shrimp, after 2 minutes the pasta, heat the contents for 4 minutes.
Separately, fry scallops and cherry tomatoes cut in half in oil for 2 minutes.
Pasta is served with seafood and cream, with scallops and cherry tomatoes.

Black spaghetti with seafood in creamy sauce

Spaghetti with seafood in creamy sauce, a simple recipe for which is outlined below, makes a special impression on tasters not only with its great taste, but also with its original, unusual appearance. The secret to the success of this culinary composition is the use of black paste, tinted with cuttlefish ink.

PHOTO: courtesy of the restaurant “On the Wave”

Thoughts about summer are already stirring the soul, but vacation is still far away. A good way to get through it is to pretend like the holiday is already here and start the season of culinary experimentation. Cook what you would try if you were traveling to distant lands! Today we offer you three crab pasta recipes. Here you have the anticipation of a trip to the sea, and specific tastes - some Mediterranean, and some Pan-Asian. Crab, of course, is a delicacy, but after all, we have holidays and we can afford to cook it at home like in a restaurant! In addition, if you order boiled frozen or canned crab meat online, it will cost no more than king prawns.

Every Sunday at 10:15 on the MIR TV channel, watch the program “Like in a Restaurant.” In it, leading chefs from around the world share the tricks of preparing the most exquisite restaurant dishes. You will see that the cooks are left behind a closed kitchen door.

Spaghetti with crab Italian style

Photo: courtesy of the restaurant “Cafe Druzhba. Food Manufactory"

He shared his first recipe with us Chef of the restaurant “Cafe Druzhba. Manufactory of food" Ivan Yakovlev. According to him, pasta and seafood are literally made for each other, as any Italian will tell you! But if we use crab meat, then we need to feel its delicate sweet taste. Therefore, there will be little sauce - we will just flavor the tender meat-crab paste with it and highlight its taste.

Ingredients:

Crab meat – 100 g
Peeled onions – 10 g
Peeled garlic – 10 g
Tomato sauce – 120 g
Spaghetti – 60 g

For the tomato sauce:

Vegetable oil – 50 ml
Onion – 100 g
Tomato – 300 g
Tomato paste – 70 g
Salt - to taste
Ground black pepper - to taste
Sugar - to taste

How to cook:

Separate the crab meat into fibers, removing the tough cartilages. Boil the spaghetti in salted water until al dente (so that they appear slightly undercooked). Make the sauce: sauté the chopped onion in oil over medium heat until translucent. Add peeled and chopped tomatoes and simmer until the resulting mass thickens slightly. Then add tomato paste, sugar, salt, pepper and crab meat. Reduce heat and simmer until sauce is rich and thick (about 10 minutes).

Add boiled spaghetti to the sauce, mix thoroughly, turn off the heat, cover and let stand for 3 minutes. During this time, the spaghetti will be slightly saturated with hot sauce, but will not have time to cool. Serve immediately!

Pasta with crab in creamy tomato sauce

Photo: courtesy of Moregrill Restaurant

This recipe came straight from the kitchen. Moregrill fish restaurant. Cream gives a very special, delicate tone to the aromatic Pan-Asian sauce with lemongrass, making it delicate and silky. Plus herbs: thyme, cilantro, parsley. Just what you need for pasta!

Ingredients:

Linguine pasta – 100 g
Tomato sauce – 85 g
White table wine – 30 ml
Cilantro oil – 2 g
Crab meat – 30 g
Cream 33% – 35 ml
Fish broth – 60 ml
Cherry tomatoes – 40 g
Chili pepper – 2 g
Garlic – 2 g
Shallot – 5 g
Parsley – 2 g
Cilantro – 5 g
Thyme – 1 g
Butter – 15 g

For the tomato sauce:

Sugar – 25 g
Black pepper – 1 g
Water – 250 ml
Olive oil – 20 ml
Chili pepper – 10 g
Garlic – 13 g
Basil – 15 g
Red onion – 30 g
Bell pepper – 45 g
Vegetable oil – 60 ml
Pilatti tomatoes – 250 g
Butter 82.5% – 20 g
Thyme – 25 g
Schisandra – 9 g
Tomato paste – 90 g
Garlic chili paste – 25 g
Salt – 7 g

How to cook:

Only fish broth takes a long time to prepare. In restaurants, it is cooked in advance from fish bones with the addition of carrots, onions, garlic, dill, parsley, bay leaves and pepper. And then they use it a little at a time. All the ingredients for it just need to be added to water and cooked for about an hour.

For the tomato sauce, fry onions, peppers, thyme, lemongrass and tomato paste in a mixture of butter and vegetable oil. Add the remaining ingredients, boil, cool. Remove the lemongrass and put the rest through a blender until smooth.

Boil the pasta in salted water (this will take about 3 minutes).

Fry chopped garlic, chili pepper and basil in butter. Add wine, randomly chopped cherry tomatoes, tomato sauce, broth, cream. Bring to a boil, add salt and pepper, and add crab pieces to the sauce. Add boiled pasta and butter. Stir in the pan. Serve garnished with watercress.

Crab with homemade noodles in oyster sauce

Photo: courtesy of the restaurant “On the Wave”

In the photo, the crab appears to be hugging its claws around the thin tagliolini pasta with olives, vegetables and pieces of crab meat. But this, of course, is just a beautiful shot. But the taste of the pasta is truly a masterpiece. This recipe is from Chef of the restaurant “On the Wave” Evgeniy Cherednichenko. He prepares seafood both in the Pan-Asian style and as is customary in Europe. This recipe is perhaps a fusion of those and other culinary traditions.

Ingredients:

Tagliolini pasta – 100 g
Broccoli – 30 g
Sun-dried tomatoes – 30 g
Tagja olives – 20 g
Butter – 60 g
Shallot – 10 g
Fish broth – 100 g
Oyster sauce – 5 g
Fresh basil – 7 g
Parmesan – 20 g
Blue crab meat – 100 g

How to cook:

Boil thin and tender tagliolini pasta in salted water. Separately, lightly fry finely chopped shallots in olive oil for about 1.5 minutes. Then add crab meat, sun-dried tomatoes and, stirring, continue cooking. Without removing from heat, after a minute or two, add Tagjas olives and broccoli, stir again. Cook for a total of 5-7 minutes.

Pour in the fish broth, bring to a boil, and evaporate. Then add oyster sauce and butter. After this, cook over low heat, stirring constantly until the sauce thickens. The resulting sauce will not only become thicker, but also richer and denser.

Place everything on a plate on top of the pasta. Garnish with parmesan slices, basil and enjoy!

Bon appetit!

Pasta and seafood are literally made for each other, as any Italian will tell you. And although the variety of all kinds of inhabitants of the Mediterranean Sea is amazing, the main Russian seafood - crabs - is not found there, and therefore there are no traditional, classic recipes for pasta with crab in Italy. Well, if not, no problem, let’s come up with our own crab pasta recipe!

I explain the concept. We will not, as is often done, cook crab meat in a sauce, creamy or tomato - after all, crab does not appear on my table very often, and if this happens, I want to taste the crab, not the sauce. Therefore, there will be little sauce - instead of spreading in a puddle along the bottom of the plate, it will only cover the pasta, and the taste will be subtle and delicate. And so that your guests are not surprised by this apotheosis of delicacy and undertones, we will flavor the delicate meat-crab paste with crispy fried crumbs with an explosive taste, and then we will have a real blast. The contrast will be just right - both in texture and taste.

Crab pasta with crispy crumbs

Average

30 minutes

Ingredients

2 servings

200 g. spaghetti or linguine

150 g crab meat

100 ml. white wine

1 tbsp. lemon juice

50-100 g. butter

for crispy crumbs:

4 slices of white bread

2 cloves garlic

some parsley sprigs

2 tbsp. olive oil

Cut or break the bread (fresh, or at least not yet completely dry) into pieces and beat in a blender bowl until you obtain loose, rather large, heterogeneous crumbs. Place a frying pan over low heat, heat the olive oil, add carefully chopped garlic, finely grated zest and a little ground dried chili, and fry, stirring, for a few minutes. When the oil begins to smell like garlic (the garlic itself should not darken), add the bread crumbs. Increase heat to medium and fry crumbs, stirring occasionally, until golden and crisp. At the end, add finely chopped parsley, season with salt and black pepper, mix well again and remove from heat.

Thaw the crab, collecting all the juices that flow out of it during defrosting, and disassemble it, removing all excess (meaning, fragments of the shell and plates that are inside the limbs). If you use canned crab meat, that’s also a good idea, in which case the liquid from the jar of crab will be used. Pour the crab juices into a small saucepan, add white wine, lemon juice, place on the fire and bring to a boil. Boil the contents of the gravy boat until there is about 30 ml left, then remove it from the heat.

Our task is to prepare something like. It’s convenient and easy to do this in a ladle with a handle: cut 1-2 thin slices from a piece of cold butter, add them to the ladle and actively mix, holding the ladle by the handle and rotating its contents. In between, if necessary, put the ladle on a minimum fire: its contents should not boil, but should remain hot so that the butter melts quickly enough - in this case, by giving rotation to the contents of the ladle, you can create an emulsion, and the sauce will thicken noticeably. When the sauce reaches the desired volume and consistency, turn off the heat, add the crab meat, stir, cover the ladle and set aside to allow the crab to warm through the residual heat.

Cook the pasta according to the instructions on the package or, if you prepared homemade pasta in advance, add it to boiling salted water and cook for a few minutes until tender. Drain, combine the pasta and sauce and stir thoroughly until everything is combined and coated in a thin layer of butter sauce. Divide the pasta into bowls, add a few crispy crumbs here and there and serve. Be sure to warn eaters that the first step is not to mix the pasta with the crumbs - instead, it is better to grab a little of both with a fork, and then the contrast of tastes and textures will be revealed in all its glory.

However, I could be wrong about this.

On a sunny and fine day
I want to pamper myself - enjoy something special!

My offer to you
- wonderful spaghetti with the most tender white crab and tomato sauce.

Parmesan pasta is not forbidden!
You can also add Spanish olives, basil and all sorts of seafood.

________________________________________ ________________________________________ ________________________________________ ________________________________________ _

What you need (for 1-2 servings):

250 g chopped tomatoes(or 2 large ripe tomatoes)
100 g whole grain pasta(you can take plain or even with ink)
100 g crab meat
5-6 large shrimp
1/3 medium red onion
3 cloves garlic
ground black pepper
pinch of sea salt
olive oil

handful of arugula for garnish

We do:

1. Cook the pasta!
Pour some water into a small saucepan and add 1 tbsp. olive oil, salt.
Bring to a boil, lower the spaghetti.

Read the packaging - it says how long to cook - the type of flour can be completely different!
I cooked it for 8 minutes, I really like it al dente.

Drain the water and place the spaghetti in a colander.

2. Sauce!
Everything is simple here. I cheated a little and bought already chopped tomatoes (the equivalent in Russia is Pomitto, Pomi).
But if you are a fan of your craft, then take a couple of large tomatoes, blanch them, remove the seeds
and simmer over medium heat until completely softened.

First we do aroma oil- pour olive oil into a frying pan, heat and fry in it
peeled garlic cloves (whole!) until golden brown. We take it out and throw it away.

Finely chop the onion and lightly fry in garlic oil. Reduce heat to low-medium (up to 3 out of 6, for example).

Add tomato sauce (or just throw in tomato pulp), pepper and simmer under the lid for 5 minutes, stirring occasionally.

3. Crab!
I bought canned crab meat, of course, fresh crab meat is better!
But be very careful and don't skimp!

Good crab meat won't cost 5 rubles , prepare yourself mentally and financially.

Throw the crab meat and boiled peeled (I had already prepared) shrimp into the sauce and simmer for 5 minutes.
If the crab meat is fresh, then finely chop and simmer longer - about 10 minutes.

4. Pasta!
Add the pasta to the sauce and mix well. Turn off the heat and leave covered for 3 minutes.
Let it sit and rest.

In the spirit of the established tradition of cooking fish or seafood on Sundays, I went shopping with the specific goal of buying something seafood, but without a specific recipe in mind.

On this day I had a fight with my wife, but... I can’t stay angry for a long time, as a sign of trying on, I decided to please her with something, so once I was in the store, I started picking up all sorts of goodies. So my cart ended up with tiger prawns and a can of king crab, and I usually always have things like spaghetti, herbs, Parmigiano Reggiano cheese and cream on hand. So, upon arriving home, I decided not to be too original and indulge in pasta with shrimp and crab.

To be fair, 90% of pasta sauces in Italy are NOT creamy sauces. Those. pasta with cream sauce in Italy is rather an exception. Nevertheless, Italian restaurants in Russia primarily satisfy the demand, and the fact is that Russians are more willing to choose a fatty creamy sauce than a thin tomato sauce or another... Well, Russian people like richer foodJ

So, having decided that my sauce would be creamy, I began preparations.

What ingredients did I have:

· 400 grams tiger shrimp

· 100 grams of crab

· 250 ml. cream 35% (22% is also great, maybe even better)

· Butter

· Thyme

· Half a sweet onion

· 2 cloves garlic

· 360 grams spaghetti (120 grams per person)

· Cherry tomatoes for decoration

· Parmigiano Reggiano cheese

· Olive oil (2 tablespoons)

· Half a glass of dry white wine

· Freshly ground black pepper

First of all, throw the spaghetti into boiling water. First salt the water and pour in a little olive oil. Spaghetti (like any pasta) must be boiled in a sufficient amount of water (up to 1 liter per 100 g of pasta).

First, fry a few sprigs of thyme in a saucepan for 30 seconds in a well-heated mixture of butter and olive oil. Then add finely chopped onion and garlic. Simply crush the garlic cloves with a knife and throw them whole into a saucepan. Fry for about a minute.

Throw the shrimp (already peeled from the shell) into a saucepan. The fire should be as strong as possible. In general, you need to work with seafood very quickly, because... they cook just instantly. When the shrimp are fried on both sides, lightly pepper and add white wine. The thyme and garlic can be removed before adding the wine; we will no longer need them. After the wine has evaporated (about a minute), add chopped Kamchatka crab and stir thoroughly in the resulting sauce.

Part of the crab will simply dissolve in the sauce, which is what we need because... This will increase the richness of the sauce. Pour in our cream and simmer until bubbles appear. Once bubbles appear, reduce the heat and cook the sauce over low heat for about two minutes.

That's all. Toss the pasta and sauce in a saucepan and serve garnished with tomatoes and grated Parmigiano Reggiano cheese.

Yes, spaghetti, please cook for 1 minute less than the time indicated on the package. This way, they turn out al dente (to the tooth), which, in my opinion, is much tastier than completely boiled pasta. Moreover, they say that pasta boiled in this way does not make you fat and is generally healthier. Italians don’t cook pasta any other way at all.

Marina September 3, 2010 at 9:53 am Kostya 6 September 2010 at 19:51 Yulia December 9, 2011 at 7:37 am Kostya 9 December 2011 at 14:26 Alexander December 10, 2011 at 0:34 Kostya