Italian pasta has long been a favorite dish of millions of people around the world. For example, the recipe for pasta bodies is wildly popular.

But seafood pasta is a separate kind of gastronomic pleasure. It is popular in all countries where there is sea or ocean, ie access to fresh seafood.

In my recipe, I used a frozen seafood cocktail. Of course, if possible, it is better to choose fresh seafood. They are softer and taste better. But frozen also tastes good in the dish.

I picked up a seafood mix with squid, mussels, shrimp, and octopus. But there are absolutely no restrictions. You can choose one type of seafood for pasta, you can mix them in any way. After all, it will definitely be delicious, whether you choose scallops, mussels, or shrimp.

As for the type of paste itself – also no restrictions, take your favorite. I chose spaghetti. Today’s seafood pasta recipe requires a minimum of effort and a minimum of cooking time. Just 15 minutes – and a delicious dinner is ready. Enjoy!

If you were looking for carbonara recipes, then I also have my favorite homemade recipe.

250-300 g of seafood (packaging)
150 g of spaghetti
50 ml of white wine
½ bulbs
¼ Chili peppers
2 cloves garlic
50 g parmesan (optional)
200 g peeled tomatoes (packaging)
50 g of butter
1 st. l. olive oil
to taste salt and pepper


Prepare all the ingredients for making seafood pasta. If you have a frozen pack of seafood, you must first defrost them in the refrigerator or put them in a bowl of cold water.

Boil the pasta (150 g) in salted water, using 10 g of salt per 1 liter of water for about 7 minutes. Study the instructions on the package and cook for 1 minute less, because then we will add the pasta to the saucepan. Crush 2 cloves of garlic with a knife. Cut chili peppers ((pcs.) Into thin slices, half of the onion – into small cubes.

Heat a frying pan with 1 tbsp. l. olive oil and 50 g of butter. Fry chili peppers and garlic in this mixture first, then add the onion and fry until soft.

Add the seafood to the pan and simmer for another 3 minutes.

Add the peeled tomatoes (200 g). You can use tomato juice instead. Pour 50 ml of white wine and evaporate for 4 minutes over medium heat.

Remove the pasta 1 minute before fully cooked and transfer to a frying pan with seafood and sauce.

Heat everything together in a pan for a few minutes.

Spread the pasta on plates and sprinkle with black freshly ground pepper. If desired, grate the Parmesan cheese on a fine grater. Although the Italians do not recommend mixing parmesan and seafood or fish in one dish, you can do it.

It’s easy to cook!

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