Pasta with fish and seafood in creamy sauce
3 servings
30 minutes
Pasta with fish and seafood in creamy sauce is a refined dish of Italian cuisine that embodies the harmony of marine flavors. This recipe combines tender fish fillet, a rich seafood cocktail, and aromatic spices to create a rich, creamy sauce that envelops the pasta and fills it with depth of flavor. Light nutmeg and fresh basil add sophistication, while parmesan finishes the composition with a spicy note. This dish is perfect for a romantic dinner or a cozy family gathering, allowing one to enjoy the flavors of the Mediterranean. The warm, enveloping sauce makes the pasta's texture especially tender, while freshly ground pepper adds a hint of spice. Served hot with a glass of white wine that enhances the sea aroma. A true delight for gourmets who appreciate balance in taste and elegance in presentation.
1
We fill frozen seafood with cold water and put it on the heat.
- Seafood cocktail mix: 400 g
2
Meanwhile, cut the fish fillet (I took hake) into small pieces. Peel and finely chop the garlic. Heat butter in a pan, add garlic, sauté it and immediately add the fish; stir and reduce the heat.
- Fish fillet: 200 g
- Garlic: 3 cloves
- Butter: 10 g
3
When the water in the pot starts to boil, carefully remove the seafood with a slotted spoon and add it to the fish; stir and cover with a lid. Salt the remaining water and add pasta to it. I used shells, but you can use any other type you like.
- Seafood cocktail mix: 400 g
- Fish fillet: 200 g
- Elbow macaroni (gomiti): 250 g
- Salt: 1 teaspoon
4
Pour cream into the seafood, add nutmeg, pepper it, mix everything, cover with a lid and reduce the heat.
- Single cream 10% fat: 200 ml
- Ground nutmeg: pinch
- Freshly ground black pepper: to taste
5
We wash the basil and finely chop the leaves. We grate the parmesan on a fine grater.
- Green basil: 0.5 bunch
- Parmesan (Parmigiano Reggiano): 50 g
6
When the pasta is almost ready, drain the water and add it to the seafood. Mix it, add basil, mix again, add parmesan, cover with a lid and turn off the heat. Let the dish sit for 2-3 minutes and serve. Enjoy your meal!
- Elbow macaroni (gomiti): 250 g
- Green basil: 0.5 bunch
- Parmesan (Parmigiano Reggiano): 50 g
