Pasta with shrimps and octopus
5 servings
60 minutes
Pasta with shrimp and octopuses is an elegant dish that combines the sophistication of seafood and the tenderness of a creamy sauce. This recipe evokes the flavors of Mediterranean cuisine, where the freshness and simplicity of ingredients create gastronomic pleasure. Octopuses, slowly cooked to tenderness, acquire a rich, slightly sweet flavor, while shrimp sautéed in cream with dill add delicacy to the dish. Pappardelle—a wide pasta that perfectly holds the sauce—unites all components into a harmonious combination. This dish is suitable for both a romantic dinner and a cozy evening with loved ones, offering a taste of marine freshness and refinement.
1
Put a pot with about 2 liters of water on the fire, salt and pepper the boiling water, add the octopuses to cook, and add a bay leaf when it boils. The indicator of readiness for the octopuses is their dark burgundy color (about 20-30 minutes).
- Baby octopus: 200 g
- Sea salt: to taste
- Ground black pepper: to taste
- Bay leaf: 2 pieces
2
Put frozen shrimp in a hot pan and simmer for 15 minutes, season with salt and pepper, then add olive oil and lightly fry, add cream and stew for another 5 minutes, finally add dill.
- Frozen prawns (shrimp): 500 g
- Sea salt: to taste
- Ground black pepper: to taste
- Olive oil: 100 ml
- Cream 20% fat: 200 ml
- Dill: 2 stems
3
Seafood is ready, mix the octopuses with the shrimp.
- Baby octopus: 200 g
- Frozen prawns (shrimp): 500 g
4
Cook pappardelle for no more than 7 minutes. Drop the pasta into boiling water, add a spoon of olive oil, and stir.
- Pappardelle: 400 g
- Olive oil: 100 ml
5
Serve the pappardelle in a large plate, top with seafood and grate parmesan on top. The pasta is ready!
- Pappardelle: 400 g
- Frozen prawns (shrimp): 500 g
- Baby octopus: 200 g
- Grated Parmesan cheese: 50 g