Pasta with salmon in creamy sauce

Pasta recipe with salmon, cheese and shrimp in creamy sauce

Ingredients:

• 300 grams of spaghetti;
• 400 grams of salmon;
• 100 milliliters of cream;
• 150 grams of shrimp;
• 3 cloves of garlic;
• 50 grams of hard cheese;
• 50 milliliters of sunflower oil;
• salt, spices.

Cooking time: 20 minutes.

Calorie content: 450 kcal/100 grams.

Cooking method:

1. Salmon fillet is cut into small cubes;
2. Crush the garlic cloves using a wide knife blade;
3. Fry the garlic in a small piece of butter. After which you need to remove it and put the salmon in the frying pan. Cook for about five minutes;
4. Add shrimp to the fish and cook for seven minutes. During frying, excess liquid may appear; a little of it can be drained;
5. After adding cream, bring the contents to a boil;
6. The cheese needs to be grated and added to the pan when the shrimp and fish are ready. Mix well. If desired, you can add any spices to the sauce;
7. Pasta needs to be boiled in salted water. When they are ready, rinse in cold water;
8. Place the spaghetti on a large saucer and pour over the prepared sauce.

Pasta with fish and mushrooms

Recipe includes:

1. Champignons in the amount of 350 gr.
2. 200 ml cream.
3. Pasta with spinach - about 400 g.
4. The same amount of chilled salmon fillet.
5. Dorblu cheese - at least 100 gr.
6. Butter.
7. White pepper.
8. Salt.
9. Dry wine – at least 50 ml.

How to make spaghetti with salmon and mushrooms?

Mushrooms should be chopped. Place in a frying pan with melted butter, cover with a lid, and simmer. The fish flesh is divided into cubes. Add to champignons. The cream is heated, the cheese is mashed with a fork. Combine products. Boil them without bringing to a boil. Salmon and mushrooms are poured with wine. When the cream and cheese gravy becomes thick, remove it from the heat. After the liquid has evaporated from the pan with the fish, the dish is poured with sauce. Add salt and white pepper. The pasta is boiled. Combine with other products. Simmer the dish for 3 minutes.

Pasta with broccoli and salmon in creamy garlic sauce

Ingredients:

• 400 grams of spaghetti;
• 350 grams of salmon (fillet);
• 500 milliliters of cream;
• 300 grams of broccoli;
• 1 clove of garlic;
• fresh parsley;
• salt pepper.

Cooking time: 25 minutes.

Calorie content: 440 kcal/100 grams.

Cooking method:

1. Boil pasta in salted water;
2. Wash the parsley sprigs, pat dry with a towel and finely chop;
3. Chop the garlic with a garlic clove or finely chop it;
4. Fry the garlic and parsley in butter for about five minutes;
5. Pour boiling water over washed and cut broccoli into florets and, cover with a lid, wait five minutes;
6. If necessary, wash the salmon fillet and cut into small pieces. Then put it in a frying pan, mix with parsley and garlic. Fry for five minutes;
7. Add steamed cabbage to the fish and cook for another six minutes;
8. Pour in the cream, salt and pepper. Mix the contents of the frying pan well and simmer for ten minutes;
9. Add the pasta to the sauce, heat and arrange on plates. Decorate the dish with grated cheese and any herbs.

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Carbonara pasta recipe

Pasta carbonara is easy to prepare and, unlike the equally popular dish Bolognese pasta, the sauce for which must be cooked for more than two hours, carbonara with cream is prepared very quickly. The whole process will take no more than half an hour, so the carbonara recipe will be useful to every housewife who is used to surprising her guests with delicious dishes, especially if the guests are unexpected. Let's start cooking.

Required ingredients for pasta

We suggest you prepare a dish for two. For a larger group, increase the amount of ingredients. To get homemade carbonara pasta on your table, you will need the following products:

• Pasta made from durum wheat. It doesn’t have to be spaghetti as in the photo; the shape can be absolutely any: tagliatelle, conchiglia, fettuccine.
• Cream 30% fat - half a liter.
• Hard cheese - 100g. Classic carbonara is a mixture of grated Parmesan and spicy Parmigiano Reggiano, but you can use any hard cheese.
• Garlic - 2 cloves.
• One large onion.
• Bacon - 150g. The classic one uses guanciale, a salted pork cheek, but any ham will do.
• A mixture of ground peppers.
• Olive oil.
• Eggs - 3 pieces.
• Salt.

Step-by-step process for making carbonara

Having prepared all the ingredients, let's start cooking. Conventionally, we will divide the whole process into 2 stages: preparing spaghetti and spaghetti sauce.

Cooking pasta

You can either buy pasta in a store or make it yourself. Cook it until al dente, not exceeding the time indicated in the cooking instructions on the package.

It is important not to overcook the pasta, otherwise the result may not live up to expectations. The approximate cooking time is 10 minutes, but this period may vary depending on the shape and manufacturer

Fresh pasta is cooked a little less.

The instructions for this stage are as follows:

1. Pour some olive oil into boiling water.
2. Add salt.
3. We send our spaghetti to cook, stirring occasionally.
4. Place the finished spaghetti in a colander and let the water drain completely.
5. Return the pasta to the warm saucepan, where it will wait to meet the sauce.

Preparing the sauce

By the way, carbonara sauce can complement not only spaghetti. Carbonara cream goes well with vegetables, such as zucchini, and also with rice. You need to prepare the sauce in parallel with boiling the spaghetti. The step-by-step diagram looks like this:

1. Take a deep frying pan. Pour olive oil into it.
2. Add finely diced onion and garlic to the heated oil, cutting the slices in half. Before serving, the pieces of garlic will need to be removed from the dish.
3. Cut the ham or bacon into small pieces, slightly larger than onion cubes.
4. Immediately add the bacon to the pan.
5. Stir-fry until the onion is browned and the bacon “floats”.
6. Now turn off the stove.
7. Take a container and pour cream into it, add grated cheese, leaving 20 grams to sprinkle spaghetti carbonara on top when serving.
8. Separate the yolks; we won't need the whites. By the way, you can use the proteins to make quick macaroons for tea.
9. Add the yolks to the cream and cheese, add a little salt and pepper, and mix everything.
10. In a frying pan that has cooled down a little, add our creamy mixture and immediately add the warm pasta. Mix everything, not forgetting to remove the garlic cloves from the dish.

Our carbonara with bacon is ready. Can be served. Bon appetit!

Pasta with salmon in creamy sauce with tomatoes

Ingredients:

• 400 grams of pasta;
• 300 grams of salmon fillet;
• 250 grams of Parmesan cheese;
• 250 milliliters of cream;
• 6 cherry tomatoes;
• fresh herbs and onions;
• 2 cloves of garlic;
• 70 grams of butter;
• olive oil;
• salt, seasonings;
• White wine.

Cooking time: 25 minutes.

Calorie content: 410 kcal/100 grams.

Cooking method:

1. Pasta is boiled in salted water. When they are ready, the water is drained;

2. The fish is peeled and pitted, cut into small cubes;

3. Pour a little olive oil into a frying pan, add butter;
4. When the oil is hot, add chopped green onions, after a few minutes add the fish and fry for three minutes;

5. Cut the tomatoes into four parts and add them to the fish and onions;
6. Add crushed garlic. Simmer the vegetables for a few minutes;

7. Reduce heat to low. Add cream, seasoning and salt;
8. The contents of the frying pan must be simmered for ten minutes. Two minutes before readiness, pour in one glass of white wine;
9. Place the pasta on a plate and pour over the prepared sauce;
10. After this, sprinkle the dish with grated cheese.

Italian pasta sauces

Sauce is an indispensable companion to Italian pasta, not just carbonara. And gourmets consider it the heart of the dish.

Cooks use a variety of products to prepare sauces, including herbs, eggs, vegetables, cheese, meat and seafood. There are also basic ingredients - olive oil, hard Parmesan cheese, ground pepper, nutmeg, basil and garlic.

Bolognese sauce

Bolognese sauce is the most common, even more popular than carbonara. Kitchen geniuses manage to use it to prepare masterpieces, including Italian pasta. I will share the cooking technique.

• Minced beef – 250 g.
• Tomatoes – 8 pcs.
• Garlic – 1 large clove.
• Parmesan – 100 g.
• Red wine – 0.5 cups.
• Sulfur pepper, oregano, basil.

1. First, fry the minced meat in olive oil. Pour the wine into the pan, crush the lumps with a fork and wait until the liquid evaporates.
2. Add diced tomatoes to the minced meat, stir and simmer over low heat for about half an hour. Do not use tomato paste instead of fresh tomatoes. This will ruin the taste of the Bolognese.
3. Add chopped garlic along with seasonings and simmer for about ten minutes.
4. Use the Parmesan last, sprinkling the cheese over the plated pasta and sauce.

Carbonara sauce

Carbonara sauce is no less popular. It is served with spaghetti, but it is also good with other delicacies. Creamy carbonara has a rich taste that gourmets love. Even baked salmon cannot compare with it.

• Cream – 100 ml.
• Ham – 75 g.
• Bacon – 75 g.
• Eggs – 3 pcs.
• Onion – 1 head.
• Garlic – 2 cloves.
• Cheese – 50 g.
• Olive oil – 50 ml.
• Basil, pepper, salt.

1. Peel the garlic cloves and cut into four parts. Place the garlic in a frying pan with heated oil. After transferring the aromas to the oil, remove the garlic.
2. Chop ham and bacon as desired. The shape of the cut does not matter. For carbonara, cubes, strips or cubes are suitable. Pour the chopped meat into the frying pan.
3. Add chopped onion to the meat and simmer for a few minutes. Add salt to the container along with cream, grated cheese, eggs and mix.
4. At this point, place the pasta boiled until half cooked in the bowl, cover with a lid and wait for five minutes. During this time, the eggs will thicken the carbonara. All that remains is to decorate the dish with grated cheese, basil and season with pepper.

to contents

Pesto

Pesto sauce adds a touch of variety to fish dishes and meats, but it also goes well with pasta. Preparing pesto is easy, you don’t even need a gas stove.

• Parmesan – 50 g.
• Garlic – 2 cloves.
• Juice of half a lemon.
• Olive oil – 100 ml.
• Pine nuts – 50 g.
• Basil – 1 bunch.

1. First prepare the ingredients of the dish. Peel and chop the garlic, wash the basil, dry and finely chop. Combine the ingredients, add grated cheese and grind in a mortar.
2. Add oil to the resulting mass and mix. You will get a homogeneous mixture. All that remains is to add salt to the pesto and season with lemon juice. You can serve with any hot dishes, croutons and pasta as well.

Mushroom sauce

Boletus mushrooms are suitable for cooking, but if such mushrooms are not available, champignons, which are sold in any supermarket, are also suitable.

• Fresh mushrooms – 250 g.
• Meaty tomatoes – 2 pcs.
• Garlic – 2 cloves.
• Vegetable oil, red pepper, parsley, salt.

1. Clean the mushrooms using damp paper towels and remove the bottom of the stems. I do not recommend washing mushrooms, as they will absorb a lot of moisture and lose their taste. Afterwards, cut the forest product into small pieces and set aside.
2. Make cross-shaped cuts on the tops of the washed tomatoes and place them in boiling water for a few minutes. Then rinse with cold water, peel off the skin, remove the seeds and cut the pulp into cubes.
3. Place peeled and chopped garlic in a frying pan and fry in oil along with red pepper. Add chopped mushrooms to this, stir and fry for five minutes over high heat.
4. All that remains is to sprinkle the mushroom sauce with parsley, add tomatoes, salt and pepper and wait a few minutes.

This is not a complete list of recipes, but these options are enough to add variety to your daily menu. If there is not enough pasta, cook the meat in French. It will be a European lunch.

Tips from culinary experts

1. Before serving the dish, if desired, you can decorate it with red caviar and fresh vegetables;
2. To prevent the oil from becoming bitter, the garlic should be fried for no more than two minutes;
3. When buying salmon fillets, you need to pay attention to the expiration date. The fish fillet should not be soft and not deform when pressed. You only need to choose salmon in a whole package. Various shades of veins on the fillet, except white, indicate the presence of dyes;
4. Before cooking salmon fillets, you need to remove all the bones;
5. Pasta with salmon should be served immediately after cooking. This dish cannot be reheated: the pasta will begin to get soggy and the taste will take on a different shade;
6. If the pasta needs to be served after a few hours, store the pasta and sauce in a separate bowl. And before serving, reheat and stir.

Pasta with salmon in creamy sauce is perfect for a holiday table, decorating it not only with amazing taste, but also with a beautiful appearance. You can add herbs and spices to the sauce, make it spicy or mild. It all depends on the imagination of the hostess and the preferences of others!

Useful tips

Despite its apparent simplicity, cooking spaghetti with seafood has some secrets. To make your delicacy even tastier, use our tips:

• Tip #1. If you are using a frozen seafood cocktail, then it is not necessary to completely defrost it before starting cooking, since it will completely thaw itself during the process.

Tip #2. Watch your seafood frying time carefully; if you fry it too long, it will become rubbery.

Tip #3. If you want to make your food truly Italian, cook it not with sunflower oil, but with olive oil.

Tip #4. Do not let the cream boil, otherwise it may curdle.

Tip #5. To prevent the pasta from sticking together during cooking, add a spoonful of vegetable oil to the pan.

So, there are a great many recipes for pasta with seafood in creamy sauce. Choose the one you like or even create your own and make it your signature delicacy with which you will pamper yourself and your loved ones and surprise your guests at the holiday table!