Ingredients:
• 300 g shrimp, peeled and deveined
• 200 g pasta
• 200 ml heavy cream
• 2 tbsp butter
• 3 garlic cloves, minced
• 50 g parmesan
• Salt & black pepper
• Fresh parsley
Instructions:
Cook the pasta until al dente and reserve a little pasta water.
Melt butter in a pan and sauté garlic until fragrant.
Add shrimp and cook for 2–3 minutes until pink and juicy.
Pour in the cream and add parmesan.
Mix until creamy, then add the pasta and a splash of pasta water if needed.
Finish with parsley and black pepper.
2. Salmon Alfredo Pasta
Ingredients:
• 2 salmon fillets
• 200 g fettuccine or pasta
• 200 ml heavy cream
• 50 g parmesan
• 2 tbsp butter
• 2 garlic cloves
• Salt & black pepper
• Lemon juice
Instructions:
Season salmon with salt, pepper, and lemon juice.
Cook in a pan until golden and flaky, then break into large pieces.
Cook pasta and reserve some pasta water.
Sauté garlic in butter, add cream and parmesan.
Mix pasta with the sauce, then gently fold in the salmon.
3. Mixed Seafood Spaghetti in Tomato Sauce
Ingredients:
• 200 g spaghetti
• 300 g mixed seafood
• 2 cups tomato sauce
• 2 garlic cloves
• 1 tbsp olive oil
• Fresh basil or parsley
• Salt & black pepper
Instructions:
Cook spaghetti until al dente.
Sauté garlic in olive oil.
Add tomato sauce and simmer for 8–10 minutes.
Add mixed seafood and cook just until tender.
Mix with spaghetti and finish with fresh herbs.
4. Creamy Lobster Pasta
Ingredients:
• 200 g pasta
• 250 g lobster meat
• 200 ml heavy cream
• 2 tbsp butter
• 2 garlic cloves
• 50 g parmesan
• Lemon zest or juice
• Salt & black pepper
Instructions:
Cook the pasta and reserve some pasta water.
Sauté garlic in butter.
Add lobster meat and cook briefly until tender.
Pour in cream and add parmesan.
Mix with pasta until glossy and creamy.
Finish with lemon zest or a light squeeze of lemon.
5. Squid Ink Pasta with Shrimp & Calamari
Ingredients:
• 200 g squid ink pasta
• 200 g shrimp
• 150 g calamari rings
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tbsp butter
• Lemon juice
• Salt & black pepper
Instructions:
Cook squid ink pasta until al dente.
Sauté garlic in olive oil and butter.
Add shrimp and calamari, cooking quickly for 2–3 minutes.
Add pasta and toss everything together.
Finish with lemon juice and black pepper.
6. Mussels & Shrimp Linguine in Garlic Cream Sauce
Ingredients:
• 200 g linguine
• 200 g shrimp
• 200 g mussels
• 200 ml heavy cream
• 3 garlic cloves
• 2 tbsp butter
• 40 g parmesan
• Fresh parsley
• Salt & black pepper
Instructions:
Cook linguine and reserve some pasta water.
Sauté garlic in butter.
Add shrimp and mussels, cooking until shrimp are pink and mussels are heated through.
Pour in cream and add parmesan.
Mix with linguine until creamy and glossy.
Finish with parsley
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