Pasta with cream sauce and seafood, ready-to-heat
Common food
This is a convenient, ready-to-heat meal featuring tender pasta ribbons coated in a rich, velvety cream sauce, studded with succulent pieces of seafood like shrimp or squid. The texture is a delightful contrast between the soft pasta and the firm, briny bite of the seafood. Nutritionally, it's a moderate-calorie option that provides a good balance of protein and carbohydrates for energy.
Calorie split: 14% protein · 41% carbs · 45% fat
↓ Full nutrition💚 Why it's loved
People love it for the luxurious combination of creamy sauce and savory seafood, offering a restaurant-style taste at home with minimal effort. It's a versatile base that can be customized with extra herbs, lemon, or vegetables.
⚠️ Watch-outs & how to enjoy it better
The cream sauce can be high in saturated fat and sodium, which may be a concern for heart health. Those with shellfish allergies must avoid it entirely. To counteract, pair it with a large side of steamed or roasted vegetables to increase fiber and volume, and practice portion control by enjoying a single serving.
Key benefits
- Quick and convenient meal solution
- Provides a balance of protein and carbohydrates
- Contains seafood, a source of lean protein
- Moderate calorie count for a prepared meal
- Satisfying and comforting flavor profile
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic Italian 'Frutti di Mare' (fruits of the sea) pasta sauce traditionally avoids cream, making this creamy version a more modern, international adaptation.
Full nutrition (USDA data · scales with serving)
| Water | 68.1 g |
| Energy | 165 kcal |
| Protein | 5.7 g |
| Total lipid (fat) | 8.2 g |
| Carbohydrate, by difference | 16.6 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 0.63 g |
| Calcium, Ca | 38.0 mg |
| Iron, Fe | 0.87 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 72.0 mg |
| Potassium, K | 69.0 mg |
| Sodium, Na | 395 mg |
| Zinc, Zn | 0.49 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 18.7 ug |
| Vitamin C, total ascorbic acid | 0.20 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.10 mg |
| Niacin | 0.92 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 38.0 ug |
| Folic acid | 33.0 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 62.0 ug |
| Choline, total | 14.0 mg |
| Vitamin B-12 | 0.88 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 59.0 ug |
| Retinol | 59.0 ug |
| Carotene, beta | 2.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 4.0 ug |
| Vitamin E (alpha-tocopherol) | 0.59 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 2.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.6 g |
| SFA 4:0 | 0.12 g |
| SFA 6:0 | 0.10 g |
| SFA 8:0 | 0.06 g |
| SFA 10:0 | 0.14 g |
| SFA 12:0 | 0.17 g |
| SFA 14:0 | 0.54 g |
| SFA 16:0 | 1.8 g |
| SFA 18:0 | 0.58 g |
| Fatty acids, total monounsaturated | 2.0 g |
| MUFA 16:1 | 0.10 g |
| MUFA 18:1 | 2.1 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 0.91 g |
| PUFA 18:3 | 0.11 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.02 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.02 g |
| Cholesterol | 30.0 mg |
FAQ
What kind of seafood is typically in this dish?
Common seafood includes shrimp, squid (calamari), and sometimes mussels or clams. The specific mix can vary by brand or recipe.
Is this dish gluten-free?
No, as it contains pasta made from wheat. Gluten-free versions would require specially made pasta.
How can I make it healthier at home?
You can use light cream or a blend of milk and cornstarch for the sauce, increase the seafood-to-pasta ratio, and add plenty of vegetables like spinach, peas, or bell peppers.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.65 kcal/g · 14% calories from protein · 0.9 g fiber · 0.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 5.72 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.