Recipes : Seafood Pasta with Sherry Tomato Cream Sauce : Food Network

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Seafood Pasta with Sherry Tomato Cream Sauce
Recipe courtesy Rachael Ray, 2008

Ingredients
Salt
1 1/2 pound penne rigate or bow tie pasta
3 tablespoons extra-virgin olive oil
1/2 pound shiitake mushrooms, stemmed and sliced
2 large shallots, chopped
3 to 4 cloves garlic, finely chopped or grated
A pinch or 2 crushed red pepper flakes
1/2 cup dry sherry
1/2 cup chicken stock or seafood stock
1 (15-ounce) can crushed tomatoes
1 pound shelled, cooked or raw bulk lobster pieces
1 teaspoon lemon zest
Salt and freshly ground black pepper
1/2 cup cream
A handful chopped chives or parsley or both

Directions
In a large saucepan boil water for the pasta. When water begins to boil
add salt liberally, let water return to a boil and cook pasta to al dente. Drain.

Heat a large skillet over medium heat with olive oil, 3 turns of the pan. Add mushrooms, shallots
and garlic, red pepper flakes and saute 5 minutes. Deglaze the pan with sherry, stir in stock and
tomatoes and bring to a bubble. If using raw seafood, season with lemon zest, salt, and pepper.
Raise the heat a bit then add the seasoned seafood and heat through or cook until just about firm
and opaque, a couple of minutes. If using cooked seafood, season the seafood when you add it to
skillet with lemon zest, salt and pepper.

Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and
serve.