Seafood Pasta with Sherry Tomato Cream Sauce

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I'm astounded by all the good reviews. Maybe my standards are higher than the average American. I found this recipe to be flavorless. The only changes I made were shrimp instead of lobster and half n half instead of full cream. I was trying to replicate a recipe I recently had at an upscale Italian restaurant and this sounded very close. I was very wrong. It was bland. Won't make it again.

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Great recipe, fast too!
I used a dry white wine instead of sherry.
Make sure to not put too much lemon zest or else it will overshadow the other flavors.

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Great recipe. I made this for Christmas this year, but subsituded shrimp, mussles, and Maryland crabmeat for the lobster. I also added a bit more garlic and hot peper flakes. Everyone loved it!

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I know I shouldn't be tweeking recipes. I've been doing an extremely easy shrimp pasta using Campbell's Cream of Shrimp soup, and can no longer get this soup at our grocery stores. I needed to find a replacement homemade sauce for the soup. My seafood consisted of shrimp and chopped clams. For the stock, I used the juice from the clams plus additional seafood stock. In place of the crushed tomatoes, I used tomato paste. This is definitely a keeper. So yummy!

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I made a much quicker version of this recipe and it was DELICIOUS!!! I used the garlic, red pepper flakes, chicken stock, sherry (I just used the nonalcoholic cooking wine, light cream, and shrimp and lobster. I didn't use any canned tomotoes, just some concentrated tomato paste, and didn't have any of the problems with the sauce being thin. Really, just with these few ingredients from the recipe it was so, so good.

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It was delicious! It is watery with a can tomatoes and the stock, but like other reviewers suggested I simmered about 2-3 hours. It helped thickened the sauce. I used sweet sherry, a can of whole tomatoes, salmon, and shrimp instead. I pureed the sauce before cooking the seafood. I will definitely make this again.

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awesome recipe. Instead of lobster I used salmon. Wonderful

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Another wonderful Rachael recipe, and I have made tons of her recipes and can say this was great! I halved it because there are only two of us now but no problem. I used the remaining crushed tomatoes in a pasta sauce later that week. Too, I used baby portobellas and they were fine. I happened to have frozen lobster left over from New Year's but, think that large shrimp would be just as tasty the next time I make this. A keeper for sure!!!
Ginny K.C. Wauwatosa, Wi.

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Very tasty, and very easy to make. We substituted the lobster with halibut cubed, left out the mushrooms, and topped with grated parmesan cheese. We used heavy cream so it wasn't runny at all. I agree basil would be good in it, but I put basil in just about everything!

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I was not impressed with this dish. The sauce was bland and too thin. I was not impressed and would not make this again, sorry Rachel.