Seafood Pasta with Sherry Tomato Cream Sauce

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
8 first course or party buffet servings, 6 entree servings
Level:
Easy

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.


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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    This recipe is featured in:

    Winter Entertaining Guide