Photo: Seafood Pasta with Sherry Tomato Cream Sauce Recipe
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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By Me&E
Maryland
on January 15, 2013
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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!
By ruklin
Glenview, IL
on November 15, 2012
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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!
By kel827
on June 24, 2012
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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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