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.
Photo: Seafood Pasta with Sherry Tomato Cream Sauce Recipe
















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By Kablamski
Rocky Hill, CT
on June 03, 2013
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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.
By RajSadhukha
on June 03, 2013
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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.
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!
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