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Seafood Pasta with Sherry Tomato Cream Sauce Recipe

Seafood Pasta with Sherry Tomato Cream Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (64)

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Average Rating:

Total Reviews: 64

Showing 21-30 of 64

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  • on October 01, 2010

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    this was one great dish...loved evey flavor...I just added a bit more curshed red pepper.....yummo!!!

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  • on August 17, 2010

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    BLAND sauce which tasted of cream. Could hardly taste the spice, the alcohol, or the mushroom flavor - and I followed the recipe faithfully. I'd probably have reduced the stock by a lot.
    I'll probably try Bubba's creamy spicy seafood pasta (also on this website, the next time.

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  • on July 30, 2010

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    Make sure that you have bread on the table to go with this meal: You will want to sop up every last drop of the sauce. So delicious! I highly recommend that you peruse the comments for the recipe though. You will some invaluable advice. Reduce, reduce, reduce between steps! The lobster is expensive but yummy; however, chunks of shrimp work just as well for half the price.

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  • on April 01, 2010

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    I really liked this recipe. It was easy to make and very tasty. I made it with scallops and they were perfect with the sauce. The only thing I did differently was add a little cornstarch to thicken because the sauce was a little thinner than I like. I did have a little difficulty with the recipe because I was trying to cut it in half and the pasta was listed in pounds. I wasn't sure if that meant cooked or dryed. The bag typically says ounces and over a pound dried pasta seemed like an awful lot. I ended up cooking a whole bag of bow tie pasta, using half of it with the sauce, and tossing the rest. I will definitely make again and may add some Parmesan cheese as other users suggested.

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  • on March 23, 2010

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    As written, this recipe is bland and a waste of expensive lobster. The sauce definitely needs a kick of some sort.

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  • on March 14, 2010

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    This is a great recipie. I used Meyer lemons as that's all I had and what a wonderful flavor that gave it. Otherwise changed nothing else. The suace was sopped up with Italian bread. Loved it. My bf actually took leftovers home, she loved it so much.

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  • on February 28, 2010

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    This was fabulous! I read comments first and reduced the sauce by 1/2 each time between shery, stock & tomatoes, used fat free 1/2 & 1/2, added the parm to the sauce and it was wonderful. I used shrimp and scallops and my husband couldn't get enough. I did use more garlic as I typically do in most of my meals since we like it. With recipes like this who needs to eat out!

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  • on February 27, 2010

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    FIRST NEGATIVE REVIEW I HAVE EVER GIVEN TO RACHAEL. WAY TOO MUCH PASTA FOR THE AMOUNT OF SAUCE. I THICKENED THE CREAM WITH CORNSTARCH SO CONSISTENCY WAS OK. BUT EVEN AFTER ADDING MORE SHERRY AND RED PEPPER FLAKES, STILL NOT VERY GOOD. I WAS VERY SURPRISED GIVEN ALL THE SHALLOTS AND SHIITAKE THAT IT WAS SO BLAND. MAYBE ADDIDNG ALOT OF PARM AS SUGGESTED WOULD HAVE HELPED. WOULDN'T MAKE AGAIN. I WAS SMART ENOUGH NOT TO ADD ALL THE PASTA AND I CUT THE AMOUNT TO BEGIN WITH.

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  • on February 15, 2010

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    This will be my go-to recipe. It's simple and extremely flavorful.

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  • on January 20, 2010

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    I made this tonight and served it over lobster ravioli. Instead of lobster meat, I used shrimp and it was fantastic. This dish is very similar to one I get at an expensive Italian restaurant.
    I took advice of previous raters and I reduced the sauce by half after each addition (sherry, stock, crushed tomatoes and also added a bit of dried tarragon. Then when the cream is added, the consistancy is just right. I will definitely make this again.

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