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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 31-40 of 64

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  • on January 18, 2010

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    I made this for my mom and dad and we all enjoyed it so much. Instead of heavy cream, I used half-and-half and added flour to thicken the sauce as an alternative to make it less fattening. I will most definitely make this dish again. So good.

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  • on January 11, 2010

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    Love it! That's all that needs to be said!

    We used shrimp, but I want to try lobster next time! So delicious!

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  • on December 12, 2009

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    I used shrimp instead of lobster! One tail in my local grocery store was $20! The flavor was great and the shrimp worked out fine! If you want a thicker sauce, you may have to doctor it a bit. Love it!

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  • on August 29, 2009

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    I totally agree that this sauce is way too thin and slightly wimpy without doctoring. But reducing at every step and adding a little extra lemon zest and parm. regiano. made it simply divine. I reduced at the sherry step and again with the stock and tomato added. I reduced the cream seperately and added it with the parm. The sauce then napped the fettucini perfectly. I used "slipper lobster," recommended by my fishmonger. It was perfect. Bite-sized pieces of sweet, tender lobster -- and no fussing with tails. It was less expensive, too. This made my Father's 80th birthday party special. Thanks, Rach!

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  • on August 27, 2009

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    This dish was delicious! However, I do have a few recommendations. After preparing the sauce I would definitely allow it to simmer so it can thicken. I added a tablespoon of tomato paste as well as some cheese to help with the texture of the sauce. This made it amazing! I only used about half of the pasta the recipe called for because I felt it took away from the sauce and shrimp. My fiance is quite the food critic and he had 3 servings of this dish. It was super easy to make and very cost efficient.

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  • on July 30, 2009

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    The first time I made this the sauce was a little too thin, so the next time I made it I boiled the sauce before adding the seafood (I used shrimp. It was perfect and soooo yummy! Definitely make the trip to the liquor store and use sherry. Other reviews suggest leaving out the lemon zest, but I personally think it works well with shrimp. Make this recipe TONIGHT!!!

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  • on June 22, 2009

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    My 7yr old and 5yr old thought this was great, as did my wife and I. I did not have any sherry so I substituted sweet vermouth. I was still fantastic. Will make again soon!

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  • on June 21, 2009

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    My husband and I thought the flavor was OK, but sauce was way too thin and there was way too much pasta compared to the sauce. We ended up making up extra sauce once we saw how sparse it was on the pasta, and the result was enough leftover to serve an army. And that was only making half the recipe! I didn't read other reviews beforehand saying that they added tomato paste or parmesan to thicken the sauce - that probably would have helped. However, we felt the recipe as it is needs some help to really be good. We don't plan to make this again.

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  • on May 24, 2009

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    this dish is great!!! in order to make it less runny, let it reduce for a while and all a little parm cheese.

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  • on May 11, 2009

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    I am a lover of pasta with vodka sauce and this is a nice twist! Omit the vodka, use Sherry and omit the onions and use scallions! I read the reviews and took the advice of the reveiwes and made the following chanes: No fresh seafood, I used Lobster Ravoli, no lemon zest and I added tomato paste and parm cheese to thicken the sauce up. I grilled up a steak on the side and had a faux surf and turf.

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