Seafood Pasta with Sherry Tomato Cream Sauce

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I made it a little too spicy the first time I made it, instead of a "pinch" I narrowed it down to a teaspoon of red pepper flackes is the perfect hotness. But thats just me. I made it again for my boyfriends surprise birthday party and everyone there loved it. Its so easy it takes 25 minutes to make. and if you let it sit for a while the sauce will thicken up and its better, at least to me. :

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I made half the recipe for 8 appetizers - 3 oz pasta is double the appropriate appetizer size. The flavors were very good, but the sauce was too thin.

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This recipe was similar to what you'd find in an upscale Italian restaurant. Reminded me of shrimp diavolo (minus the cream. In fact, I think I'd replace the lobster with shrimp next time. The one ingredient I would leave out is the lemon zest - it was overpowering and wasn't needed. I was sorry I added it because the sauce was delicious before. Another variation I'd try next time is to leave out the cream. It was good, but the sauce was also good before adding it. In response to some of the other reviews about the sauce being too thin - I added some tomato paste and shaved parmesan and it was just fine. Overall - great recipe, lots of flavor, lots of compliments, just ditch the lemon zest!

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This dish was simple yet tasted extravagant...the kids will probably eat it if I substitute chicken for the seafood. My mouth waters just remembering it!

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I liked the flavor--but would have liked the sauce a bit thicker. Next time I will omit the chicken broth---I added more Sherry than broth anyway because I love the flavor---also I added some fresh Tarragon which really accentuated the flavors and gave one more layer.

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After following this recipe faithfully I was underwhelmed. I simply do not think it is good enough to justify the trouble of measuring out these ingredients. You would do just as well (or perhaps better buying a jar of prepared spaghetti suce and doctoring it up. I added parmesan cheese and capers in an attempt to make it somewhat interesting. I took the leftovers to work in tupperware.

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I love this dish I made and it was very good, my husbend loved it and so did my mother-in-law. I just added parm cheese. Just great

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After some tweeking it actually turned into a really delicious sauce. I too ended up adding quite a bit of parm. I used frozen raw shrimp and probably would have let the sauce reduce more before adding the shrimp since they cook quickly. But again, sauce turned out really well when I added the parm.

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It needs something, the sauce was too thin, I added parmesan when serving which perked the flavor up some, added more pepper flakes, that helped. Just not a winner for us.

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I made the sauce to cover lobster raviolli that I bought in the dairy department. It is truly a winner, shared some with a friend and she said, "this is absolutely delicious"!