Seafood Pasta With Sherry Tomato Cream Sauce

READY IN: 30mins
Recipe by puppitypup

This is a Rachael Ray recipe that I've played with just a bit. I'm planning to try it with imitation crab rather than the lobster. You'll want to use a good quality dry sherry, not cooking sherry.

Top Review by Dr. Jenny

This was a really easy, elegant dish. We enjoyed it for dinner last night. Needed some salt and I would definitely go with the 2 pinches of crushed red pepper flakes. Also, it is best consumed right after making as it does not reheat as well for leftovers (sauce dries up a bit, which is to be expected, just making note). Thanks for posting!

Ingredients Nutrition


  1. 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.
  2. Heat a large skillet over medium heat with olive oil. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes.
  3. Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble.
  4. Chop seafood into good-sized pieces. Season with lemon zest, salt and pepper. If using cooked seafood, add to sauce and proceed to next step. If using raw seafood, add to pot, cook a few minutes until it is opaque, then proceed to next step.
  5. Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.

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