Seafood Pasta With Sherry Tomato Cream Sauce

Submitted 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."

 

• Ready In: 30mins
• Ingredients: 15
• Serves: 6

ingredients

• salt
• 1 1⁄2 lbs penne rigate
• 3 tablespoons extra virgin olive oil
• 1⁄2 lb shiitake mushroom, stemmed and sliced
• 2 large shallots, chopped
• 3 -4 garlic cloves, finely chopped
• 1 -2 pinch crushed red pepper flakes
• 1⁄2 cup dry sherry
• 1⁄2 cup chicken stock or 1/2 cup seafood stock
• 1 (15 ounce) can crushed tomatoes
• 1 lb shelled lobster (raw or cooked)
• 1 teaspoon lemon zest
• salt & freshly ground black pepper
• 1⁄2 cup cream
• chopped chives or parsley, 1 handful

directions

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.

Reviews

[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!

 

[mrequarth]

Very simple to make with a lot of great taste. I used fettuccine and only half the can of crushed tomatoes. It was a little too runny for me; but a tablespoon of flour quickly thickened it up. Will definitely make again and may add shrimp to the mix as well.