Seafood Pasta

From 9/22/04 Post-Dispatch - favorite at 1860's Hardshell Cafe and Bar

• Ready In: 20 mins
• Serves: 2

Ingredients

• 6  ounces penne (about 3 cups cooked) or 6  ounces other pastas (about 3 cups cooked)
• 1⁄4 cup butter
• 1 -2  tablespoon  minced fresh garlic
• 1  teaspoon salt
• 3⁄4 teaspoon ground pepper
• 1⁄2 cup dry sherry
• 2  cups fresh broccoli florets
• 1 1⁄2 cups heavy cream (40 percent)
• 6  ounces  cooked small shrimp or 6  ounces  crabmeat
• 3⁄4 cup  grated parmesan cheese or 3⁄4 cup asiago cheese
•  chopped fresh parsley (optional)

Directions

1. Cook pasta according to package directions. Drain and set aside.
2. In large skillet, melt butter over medium heat. Add garlic, salt and pepper; saute until garlic softens. Do not let garlic brown. Add sherry; cook 2 to 3 minutes. Add broccoli and cream; bring to boil, stirring often, then cook about 2 minutes.
3. Add cooked pasta and seafood to the skillet. Stirring often, bring the mixture back to boil, to heat the pasta and seafood through. Turn off heat and add cheese; toss well until thick and creamy. Sprinkle each serving with chopped fresh parsley.