Seafood Pasta With Sherry Tomato Cream Sauce

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: 30 mins
• 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.