Seafood Pasta with Sherry Tomato Cream Sauce
Get fulfilled with a pasta recipe that is everything under the sea! This is a very delicious dish that combines the indulging taste of seafood and a tasty sherry tomato cream sauce. This recipe yields 7- 8 servings.
Seafood Pasta with Sherry Tomato Cream Sauce
Ingredients
- 1 1/2 pound penne rigate or bow tie pasta
- 1/2 cup chicken stock or seafood stock
- 1 pound shelled, cooked or raw bulk lobster pieces
- 3 tablespoons extra-virgin olive oil
- 1 (15-ounce) can crushed tomatoes
- 1/2 cup cream
- 1 teaspoon lemon zest
- 1/2 pound shiitake mushrooms, stemmed and sliced
- 1/2 cup dry sherry
- A pinch or 2 crushed red pepper flakes
- Salt and freshly ground black pepper
- 3 to 4 cloves garlic, finely chopped or grated
- A handful chopped chives or parsley or both
- 2 large shallots, chopped
- Salt
Directions
- First, boil water for the pasta in a large saucepan. Meanwhile, when water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain.
- Next, heat a large skillet over medium heat with olive oil, 3 turns of the pan. And then, add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes. After that, deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble. If using raw seafood, season with lemon zest, salt, and pepper.
- And then, raise the heat a bit then add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes. Additionally, if using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper.
- Lastly, stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, and then adjust seasoning.
- Seafood Pasta with Sherry Tomato cream Sauce is ready to serve!
ENJOY!
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