Seafood Pasta with Sherry Tomato Cream Sauce
Level: Easy
Yield: 8 first course or party buffet servings, 6 entree servings
Time
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings
- Calories: 516
- Total Fat: 13 g
- Saturated Fat: 5 g
- Carbohydrates: 75 g
- Dietary Fiber: 5 g
- Sugar: 8 g
- Protein: 23 g
- Cholesterol: 93 mg
- Sodium: 669 mg
Ingredients
- 1 1/2 pound penne rigate or bow tie pasta
- 3 tablespoons extra-virgin olive oil
- 1/2 pound shiitake mushrooms, stemmed and sliced
- 2 large shallots, chopped
- 3 to 4 cloves garlic, finely chopped or grated
- A pinch or 2 crushed red pepper flakes
- 1/2 cup dry sherry
- 1/2 cup chicken stock or seafood stock
- 1 (15-ounce) can crushed tomatoes
- 1 pound shelled, cooked or raw bulk lobster pieces
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper
- 1/2 cup cream
- A handful chopped chives or parsley or both
Instructions
- Bring a large saucepan of water to a boil for the pasta. Once boiling, generously season with salt, let the water return to a boil, then cook the pasta until al dente. Drain and set aside.
- Warm a large skillet over medium heat with olive oilabout 3 turns of the pan. Add the mushrooms, shallots, garlic, and red pepper flakes, sauting for about 5 minutes until softened. Pour in the sherry to deglaze the pan, then stir in the stock and crushed tomatoes, bringing the mixture to a gentle bubble. If using raw seafood, season it with lemon zest, salt, and pepper before adding to the skillet. Increase the heat slightly and cook the seafood until just firm and opaque, about 2 minutes. For cooked seafood, season it with lemon zest, salt, and pepper as you add it to the skillet.
- Stir in the heavy cream, then toss the hot pasta with the sauce, chives, and/or parsley. Taste and adjust seasoning as needed before serving.
