Seafood Pasta with Sherry Tomato Cream Sauce

Name: Seafood Pasta with Sherry Tomato Cream Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Global
Ingredients: 680 grams penne rigate or bow tie pasta; 425 grams crushed tomatoes; 118 milliliters cream; 118 milliliters dry sherry; 1 handful A chopped chives or parsley or both; 3 cloves garlic, finely chopped or grated; 1 teaspoon lemon zest; 454 grams shelled, cooked or raw bulk lobster pieces; 3 Tbsps extra-virgin olive oil; 8 servings Salt; 8 servings Salt and freshly ground black pepper; 118 milliliters chicken stock or seafood stock; 2 larges shallots, chopped; 227 grams shiitake mushrooms, stemmed and sliced; 1 pinch A or 2 crushed red pepper flakes

You can never have too many main course recipes, so give Seafood Past From preparation to the plate, this recipe takes about 15 minutes. A mixture of cream, salt, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

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.

Ingredients you will need

Pasta

Water

Salt

Equipment you will use

Sauce Pan

Drain.

Heat a large skillet over medium heat with olive oil, 3 turns of the pan.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes. 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. 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. If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper.

Ingredients you will need

Red Pepper Flakes