Seafood Pasta With Sherry Tomato Cream Sauce

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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.

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Steps

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In a large saucepan boil water for the pasta.

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When water begins to boil add salt liberally , let water return to a boil and cook pasta to al dente.

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Drain.

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Heat a large skillet over medium heat with olive oil.

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Add mushrooms , shallots and garlic , red pepper flakes and saute 5 minutes.

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Deglaze the pan with sherry , stir in stock and tomatoes and bring to a bubble.

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Chop seafood into good-sized pieces.

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Season with lemon zest , salt and pepper.

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If using cooked seafood , add to sauce and proceed to next step.

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If using raw seafood , add to pot , cook a few minutes until it is opaque , then proceed to next step.

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Stir in heavy cream and toss hot pasta with sauce and chives and / or parsley , adjust seasoning and serve.

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Ingredients

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salt, penne rigate, extra virgin olive oil, shiitake mushroom, shallots, garlic cloves, crushed red pepper flakes, dry sherry, chicken stock, crushed tomatoes, lobster, lemon zest, salt & freshly ground black pepper, cream, chives