Seafood Pasta With Sherry Tomato Cream Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
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. 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.
|
|