• 8servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C
MineralsCopper, Natrium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Salt

  2. 680g (11/2; lb) penne rigate or bow tie pasta

  3. 3 tbsps extra-virgin olive oil

  4. 225g (1/2; lb) shiitake mushrooms, stemmed and sliced

  5. 2 large shallots, chopped

  6. 3 to 4 cloves garlic, finely chopped or grated

  7. A pinch or 2 crushed red pepper flakes

  8. 125ml (1/2; cup) dry sherry

  9. 125ml (1/2; cup) chicken stock or seafood stock

  10. 1 (425g (15 oz)) can crushed tomatoes

  11. 455g (1 lb) shelled, cooked or raw bulk lobster pieces

  12. 1 tsp lemon zest

  13. Salt and freshly ground black pepper

  14. 125ml (1/2; cup) cream

  15. A handful chopped chives or parsley or both

Instructions Jump to Ingredients ↑

  1. Seafood Pasta with Sherry Tomato Cream Sauce 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, 3 turns of the 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.

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


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