Ingredients for Seafood Pasta With Sherry Tomato Cream Sauce
- Salt to taste
- Penne Rigate
- Extra Virgin Olive Oil
- Shiitake Mushroom
- 2 chopped shallots
- Garlic Cloves
- Crushed Red Pepper Flakes
- 1/4 cup dry sherry
- Chicken Stock
- Crushed Tomatoes
- Lobster
- Zest of 1 lemon
- Salt & Freshly Ground Black Pepper
- Cream
- Chives
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How to Make Seafood Pasta With Sherry Tomato Cream Sauce
- Boil 4 quarts of water in a large saucepan. Add 2 tablespoons of salt and bring back to a boil.
- Add 1 pound pasta (your choice of shape) and cook until al dente according to package directions. Drain and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add 8 ounces sliced mushrooms, 2 chopped shallots, 2 minced garlic cloves, and 1/2 teaspoon red pepper flakes. Sauté for 5 minutes, until softened.
- Pour in 1/4 cup dry sherry and scrape up any browned bits from the bottom of the pan. Stir in 1 cup chicken stock and 1 (28-ounce) can crushed tomatoes.
- Bring to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
- Chop 1 pound imitation crab meat (or lobster) into bite-sized pieces.
- Add the zest of 1 lemon, salt, and pepper to taste to the crab meat.
- Add the crab meat to the sauce. If using raw seafood, cook for 2-3 minutes until opaque.
- Stir in 1 cup heavy cream.
- Add the cooked pasta to the sauce and toss to coat. Stir in 2 tablespoons chopped fresh chives or parsley.
- Adjust seasoning with salt and pepper to taste. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
17g
Fat
26g
Carbs
32g
