Seafood Pasta with Sherry Tomato Cream Sauce

By Rander9576

Ingredients

• serves 4
• 1 1/2 pound penne rigate or bow tie pasta
• 3 tablespoons extra-virgin olive oil
• 1/2 pound shiitake mushrooms, stemmed and sliced
• 2 large shallots, chopped
• 3 to 4 cloves garlic, finely chopped or grated
• A pinch or 2 crushed red pepper flakes
• 1/2 cup dry sherry
• 1/2 cup chicken stock or seafood stock
• 1 (15-ounce) can crushed tomatoes
• 1 pound mix shrimp and scallops
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper
• 1/2 cup cream
• A handful chopped chives or parsley or both

Details

Servings 4
Preparation time 5mins
Cooking time 15mins
Adapted from foodnetwork.com

Preparation

Step 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.

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. Season seafood with lemon zest, salt, and pepper. Raise the heat a bit then add the seasoned seafood and cook until just about firm and opaque for scallops and pink for shrimp, a couple of minutes.

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