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Seafood Pasta with Tomato Cream Sauce


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  • 1 1/2 lb penne pasta
  • 2 tbsp EVOO
  • 2 large shallots, chopped
  • 4 cloves garlic, grated
  • 2 pinches crushed red pepper
  • 1/2 cup dry sherry or dry white wine
  • 1/2 cup seafood stock
  • 15oz can crushed tomatoes
  • 1 lb shrimp, peeled and deveined
  • 1 lemon, juiced and zested
  • Salt/pepper
  • 1/2 cup half/half
  • 1 cup green onions, coarsely chopped


Servings 8


Step 1

Cook pasta in boiling water that is generously salted, 8 minutes. Drain.

Heat a large skillet over medium heat and add EVOO. Add shallots and cook until tender. Add garlic and crushed red pepper and cook for 1 minute longer. Deglaze the pan with the sherry or wine. Add the stock and tomatoes and bring to a simmer.

Add the shrimp, lemon juice, zest, salt and pepper. Cook the shrimp in to tomato sauce until the shrimp are firm and opaque.

Stir in half/half and cooked pasta. Toss until the pasta is coated with the sauce. Garnish with green onions.


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