Seafood Pasta with Sherry Tomato Cream Sauce Recipe | Food Network UK
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Cooking tools:
- Saucepan
- Colander
- Skillet
- Stove
- Wooden spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- Salt
- 680g penne rigate or bow tie pasta
- 45ml extra-virgin olive oil
- 230g 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
- 120ml dry sherry
- 120ml chicken stock or seafood stock
- 1 (450g) can crushed tomatoes
- 450g shelled, cooked or raw bulk lobster pieces
- 1tsp lemon zest
- freshly ground black pepper
- 120ml cream
- A handful chopped chives or parsley or both
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