Seafood Pasta with Sherry Tomato Cream Sauce
Serve with Love Birds-Chicken in Pastry and Hearts of Romaine, Palm and Artichoke with Citrus Dijon Dressing.Ingredients Salt 1 1/2 pound penne rigate or bow ti
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Cooking tools:
- Microplane
- Colander
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Can opener
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Serving platter
Ingredients
- Salt
- 1 1/2 pound penne rigate or bow tie pasta
- 3 tablespoons extra virgin olive oil (EVOO)
- 1/2 pound shiitake mushrooms, stemmed and sliced
- 2 large shallots, chopped
- 3-4 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 can crushed tomatoes (15 ounces)
- 1 pound shelled, cooked or raw bulk lobster pieces
- 1 teaspoon lemon zest
- freshly ground black pepper
- 1/2 cup cream
- A handful chopped chives or parsley or both
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