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Seafood Pasta With Sherry Tomato Cream Sauce

I can still remember the first time I tasted a seafood pasta dish that truly sang. It wasn’t in some fancy restaurant, but at a tiny trattoria tucked away on a side street during a family trip to Italy. The aroma of garlic, the briny scent of the sea, and the warmth of the sherry mingled together in a way that was pure magic. Each bite was an explosion of flavor, transporting me to the sun-drenched shores of the Mediterranean. This recipe, while a bit of my own creation, always brings me back to that moment, a cherished culinary memory I’m eager to share.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Dietary Type: Pescatarian

Ingredients

1 1/2 lbs penne rigate
3 tablespoons extra virgin olive oil
1/2 lb shiitake mushrooms, stemmed and sliced
2 large shallots, chopped
3-4 garlic cloves, finely chopped
1-2 pinch crushed red pepper flakes
1/2 cup dry sherry
1/2 cup chicken stock or seafood stock
1 (15 ounce) can crushed tomatoes
1 lb shelled lobster (raw or cooked)
1 teaspoon lemon zest
Salt & freshly ground black pepper to taste
1/2 cup cream
Chopped chives or parsley, 1 handful

Equipment Needed

Large saucepan
Large skillet

Instructions

In a large saucepan, bring water to a rolling boil for the pasta. Once boiling, add salt liberally. Allow the water to return to a boil, then add the penne rigate. Cook the pasta according to package directions until al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta, reserving about 1/2 cup of pasta water, and set aside.
While the pasta is cooking, prepare the sauce. Heat a large skillet over medium heat with 3 tablespoons of extra virgin olive oil.
Add the sliced shiitake mushrooms, chopped shallots, and finely chopped garlic to the skillet. Sprinkle in the crushed red pepper flakes. Sauté the mixture for about 5 minutes, stirring occasionally, until the mushrooms soften and the shallots become translucent. Be careful not to burn the garlic; lower the heat if needed.
Deglaze the pan by pouring in 1/2 cup of dry sherry. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, incorporating them into the sherry. This adds depth and richness to the sauce. Allow the sherry to simmer for a minute or two, reducing slightly.
Stir in 1/2 cup of chicken stock (or seafood stock) and the 15-ounce can of crushed tomatoes. Bring the sauce to a gentle bubble. Reduce the heat and simmer for about 5 minutes, allowing the flavors to meld together.
Prepare the lobster. If using raw lobster, cut it into good-sized pieces, about 1-inch chunks. Season the lobster with 1 teaspoon of lemon zest, salt, and pepper. If using cooked lobster, simply chop it into similar-sized pieces and proceed to the next step.
If using raw lobster, add the seasoned lobster to the simmering sauce. Cook for a few minutes, until the lobster is opaque and cooked through. Overcooking lobster makes it tough, so be vigilant. This should only take about 3-5 minutes, depending on the size of the pieces. If using cooked lobster, add it to the sauce at this point, gently stirring it in to warm through.
Stir in 1/2 cup of cream to the sauce. The cream adds richness and helps to bind all the flavors together.
Add the cooked penne rigate to the skillet with the sauce. Toss the pasta thoroughly to coat it evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up and create a glossy finish.
Stir in a generous handful of chopped chives or parsley, reserving some for garnish.
Taste the pasta and adjust the seasoning with salt and freshly ground black pepper as needed.
Serve the Seafood Pasta with Sherry Tomato Cream Sauce immediately, garnished with the remaining chopped chives or parsley.

Expert Tips & Tricks

Using a good quality dry sherry is essential for the best flavor. Avoid “cooking sherry” as it often contains added salt and preservatives that can negatively impact the taste.
Don’t overcook the lobster! It becomes tough and rubbery very quickly. If you’re unsure, it’s better to slightly undercook it as it will continue to cook slightly in the hot sauce.
For an extra depth of flavor, try adding a pinch of saffron threads to the sauce while it simmers.
If you don’t have sherry, dry white wine can be used as a substitute, although the flavor profile will be slightly different.
The reserved pasta water is liquid gold! It’s starchy and helps to emulsify the sauce, creating a silkier texture. Don’t skip this step.
You can easily adapt this recipe to use other types of seafood, such as shrimp, scallops, or mussels. Adjust the cooking time accordingly.

Serving & Storage Suggestions

Serve the Seafood Pasta with Sherry Tomato Cream Sauce immediately after cooking for the best flavor and texture. Garnish with fresh chives or parsley and a sprinkle of red pepper flakes for a touch of heat.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the pasta in a skillet over medium-low heat, adding a splash of cream or stock if needed to prevent it from drying out. Microwaving is also an option, but it can sometimes make the pasta a bit rubbery.

This dish is best enjoyed fresh and is not recommended for freezing as the cream sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	665 kcal	N/A
Total Fat	15.8 g	24%
Saturated Fat	5.3 g	26%
Cholesterol	118.8 mg	39%
Sodium	461.4 mg	19%
Total Carbohydrate	96.4 g	32%
Dietary Fiber	6 g	24%
Sugars	4.5 g	N/A
Protein	30.6 g	61%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

For a spicier version, increase the amount of crushed red pepper flakes.
Substitute the lobster with shrimp, scallops, or a combination of your favorite seafood.
Add other vegetables such as bell peppers, zucchini, or spinach for added nutrients and flavor. Sauté them along with the mushrooms and shallots.
For a richer sauce, use mascarpone cheese instead of cream.
To make this dish gluten-free, use gluten-free penne pasta.
For a dairy-free version, try using full-fat coconut milk instead of cream. The flavor will be slightly different, but still delicious.
A splash of lemon juice at the end brightens the flavors even more.

FAQs (Frequently Asked Questions)

Q: Can I use frozen lobster for this recipe?
A: Yes, you can use frozen lobster. Thaw it completely before using and pat it dry to remove excess moisture.

Q: What if I don’t have sherry? Can I substitute with something else?
A: If you don’t have sherry, you can use dry white wine or chicken broth as a substitute, although the flavor will be slightly different.

Q: How can I prevent the pasta from sticking together after draining?
A: Toss the drained pasta with a drizzle of olive oil or some of the sauce to prevent it from sticking.

Q: Can I make this dish ahead of time?
A: While it’s best served fresh, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Add the cooked lobster and pasta just before serving.

Q: What’s the best way to tell if the lobster is cooked through?
A: Lobster is done when it turns opaque and the internal temperature reaches 140°F (60°C). Avoid overcooking, as it can become tough.

Final Thoughts

This Seafood Pasta with Sherry Tomato Cream Sauce is a celebration of flavors, a dish that’s both comforting and elegant. The richness of the cream, the tang of the tomatoes, and the delicate sweetness of the seafood create a harmonious balance that’s sure to impress. Don’t be afraid to experiment with different seafood combinations and vegetables to make it your own. Gather your ingredients, put on some music, and enjoy the process of creating this delightful meal. I encourage you to try it, and I’d love to hear about your experience and any creative twists you add! Perhaps pair it with a crisp, dry white wine for the perfect dining experience. Bon appétit!

Seafood Pasta With Sherry Tomato Cream Sauce Recipe