Seafood Pasta With Sherry Tomato Cream Sauce

• salt
• 1 1/2 lbs penne rigate
• 3 tablespoons extra virgin olive oil
• 1/2 lb shiitake mushroom, 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 1/2 cup seafood stock
• 1 (15 ounce) can crushed tomatoes
• 1 lb shelled lobster (raw or cooked)
• 1 teaspoon lemon zest
• salt & freshly ground black pepper
• 1/2 cup cream
• chopped chives or parsley, 1 handful

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.
2. Heat a large skillet over medium heat with olive oil. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes.
3. Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble.
4. Chop seafood into good-sized pieces. Season with lemon zest, salt and pepper. If using cooked seafood, add to sauce and proceed to next step. If using raw seafood, add to pot, cook a few minutes until it is opaque, then proceed to next step.
5. Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.

salt, penne rigate, extra virgin olive oil, shiitake mushroom, shallots, garlic, red pepper, sherry, chicken, tomatoes, lobster, lemon zest, salt, cream, chives

Taken from www.food.com/recipe/seafood-pasta-with-sherry-tomato-cream-sauce-341317 (may not work)