SEAFOOD PASTA WITH SHERRY TOMATO CREAM SAUCE
This is a Rachael Ray recipe that I've played with just a bit. I'm planning to try it with imitation crab rather than the lobster. You'll want to use a good quality dry sherry, not cooking sherry.
Provided by puppitypup
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
- Heat a large skillet over medium heat with olive oil. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes.
- Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble.
- 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.
- Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.
Nutrition Facts : Calories 665.3, Fat 15.8, SaturatedFat 5.3, Cholesterol 118.8, Sodium 461.4, Carbohydrate 96.4, Fiber 6, Sugar 4.5, Protein 30.6
CHERRY TOMATO FRA DIAVOLO SAUCE, SEAFOOD AND PASTA
The night you want to serve this dish, bring home 1 1/2 pounds of any seafood you like: shrimp, crabmeat and firm, white, sustainable fish is a nice mix.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the sauce: Heat the EVOO in a pot or skillet with a lid over medium to medium-high heat. Add the garlic, chiles and onions. Cook, stirring, for 5 minutes. Season with salt and stir in the sherry. Cook until reduced by half. Add the tomatoes and oregano, cover and cook until the whole tomatoes burst, 10 to 15 minutes. Stir in the basil and parsley. Remove from the heat.
- For the pasta: Bring a pot of water to a boil for the pasta, and season with salt. Pat the seafood dry and sprinkle with salt, pepper and about 1 teaspoon seafood seasoning. Heat the EVOO in a skillet over medium-high heat. Add the seafood and cook until opaque and firm (or heated through for the crab or lobster). Deglaze the pan with the vermouth, scraping up the browned bits from the bottom.
- Meanwhile, cook the linguine until al dente, then drain.
- Toss the linguine with the sauce and fold in the seafood.
- Cook's Notes: Serve the pasta with a green salad dressed with lemon juice and olive oil.
- You can make the sauce ahead of time and store it in the refrigerator; reheat it over medium heat.
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