INGREDIENTS
1 pound penne pasta — cooked al dente
Extra virgin olive oil for sautéing the mushrooms
1/2 pound Portobello mushrooms, stemmed and sliced
2 large shallots, chopped
4 cloves garlic, finely chopped
Crushed red pepper flakes to taste (I like my sauce a bit spicy)
1/2 cup dry sherry
1/2 cup seafood stock
1 (15-ounce) can crushed tomatoes
1 pound IQF shrimp — 15 to 18 count
1 teaspoon lemon zest
Salt and freshly ground black pepper
1/2 cup cream — warmed
1/4 cup chopped fresh basil

Heat a large skillet over medium heat with a bit of olive oil. Add mushrooms, shallots and garlic, red pepper flakes and sauté until the mushrooms begin to brown slightly. Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble. Add the shrimp and season with lemon zest, salt, and pepper. Raise the heat to medium high and cook until the shrimp begin to turn pink and are firm to the touch, a couple of minutes. Do not overcook the shrimp, as they will be tough.
Stir in the warm heavy cream and cook for just a minute or two long. Toss in the hot pasta and coat well. Correct seasoning with salt and pepper to taste. Add in chopped basil and serve immediately.