Shrimp Pasta Newburg is a retro recipe loosely inspired from the famous Delmonico’s dish, this version with pasta and easy pantry ingredients.

Shrimp Pasta Newburg

By  Sue Lau |  Palatable Pastime

Shrimp Pasta Newburg is my recipe of the  day with the blogging group From Our Dinner Table. We are sharing seafood recipes for our weekly posting.

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Mine  is an inspired variation  of a classic Newburg recipe. The original  is from New York and Delmonico’s and has lobster,  cognac,  wine and a spicy creamy sauce.

My version intentionally  uses a canned  condensed soup with a few other ingredients  and is spooned over fettuccine.

Obviously, such a simple pantry recipe is  not  for everyone, especially those who cook only  from scratch. But this does offer  an option  for beginner cooks as well as those looking for something fast and easy on  a weeknight.

From Our Dinner Table

Savory Seafood Recipes:

• • Baked Halibut with Cherry Tomatoesfrom Art of Natural Living
  • Grilled Shrimp Salad Niçoise from A Kitchen Hoor’s Adventures
  • Shrimp Ceviche from That Recipe
  • Shrimp Pasta Newburg from Palatable Pastime

• We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, follow our Pinterest board, too!
  

  Shrimp Pasta Newburg

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  Shrimp Pasta Newburg

• 

  Shrimp Pasta Newburg

  Sue Lau

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  Prep Time 15 minutes mins

  Cook Time 12 minutes mins

  Course Main Dish

  Cuisine American

  Servings 4

  Calories 450 kcal

  Ingredients

    

  1x2x3x

  • 1 pound shrimp (peeled and deveined)
  • 8 ounces crimini mushrooms (sliced)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/4 cup dry sherry
  • 2 ounces jarred chopped pimiento peppers
  • 10.5 ounce can Cream of Shrimp soup (undiluted)
  • 1 cup heavy cream
  • 1/8 teaspoon grated nutmeg
  • 1/2 teaspoon each salt and black pepper
  • 12 ounces fettuccine noodles (cooked according to package directions)

  Instructions

   

  • Prep the shrimp (shell and devein) and set aside.
  • Cook the fettuccine and drain.
  • Heat the butter and oil together in a skillet and add the mushrooms, cooking until soft.
  • Add the shrimp and cook several minutes until opaque and lightly curled.
  • Stir in the dry sherry and pimientos, and allow the wine to cook away.
  • Stir in the condensed soup, heavy cream, nutmeg, salt and black pepper and continue to stir until heated through.
  • Serve over warm cooked noodles.

  Notes

  From the kitchen of palatablepastime.com

  Nutrition

  Calories: 450kcalCarbohydrates: 11gProtein: 27gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 273mgSodium: 846mgPotassium: 714mgFiber: 1gSugar: 3gVitamin A: 1473IUVitamin C: 13mgCalcium: 156mgIron: 2mg

  Keyword New York recipes, retro recipes

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