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:
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- 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
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Shrimp Pasta Newburg
Ingredients
- 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.comNutrition
Calories: 450kcalCarbohydrates: 11gProtein: 27gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 273mgSodium: 846mgPotassium: 714mgFiber: 1gSugar: 3gVitamin A: 1473IUVitamin C: 13mgCalcium: 156mgIron: 2mgTried this recipe?Let us know how it was!Join my recipe group on Facebook for more recipes from blogger friends around the world!
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