Go Back

Shrimp Pasta Newburg

Sue Lau
Prep Time 15 mins
Cook Time 12 mins
Course Main Dish
Cuisine American
Servings 4


  • 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)


  • 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.


From the kitchen of palatablepastime.com
Keyword New York recipes, retro recipes