This Seafood Newburg Pasta dish is luxurious and flavorful, chock full of shrimp and crab, yet very easy to make, perfect for New Years Eve or a romantic dinner for two. Similar to the authentic Lobster Newburg recipe made famous at Delmonico’s Restaurant in New York City, my recipe excludes the eggs and adds a touch of tomato paste for a bolder flavor. Serve with a vinaigrette topped salad, fresh crusty bread, and bottomless flutes of champagne (of course)!
Seafood Newburg Pasta
- 1 Stick (8 Tbsp) Unsalted Butter
- 2 Medium Shallots, minced fine
- 3 Tbsp. Superfine Flour
- 1 tsp. Sweet Paprika
- 1/4 tsp. Ground Nutmeg
- 3 c. Half & Half Cream
- 1/2 c. Sweet Sherry or Cognac
- 1/4 tsp. Fresh Thyme leaves
- 3 Tbsp. Tomato Paste
- 1 tsp. Salt
- 1 lb. Cooked Shrimp (shelled and tails removed)
- 16 oz. Lump Crab Meat
- 1 Package Shell Pasta
Melt the butter in a large stockpot over medium heat. Add the shallots and saute 4-5 minutes. Sprinkle the flour into the butter mixture. Add the paprika and nutmeg. Turn the heat to medium high and add the cream and sherry, whisking to blend. Stir frequently so the mixture does not stick. While the sauce is heating, boil water for the pasta and cook according to package instructions. When the cream mixture has a rolling bubble, reduce the heat to medium low. Add the tomato paste and salt and whisk in thoroughly. Add the shrimp and crab meat and continue to simmer for 3-4 minutes. When the pasta has been cooked and drained, mix the pasta into the seafood sauce, blending the sauce throughout the pasta. Garnish with chives and serve immediately. If you decide to serve later, keep the sauce and pasta separated until right before serving, then reheat the sauce and blend into the pasta.