Seafood and Pasta a la Newburg

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
850 (or 10) 8-ounce servings
Level:
Easy

Ingredients
  • 16 ounces shell macaroni or other short pasta
  • 8 ounces butter
  • 8 ounces flour
  • 6 cups hot milk
  • Season to taste salt
  • season to tatse white pepper
  • 2 tablespoons paprika
  • 2 ounces lemon juice
  • 3 ounces cooking sherry
  • 8 ounces drained green canned peas
  • 8 ounces drained diced canned carrots
  • 24 ounces drained and flaked tuna
  • 4 ounces drained, diced canned red peppers
Directions
  • Cook pasta in boiling water until tender. When done, drain and rinse with cold water. Set aside.

  • Melt the butter in a kettle. Add flour and blend thoroughly, cooking until smooth and creamy, about 8 minutes.

  • Add the hot milk to the roux. Stir constantly until the milk is thick and smooth. Simmer for 10 minutes, stirring often.

  • Add spices, lemon juice and sherry to the milk mixture. Blend well.

  • Turn off heat. Add the peas, carrots and seafood to the sauce. Mix well. Add pasta and mix well. Turn heat on and reheat until the mixtureis just hot -- do not boil. While reheating, add red peppers and blend.

  • Remember to not boil. Heat it hot and serve. May use canned salmon in place of tuna.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews