Recipe courtesy of Richard Kelly
Seafood and Pasta a la Newburg
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- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 850 (or 10) 8-ounce servings
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 850 (or 10) 8-ounce servings
Ingredients
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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 mixture is 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.
