I really *love* the pasta that I make with my Philips Pasta Maker, and I’m always trying to come up with new recipes to use it with, so I thought back to my college days, I would go to a restaurant called the Spaghetti Warehouse in Dayton, Ohio. They had a pretty decent sauce, but I wanted to one-up it.
A traditional Newburg (also called Newberg, or Newburgh sometimes) is a sherry cream sauce with an egg or two and cayenne pepper.
For this particular recipe, the meat I used was cooked sous vide style. Cooking this way makes for a perfect texture and doneness, and basically makes all the shrimp taste like lobster, so it’s also a money saver. Here I used 2 lobster tails and a pound of shrimp. The shrimp is from Great Alaska Seafood, and the lobster is from Get Maine Lobster.
The pasta is a full batch of just the Semolina pasta in the Philips recipe book.
- Sherry: I use sherry in a lot of cooking, I love the intense wine flavor it gives.
- Heavy whipping cream: for a creamy texture
- Roux base: to make the sauce slightly thick to balance out the liquids in the sous vide bag (you don’t want to wast all that flavor!)
- Smoked Paprika: for some flavor complexity
- Cayenne: to give it a *kick*
- Egg: adds to the richness
- Better Than Bullion Lobster base: I use this in place of salt to intensify the lobster flavor
- Seafood stock cubes: made similarly to these chicken bone broth cubes in the Instant Pot, but using leftover shells from shellfish.
First, make your roux base. For any roux that I make, the basic equation is to add butter then double the amount of flour, and cook for a minute after the paste forms. This removes any floury flavor.
Then add the stock cubes (or about half cup water), sherry, spices, garlic, lemon juice, and heavy whipping cream and cook until thickened. Add the liquid from the sous vide bag and cook until thickened (do not boil).
Temper the egg by placing it in a bowl and whisking while adding warm sauce. This will prevent scrambled egg sauce!!
Meanwhile, boil your pasta. This only takes a minute or so with fresh pasta.
Add the seafood to the sauce and warm it through. Toss the pasta in the sauce and toss it all together.
And serve. This is so rich and decadent, and compliments the seafood perfectly!
IF YOU LIKE THIS RECIPE YOU’LL ALSO LIKE:
- Philips Pasta Maker Lobster and Shrimp Ravioli
- Philips Pasta Maker Cheesy Crab Ravioli
- Philips Pasta Maker Squid Ink Pasta
- Philips Pasta Maker Shrimp and Scallop Scampi
- Nana’s Sauce
Philips Pasta Maker Seafood Newburg
- Philips Pasta Maker
- 16 ounces pasta
- 3 lobster tails removed from shell
- 1 pound shrimp peeled
- 3 tablespoons butter
- 6 tablespoons flour
- 3 shellfish stock cubes or ½ cup stock
- ¼ cup sherry
- ¾ cup heavy cream
- 1 clove garlic minced
- 1 tablespoon Better Than Bullion Lobster Base
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 3 tablespoons lemon juice
- 1 egg
For the shellfish
- Add shrimp and lobster to vacuum bag and sous vide for 6 hours at 130 degrees Fahrenheit.
For the sauce
- Melt butter in large pan. Add flour and cook for a minute. Add garlic, sherry, stock cubes, lemon juice, cream and spices and whisk together (it will be quite thick). Add lobster base. Add shellfish and the liquid in the sous vide bag to the sauce and stir. Add cooked pasta and stir, cooking a few minutes until all is very warm.
- Alternately to sous vide: you can steam the shellfish until it is cooked and add to the sauce as above but I highly recommend sous vide for the shellfish because it gives more of a lobster flavor to all of the meat, and keeps the meat very tender, even after cooking with the sauce.