Shrimp Newburg with Butternut Squash and Parsley-Buttered Linguini (for 1)


Shrimp Newburg harkens back to Jay’s college days working summer jobs on Cape Cod (or “the Cape,” if you lived there year-round.) The timeless recipe dates to the 1800s:  shrimp (or lobster) are simmered in a creamy sauce flavored with dry sherry, paprika, and cayenne pepper, thickened with egg yolks and a roux and served with a light starch. Jay’s updated version calls for adding sauteed mushrooms, shallots, a hint of nutmeg, and garnishing with roasted butternut squash. Linguini tossed with parsley-butter makes an apt accompaniment. 

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