Name: Shrimp Newburg
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 pound large shrimp, peeled and deveined; 2 tablespoons all-purpose flour; 1 cup heavy cream; 2 egg yolks; 3 tablespoons dry sherry or brandy; 1 teaspoon paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon chopped fresh parsley or chives (for garnish)

I absolutely love indulging in rich and creamy dishes that feel a little indulgent yet easy to make. Shrimp Newburg is one of those dishes that always impresses. The shrimp is delicately cooked in a luxurious sauce made with butter, cream, brandy, and a touch of spice. Every bite is a satisfying burst of flavor that’s both sophisticated and comforting. This recipe feels like you’re at a five-star restaurant, but it’s incredibly simple to make at home.

When I’m craving something that feels elegant, Shrimp Newburg is my go-to. It’s the perfect dish for a romantic dinner, special celebration, or even a cozy night in. Plus, it’s quick enough to whip up on a weeknight. Whether you’re a seasoned cook or a beginner, this recipe will leave you feeling like a culinary expert.

Why You’ll Love Shrimp Newburg

Shrimp Newburg brings together the finest elements of seafood, creaminess, and a hint of sophistication. The sweetness of shrimp paired with a luscious, silky sauce creates a dish that feels like an indulgence but is surprisingly easy to prepare. It’s a versatile recipe too, as it can be served over rice, pasta, or even in a puff pastry shell for a touch of elegance. If you love shrimp and creamy sauces, this dish will quickly become a favorite.

In addition to the incredible flavor, Shrimp Newburg is visually stunning. The rich sauce clings to the shrimp, which are cooked to perfection. The final touch of fresh herbs or a sprinkle of paprika adds color and depth. Whether you’re entertaining guests or enjoying a quiet dinner at home, Shrimp Newburg is sure to impress everyone at the table.

What Kind of Shrimp Should I Use for Shrimp Newburg?

For the best flavor and texture, I prefer using large or jumbo shrimp—fresh if available, but frozen and thawed works beautifully too. Tail-off, peeled, and deveined shrimp save time and let the sauce coat every bite. If you’re working with shell-on shrimp, it’s worth the effort to peel and devein them yourself for a fresher taste and presentation.

Make sure not to overcook the shrimp; they should be just firm and opaque. Overcooked shrimp can turn rubbery quickly, especially when simmered in the creamy Newburg sauce. Whether you choose wild-caught or farm-raised shrimp, freshness makes all the difference.

Options for Substitutions

Shrimp Newburg is delightfully adaptable, so don’t worry if you need to swap out a few ingredients:

Seafood Swap: Lobster, scallops, or crab make excellent alternatives to shrimp. They hold up well in the rich sauce and maintain that luxurious feel.
Cream Substitutes: If you’re avoiding heavy cream, you can use half-and-half or even full-fat coconut milk for a dairy-free version, though the flavor will shift slightly.
Alcohol-Free: You can replace the brandy or sherry with seafood stock or a splash of white grape juice for a family-friendly or alcohol-free option.
Butter Alternatives: Ghee or plant-based butter works great if you’re trying to keep it dairy-light but still want that richness.
Thickening Agent: Instead of flour, a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) can be used to thicken the sauce gluten-free.

These substitutions still deliver a creamy, savory dish, keeping the spirit of Shrimp Newburg alive while catering to dietary needs or pantry limitations.

Ingredients for Shrimp Newburg

Shrimp
The star of the dish. Use large, peeled, and deveined shrimp for the best texture and flavor.

Butter
Essential for starting the sauce—adds richness and depth right from the base.

All-Purpose Flour
Used to create a quick roux that thickens the sauce without making it too heavy.

Heavy Cream
Provides the creamy, luxurious consistency that makes Newburg sauce irresistible.

Egg Yolks
Tempered and stirred in gently, they give the sauce a velvety, custard-like finish.

Dry Sherry or Brandy
Adds complexity and a touch of sweetness to balance the richness of the cream and butter.

Paprika
Just a dash gives a hint of smoky warmth and enhances the color of the sauce.

Salt and Black Pepper
To balance and brighten the overall flavor profile.

Chopped Parsley or Chives (for garnish)
Adds freshness and a pop of color, giving the final dish an elegant touch.

Step 1: Prepare the Shrimp

Start by patting the shrimp dry with paper towels to help them sear nicely. If they’re not already peeled and deveined, do so now. Lightly season them with salt and pepper.

Step 2: Sauté the Shrimp

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and cook for 2–3 minutes per side, just until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.

Step 3: Make the Roux

In the same skillet, melt the remaining butter and whisk in the flour. Stir constantly for about 1 minute, letting the roux bubble but not brown.

Step 4: Add the Cream and Simmer

Slowly whisk in the heavy cream until smooth. Let the mixture come to a gentle simmer, stirring often, until it begins to thicken—this takes about 3–4 minutes.

Step 5: Temper and Add the Egg Yolks

In a small bowl, whisk the egg yolks. Slowly add a few spoonfuls of the hot cream sauce to the yolks, whisking constantly to prevent curdling. Once tempered, pour the yolks back into the pan, whisking well to incorporate.

Step 6: Add the Sherry and Seasonings

Stir in the dry sherry (or brandy), paprika, and a pinch of salt and pepper. Let the sauce cook gently for another 2 minutes—don’t boil, or the yolks may curdle.

Step 7: Return the Shrimp to the Sauce

Add the cooked shrimp back into the pan and gently stir to coat them in the sauce. Simmer for 2 more minutes to warm everything through.

Step 8: Garnish and Serve

Remove from heat, sprinkle with fresh parsley or chives, and serve hot over your choice of rice, pasta, or puff pastry.

How Long to Cook Shrimp Newburg

From start to finish, Shrimp Newburg takes about 25 minutes. Cooking the shrimp only takes around 5–6 minutes total, and the sauce comes together in about 15–20 minutes, including tempering the yolks and thickening the cream. It’s a fast dish that tastes like it took hours.

Keep a close eye on the shrimp—they should be pink and firm, not rubbery. Overcooking is the most common way to lose the velvety texture of the dish. Once the sauce is gently simmered and thickened, everything comes together quickly.

Tips for Perfect Shrimp Newburg

Use Fresh or Properly Thawed Shrimp: Avoid precooked shrimp—they won’t soak up the flavor and tend to get rubbery.
Don’t Boil After Adding Yolks: After tempering and adding egg yolks to the sauce, keep the heat low. Boiling can cause curdling.
Stir Constantly When Making the Roux: This keeps the flour from clumping and gives you a smooth sauce base.
Temper the Yolks Properly: Adding hot liquid gradually to the yolks is key to avoiding scrambled eggs in your sauce.
Taste and Adjust Seasoning: A splash more sherry or a pinch more salt or paprika can really make the dish sing.
Serve Immediately: Shrimp Newburg is best enjoyed right after cooking—fresh, creamy, and full of flavor.
Garnish Before Serving: A bit of chopped herbs adds freshness and visual appeal to this rich dish.

Watch Out for These Mistakes While Cooking

Overcooking the Shrimp: Shrimp cook fast—just 2–3 minutes per side. Leaving them on the heat too long will make them rubbery and tough.
Boiling the Sauce After Adding Egg Yolks: Egg yolks need gentle heat. Boiling will curdle the sauce and ruin that silky texture.
Not Tempering the Yolks: Adding them directly into hot cream can cause scrambled eggs in your sauce. Always whisk in a bit of the hot liquid first.
Using Cold Cream Straight from the Fridge: Let your cream come to room temperature before adding—it incorporates more smoothly and helps avoid splitting.
Skipping the Seasoning: This dish relies on simple ingredients, so salt, pepper, and paprika make a big difference. Taste and adjust as you go.
Using Too Much Flour: Just a light roux is needed—too much flour can give the sauce a pasty texture.

What to Serve With Shrimp Newburg?

Buttery Rice Pilaf

The creamy sauce soaks beautifully into fluffy rice, making each bite more flavorful.

Puff Pastry Shells or Vol-au-Vents

For an elegant presentation, spoon Shrimp Newburg into crisp, flaky shells.

Fresh Egg Noodles or Pasta

Wide noodles like pappardelle or tagliatelle hold the sauce well and make the dish heartier.

Garlic Mashed Potatoes

Creamy on creamy—it’s a luxurious combination that really satisfies.

Steamed Asparagus or Green Beans

A fresh, crisp veggie adds brightness and balances the richness of the dish.

Crusty French Bread or Dinner Rolls

Perfect for soaking up every last drop of that rich Newburg sauce.

Simple Garden Salad with Vinaigrette

A tangy salad cuts through the richness and refreshes the palate.

Roasted Cauliflower or Broccoli

Their nutty flavor and slightly crisp texture pair well with the creamy shrimp.

Storage Instructions

Shrimp Newburg is best served fresh, but if you have leftovers, store them properly to enjoy the next day:

Refrigerator: Transfer leftovers to an airtight container and refrigerate for up to 2 days.
Reheating: Gently reheat in a skillet over low heat, stirring frequently. Add a splash of cream or broth to loosen the sauce. Avoid the microwave, as it can overcook the shrimp and separate the sauce.
Freezing: Not recommended. The cream and egg yolk-based sauce doesn’t freeze well and may separate or become grainy when thawed.

Always use your senses—if it smells or looks off after a couple of days, toss it.

Estimated Nutrition

Based on 1 serving (serves 4):

Calories: ~420 kcal
Protein: 28g
Fat: 30g
Saturated Fat: 16g
Carbohydrates: 8g
Sugar: 2g
Cholesterol: 280mg
Sodium: 680mg
Fiber: 0g

These values can vary based on the exact ingredients and serving size. If you’re watching calories or fat, consider using light cream or serving it over steamed veggies instead of pastry or pasta.

Frequently Asked Questions

Can I use pre-cooked shrimp for Shrimp Newburg?

You can, but it’s not ideal. Pre-cooked shrimp won’t absorb the sauce well and can become rubbery when reheated. Raw shrimp gives the best flavor and texture.

Can I make Shrimp Newburg ahead of time?

You can prep the sauce and shrimp separately a few hours ahead, but combine and reheat gently just before serving to keep everything fresh and creamy.

What’s the best alcohol to use—brandy or sherry?

Both work well! Sherry gives a slightly sweeter, nutty flavor, while brandy is richer and more robust. Use whichever you prefer or have on hand.

Can I skip the alcohol entirely?

Yes, replace it with seafood stock, vegetable broth, or a splash of white grape juice. The flavor will change slightly, but it’ll still be delicious.

Is it okay to use milk instead of cream?

Whole milk can be used, but the sauce won’t be as rich or thick. For better texture, consider half-and-half as a compromise.

How do I prevent the sauce from curdling?

Temper the egg yolks carefully and avoid boiling the sauce once the eggs are added. Gentle heat is key.

What if I don’t have paprika?

You can substitute with a pinch of cayenne for a bit of heat, or smoked paprika for deeper flavor. Or simply leave it out if needed.

Is Shrimp Newburg gluten-free?

Not by default, since flour is used in the roux. But you can make it gluten-free by using cornstarch or a gluten-free flour blend as the thickener.

Conclusion

Shrimp Newburg is the kind of dish that makes any meal feel like a special occasion. With its creamy, flavorful sauce and tender shrimp, it brings elegance and comfort to your table in less than 30 minutes. Whether you’re cooking to impress or simply treating yourself, this recipe strikes the perfect balance between simplicity and sophistication. Once you try it, it might just earn a permanent spot in your dinner rotation.