Carrot Pasta Fettucini With Shrimp Newburg Sauce
A vibrant carrot-infused pasta served with succulent shrimp in a rich Newburg sauce, perfect for seafood lovers seeking a colorful and flavorful Italian-inspired dish.
Ingredients
Instructions
- In a food processor, add 2 cups flour, cooked mashed carrots, 1 egg, and 1 tablespoon olive oil.
- Pulse until combined.
- Add water and additional flour as needed to form a smooth dough.
- Remove dough to a well-floured surface.
- Roll the dough flat.
- Cut the dough into long, thin strips about 8 inches long and 1/2 inch wide, using a pasta cutter or a knife.
- Let the pasta rest while preparing the sauce.
- Bring 2 quarts salted water to a boil.
- In a large skillet, melt 2 tablespoons butter over medium heat.
- Add chopped garlic and sauté until fragrant.
- Add the large shrimp and cook until pink and opaque.
- Stir in the Bookbinders shrimp Newburg sauce and light cream.
- Mix in grated Parmesan cheese and cayenne pepper.
- Cook until the sauce is heated through and slightly thickened.
- Drain the pasta and toss with the shrimp sauce.
- Serve hot, garnished with additional Parmesan if desired.
Tips & Substitutions
For a more vibrant color and deeper flavor, consider adding a pinch of nutmeg to the pasta dough. If you don’t have shrimp Newburg sauce, a mix of cream, sherry, and a touch of seafood seasoning can work as a substitute. When rolling out your pasta, ensure the surface is well-floured to prevent sticking, and adjust the thickness based on your preference for chewiness.
Serving Suggestions
Serve the carrot pasta fettuccini with a light salad, such as arugula with lemon vinaigrette, to balance the richness of the sauce. This dish pairs beautifully with Shrimp Parmigiana for an Italian-themed meal. Consider a glass of crisp white wine, like Pinot Grigio, to enhance the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the pasta and sauce in a skillet over low heat, adding a splash of water or cream to loosen the sauce if necessary. Avoid microwaving, as it can overcook the shrimp.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Pasta Fettucini With Shrimp Newburg Sauce contains roughly 2113 calories, with 31g protein, 229g carbohydrates, and 127g fat. It is an excellent source of vitamin A (156% of the Daily Value), dietary fiber (72% of the Daily Value), and iron (71% of the Daily Value). Note that it is relatively high in sodium, at 518mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just ensure to thaw them completely before cooking. It’s best to do this overnight in the refrigerator or by placing them in a bowl of cold water for quick thawing. Keep in mind that cooking times may vary slightly.
What can I substitute for light cream?
If you prefer a lighter option, you can substitute light cream with half-and-half or even whole milk, but the sauce will be less rich. For a dairy-free option, consider using coconut milk or a cashew cream to maintain creaminess.
How do I make the pasta ahead of time?
You can make the pasta dough ahead and keep it wrapped tightly in plastic wrap in the refrigerator for up to 24 hours. When ready to use, roll it out and cut it into strips. Fresh pasta cooks quickly, so you can prepare it just before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).