Shrimp "Rosemary"

I would have wagered real money that this recipe was among the earliest ones recorded on this blog. But, after a special request for this as part of Christmas, I was sent searching all sorts of old archives for it. Which also means that it has been YEARS since I made it. And that is truly unfortunate. It's simple and delicious!

1 stick butter
1 package Newburg sauce mix
1 pint half & half
1/2 cup grated parmesan
2 TBSP tomato paste
garlic, to taste
2 pounds cooked & peeled shrimp
Angel hair pasta

In a large skillet, melt the butter and add sauce packet. Stir in half & half slowly until thickened. Add tomato paste and parmesan. Simmer for 2-3 minutes, then add the shrimp. Continue simmer while cooking pasta. Serve over cooked pasta.

Isabelle's Recreation due to Newburg sauce being discontinued: (version as of 7/31/22)

SEASONINGS (these all go in at once)

1/2 tsp garlic powder

1/2 tsp onion powder 

1 tsp old bay 

1/2 tsp paprika 

1/2 tsp ground mustard 

1 tsp fresh chopped rosemary 

1 tsp fresh chopped thyme 

1 tsp Worcestershire 

2 pounds medium shrimp, cooked

1 pound angel hair pasta, cooked 

6 tablespoons butter 

Seasonings as listed above

2 minced Shallots 

2 tbs all purpose flour 

3 tablespoons tomato paste 

1/4 cup sherry 

1/4 cup seafood stock

1 cup heavy cream

1 cup half and half

5-6 oz shaved parmesan

salt and pepper to taste

Melt butter over medium heat and whisk in all seasonings. Add the shallots and cook for 1-2 minutes. Add in the flour and cook for 1-2 minutes. Whisk in tomato paste and cook for 1 minute. This will be a thick pasty mixture. Add in sherry and seafood stock and whisk until combined. Slowly add in heavy cream while whisking followed by half and half and simmer until thickened. Reduce heat to low and whisk in Parmesan. Season to taste. Add shrimp and pasta and serve! Top with green onions.