Creamy Shrimp Newburg is one of those classic dishes that feels special but isn’t hard to make. It features tender shrimp swimming in a rich, buttery sauce that’s creamy and slightly tangy thanks to a touch of sherry. The sauce is silky and smooth, with just enough seasoning to let the shrimp shine.
I love making this dish when I want something comforting but a little fancy. The best part is how quickly it comes together, so I don’t have to wait long to enjoy those sweet shrimp nestled in the creamy sauce. I usually add a sprinkle of fresh parsley on top—it gives the dish a little pop of color and freshness that I think really lifts the flavors.
My favorite way to serve Creamy Shrimp Newburg is over a bed of fluffy rice or buttered noodles. It’s the kind of meal that feels perfect for a cozy dinner at home or for impressing guests without a lot of fuss. Whenever I make it, I get so happy hearing everyone say how good it tastes and asking for seconds—it’s just one of those dishes that brings people together around the table.
Key Ingredients & Substitutions
Shrimp: Large shrimp work best here for tenderness and quick cooking. If fresh shrimp aren’t available, thawed frozen shrimp are a great choice. Just make sure to dry them well before cooking so the sauce stays smooth.
Butter and Cream: They build the rich, silky sauce. You can substitute half-and-half for cream if you want a lighter dish, but the sauce won’t be as thick or creamy.
Dry Sherry: This adds a subtle sweetness and depth. If you don’t have sherry, dry white wine or a splash of apple cider vinegar mixed with a little sugar works well. Avoid cooking sherry as it’s too salty.
Shallots and Garlic: These aromatics add gentle onion and garlic flavor. If you can’t find shallots, use a small amount of finely chopped yellow onion instead.
Mushrooms: These are optional, but they add earthiness and heartiness. If you’re not a fan, feel free to skip them or swap with diced bell peppers for color and crunch.
How Do You Make the Cream Sauce Rich and Smooth?
The key is adding flour as a thickener and stirring in liquids slowly to avoid lumps.
- Start by cooking shallots, garlic, and mushrooms in butter until soft.
- Sprinkle flour over the veggies and stir well for a minute to get rid of raw flour taste.
- Add sherry slowly while stirring to blend it with the flour mixture fully.
- Pour in cream and milk little by little, stirring constantly to keep the sauce smooth.
- Simmer gently until it thickens slightly—don’t rush this or you might end up with a thin sauce.
Also, don’t overcook the shrimp—they only need a few minutes. Overcooking makes them rubbery and tough, which takes away from that creamy goodness.
Equipment You’ll Need
- Large skillet – I love this because it cooks the shrimp and sauce evenly in one pan, making clean-up easier.
- Wooden spoon or silicone spatula – perfect for stirring everything without scratching the pan.
- Measuring cups and spoons – to keep everything precise, especially with liquids like sherry and cream.
- Knife and cutting board – for chopping shallots, garlic, and mushrooms.
- Soup spoon or slotted spoon – to easily remove and serve the shrimp without excess sauce.
- Serving dish or plate – to show off your beautifully prepared shrimp and sauce.
Flavor Variations & Add-Ins
- Swap shrimp for scallops or chunks of cooked chicken for a different protein twist.
- Add a pinch of cayenne pepper or hot sauce if you like a little spicy kick.
- Stir in diced tomatoes or roasted red peppers for a fresh, tangy flavor.
- Mix in a handful of fresh spinach right before serving for some added greens.
How to Make Creamy Shrimp Newburg
Ingredients You’ll Need:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp butter
- 1 small shallot, finely chopped
- 1 clove garlic, minced
- 1/4 cup dry sherry
- 1 cup heavy cream
- 1/4 cup whole milk
- 1 tbsp all-purpose flour
- 1/2 cup mushrooms, finely chopped (optional)
- 1 tsp paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- Cooked rice or buttered noodles, for serving
How Much Time Will You Need?
This creamy shrimp dish is quick to make, taking about 20 minutes total. You’ll spend around 5-10 minutes prepping ingredients and about 10-15 minutes cooking. It’s perfect for a delicious weeknight meal that feels special without the wait.
Step-by-Step Instructions:
1. Cook Shallots, Garlic, and Mushrooms
Heat the butter in a large skillet over medium heat. Add the finely chopped shallot and minced garlic. Stir and cook for 2-3 minutes until the shallots are soft and fragrant. If using mushrooms, add them now and cook for another 3-4 minutes until they begin to soften.
2. Make the Creamy Sauce Base
Sprinkle the flour over the cooked vegetables and stir well to combine. Cook for about 1 minute to get rid of the raw flour taste. Slowly pour in the dry sherry while stirring to mix everything evenly. Next, add the heavy cream and milk gradually, stirring constantly to keep the sauce smooth and creamy. Let everything simmer gently for 3-4 minutes until the sauce thickens just a bit.
3. Cook the Shrimp and Finish the Dish
Season the sauce with paprika, salt, and black pepper. Add the shrimp to the skillet and cook for about 4-5 minutes, turning occasionally, until the shrimp turn pink and are cooked through. Stir in the chopped fresh parsley and adjust seasoning if needed. Serve your shrimp Newburg over warm rice or buttered noodles, and garnish with a little extra parsley for a fresh touch.
Can I Use Frozen Shrimp for This Recipe?
Yes! Just be sure to thaw the shrimp completely before cooking. The best way is to leave them in the fridge overnight or place them in a sealed bag and submerge in cold water for about 15-20 minutes. Pat dry to avoid excess moisture in the sauce.
What Can I Substitute for Dry Sherry?
If you don’t have dry sherry on hand, dry white wine works well. Alternatively, mix a splash of apple cider vinegar with a pinch of sugar to mimic the flavor. Avoid using cooking sherry as it’s often too salty.
How Do I Store Leftovers?
Store any leftover Shrimp Newburg in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally. You might need to add a splash of cream or milk to loosen the sauce when reheating.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the sauce base and cook the shrimp ahead of time, then refrigerate separately. Combine and reheat gently when ready to serve to keep the shrimp tender and the sauce creamy.
