Linguine Newburg

Linguine Newburg

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Makes: 4 servings

Start to Finish: 15 minutes

  • 2  packages (9 ounces each) refrigerated linguine, Buitoni®

  • 6  tablespoons butter

  • 2  stalks celery, sliced

  • 1⁄2 medium onion, diced

  • 1⁄2 cup white wine

  • 1 packet (2-ounce) Newburg sauce mix, Knorr®

  • 3⁄4 cup milk

  • 12 ounces cooked peeled and deveined medium shrimp

  • 1 can (6-ounce) lump crabmeat, Crown Prince®




In a large pot of boiling salted water, cook pasta according to package directions. Drain well; return to hot pot. Cover; keep warm.

Meanwhile, in a large saucepan, melt butter over medium-high heat. Add celery and onion; cook and stir for 5 to 6 minutes or until soft.

Stir in white wine. Stir in sauce mix until dissolved. Stir in milk. Bring to a boil; reduce heat. Simmer for 2 minutes. Add shrimp and crabmeat to the wine mixture; heat through.

Serve hot over cooked pasta.

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