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Pook's Pantry Recipe Blog

A Life in Food by real-life Chef Cheryl Bennett

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Dinner

How to make easy weeknight meatballs

February 22, 2021

Classic Italian meatballs with parmesan cheese are pure comfort food, but they aren’t exactly weeknight friendly. These easy weeknight meatballs will give you all the flavors you’re craving in a fraction of the time. Like my Thai turkey meatballs, these are great for leftovers the next day.

easy weeknight meatballs in tomato sauce with fresh parsley and cheese

A quick bake in a hot oven ensures the meatball is tender inside and nicely browned outside. Because they are baked and not fried, there are no greasy splatters to clean up.

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Filed Under: Beef/Pork/Poultry, Dinner Tagged With: meatballs

Pan seared corvina with Portuguese sausage

February 17, 2021

Pan seared corvina is a one pan meal that has quickly become a new favorite. This easy corvina recipe is perfect for weeknight cooking. Saffron potatoes and Portuguese linguiça round out this dish for a complete meal. Serve with crusty bread for getting every last bit of sauce on your plate.

pan seared corvina with saffron potatoes and onions

One pan meals, like this creamy chicken pasta, are a lifesaver during the week. A handful of ingredients and one pan deliver a hearty meal with very little effort.

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Filed Under: Dinner, Seafood Tagged With: corvina

How to make langostino risotto

February 4, 2021

Langostino risotto is a delicious special occasion dinner. Whether it is an anniversary, Valentine’s Day or a birthday, langostino recipes like this are a perfect choice for celebrating at home.

langostino risotto is gray bowl with herbs and gold spoon

From langostino artichoke dip, to warm, buttery langostino lobster rolls, there is no shortage of recipes here for this delicate seafood.

It can take something simple and elevate it, like langostino mac and cheese.

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Langostino risotto

Risotto is a great meal to serve for special occasions. It feels fancy, even though it really isn’t. When you get down to it, it’s just cheesy rice with some delicious mix-ins, like butternut squash risotto.

langostino lobster risotto in gray bowl with rose gold spoon

A few years back, I made langostino étouffé for a Mardi Gras celebration. While eating the langostinos with the rice, it occured to me that these two things pair quite nicely together.

Being a big fan of risotto, it was an obvious jump to this recipe.

Ingredients

As you can see below, most of the ingredients are fairly common. There isn’t anything unusual or hard to find, which makes this recipe perfect for a celebratory dinner anytime.

  • Stock – seafood stock, or even chicken stock, is used here. Homemade or store-bought, use whatever you have.
  • Wine – a dry white wine that you would drink, like a sauvignon blanc.
  • Salt and pepper
  • Herbs – optional, but nice for garnish.
  • Rice – arborio or carnaroli.
  • Butter – use unsalted butter so you can control the salt in the dish.
  • Shallots – can substitute onion if you can’t find shallot.
  • Olive oil – choose something buttery and full of flavor.
  • Cheese – freshly grated parm is best.
  • Langostino – sold cooked and frozen, you’ll need to thaw them before using.
ingredients for langostino risotto

Before starting your langostino risotto, have everything measured and minced, ready to go. It makes the process much smoother when cooking.

Where can I find langostino tails?

I find frozen langostino tails at Trader Joe’s or Costco. If you don’t have either of those near you, ask your local fishmonger.

Sometimes, a good seafood market can order them for you, if you ask nicely.

close up of risotto

Just look at that creamy rice. This langostino risotto will be your new favorite special occasion meal.

It also makes a great dinner on cold nights when you want something cozy and comforting.

Risotto procedure

First, heat the stock or broth in a small pot on the stove and keep it warm.

Next, melt the butter and oil together in a wide, shallow pan. Add shallots and sauté, then add rice.

steps one and two for making risotto

Add wine and cook until it is almost absored, then add your first ladle of warm stock to the pan.

Cook, stirring frequently, until most of the stock is absorbed before adding more.

Look at the photo on the right. The grains of rice have swelled significantly and have absorbed quite a bit of stock. The rice is creamy and tender when it is done.

Finally, we’ll finish off the risotto with grated Parmesan and fold in the langostino tails.

risotto with langostino lobster in shallow, gray bowl

Making risotto isn’t difficult at all. It’s just a matter of slowly stirring the rice and allowing it time to absorb the stock. It’s the perfect meal for a quiet Valentine’s Day at home or for celebrating a birthday or an anniversary.

I really hope you love this recipe. If you make it, snap a pic and share it with me either in the Fabulous Foodie Friends Facebook group or on Instagram by tagging @pookspantry and using hashtag #pookspantry.

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Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 4 servings

How to make langostino risotto

How to make langostino risotto

Langostino risotto is perfect for celebrating a special occasion or when you need a cozy meal on a cold night.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 6 cups seafood, chicken or vegetable stock/broth
  • 4 tbsp. butter
  • 2 tbsp. olive oil
  • 2 large shallots, minced
  • 1 ½ cups arborio or carnaroli rice (10 oz)
  • ½ cup dry white wine, such as Sauvignon Blanc
  • 1 cup grated Parmesan
  • 2 tsp. kosher salt (or to taste)
  • 1 tsp. black pepper
  • 8 oz. langostinos
  • 2 tbsp. minced herbs for garnish, optional (chives, parsley, marjoram)

Instructions

  1. In a medium pot, heat the stock over medium low heat, then reduce heat to low and keep warm. (It needs to stay warm as we add it to the rice)
  2. In a large, wide pan, melt butter and oil together over medium-high heat. Add the shallots and sauté until translucent, about 5 - 6 minutes.
  3. Add a large pinch of salt and a pinch of pepper, then add rice and stir constantly for a few minutes, allowing oil/butter to coat the grains of rice.
  4. Add the wine and cook for 2 – 3 minutes, stirring frequently.
  5. Next, add a cup of stock to the rice and simmer until broth is almost absorbed. Add more stock, a cup (or ladle) at a time, allowing it to be absorbed before adding more. Add another pinch of salt and pepper. Stir frequently.
  6. Cook until rice is creamy and tender, but still has a little texture, about 25 – 30 minutes.
  7. Remove from heat and fold in cheese and langostinos, reserving a few for garnish on top. Sprinkle with fresh herbs, if desired and adjust salt and pepper, if needed.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Lodge 3.6 Quart Enamel Cast Iron Casserole Dish with Lid (Carribbean Blue)
    Lodge 3.6 Quart Enamel Cast Iron Casserole Dish with Lid (Carribbean Blue)

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 739Total Fat: 36gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 238mgSodium: 2813mgCarbohydrates: 29gFiber: 1gSugar: 3gProtein: 61g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: Italian-American / Category: Dinner

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to have you on my newsletter, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Filed Under: Dinner, Seafood Tagged With: langostino, risotto

Baked Bourbon Jalapeno Chicken Thighs

January 13, 2021

Bourbon jalapeno chicken thighs are an easy weeknight dinner that everyone will love. Like my rosemary lemon chicken thighs, this recipe cooks in just over 30 minutes.

bourbon jalapeno chicken thighs on white platter with herbs

The oven does most of the work here. All we have to do is make a simple marinade and let the chicken soak. The oven turns it into a crispy-skinned dinner that has a ton of flavor.

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Filed Under: Dinner Tagged With: bourbon jalapeno chicken thighs, chicken, chicken thighs

How to make a vegan tofu noodle bowl

January 4, 2021

Vegan crispy tofu noodle bowl is my new “go-to” for Meatless Mondays. Crispy, sweet and spicy tofu atop fresh Asian noodles tossed in a flavorful sauce. This bowl is also packed with herbs and vegetables which makes me feel downright virtuous.

vegan tofu noodle bowl with chopsticks

Fresh lo mein noodles form the base of this bowl. Topped with cubes of crunchy tofu, veggies and herbs, this Asian bowl is great for meal prepping or weeknight dinner.

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Filed Under: Dinner, Meal Prep, vegan Tagged With: bowl, crispy tofu, dinner, healthy, meatless Monday, noodles, tofu, vegan, vegetarian

Porcini Crusted Beef Tenderloin for Christmas

December 18, 2020

Porcini crusted beef tenderloin roast is the perfect Christmas dinner. Serve with roasted vegetables or melting potatoes for a delicious and elegant meal.

Dried porcini mushrooms ground into a powder dust the outside of the tenderloin, enhancing the flavor of this delicate cut of meat. 

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Filed Under: Dinner Tagged With: beef, beef tenderloin, Chateaubriand, Christmas, dinner, how to

Taco-stuffed Hubbard squash

November 24, 2020

Taco-stuffed Hubbard squash is hearty, healthy and flavorful. Loaded with a chili and cumin seasoned filling, it is a delicious twist on taco night.

Stuffed Hubbard squash is a great make-ahead meal and there are many variations to suit nearly every diet – from vegan or vegetarian to meat-filled like this one.

taco-stuffed Hubbard squash with cheese on white plate

Small Hubbard squash roughly the size of a large acorn squash are the perfect size for this recipe.

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Filed Under: Dinner Tagged With: hubbard squash, stuffed hubbard squash, taco-stuffed Hubbard squash

How to make creamy Dijon chicken pasta

November 18, 2020

Creamy Dijon chicken pasta is a one pan meal that is ready in just over 30 minutes. Like my chicken pasta with sun-dried tomato, this meal is full of flavor and it’s a cinch to make.

bowls of chicken Dijon pasta

Busy weeknights call for getting dinner on the table quickly. If I can do that with a minimum of dirty dishes, that’s a win in my book.

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Filed Under: Dinner Tagged With: chicken, one pan meals, pasta

How to make Cajun langostino pasta

November 16, 2020

Cajun langostino pasta with andouille sausage is a delicious weeknight dinner. Meals with langostinos, like this bisque, always feel a little special and make great date night food.

Seafood and pasta go well together, like this langostino alfredo and langostino mac and cheese, and if you are a fan of this combo, I hope you’ll love this newest creation.

cajun langostino pasta with squid ink noodles in shallow gray bowls

I used a squid ink pasta for this dish to showcase the color of the seafood and because I had it in the cupboard. It makes a really lovely presentation.

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Filed Under: Dinner, Pasta Tagged With: cajun, langostino, pasta

Stuffed Hubbard squash recipe with rice

October 16, 2020

There is nothing quite like a blue squash for a showstopper. This stuffed Hubbard squash recipe is perfect for your holiday table, but is also right at home on the weekday dinner menu.

The filling is made from a wild rice blend, apples, onions and ground pork or sausage. You can easily omit the meat to make it a vegan stuffed hubbard squash.

stuffed hubbard squash recipe on white plate

We are deep into fall and all the squash is in season. Now is the perfect time to make this delicious autumn dinner.

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Filed Under: Dinner Tagged With: dinner recipes, how to cook hubbard squash, hubbard squash, hubbard squash recipe, sausage stuffed squash, stuffed hubbard squash

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