A lightened up version of a classic restaurant sauce makes this langostino alfredo a tasty dinner that doesn’t sacrifice taste for fewer calories.
We are big fans of langostino recipes around here, and if you are too, you’re going to love this one.
Swap out shrimp for langostinos in this seafood alfredo pasta. They are sweet, delicious and so easy to use.
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Langostino alfredo recipe
This delicious langostino pasta recipe is ready in about 30 minutes, from start to finish. Waiting for the pasta water to come to a boil will take longer than making the sauce.
Fans of cheesy pasta dishes will love this langostino mac and cheese too. Making a creamy cheese sauce, which is really all an alfredo sauce is, can be done in a few different ways, allowing you to make variations of this pasta.
How to cook langostino
The best part about langostino tails is that they are most often found already cooked and frozen.
At this point, it is simply a matter of properly defrosting the tails and adding them to your dish.
The safest way to thaw frozen food is in the refrigerator, but if you need it quickly, place the package in a bowl inside of the sink with cold, running water. Leave the tap running in a pencil-thin stream into the bowl until it is thawed enough to use. (Never, ever use warm or hot water to speed up the process).
Lightened up alfredo sauce
Notice I didn’t say “light”. It is a lighter version of a regular alfredo sauce, but by no means is it diet food. To make this langostino pasta with cream sauce, we’ll need the following:
- unsalted butter
- all-purpose flour
- half and half
- Parmesan cheese (not pre-shredded and not the “shaker” kind)
- Cajun seasoning blend, if you like a little kick, or just salt and pepper
- medium saucepan (or heavy-bottomed pot like the one I used)
- coarse grater for cheese
When I’m making this langostino cream sauce recipe, I often use garlic confit instead of raw garlic. You can check out this garlic potatoes post to see how easy it is to make.
Raw garlic can sometimes have a sharp flavor and by simmering the garlic in olive oil, the flavor gets nice and mellow. We will cook the garlic in butter for this sauce, so it will lose some of its bite.
The first step is making the roux, by melting the butter and adding flour to make a paste, then cooking it for a few minutes to allow the raw flour taste to cook out.
Then we’ll add the garlic, milk and cream and let it simmer until thickened. Whisk in the Parmesan cheese, then season with salt and pepper (or Cajun seasoning).
Add some of the sauce to the pasta and give it a good toss to coat the noodles. Add a bit of pasta water if needed. The alfredo sauce will thicken as it sits. If it cooks down too much, you may need to add a splash of pasta water to thin it out.
Then gently fold the langostino tails into the rest of the sauce. Ladle sauce on top of pasta and dig in. That’s all there is to it.
How to reheat seafood alfredo
When the sauce is cold, you’ll definitely need to add more liquid (milk, half and half, cream or even a splash of stock) when reheating. The best way to do this is in a pot on the stove. Microwaving this isn’t ideal – the langostinos will turn rubbery.
Warm gently over low heat, adding a few tablespoons of liquid at a time until you’ve reached the desired consistency.
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- 4 ounces pasta, cooked according to box (save 1 cup pasta water)
- 6 ounces langostino tails, thawed and drained
- 2 1/2 tbsp. unsalted butter
- 1 tbsp. all-purpose flour
- 2 - 4 cloves garlic, minced
- 1/2 tsp. salt (I use Diamond Crystal kosher salt)
- 1/4 tsp. ground black pepper
- 3/4 cup half and half, room temperature
- 1/4 cup whole milk, room temperature
- 1 1/2 cups freshly grated Parmesan cheese (from a block is best), divided
- 1 tbsp. chopped chives or parsley for garnish, optional
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 3 - 4 minutes.
- Add garlic and whisk to combine. Season with half of the salt and pepper.
- Slowly whisk in milk and half & half. (Start slowly, to allow milk/half and half to blend in as you're whisking. Don't dump it all in at once)
- Whisk frequently over medium/medium low heat until sauce has thickened.
- When sauce has reached desired consistency, remove from heat and whisk in 1 - 1 1/4 cups grated Parmesan. Add additional salt and pepper to taste.
- If sauce is too thick, add a splash of pasta water to thin it. Add a ladle or two of sauce to cooked pasta and toss to coat noodles with sauce. Add pasta to bowls for serving.
- Gently fold thawed and drained langostino tails into remaining sauce and ladle sauce over pasta.
- Top with fresh parsley or chives and remaining grated Parmesan cheese.
If you like a little spice, add my Cajun seasoning blend to the sauce.
*Don't forget to save a cup of pasta water to thin the sauce, if needed.
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Amount Per Serving: Calories: 687Total Fat: 46gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 137mgSodium: 2008mgCarbohydrates: 39gFiber: 1gSugar: 6gProtein: 29g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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