Langostino Pasta
Pasta tossed in a creamy, garlic butter white wine sauce with delicate langostino tails.
Servings: 2
Calories: 624kcal
Equipment
Ingredients
- 4 ounces long pasta pappardelle, tagliatelle or fettuccine
- 1/2 lb. langostino tails thawed and drained
- 5 TB. unsalted butter
- 4 TB. flour
- 1/4 c. garlic thinly sliced or minced
- 1/4 c. white wine
- 2 cups vegetable seafood or chicken stock
- 2 TB fresh lemon juice
- 2 tsp. sea salt
- 1 tsp. pepper
- 2 TB flat leaf Italian parsley minced
Instructions
- Cook Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package directions.
- Drain, reserving 1/2 cup of the pasta water. Toss pasta with one tablespoon of butter to keep it from sticking.
- Make Sauce
- In a medium saucepan over medium heat, melt butter.
- Whisk in flour until it forms a paste (roux). Cook for 3 - 4 minutes.
- Add white wine while whisking constantly. Then add stock, while whisking.
- Add garlic, salt and pepper. Stir to combine and bring to a simmer.
- Add langostinos, cook for 1 - 2 minutes to warm langostino.
- Remove from heat and add chopped parsley and lemon juice.
- Combine pasta and sauce
- Pour sauce with langostinos over cooked pasta and toss to combine. Eat!
Notes
Add reserved pasta water, if needed, to thin sauce to desired consistency. Discard if not needed.
To slice garlic thinly, I use a Japanese mandoline.
Nutrition
Serving: 1g | Calories: 624kcal | Carbohydrates: 53g | Protein: 25g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 12g | Cholesterol: 126mg | Sodium: 2786mg | Fiber: 6g | Sugar: 7g