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Creamy Langoustine Pasta with Fresh Tomato Sauce Recipe

Cookstr
Course: Main Course
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Moderate
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 Creamy Langoustine Pasta with Fresh Tomato Sauce

Photo by: Kathryn Barnard

Langoustines are some of my favorite shellfish. They are sweeter than shrimp or prawns, but you can substitute either of those in this recipe if they’re not available in your area. The secret to this pasta is using a skillet to cook the sauce-the larger surface area allows the sauce to reduce quickly, for a long-simmered taste in a fraction of the time. Pair this with your favorite white wine and clink your glasses to a couple’s night in.

Yield: Serves 2

INGREDIENTS
  • 2 tablespoons unsalted butter
  • ½ cup (about 2 medium) finely diced shallots
  • 2 cloves garlic, finely chopped
  • 1 teaspoon chopped fresh oregano
  • One 14.5-ounce can diced tomatoes
  • Pinch of red pepper flakes (optional)
  • ¾ teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 1 cup halved cherry tomatoes
  • 3 tablespoons dry white wine
  • ¼ cup heavy cream
  • ½ pound langoustine tails or shrimp, peeled and deveined, defrosted if frozen
  • ¼ cup fresh basil, roughly torn (optional)
  • ½ pound pasta, cooked and drained

Directions

1. In a large skillet over medium heat, melt the butter. Add the shallots and sauté for 7 to 8 minutes, or until they are golden brown. Add the garlic, oregano, canned tomatoes, red pepper flakes, salt, and pepper. Then add the cherry tomatoes, wine, and heavy cream. Increase the heat to medium-high and cook the sauce for 5 to 6 minutes, until it reduces and thickens slightly.

2. Add the langoustine tails and cook for 2 to 3 minutes, until warmed through. (If you are using fresh, uncooked langoustine, cook for another 2 minutes, until the shellfish are opaque but tender.) Add the basil, then add the cooked pasta, mixing thoroughly to coat with the sauce, and serve.


© 2010 Lorna Yee and Ali Basye
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

848kcal (42%)
912mg (38%)
106g
7g
27g (41%)
0g
15g (75%)
7g
2g
244mg (81%)
10g
42g
149mg
1223mg
356mcg RAE (12%)
36mg (59%)
204mg (20%)
9mg (52%)
FROM THE KITCHEN OF...

Contributors

Lorna Yee
Ali Basye

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