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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.
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.
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