Langoustine Pasta Recipes

AMAZING SHRIMP AND LANGOSTINO LOBSTER LINGUINE

Steps:

• Bring a large pot of lightly salted and oiled water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat olive oil in a large saucepan over medium-high heat; saute bacon, onion, garlic, and red pepper flakes in hot oil until onion is golden brown, 10 to 15 minutes. Stir white wine into bacon mixture; cook and stir until wine is absorbed, 2 to 4 minutes.
• Stir shrimp and langostino lobster into bacon mixture; saute until shrimp and langostino are pink, about 2 minutes.
• Reduce heat to medium and stir cooked linguine into shrimp mixture. Stir peas, pesto sauce, and half-and-half into shrimp-linguine mixture; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top servings with Parmigiano-Reggiano cheese.

LANGOUSTINE PASTA

Steps:

• Bring a 6- to 8-quart pot of salted water to a boil.
• Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté langoustine tails, turning over once, until just cooked through, about 4 minutes, and transfer with a slotted spoon to a large bowl.
• Add garlic to oil remaining in skillet along with red pepper flakes, sherry, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, then stir in tomatoes, capers and langoustines. Saute for a minute or two. Remove skillet from heat.
• Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.

LANGOUSTINE AND ANGEL HAIR

Steps:

• In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot. Cover to keep warm.
• Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the pancetta and cook until golden brown, 3 to 4 minutes.
• To the oil in the pan, add the onions and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the wine, 3/4 teaspoon salt, red pepper, lemon juice, and langoustines and cook, stirring, until the shellfish are pink and cooked through, about 5 minutes. Add the parsley and stir to combine.
• Add the cooked pasta to the shellfish mixture and toss well to combine. Cook until the pasta is heated through, about 1 minute. Remove from the heat, add the lemon zest, and adjust the seasoning, to taste. Sprinkle with Parmesan. Spoon into individual pasta bowls or onto large plates, and serve immediately.

LANGOUSTINES

Steps:

• Remove the heads, lungs and shells from the langoustines (you can reserve heads and shells to make stock; they may be frozen). Devein and season lightly with salt and pepper. In a deep sauté pan, heat 1 tablespoon of olive oil over medium high heat. When it simmers, place the langoustines on their sides so that they curl up in the pan. As soon as one side is caramelized, about 1/2 minute, gently turn; add butter and bay leaf. Baste continuously for 2 minutes. They should still be a little translucent at the center. Remove from the pan and drain. Sprinkle with olive oil. (Craft uses lemon olive oil; you can sprinkle a little lemon juice if you can't find this.) Serve.