Creamy Langoustine Pasta with Fresh Tomato Sauce
Editor's Note: Enjoy a fabulous evening with a seafood pasta that will make you feel like you and your date are in the Caribbean. Langoustines, known to be sweeter than shrimp or prawns, delight as a tasty shellfish to sweeten up your pasta. Shrimp or prawns, however, can be a delicious substitute if langoustines are not readily available. The delicious tomato sauce adds to the seafood flavors. The secret to getting the sauce just right is to use a skillet to warm it up, causing it to reduce quicker, giving it a long-simmering taste in very little time. A special night is in store with this quick and easy gift to the senses.
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.
Total Timeunder 1 hour
OccasionCasual Dinner Party
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureCreamy, Herby, Savory
Type of DishPasta
- 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
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.
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