This recipes comes from my favorite cooking magazine, La Cucina Italiana. The mint really adds something special to this dish.
1 lb pasta
3 TBSP olive oil
2 TBSP shallots, finely chopped
1 lb peeled Langostines (or shrimp)
1/2 c dry white wine
Zest from one lemon
1/2 c finely chopped mint
Cook pasta according to directions on package.
In a large skillet, 1 1/2 TBSP olive oil over medium heat, reduce to low and add shallots, cook until softened, about 3 minutes.
Add Langostines, stir to coat in oil cook 1 minute. Add wine and increase to medium high heat, cook 2 minutes until Langostines are opaque. Remove from heat and stir in zest.
Drain pasta, add to Langostines, stir in 1 1/2 TBSP olive oil and mint. Season with salt and pepper.