- 2 tbsp olive oil
- 1 lb langoustine (or shrimp)
- 4 large garlic cloves, minced
- 1 pint grape tomatoes halved (or quartered roma’s)
- 2 tbsp capers, drained
- 1⁄2 tsp red pepper flakes
- 1⁄2 c sherry, wine or chicken broth
- 1 tsp salt
- 1⁄2teaspoon pepper
- 2 tbsp butter
- 1 lb thin spaghetti (or angel hair)
- 1⁄2cup parsley chopped
- 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.
This is inspired by Skinny Taste – super easy and tasty. Perfect for lunch or dinner. I served it on salad with green onions and sliced cucumber.
1/2 c uncooked short-grain brown rice
2 tbsp rice vinegar
8 oz cooked langostines or shrimp
1 c diced cucumber
1 tbsp chopped fresh chives
1 avocado, mashed
4 tsp reduced-sodium soy sauce
2 tbsp mayonnaise
1 tbsp sriracha sauce
Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir and let cool.
Cut shrimp into 1-inch cubes. Combine with mayo ans sriracha.
In a small bowl, combine cucumber and chives.
Using a 1 c measuring cup, layer ¼ c cucumber, 1/4 avocado, 1/4 shrimp, and 1/5 of the rice. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with soy sauce and more sriracha. mayonnaise.
Serves 4. 6 WW PP
Avocado Langoustine Salad with Red Pepper Dressing
This one was inspired by F&W salad of the month. I did not have shrimp so I used langoustines, I also added some garlic bread crumbs. Perfect for a hot summer night.
1 roasted red bell pepper
1 garlic clove
2 tsp minced jalapeño
3 TBSP yogurt
1 TBSP apple cider vinegar
1 tsp lemon juice
1/4 c plus
Salt and pepper
1 TBSP olive oil
1 head of lettuce, torn into pieces
1/4 c cilantro leaves, chopped
1 tsp like juice
2 avocado, sliced
1 lb cooked shrimp or langoustines
8 oz bread cut into 1/2 inch pieces
Olive oil to drizzle bread
Salt and pepper
Combine dressing ingredients in a small foo processor and pulse until smooth. Set aside.
Preheat oven to 400.
Toss bread crumb ingredients and in a bowl. Spread on a baking sheet and cook for 5 minutes until crunchy.
Combine salad lettuce, cilantro, lime juice and 1 TBSP olive oil in a bowl.
To serve: arrange salad on plates, top with avocado, tomatoes, bread crumbs and shrimp. Drizzle with red pepper dressing.
This is the perfect summer meal – no cooking required. I bought the Langostines at Trader Joes, shrimp would be a great substitute.
1 lb langostines1, cooked
1/2 c Mayonnaise
2 tsp tomato ketchup
1 tsp Worcestershire sauce
1 tbsp Cognac
few drops of tobasco or siracha
1 head of lettuce
1 tbsp finely chopped green onions
sea salt and freshly ground pepper
1 chopped avocado
Combine mayo, ketchup, worcestershire, and hot sauce in a bowl, whisk together.
Line a plate with lettuce leaves, top with avocado and Langostines, drizzle with sauce and sprinkle espelette over the top.
Serves 2 – 4.
Pasta with Langostines and Mint
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.