Saturday, December 17, 2011


Langostinos pasta
I rarely post recipes with hard to find ingredients. Why? Because I have trouble getting them too. On my trek into the "big city" I went to Trader Joes. In the frozen foods  I found langostinos. I haven't had langostinos in over a decade (ok it has probably been two decades). Giddy with food excitement I quickly put the bag of frozen goodness in my cart. Steven asked "what's a langostino?" I channeled my inner food geek and answered: "a langostino is a member of the lobster family; they are caught off of the coast of Chile. Langostinos are about the size of a shrimp and look and taste like a cross between a shrimp and a lobster. I think they taste more like a lobster than a shrimp. They can be substituted for crawfish or shrimp in recipes." Yep, I am a walking encyclopedia of food knowledge.
I have a bag of langostinos that are fully cooked and then frozen. The question is what to do with them. I decided to recreate the dish I had oh so many years ago- langostinos with lots of garlic and olive oil served over pasta. My mouth is already watering.

Langostinos in a Garlic Butter Sauce
3 Tbsp of Butter
3 Tbsp of Olive Oil
5 Cloves of Garlic, Minced
1 Shallot, Thinly Sliced
Pinch of Salt
Couple of Turns of the Pepper Mill
12 oz. (340 g) of Langostinos, Thawed, Rinsed, and Drained
1/2 Cup (120 ml) of Dry White Wine
1/4 Cup (5 g) of Fresh Parsley
Parmesan Cheese

Important Note: Depending on the cooking time of your pasta: either have the water boiling and wait to add the pasta or once the water for the pasta is boiling and you are making the pasta start this recipe. Otherwise your sauce could be finished long before your pasta is cooked.

Add the butter and olive oil to a medium size saucepan. Melt the butter over medium-low heat.
Butter melting in oil; this is not going to be a healthy dish
Add the garlic, shallot, and salt and pepper. Sauté until the shallot is translucent.
Time to add the garlic and shallot
Add the langostinos and the wine and cook until heated through about 3 minutes. Do not overcook the langostinos they will turn rubbery.
Adding the langostinos
Add the parsley.
Adding the parsley
Taste and adjust the salt and pepper. Serve over pasta (sprinkle with Parmesan cheese).
The finished dish. Beautiful!
The bottom line: will I make this again? Oh my goodness yes! It was incredible, amazing, delicious ...


  1. Hi---what do you do with the white wine? I assume you add it before the langostinos? Although my vote would be to drink it instead!

  2. Sorry about that! I will revised the post-- you add it with the langostinos. You know what they say, one for the pot and one for the cook--- or is it one for the pot and two for the cook?

  3. Great recipe. I put a link back to this page for the langostino Facebook page:

  4. Replies
    1. As a main dish it is 3-4 servings. It feeds my family of 3 perfectly. I usually serve a salad with it.

  5. Can lemons be added to this recipe?

    1. I think some lemon juice would be great with the recipe.

  6. Great recipe. We added 1/3 cup of heavy cream and Italian seasoning and red pepper flakes. Needed to cut back on butter and oil by 1 TBSP each.

  7. Amy, I just picked up a bag myself, I don't think I've ever had them, Soni looked them up after the fact, they are not part of the lobster family, their closer to the hermit crab

  8. Sounds like a great recipe, I'm just a little afraid of eating them now :p

  9. They are wonderful-- I promise-- but then I eat crawfish, octopus, eel....

  10. I just made this for an early mothers day dinner with a salad and toasted garlic bread. Delicious. Thank you for the wonderful recipe.

  11. So glad you liked it! I will be posting scallop recipe this week that you might like.

  12. One of my favorite recipes ever. Have done this a couple of times. Really love the seafood taste throughout. Thank you for your guidance. Just sent this page to my father on Father's Day.

  13. YUM!! I'm on the ketogenic diet and this recipe fits right in (minus the regular pasta). I'll be using zucchini noodles instead. BRING ON THE BUTTER AND EVOO!! Thanks for a great recipe, Amy!