Langoustine and Angel Hair
Elevate your next dinner with the luxurious flavors of Langoustine and Angel Hair, a seafood pasta dish that’s as elegant as it is indulgent. Tender, sweet langoustines are the star of this recipe, sautéed to perfection and paired with delicate angel hair pasta coated in a rich, silky sauce made from butter, garlic, white wine, and a touch of heavy cream. A bright hit of lemon zest and juice balances the richness, while fresh parsley adds a burst of color and freshness. Finished with just a hint of spice from optional red pepper flakes, this dish comes together in under 45 minutes, making it perfect for both weeknight indulgence and special occasions. Serve it with a crisp white wine and watch it steal the spotlight! Keywords: langoustine and angel hair, seafood pasta recipe, creamy langoustine pasta, elegant dinner ideas, quick gourmet recipes.
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Ingredients
- 12 pieces langoustines (fresh or frozen, thawed)
- 300 grams angel hair pasta
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 whole lemon (zested and juiced)
- 100 milliliters dry white wine
- 200 milliliters chicken or seafood stock
- 100 milliliters heavy cream
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes (optional)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the angel hair pasta according to the package instructions, usually about 3-4 minutes. Reserve 1 cup of pasta water before draining and set the pasta aside.
Step 2
In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Step 3
Increase the heat to medium-high and add the langoustines to the pan. Cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove the langoustines and set them aside.
Step 4
Deglaze the pan by adding the white wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
Step 5
Stir in the chicken or seafood stock, lemon juice, and lemon zest. Let the mixture simmer for 3-5 minutes to develop flavor.
Step 6
Lower the heat to medium and stir in the heavy cream and the remaining 2 tablespoons of butter. Let it cook for another 2-3 minutes until the sauce thickens slightly. Season with salt, black pepper, and red pepper flakes, if using.
Step 7
Add the cooked angel hair pasta and toss to coat in the sauce. If the dish looks too dry, add a bit of the reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
Step 8
Return the langoustines to the pan, nestling them into the pasta. Allow everything to cook together for 1-2 minutes to reheat the langoustines.
Step 9
Garnish with freshly chopped parsley and serve immediately. Optionally, serve with additional lemon wedges on the side for extra brightness.
Nutrition Facts
| Serving size | (2072.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3279.8 |
| Total Fat 133.5g | 0% |
| Saturated Fat 56.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1664mg | 0% |
| Sodium 5542.9mg | 0% |
| Total Carbohydrate 239.0g | 0% |
| Dietary Fiber 18.8g | 0% |
| Total Sugars 13.6g | |
| Protein 256.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 730.7mg | 0% |
| Iron 24.6mg | 0% |
| Potassium 3926.3mg | 0% |
Source of Calories