Costco Langostino Recipes

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AMAZING SHRIMP AND LANGOSTINO LOBSTER LINGUINE



Amazing Shrimp and Langostino Lobster Linguine image

It was our turn to host the 'Dinner Club'. Our theme was Italian. This was a great entree that did not take hours in the kitchen and allowed me to enjoy our company. Great fun with great friends!

Provided by Michael

Categories     Seafood     Shellfish     Lobster

Time 45m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package linguine pasta, broken into fourths
2 tablespoons olive oil
12 slices cooked bacon, chopped
1 sweet onion, finely chopped
1 tablespoon minced garlic
1 teaspoon red pepper flakes, or to taste
½ cup dry white wine (such as Pinot Grigio)
1 pound uncooked medium shrimp, peeled and deveined
1 pound langostino lobster
1 ½ cups peas
1 cup basil pesto sauce
1 cup half-and-half
1 cup grated Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of lightly salted and oiled water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Heat olive oil in a large saucepan over medium-high heat; saute bacon, onion, garlic, and red pepper flakes in hot oil until onion is golden brown, 10 to 15 minutes. Stir white wine into bacon mixture; cook and stir until wine is absorbed, 2 to 4 minutes.
  • Stir shrimp and langostino lobster into bacon mixture; saute until shrimp and langostino are pink, about 2 minutes.
  • Reduce heat to medium and stir cooked linguine into shrimp mixture. Stir peas, pesto sauce, and half-and-half into shrimp-linguine mixture; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top servings with Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 598.5 calories, Carbohydrate 50.6 g, Cholesterol 202.6 mg, Fat 26.3 g, Fiber 4.3 g, Protein 38 g, SaturatedFat 8.7 g, Sodium 637.9 mg, Sugar 4.3 g

GARLIC BUTTER LANGOSTINO



Garlic Butter Langostino image

Quick and easy langostinos in garlic butter sauce make a delicious dinner or appetizer.

Provided by Cheryl Bennett

Categories     Seafood

Time 15m

Number Of Ingredients 10

1 pound langostinos, thawed and drained
6 tbsp. unsalted butter
2 tbsp. flour
1/4 cup garlic, sliced thinly (or minced)
1/4 cup fresh lemon juice
1/2 cup chicken stock
2 tsp. kosher salt
1 tsp. black pepper
2 tbsp. flat-leaf Italian parsley, chopped
optional: red pepper flakes, lemon wedges for serving

Steps:

  • In a medium saucepan over medium heat, melt butter.
  • Whisk in flour until it forms a paste (roux). Cook for 3 - 4 minutes.
  • Add chicken stock and lemon juice while whisking constantly.
  • Add garlic, salt and pepper. Stir to combine and bring to a simmer.
  • Add langostinos, cook for 1 - 2 minutes to warm langostino.
  • Remove from heat and add chopped parsley. Serve.

Nutrition Facts : Calories 204 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1211 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

LANGOSTINO CEVICHE



Langostino ceviche image

Easy recipe for langostino ceviche made with langostinos or shrimp, lime juice, red onions, cilantro, hot peppers, garlic, and olive oil.

Provided by Layla Pujol

Categories     Appetizer

Time 1h15m

Number Of Ingredients 11

2 lbs of cooked langostino meat (defrosted if frozen - can also use lobster tail or crawfish)
1 red onion (cut in half and finely sliced lengthwise)
12-15 limes (juiced)
1-2 serrano peppers or other hot peppers (cut in half)
A few sprigs of cilantro + ½ bunch finely chopped
1-2 tbs olive oil (or if you prefer a more neutral flavor use avocado oil)
1 garlic clove (lightly crushed)
Salt to taste
Chifles
Patacones or tostones
Tostado corn

Steps:

  • Place the sliced onions in a bowl, add some salt and cover with warm water. Let rest for about 10 minutes, drain and rinse well with cold water.
  • Place the cooked langostinos in a glass or plastic bowl; add the lime juice, washed onion slices, hot peppers, cilantro sprigs, garlic clove, and salt. Cover and let marinate for a couple of hours in the refrigerator.
  • Remove the hot peppers, the cilantro springs and the garlic clove.
  • Add the cilantro and olive oil to the marinated langostinos and onions, mix well. Taste and add additional salt if needed.
  • Serve with chifles, patacones or tostones, tostado corn, or popcorn.

LANGOSTINO ROLLS OR SLIDERS



Langostino Rolls or Sliders image

A twist on traditional lobster rolls, these Langostino Rolls are amazingly easy to pull together. Fresh tarragon adds an extra pop of flavor. These rolls work well for lunch, dinner or parties. Use dinner rolls to make sliders.

Provided by Terri @ that's some good cookin'

Time 1h33m

Number Of Ingredients 10

1 pound cooked langostino (I buy mine at Costco)
1 cup mayonnaise (I used 'lite')
2 stalks celery, small dice (about 1/2 cup)
1 bunch green onions, finely chopped
1 tablespoon minced fresh tarragon
1/2 teaspoon salt
1/8 teaspoon ground pepper
juice of 1 fresh lemon, about 2 tablespoons
4-6 sub-style buns
butter, softened, for buttering the rolls

Steps:

  • Put the langostino in a colander and rinse under cool running water. Drain well.
  • Rough chop the langostino. Just a very small amount of chopping is all that is necessary because langostinos are small.
  • Put langostino in a medium size bowl and add the mayonnaise, celery, onions, tarragon, salt, pepper, and lemon juice. Fold together. Cover and refrigerate for at least 1 hour to allow flavors to blend well.
  • To serve, cut the rolls lengthwise, but do not go all the way through the roll. Leave one side attached. Open the rolls and butter the inside of each half. Place under a broiler and toast until golden brown.
  • Fill each roll with langostino filling. Serve immediately.

LANGOUSTINE AND ANGEL HAIR



Langoustine and Angel Hair image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

6 ounces pancetta, chopped
1 medium red onion, peeled, cut in 1/2, and thinly sliced
2 tablespoons minced garlic
1/4 cup dry white wine, optional
1/2 teaspoon crushed red pepper
1 1/2 tablespoons fresh lemon juice
1 1/2 pounds langoustines
1/4 cup freshly chopped parsley leaves
1 teaspoon finely grated fresh lemon zest, for garnish
Freshly grated Parmesan, optional
1 pound angel hair pasta
Salt
1/4 cup olive oil

Steps:

  • In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot. Cover to keep warm.
  • Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the pancetta and cook until golden brown, 3 to 4 minutes.
  • To the oil in the pan, add the onions and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the wine, 3/4 teaspoon salt, red pepper, lemon juice, and langoustines and cook, stirring, until the shellfish are pink and cooked through, about 5 minutes. Add the parsley and stir to combine.
  • Add the cooked pasta to the shellfish mixture and toss well to combine. Cook until the pasta is heated through, about 1 minute. Remove from the heat, add the lemon zest, and adjust the seasoning, to taste. Sprinkle with Parmesan. Spoon into individual pasta bowls or onto large plates, and serve immediately.

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