AMAZING SHRIMP AND LANGOSTINO LOBSTER LINGUINE
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
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
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
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
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
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
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
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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