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This is a WONDERFUL recipe I found by Emeril when I was on a search for Langoustine recipes after locating them at my local Trader Joe's. I love Langoustine's but was surprised to find how few recipes there was out there. They remind me of a cross between mini lobster bites and shrimp so I plan to use them interchangeably with shrimp but this recipe was designed specifically for them. I increase the garlic in this recipe and you can alter the amounts of all ingredients to suit your tastes. Enjoy!
- 1 lb angel hair pasta
- 1⁄4 cup olive oil
- 6 ounces pancetta, chopped
- 1 medium red onion, peeled, cut in 1/2, and thinly sliced
- 2 tablespoons garlic, minced
- 1⁄4 cup dry white wine (optional)
- 1⁄2 teaspoon crushed red pepper flakes
- 1 1⁄2 tablespoons fresh lemon juice
- 1 1⁄2 lbs langoustine
- 1⁄4 cup fresh parsley leaves, fresh, chopped
- 1 teaspoon lemon zest (fresh and finely grated)
- 1⁄4 cup parmesan cheese (freshly grated) (optional)
- 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.