Langoustine Pasta

RedVinoGirl's Note:

Langoustine's are similar to little mini lobster bites. Often they are bought pre-cooked but some you need to cook. Trader Joe's sells them and they are delicious! I came up with this recipe to enjoy them since very few langoustine recipes exist on the internet. You can sub shrimp in the recipe if you'd prefer.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 4

Yield: 4.0

• 2 tablespoons olive oil, extra virgin
• 1 lb langoustine (or shrimp)
• 4 large garlic cloves, minces (I add more!)
• 1 pint grape tomatoes, halved (or quartered roma's)
• 2 tablespoons capers, drained
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup dry sherry
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 lb thin spaghetti (or angel hair)
• 1/2 cup fresh flat-leaf parsley, chopped

Directions:

1. Bring a 6- to 8-quart pot of salted water to a boil.
2. Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté langoustine tails, turning over once, until just cooked through, about 4 minutes, and transfer with a slotted spoon to a large bowl.
3. Add garlic to oil remaining in skillet along with red pepper flakes, sherry, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, then stir in tomatoes, capers and langoustines. Saute for a minute or two. Remove skillet from heat.
4. Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.