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This is similar to shrimp scampi but uses precooked langostino tails (I bought mine in the frozen section of Trader Joes).
It can also easily be made gluten and dairy free as well
To start the pasta, bring a large pot of water to a boil then add salt and pasta. Stir the pasta to separate then cover the pot. Once the water comes back to a boil, cook for about 6-8 minutes, until the pasta is not quite done. Drain the pasta and reserve a cup of the pasta water.
Meanwhile, in a large skillet, melt 2 tablespoons of the butter with 2 tablespoons of the oil over medium-high heat. Then add the shallots, garlic, and red pepper flakes and saute until the shallots are translucent (about 3-4 minutes).
Season the tails with salt and pepper and add to the sauce to heat and absorb the flavors (about 2 minutes). Remove the tails then add in the lemon juice and wine.
Bring to a boil then add the remaining butter and oil. Once the butter has melted, add the tails back in as well as the parsley, pasta, and pasta water.
Stir well and season with additional salt and pepper.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!