Have you been dreaming of a dish that combines the delicate flavors of the sea with the spicy kick of chorizo? Look no further. Langoustine Pasta with Chorizo is a culinary delight that brings together the sweetness of langoustines and the robust flavors of chorizo, creating an unforgettable harmony on your plate.
Ingredients for Langoustine Pasta
- Langoustines
- Chorizo Sausage
- Linguine, Spaghetti or Fettuccine Pasta
- Walnuts
- White Wine
- Garlic
- Lemon
- Parsley
- Olive Oil
- Salt and Pepper
So what are langoustines anyway? Langoustines, also known as Norway lobsters or scampi, are small, lobster-like crustaceans found in the cold waters of the North Atlantic. They are prized for their sweet, delicate meat, which is considered a delicacy in many parts of the world. Unlike their larger lobster cousins, langoustines have a more refined flavor profile, making them a perfect ingredient for gourmet dishes.
Tips for Cooking Langoustines
- Avoid Overcooking! Langoustines cook very quickly, so keep a close eye on them to prevent the meat from becoming tough.
- Season lightly. Langoustines’ natural flavor is delicate, so use seasoning sparingly to enhance rather than overpower the taste.
- Serve immediately. Langoustines are best enjoyed immediately after cooking while they are still warm and juicy.
Now, I know langoustines aren’t a Pacific Northwest seafood, but I had a chance to get some and couldn’t pass up the opportunity to experiment with this amazing seafood.
Langoustines are versatile and can be prepared in many ways, such as grilling, boiling, steaming, or used in soups, stews, and pasta dishes. Their meat makes them a luxurious ingredient in many high-end and traditional dishes across many European cuisines.
More Recipes Featuring Shellfish
Pasta has always been a favorite at my dinner parties. No matter the season, it’s simple to pull together but also elegant. What makes this dish more interesting than other pasta dishes is not just the langoustines but also the variety of textures and flavors. The chorizo sausage turns up the spice level and adds a smokey zing. And what’s that you hear? A crackle? A crunch? It’s none other than walnuts, bringing the party to your palate with a deliciously nutty crunch. Who knew pasta could be this wild?
FAQs
- Where can I purchase langoustines?
While langoustines can be a bit elusive, specialty seafood markets or high-end grocery stores often carry them. You can also find frozen langoustines that are flash-frozen at sea to preserve their freshness. When purchasing langoustines, look for ones with a firm texture and a fresh, sea-like smell. - How long can I store my langoustines?
Fresh langoustines should be cooked and consumed within 24 hours of purchase. Frozen langoustines can be kept in the freezer for up to three months. - I can’t find langoustines. What can I use as a substitute?
If you can’t find langoustines, shrimp is a great substitute. While the flavor will differ slightly, shrimp offers a delicious seafood experience.
Langoustine Pasta with Chorizo is a culinary masterpiece that combines the best of land and sea. This dish is perfect for a special occasion or a fancy weeknight dinner. With the tips and recipe provided, you’ll be well on your way to creating a meal that will impress and delight you and your guests.
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Langoustine Pasta with Chorizo
Ingredients
- 2 lbs langoustines
- 1/2 cup walnuts toasted
- 1 cup flat-leaf pasta chopped
- 6 cloves garlic grated
- 1 lemon zested
- 12 ounces linguine, spaghetti or fettuccine pasta
- 3 tbsp olive oil
- 6 ounces chorizo sausage
- 2 tbsp white wine
- 1 lemon cut into wedges
Instructions
- Clean the langoustines by washing them under cold water and then peel. To peel, start with blanching langoustines by cooking for 20 seconds in boiling water and then immediately transferring to an ice bath. This will make the outer shell pliable and easier to remove,
- Mix together toasted walnuts, parsley, the zest from the lemon and 1 of the grated garlic cloves. Season with salt and pepper and set aside.
- Bring a large pot of salted water to a boil. Add pasta and cook very al dente, about 3 minutes short of the suggested cooking time on the box.
- While the pasta cooks, heat oil in a skillet. Add chorizo and cook until just barely browned. Add remaining garlic, wine and langoustines. Cover to steam the langoustines for 3-5 minutes.
- Drain and pasta and reserve about 2 cups of the cooking liquid. Add pasta and 1 cup of pasta water to skillet with langoustines and chorizo. Cook over medium-heat until sauce begins to thicken, about 5 minutes. Top with walnut mixture. Serve with lemon wedges.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
