Ingredients:

  • 4 tbsp (56g) unsalted butter
  • 3 cloves (15g) garlic, minced
  • 1 small (50g) shallot, finely diced
  • 1 tbsp (15ml) olive oil
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) dry white wine
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 lb (450g) langostino tails, thawed and patted dry

Instructions:

  1. Heat the olive oil and 2 tbsp (28g) of butter over medium heat. Add the diced shallots and cook for 2–3 minutes until translucent.
  2. Stir in the minced garlic and cook for 30–60 seconds until fragrant, ensuring the garlic does not brown.
  3. Pour in the white wine to deglaze the pan, scraping up any brown bits. Simmer for 2 minutes until reduced by half.
  4. Lower the heat to medium-low and stir in the heavy cream. Gently simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
  5. Stir in the grated Parmesan cheese, salt, black pepper, and lemon juice. Whisk constantly until the cheese is completely melted and the sauce is velvety.
  6. Turn off the heat entirely. Fold in the thawed langostino tails and the remaining 2 tbsp (28g) of butter, allowing residual heat to warm the seafood.