Ingredients:
- 12 oz (340g) linguine or spaghetti
- 2 tbsp (30g) kosher salt
- 1 lb (450g) frozen langostino tails, thawed and patted dry
- 4 tbsp (57g) unsalted butter
- 2 tbsp (30ml) extra virgin olive oil
- 5 cloves (25g) garlic, minced
- 1/4 cup (60ml) dry white wine
- 1 tbsp (15ml) fresh lemon juice
- 1/2 tsp (1g) crushed red pepper flakes
- 1/4 cup (15g) fresh Italian parsley, chopped
- 1/2 cup (50g) freshly grated Parmesan cheese
Instructions:
- Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1–2 minutes less than the package directions. Reserve 1/2 cup (120ml) of starchy pasta water before draining.
- Heat the olive oil and 2 tbsp (28g) of butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 60–90 seconds until fragrant and translucent.
- Increase heat to medium-high. Add the thawed langostino tails in a single layer. Sear for 2 minutes per side until opaque and lightly golden. Remove langostinos from the pan and set aside.
- Deglaze the skillet with white wine, scraping up browned bits. Simmer for 2 minutes until reduced by half. Stir in the remaining 2 tbsp (28g) of butter and lemon juice, whisking until glossy.
- Toss the cooked pasta and seared langostinos back into the skillet. Pour in the reserved pasta water and Parmesan cheese. Toss vigorously over medium heat for 1 minute until a velvety glaze forms. Garnish with fresh parsley.