Ingredients:

  • 1 stick (113g) unsalted butter, cubed
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) lemon zest
  • 1 lb (450g) langostino tails, thawed and patted dry
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • 1 tbsp (4g) fresh parsley, finely chopped
  • 1 pinch (0.5g) red pepper flakes

Instructions:

  1. Place your cubed butter in the skillet over medium-low heat. Once the butter begins to foam, add the minced garlic and red pepper flakes. Sauté for about 60 seconds—just until the garlic becomes fragrant and translucent, but not brown.
  2. Stir in the lemon juice and lemon zest. Use your spatula to swirl the mixture constantly for 1 minute to create a cohesive, velvety sauce that won't separate.
  3. Increase the heat to medium and add the thawed, dried langostino tails. Toss gently for 2 to 3 minutes; remove from heat the moment the langostinos turn an opaque, pearly white.
  4. Remove the pan from the heat immediately. Stir in the salt, black pepper, and fresh parsley.