Ingredients:

  • 12 oz (340g) dried pappardelle pasta
  • 4 quarts (3.8L) water
  • 2 tbsp (30g) sea salt
  • 1 lb (450g) langostino tails, thawed and patted dry
  • 2 tbsp (30ml) extra virgin olive oil
  • 4 cloves (20g) garlic, thinly sliced
  • 1/2 tsp (3g) crushed red pepper flakes
  • 1/2 cup (120ml) low-sodium seafood or chicken broth
  • 2 tbsp (30g) unsalted butter, chilled and cubed
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) lemon zest
  • 1/4 cup (25g) freshly grated Parmesan cheese
  • 1/4 cup (15g) fresh Italian parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring the salted water to a rolling boil. Add the pappardelle and cook until al dente (usually 1-2 minutes less than package directions). Reserve 1 cup (240ml) of the starchy pasta water before draining.
  2. Heat the olive oil in a wide skillet over medium-high heat until it shimmers. Add the langostino tails in a single layer and sear for 1-2 minutes until opaque. Immediately remove the langostinos from the pan and set aside on a plate.
  3. Lower the heat to medium in the same skillet. Add the sliced garlic and red pepper flakes, sautéing for 30 seconds until fragrant but not brown.
  4. Pour in the seafood broth, scraping the bottom of the pan to release browned bits. Simmer for 2-3 minutes to reduce slightly.
  5. Whisk in the reserved pasta water, lemon juice, and lemon zest. Gradually stir in the chilled cubed butter and Parmesan cheese, whisking constantly to create a stable, silky emulsion.
  6. Toss the cooked pappardelle and seared langostinos back into the sauce. Gently fold until the pasta is evenly coated. Garnish with fresh parsley, salt, and black pepper.