Ingredients:

  • 1 lb linguine
  • 1 lb langostino tails, thawed and drained
  • 1 cup frozen peas
  • 1 cup carrots, thinly sliced
  • 1 cup zucchini, diced
  • 1 cup red bell pepper, sliced
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese, freshly grated
  • 1 tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Two minutes before the pasta is al dente, add the sliced carrots and red bell peppers to the boiling water. Drain everything together, reserving 1/2 cup of the starchy pasta water.
  2. Melt the butter in a large skillet over medium-high heat. Add the minced garlic and sauté for 60 seconds until fragrant. Stir in the diced zucchini and sauté for 3 minutes until edges are slightly golden.
  3. Pour in the heavy cream and bring to a gentle simmer for 2 minutes. Stir in the parmesan cheese, salt, and pepper, whisking constantly until the sauce is smooth and thickened. Lower heat to medium-low.
  4. Fold in the drained pasta, blanched vegetables, and frozen peas. Add the langostino tails and lemon juice. Toss gently for 2 minutes until langostinos are heated through. If the sauce is too thick, stir in the reserved pasta water one tablespoon at a time until glossy.