Ingredients:

  • 1 lb langoustine tails, peeled and deveined
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter, chilled and cubed
  • 4 cloves garlic, thinly sliced
  • 1/4 cup dry white wine
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh Italian parsley, finely chopped
  • 1/4 tsp red pepper flakes

Instructions:

  1. Pat the langoustine tails completely dry with paper towels and season evenly with salt and black pepper.
  2. Heat the olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until shimmering. Add langoustines in a single layer and sear for 60–90 seconds per side until opaque and lightly golden. Remove from pan and set aside.
  3. Reduce heat to medium. Add sliced garlic and red pepper flakes, sautéing for 30 seconds until fragrant. Pour in the white wine, scraping the bottom of the pan, and let the liquid reduce by half (about 2 minutes).
  4. Stir in the lemon juice. Reduce heat to low and whisk in the chilled butter cubes one by one until the sauce is glossy and thickened.
  5. Return the langoustines to the pan, tossing for 30 seconds to glaze. Remove from heat and garnish with fresh parsley.