Ingredients:

  • 1 lb Trader Joe’s Egg Pappardelle
  • 2 tbsp sea salt
  • 11 oz Trader Joe’s Lobster Bisque
  • 12 oz Trader Joe’s Frozen Langostino Tails, thawed and patted dry
  • 1/2 cup dry white wine
  • 1 cup cherry tomatoes, halved
  • 6 cloves fresh garlic, finely minced
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp red pepper flakes
  • 1/4 cup fresh Italian parsley, chopped
  • 1 tsp organic lemon zest

Instructions:

  1. Bring a large pot of water to a rolling boil and add 2 tbsp sea salt. Wait for a rolling boil before adding the 1 lb Trader Joe’s Egg Pappardelle.
  2. Prep the Seafood. Thaw your 12 oz frozen langostino tails. Important: Pat them dry with paper towels. If they are wet, they won't pick up the garlic flavor.
  3. In your skillet, melt 2 tbsp unsalted butter with 1 tbsp extra virgin olive oil. Add the 6 cloves of minced garlic and 1/2 tsp red pepper flakes. Note: Cook until the garlic is fragrant but still pale gold.
  4. Toss the tails into the garlic butter. Cook for about 2 minutes until they just turn opaque and slightly curled.
  5. Pour in 1/2 cup dry white wine. Scrape the bottom of the pan to get all those tasty bits.
  6. Add the 11 oz Trader Joe’s Lobster Bisque and 1 cup halved cherry tomatoes. Simmer for 3-4 minutes until the tomatoes start to soften and the sauce thickens slightly.
  7. Use tongs to move the cooked pappardelle directly from the water into the skillet.
  8. Add a splash of pasta water if it looks dry. Toss vigorously to coat every strand.
  9. Turn off the heat. Fold in 1/4 cup fresh Italian parsley and 1 tsp organic lemon zest.
  10. Plate immediately until the aroma fills the room and the sauce is glossy.