Ingredients:

  • 1 lb (450g) linguine or spaghetti
  • 1 tbsp (15ml) kosher salt
  • 4 tbsp (56g) unsalted butter
  • 2 tbsp (30ml) extra virgin olive oil
  • 4 cloves (20g) garlic, minced
  • 1 medium (60g) shallot, finely diced
  • 1/2 tsp (1g) red pepper flakes
  • 1/2 cup (120ml) dry white wine
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 1 tsp (2g) lemon zest
  • 1 lb (450g) frozen langostino tails, thawed and drained
  • 1/4 cup (15g) fresh Italian parsley, chopped
  • 1/3 cup (30g) freshly grated Parmesan cheese
  • Salt and black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1-2 minutes less than the package instructions for 'al dente.' Reserve 1 cup (240ml) of the starchy pasta water before draining the pasta.
  2. While the pasta cooks, heat the olive oil and 2 tbsp (28g) of butter in a large skillet over medium heat. Add the diced shallots and sauté until translucent, approximately 3 minutes.
  3. Stir in the minced garlic and red pepper flakes, cooking for only 60 seconds until fragrant but not browned.
  4. Pour in the white wine and lemon juice. Stir in the lemon zest. Increase the heat slightly and simmer for 3-5 minutes until the liquid has reduced by half.
  5. Stir in the remaining 2 tbsp (28g) of butter until melted and creamy.
  6. Add the cooked pasta and thawed langostino tails to the skillet. Toss over low heat, using the residual heat to warm the seafood through without overcooking.
  7. Fold in the chopped parsley and grated Parmesan cheese. If the sauce is too thick, add reserved pasta water one tablespoon at a time until a glossy emulsion is formed. Season with salt and black pepper to taste.