If you are a Costco addict, you and I have more in common than the love for food – and that also makes you awesome. Costco is amazing and if you don’t have one in your area, you probably think all of us Costco junkies are nuts, but it was the gift of Costco that lead me to this recipe. They have a great selection of seafood at amazing prices. Langoustines are available sporadically throughout the year, and when we spot them – we buy them every time and make this dish.
Langoustines are teenie little lobsters which are not teenie in flavor. They are extremely popular in Europe. I love to use them in dishes as you get much more of that lobster taste in every bite for a much lower price than a traditional lobster.
This recipe is one my husband found, and we’ve adjusted it over the last couple of years to make it even more delicious. The sauce is very simple – so you can really taste the langoustines, capers, lemon, and all the other deliciousness. I hope you enjoy this ‘Potts family star’ recipe as much as we do.
- 1 lb linguini (or angel hair) pasta
- 1 1/2 lb langoustines
- 8 oz bacon – chopped
- 1/2 medium yellow onion – thinly sliced
- 2 small to medium size vine tomatoes – diced small
- 2 tbsp minced garlic
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1/4 cup capers
- 1 tsp crushed red pepper
- 1 cup quartered artichokes
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 cup chopped parsley
- 1/2 cup parmesan cheese
- 1/4 cup olive oil
- 1 tsp salt
- In a large pot of salted water, cook the pasta until just al dente. Reserve about 1/2 cup of pasta water just before its time to drain.
- Drain and return pasta to the pot. Cover to keep warm.
- In a large saute pan, heat the oil over medium-high heat. Add the bacon and cook until close to crispy. Remove and set on plate lined with paper towels.
- To the same pan, add the onions and cook, stirring until soft for about 5-7 minutes.
- Add the garlic and cook, stirring, for about 1-2 minutes seconds.
- Add the wine, 1/2 cup chicken broth, 3/4 teaspoon salt, red pepper, lemon juice, and langoustines. Cook on med-high heat, stirring often until the shellfish are pink and cooked through, about 5 minutes.
- Add the capers, artichokes, tomatoes, parsley, bacon and stir to combine. Saute for about 3-5 minutes.
- Add the cooked pasta to the shellfish mixture and toss well to combine. I recommend adding the pasta to the sauce in batches to ensure the pasta and the sauce are in the right proportions.
- Cook until the pasta is heated through, about 1-2 minutes.
- Remove from the heat, add the lemon zest, and adjust the seasoning with salt or more pepper if needed.
- Sprinkle with Parmesan. Plate and serve immediately.
*Note: If at any time you feel the sauce is dry or there isn’t enough, you can add the pasta water or wine…or both! Just add in equal portions – tablespoon by tablespoon until its to your liking.