Hey, Foodies! Happy Friday!
By now you probably know that I could live on Mexican food. Or Italian. Or cheese. But my absolute favorite meal is seafood pasta.
Lobster, shrimp, scallops, clams – I don’t discriminate. Likewise, bring me your cream sauces and your scampis, your carbonaras and your marinaras, your wine sauces and your pestos, because I’ll eat them all. Happily.
But as much as I love a gooey, cheesy, thick alfredo, sometimes you want something lighter (and healthier). When that happens, this Mediterranean style pasta recipe goes well with most seafood and is a tasty, easy option.
8 oz langoustines (or shrimp, scallops, etc.)
1 large shallot, chopped
4 cloves garlic, pressed
2 handfuls fresh spinach
pine nuts (optional)
1 tablespoon butter
1/4 olive oil
1/4 cup dry white wine (pinot grigio)
salt and pepper or Nature’s Seasoning to taste
Parmesan cheese (optional)
cooked pasta of choice
Makes 2 servings
I’ve only ever seen precooked langoustine, so if that’s what you’re using, defrost, rinse, and wring dry to remove excess moisture. Set aside.
Chop the shallot, sundried tomatoes, olives and basil, peel garlic, and gather the rest of your ingredients.
While your pasta is cooking, add 1/4 cup olive oil and 1 tablespoon butter to a large sauté pan on medium high heat. When butter is melted, add shallots, cooking until translucent, then add garlic. Stir, add spinach, then stir again. When spinach is wilted, add sundried tomatoes, olives, capers, pine nuts, and 1/4 cup white wine. Mix and season, allowing to reduce slightly while straining your cooked pasta.
Add langoustines to pan and stir, allowing to cook until just heated. (If you’re using a different type of seafood, add earlier and adjust cooking time accordingly.) Add pasta, mix, top with fresh basil (and maybe a little freshly grated parmesan cheese) and serve.
If you make it, I’d love to know how you liked it!
For more recipes, check the archives or come back next Friday!