Mom bought some Langoustine’s the other day and we decided to have them for dinner tonight but wasn’t quite sure what to make with them. I googled the main ingredients that I was going to use Langoustine & Pasta and came across a recipe from All Recipes that looked quite nice so I decided to adapt it a little bit & it turned out really yummy (according to my mom & I at least) Ingredients:
Tagliatellie (depends on how much you like, I used 3 swirly lumps)
2 tablespoons butter
Mushrooms (and any other veggie you want to use)
2 cloves of garlic chopped finely (or use 2 teaspoon’s of garlic paste in a tube like I did for ease)
300g of Soft Cheese (Cream Cheese)
1 teaspoon of basil (either use dried or freshly chopped)
60 milliliters of milk
60 milliliters of water
A few drops of tabasco sauce (for a little kick!)
Langoustines & Shrimps (as many or as few as you like)
Bring to the boil a large pan of lightly salted water and add the pasta. Cook until tender (around 7-10 minutes), then drain. I had to cook the Langoustine’s as they were un-cooked, so I boiled them for 4-5 minutes and made the sauce while waiting. The shrimps I used were already cooked so only needed heating up.
While the pasta is boiling, heat the 2 tablespoon’s of butter with a little garlic in a frying pan over a medium heat adding the mushrooms & any other vegetables you like (I added cherry tomatoes). Cook until soft and transfer to a plate to rest.
In the same frying pan, melt the remaining butter (60g) with the garlic then add in the soft cheese stirring and breaking the lumps out of it while it melts. Stir in the basil and simmer for 5 minutes turning the heat down a little. Mix in the milk, tabasco & water until the sauce is smooth. Next add the Langoustine’s & Shrimp’s and heat through.
Lastly, add the tagliatellie to the sauce, serve & munch Here’s photos of it, drool as much as you like *hehe*