Langoustine Linguine

Succulent langoustines baked in foil and served over linguine tossed in a rich, creamy seafood and white wine sauce.

Dinner Seafood Main Course Pasta Langoustine

Estimated Nutrition

Calories

1135.2

kcal / serving

1135.2 kcal total

Carbs

118.4g

per serving

118.4 g total

Fat

54.8g

per serving

54.8 g total

Protein

42.5g

per serving

42.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Purée

Dairy

Double Cream

Fruits

0.5

piece

Lemon

juice only

0.5

piece

Lemon

zest only

GrainsCereals

250

Linguine

cooked according to instructions

Liquids

White Wine

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

clove

Garlic

chopped

piece

Peppercorns

stalk

Parsley

fresh stalks only

OilsFats

Olive Oil

for baking

Olive Oil

for the frying pan

Seafood

piece

Langoustine

whole

piece

Langoustine

heads and shells only

Vegetables

piece

Banana Shallot

finely chopped

Method

Preheat the oven to 200°C.

Place whole langoustines on foil, drizzle with oil and lemon juice, seal tightly, and bake for 10-15 minutes.

Heat oil in a pan and sauté shallot and garlic until softened.

Add langoustine shells, heads, and tomato purée, cooking for 2 minutes.

Add peppercorns, parsley stalks, lemon zest, and wine, then boil to reduce volume by half.

Add 150ml boiling water and reduce liquid by half again before straining through a sieve into a clean pan.

Stir in double cream, boil until thickened, and season with salt and pepper.

Toss the cooked linguine into the sauce until well coated.

Serve pasta in a bowl topped with the baked langoustines.