Conchiglie con Scampi
Time: 40 minutes
Pasta is one of the best vehicles to showcase fresh seafood. Whether you like a rich, red fra diavolo or light white wine vongole, let pasta envelope the taste of the sea.
INGREDIENTS
Yield: 4 servings
- 1 lb Langoustine tails
- Olive oil
- 2 shallots
- 3 scallions
- 3 garlic cloves
- 1 Meyer lemon zest
- 6 oz butter
- 1 lb conchiglie pasta
- Handful of fresh parsely
PREPARATION
Step 1
Julienne the shallots, garlic, 1/2 Meyer lemon zest, and scallions. Sauté in olive oil until shallots are translucent.
Step 2
Add langoustine tails to the pan and stir until tails are cooked.
Step 3
Add and melt butter until sauce becomes thick enough for the tails to be slightly coated.
Step 4
Cook the conchiglie pasta in salted water. Use some of the pasta water in the sauce if it becomes too thick.
Step 5
Once pasta is drained, add to the langoustine sauce.
Step 6
Garnish with more lemon zest and a handful of chiffonade parsley.
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