Tonight's dinner was Langostino with shrimp over angel hair pasta.
½ pound Angel Hair pasta
4 tablespoons olive oil
4 tablespoons unsalted butter
4 garlic cloves, minced
½ cup Chardonnay
Juice of 1 lime, freshly squeezed
1 pound cooked langostino tails, thawed.
1/2 pound med. shrimp
½ teaspoon red pepper flakes
Salt and pepper to taste
⅓ cup fresh parsley leaves, chopped
Instructions
Cook pasta according to package directions. Drain and set aside*.
Heat oil and butter in a large skillet over medium heat until butter is melted. Add the garlic and cook until fragrant, 1 minute.
Stir in Chardonnay and the lime juice and continue cooking until reduced by about half.
Add the langostino tails and shrimp and cook until heated thru. Be careful not to overcook.
Turn off the heat and stir in the red pepper flakes. Salt and pepper to taste. Stir in the parsley.
Add the drained pasta and toss to coat.
Serve with a crusty bread.
½ pound Angel Hair pasta
4 tablespoons olive oil
4 tablespoons unsalted butter
4 garlic cloves, minced
½ cup Chardonnay
Juice of 1 lime, freshly squeezed
1 pound cooked langostino tails, thawed.
1/2 pound med. shrimp
½ teaspoon red pepper flakes
Salt and pepper to taste
⅓ cup fresh parsley leaves, chopped
Instructions
Cook pasta according to package directions. Drain and set aside*.
Heat oil and butter in a large skillet over medium heat until butter is melted. Add the garlic and cook until fragrant, 1 minute.
Stir in Chardonnay and the lime juice and continue cooking until reduced by about half.
Add the langostino tails and shrimp and cook until heated thru. Be careful not to overcook.
Turn off the heat and stir in the red pepper flakes. Salt and pepper to taste. Stir in the parsley.
Add the drained pasta and toss to coat.
Serve with a crusty bread.
