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Wednesday, September 19, 2012

Langostino Fusilli with Brussels and White Wine Sauce

Tonight for dinner I made a simple white wine pasta using langositos as my protein. Langostinos are a little known seafood, a member of the lobster family with a cross relation to shrimp. Langostinos are small and round almost like a rock shrimp. The taste is very similar to shrimp, with a bit looser texture you'd find in lobster. They can be cooked much the  same way you would small shrimp or crab. I wanted to let the seafood shine by creating a subtle, light sauce to soak the pasta in. White wine and seafood are a perfect match, so I knew my left-over moscato (sweet wine) was the perfect match for my delicate seafood. Follow my recipe below using your favorite seafood if you are unable to track down langoustinos (sometimes sold at Trader Joe's). 

Langostino Fusilli with Brussels and White Wine Sauce 
(serves 6-8)
I bag fusilli pasta
1 tbsp olive oil 
1 onion, diced
1 tbsp minced garlic
1 tsp minced thyme or rosemary
Salt, pepper
1/4-1/2 cup sweet white white such as moscato 
4 tbsp butter 
3 tbsp milk 
2 cups brussels sprouts, cooked 
1 cup langostinos

Cook pasta to package directions. While pasta cooks, add olive oil to pan over medium heat, add onion, garlic and herbs and sauté until soft. Add white wine to de-glaze pan. Simmer 10 minutes on low. Then add butter and milk, mixing well. Add brussels, langostinos and pasta to pan and toss well until langostinos are cooked. Add more salt and pepper to your liking. 

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