Lobster Langostino Pasta

Name: Lobster Langostino Pasta
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: 1/3 cup Dry white wine; 2 tbsp White wine vinegar; 2 lb Langostino; 5 tbsp Olive oil; 1 can Tomato paste 6 oz; 4 each Roma tomatoes; 2 tbsp Crushed garlic; 2 tbsp Thyme leaves; 2 tbsp Terragon leaves; 2 tbsp Parsley leaves; 4 cup Heavy whipping cream; 1 1/2 lb Fettuccine pasta

crabby patties @cook_3217414

I used to make this pasta when we had access to fresh lobsters. Due to my current location and price of flown lobster, I began to use Langostino instead. The taste is very similar to lobster and cooking time is less :)

crabby patties @cook_3217414

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Ingredients

40 mins

6 servings

1/3 cupDry white wine
2 tbspWhite wine vinegar
2 lbLangostino
5 tbspOlive oil
1 canTomato paste 6 oz
4 eachRoma tomatoes
2 tbspCrushed garlic
2 tbspThyme leaves
2 tbspTerragon leaves
2 tbspParsley leaves
4 cupHeavy whipping cream
1 1/2 lbFettuccine pasta

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Steps

40 mins

1

Begin by defrosting Langostino tails in cold water. I usually get mine from Costco.
2

Dice Roma tomatoes and set aside. Sauté garlic in olive oil until golden brown. Add all the herbs and tomato paste. Sauté for 3 minutes then add the diced tomatoes. Add heavy cream, wine, vinegar and bring to a boil. Add salt and pepper to taste. NOTE: feel free to add more or less herbs. Fresh herbs work very well.
3

Remove contents from stove and strain as much as possible. Discard of chunky mixture and Return smooth mixture to pot, add langostino tails and simmer on low. This will allow for the seafood flavor to come out. Meanwhile, begin to cook noodles according to packaging instructions.
4

When pasta is done, strain, then pour pasta in bowls. Top off with Langostino tail sauce and enjoy!