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4.75
from
8
votes
Angel Hair with Langostino Tail Sauce
Yields 2 servings
Servings:
1
serving
Calories:
1011
kcal
Ingredients
½
pound
Barilla Angel Hair pasta
4
tablespoons
olive oil
4
tablespoons
unsalted butter
4
garlic cloves, minced
½
cup
Clos du Bois Chardonnay
Juice of 1 lime, freshly squeezed
8 – 12
ounces
cooked, frozen langostino tails, thawed, and pressed to remove excess water
½
teaspoon
red pepper flakes
Salt and pepper to taste
⅓
cup
fresh parsley leaves, chopped
Instructions
Cook Barilla 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 Clos du Bois and the lime juice and continue cooking until reduced by about half. Add the langostino tails and cook until heated thru.
Off the heat and stir in the red pepper flakes. Add salt and pepper to taste. Stir in the parsley.
Add the drained pasta and toss to coat. Serve immediately.
Notes
*Toss with some olive oil to prevent sticking.