Zucchini Linguine with Langostinos and Lobster Sauce
Zucchini Linguine with Langostinos and Lobster Sauce Makes 4 servings.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- ⅓ cup white wine
- 1 8 oz bottle lobster juice or clam
- juice of half a lemon about 2 tsp
- 1 medium shallot diced - about ⅓ cup
- 4 large garlic cloves minced
- ¼ teaspoon red pepper flakes
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 4 medium zucchinis - washed ends cut off and spiralized
- 24 ounces Langostino Lobster tails thawed
- Parmesan cheese finely shredded
- ¼ cup diced basil or Italian flat leaf parsley
Instructions
- In a large sauté pan combine the butter and olive oil together and heat over medium high until bubbling. Add the shallots and garlic and sauté for 2 minutes then add in the wine, lobster juice and lemon juice. Cook for 5 min on medium-high until slightly reduced. Add in the pepper flakes, salt and pepper and the spiraled zucchini. Reduced the heat to medium and cook for another 5 min to slightly soften the zucchini. Add in the langostinos and cook another 2-3 minutes or until heated through being careful not to overcook them.
- Divide amongst 4 bowls, top with basil or parsley and some finely shredded parmesan. Serve immediately.
Notes
I used Bar Harbor brand of lobster juice that I got at Whole Foods. They also sell bottled clam juice. If you can't find the lobster juice, clam juice is a perfect substitute. You can also sub shrimp for the langostinos, just cook them longer than the langostinos if you buy uncooked.