Langoustine Pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons olive oil, extra virgin
• 1 lb langoustine (or shrimp)
• 4 large garlic cloves, minces (i add more!)
• 1 pint grape tomatoes, halved (or quartered roma's)
• 2 tablespoons capers, drained
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup dry sherry
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 lb thin spaghetti (or angel hair)
• 1/2 cup fresh flat-leaf parsley, chopped

Recipe

• 1 bring a 6- to 8-quart pot of salted water to a boil.
• 2 meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté langoustine tails, turning over once, until just cooked through, about 4 minutes, and transfer with a slotted spoon to a large bowl.
• 3 add garlic to oil remaining in skillet along with red pepper flakes, sherry, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. add butter to skillet, stirring until melted, then stir in tomatoes, capers and langoustines. saute for a minute or two. remove skillet from heat.
• 4 cook pasta in boiling water until just tender, about 3 minutes. reserve 1 cup pasta-cooking water, then drain pasta in a colander. toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.