My Cookbook is Here!

DIG In! Is Available Now

Pre-Order Now
Instagram Amazon Iconltk Tiktok Pinterest Iconsearch2

Easy Langostino Pasta


Tonight we’re making this summery Easy Langostino Pasta! It’s done in just about 30 minutes and perfect for a weeknight meal or date night in. So many of you told me how much you love these frozen Langostino Tails from Trader Joe’s and they really elevate this simple dish. Hope you enjoy this recipe and love it as much as we do!

How To Make Easy Langostino Pasta

Here’s a video of exactly how to make easy Langostino Pasta! For another delicious pasta, check out my Authentic Genovese Pesto Pasta & Potatoes recipe.

What are langostino tails?

Langostino is a type of crustacean that tastes sweet and buttery like lobster. They even look like lobster but are quite a bit smaller. A majority of them come from the deep ocean off the coast of Chile. The meatiest part of the langostino is their tail.

Where can I find langostino tails?

Some grocery stores carry them in the frozen section! I have found them at several places like Trader Joe’s, ALDI, and Walmart.

What can I use if I can’t find langostino tails?

Frozen cooked shrimp are a great alternative. Just thaw, rinse, and cut into 1 to 2 inch pieces. Then proceed with the recipe as directed.

Is this pasta spicy?

The crushed Calabrian chile pepper gives this dish a nice kick and lots of flavor. If you don’t like spice, you can reduce the amount to 1 teaspoon or completely remove it.

Can I make this easy langostino pasta a Vegetarian dish without the langostino tails?

Definitely! Just skip that step completely, or check out my simple Cherry Tomato Pasta here.

Ingredients (Serves 4)

  • 12-ounces spaghetti
  • 3 tablespoons extra-virgin olive oil
  • 2 pints cherry tomatoes (about 24-ounces or 4 cups)
  • 1 teaspoon kosher salt, plus more to taste
  • 4 cloves garlic, thinly sliced
  • 2 teaspoons crushed calabrian chili peppers
  • 1 12-ounce package frozen langostino tails, thawed and rinsed
  • 4 tablespoons unsalted butter
  • 2 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
  • 1 cup pasta water, plus more as needed
  • 1 cup freshly finely grated Parmigiano-Reggiano, plus more for garnish
  • ½ cup freshly torn basil leaves, plus more for garnish

Step-By-Step Recipe Method

  1. Bring a large pot of generously salted water to boil. Once boiling, add the pasta and cook until al dente, according to package directions. Be sure to reserve 1 ¼ cup of the starchy pasta water and set aside. Once the pasta is cooked al dente, strain and set aside.
  2. Meanwhile, heat the olive oil in a large pan over medium heat. Once shimmering, add the garlic and cook, stirring constantly, until fragrant and just slightly golden brown, about 1 to 2 minutes.
  3. Increase the heat to medium-high and add tomatoes to the pan. Season with the salt and cook, stirring occasionally, until the tomatoes begin to soften and release their juices, about 7 minutes.
  4. Continue cooking the tomatoes while using a potato masher or the bottom of a flat wooden spoon gently crush them, creating a sauce.
  5. Once the tomatoes are broken down, stir in the butter, crushed Calabrian chile, langostino tails, and lemon juice. Cook, stirring occasionally, until the langostino tails are warmed through, about 2 to 3 minutes.
  6. Remove from the heat and transfer the pasta into the pan. Add ½ cup of the pasta water and about half of the Parmigiano-Reggiano and stir to combine, then repeat this process (adding the remaining ¼ cup of pasta water afterwards only if needed). Add the basil and stir to incorporate. Taste and adjust for seasoning if desired.
  7. Transfer to serving plates and garnish with additional Parmigiano-Reggiano and fresh basil leaves, if desired.

Subscribe for Recipes & More!

* indicates required
Print Recipe

What You'll Need:

Servs 4
12-ounces spaghetti
3 tablespoons extra-virgin olive oil
2 pints cherry tomatoes (about 24-ounces or 4 cups)
1 teaspoon kosher salt, plus more to taste
4 cloves garlic, thinly sliced
2 teaspoons crushed calabrian chili peppers
1 12-ounce package frozen langostino tails, thawed and rinsed
4 tablespoons unsalted butter
2 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
1 cup pasta water, plus more as needed
1 cup freshly finely grated Parmigiano-Reggiano, plus more for garnish
½ cup freshly torn basil leaves, plus more for garnish

Steps:

1. Bring a large pot of generously salted water to boil. Once boiling, add the pasta and cook until al dente, according to package directions. Be sure to reserve 1 ¼ cup of the starchy pasta water and set aside. Once the pasta is cooked al dente, strain and set aside.

2. Meanwhile, heat the olive oil in a large pan over medium heat. Once shimmering, add the garlic and cook, stirring constantly, until fragrant and just slightly golden brown, about 1 to 2 minutes.

3. Increase the heat to medium-high and add tomatoes to the pan. Season with the salt and cook, stirring occasionally, until the tomatoes begin to soften and release their juices, about 7 minutes.

4. Continue cooking the tomatoes while using a potato masher or the bottom of a flat wooden spoon gently crush them, creating a sauce.

5. Once the tomatoes are broken down, stir in the butter, crushed Calabrian chile, langostino tails, and lemon juice. Cook, stirring occasionally, until the langostino tails are warmed through, about 2 to 3 minutes.

6. Remove from the heat and transfer the pasta into the pan. Add ½ cup of the pasta water and about half of the Parmigiano-Reggiano and stir to combine, then repeat this process (adding the remaining ¼ cup of pasta water afterwards only if needed). Add the basil and stir to incorporate. Taste and adjust for seasoning if desired.

7. Transfer to serving plates and garnish with additional Parmigiano-Reggiano and fresh basil leaves, if desired.

Related Posts

Can we help you find something?