this weekend i selected a recipe from one of our "newly wed" cookbooks and put it to the test. the result was too fabulous not to share.
Creamy Langoustine Pasta with Fresh Tomato Sauce
recipe from: The Newly Wed Kitchen by Lorna Yee & Ali Basye
you will need:
2 tablespoons unsalted butter
1/2 cup (about 2 medium) finely diced shallots
2 cloves garlic, finely chopped
1 teaspoon chopped fresh oregano
one 14.5 ounce can diced tomatoes
pinch of red pepper flakes (optional)
3/4 teaspoon kosher salt
1 cup halved cherry tomatoes
3 tablespoons dry white wine
1/ 4 heavy cream
1/2 pound langoustine tails or shrimp, peeled and deveined, defrosted if frozen
1/4 cup fresh basil, roughly torn (optional)
1/2 pound pasta, cooked and drained
you will need to:
1. In a large skillet over medium heat, melt the butter. Add the shallots and sauté for 7 to 8 minutes, or until they are golden brown. Add the garlic, oregano, canned tomatoes, red peppers flakes, salt and pepper. Then add the cherry tomatoes, wine, and heavy cream. Increase the heat to medium-high and cook the sauce for 5 - 6 minutes, until it reduces and thickens slightly.
2. Add the langoustine tails (or shrimp) and cook for 2 - 3 minutes, until warmed through. (if you are using fresh, uncooked fish, cook an extra 2 minutes). Add the basil, then add the cooked pasta, mixing thoroughly to coat with the sauce, and serve.
I used whole wheat linguine and fat free half and half to make our meal slightly less caloric haha. I also used fresh shrimp because that was what I had access to. The verdict was still absolutely restaurant quality & we are looking forward to making this amazing meal again. It could not have been easier and really only took about 20 minutes to prepare.
i recommend pairing it with your favorite wine and topping it off with a piece of chocolate :)