Macros (per serving)
Servings: 6
Calories: 555 kcal
Protein: 50.2g
Carbs: 51.1g
Fat: 14.0g
Prep & Cook Time
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Previously, I made another dish using langostino – Lemon Garlic Langostino with Zucchini Noodles – while this is made with a spicy red Arrabbiata sauce.
I shared the Arrabbiata Sauce last week. What’s great is you can make this sauce several days ahead of time. Or even freeze it and defrost it when you’re ready to use it.
Then cook your gluten free pasta or zucchini noodles, if you prefer. Zucchini noodles can actually just be tossed into the large skillet with the sauce and allowed to simmer for about 3 – 5 minutes until they reach the consistency you like. Then toss 1 lb. of the precooked or raw langostinos into mixture and cook for an additional 2 to 3 minutes. You don’t want to overcook them or they’ll be rubbery.
If you like, you can substitute shrimp for the langostino.
Serve the sauce on top of the pasta (as I have done above) OR add the cooked GF pasta to the skillet to really coat with the spicy sauce (as I have done below) and then plate the dish. Sprinkle with Parmesan…or not.
The choice is yours! 
Ingredients:
1 lb. Langostino or shrimp
Arrabbiata sauce (see link)
12 – 16 oz. GF pasta or 2 lbs. Zucchini Noodles
Additional fresh basil
Parmesan cheese (optional)
