Servings: 6
Calories: 286 kcal
Protein: 11.72g
Carbs: 4.75g
Fat: 14.92g
Prep & Cook Time
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
My family proclaimed this dish to be their new favorite. They couldn’t stop talking about it, even as they dipped their gluten free toasted bread into the sauce!
They may be exaggerating, but it pleased me just the same. 
It’s buttery, garlicky, and tangy with a little heat coming from the crushed red peppers and chili powder. I’ve chosen to serve it with zucchini noodles – making it low carb – but it would be excellent with gluten free pasta. Note: Because zucchini noodles shrink as they cook down, allow more than you think you’ll need. I used 2 lbs. for this recipe.
You can also substitute the langostino with shrimp, if you like.
Langostino, for those who may not be familiar, is Spanish for “little lobster.” Sometimes it’s sold as prawns. It’s also called squat lobster. And while it is a crustacean, and its sweet, delicate taste is similar to lobster or crab meat, it is not the American or Maine lobster we traditionally think of. Its texture is actually more like shrimp. It’s usually sold precooked or frozen so it only needs just a few short minutes to cook. (If it’s frozen, allow to defrost in your fridge first and then rinse and pat dry.)
And because langostinos are only half the price of lobster, they’re more budget friendly.
Ingredients:
- white wine – 1 1/2 cups
- butter or non-dairy butter – 1/2 cup
- lemon juice – 1/4 cup
- garlic – 4 Tablespoons (minced)
- olive oil – 2 Tablespoons
- chili powder – 1/2 teaspoon
- dried red pepper – 1/2 teaspoon
- ground pepper – 1/4 teaspoon
- cilantro – 1/4 – 1/2 cup chopped (optional)
- langostino – 1 lb. (precooked or frozen and defrosted)
- GF pasta or zucchini noodles – 12 – 16 oz. OR 2 lbs.
Instructions:
To prepare the zucchini noodles: Boil water. Drop the zucchini noodles into the water and stir through. Allow to cook for 3 – 5 minutes. Strain in a GF colander.
For more detailed instructions see my gluten free pasta alternatives.
To prepare the sauce: In a very large skillet lightly sauté the garlic and dried red pepper in 2 Tablespoons olive oil until the garlic just begins to change color. Don’t allow it to turn brown!
Add the white wine and lemon juice and allow to cook down to about half. Then add the butter, chili powder and ground pepper and gently melt, stirring occasionally. The sauce should not be watery. If it isn’t thick and on the creamier side, allow it to simmer over a low heat for a bit longer.
Add the langostino. If using frozen make sure you’ve defrosted them first. If the langostino has been precooked, simply allow it to heat up in the sauce.
Now add the cooked zucchini noodles (or cooked GF pasta) into the skillet, along with the cilantro, and work through the sauce, coating it well. I listed the cilantro as optional because I understand there are people who don’t care for the taste. If that’s the case, this dish is still yummy without it.
Taste and adjust the seasonings to your liking. If you want it to be a bit tangier, squeeze a touch more lemon juice. If you want it spicier, add a pinch more red pepper. Salt, if necessary.
Plate and serve. Bon appetit! 😀
Should serve at least 4 – unless I’m feeding my husband and son. 😉
