This dish is to die for.
It is that good.
It's similar to a dish served at the Olive Garden.
At our house, it's a favorite!
Langostino and Pasta
in Lemon Caper Cream Sauce
Serving Size: 8
1/4 cup olive oil
2 lbs cooked Langostino, peeled and deveined (you may also use cooked shrimp)
2 tsp garlic, chopped
4 Tbsp capers, drained
4 lemons, juiced
4 cups heavy cream (We used 2 cups heavy cream and 2 cups half and half)
Salt and pepper to taste
16 oz angel hair pasta, cooked according to package directions (We used whole grain thin spaghetti)
2 tsp fresh Italian parsley, chopped
Lemon, sliced thin to garnish
HEAT oil in saute pan. Add garlic and capers and cook for 30 seconds. Add lemon juice; cook until reduced by half.
Add cream; cook for 2 minutes or until sauce slightly thickens.
ADD langostino and cook for just about a minute. (Enough to warm the langostino.)
Season sauce with salt, pepper and parsley.
ADD hot, drained pasta to sauce, stirring to thoroughly coat pasta.
TRANSFER to large serving platter, sprinkle with parsley and serve immediately.
Garnish with parsley and Lemon slices... oops! I forgot to garnish our pic with lemon. Too many hungry tummies waiting for me to shoot the photo so we could eat. Oh the life of a food blogger!