What is langostino, and where can I buy it?

Langostino is a type of shellfish known for its sweet, delicate flavor, often compared to lobster. You can find it in the frozen seafood section of major grocery stores or at specialty fish markets.

Can I use different types of pasta?

Yes! This recipe is versatile and works well with various pasta types. While traditional spaghetti is a great choice, you can also try penne, fettuccine, or even gluten-free options.

What are the health benefits of zucchini and pesto?

Zucchini is low in calories and rich in nutrients like vitamin A and fiber, which support digestion and overall health. Pesto provides healthy fats from olive oil and pine nuts, along with antioxidants from fresh basil.

How do I prevent zucchini from becoming soggy?

To avoid soggy zucchini, sauté it lightly for only 2-3 minutes. Additionally, use medium-sized zucchini instead of large ones, as they have less water content.

What are some other ways to enjoy this dish?

This recipe can be enjoyed hot or cold. Serve it as a main course or pair it with a side salad and garlic bread for a complete meal.

Pesto Langostino Zucchini and Pasta Recipes: 13 Effective Fixes for Common Mistakes

Description

Indulge in this delightful Pesto Langostino Zucchini Pasta, where tender langostino pairs perfectly with fresh zucchini and a vibrant homemade pesto sauce. This dish offers a harmonious blend of flavors and textures, making it a standout choice for seafood and pasta lovers.

Ingredients

Scale

8 oz (225g) pasta (such as linguine or spaghetti)
1 lb (450g) cooked langostino tails, thawed if frozen
2 medium zucchinis, spiralized or thinly sliced
2 cups fresh basil leaves
1/4 cup pine nuts, toasted
1/2 cup freshly grated Parmesan cheese
2 cloves garlic
1/2 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
Optional: Red pepper flakes for garnish
Optional: Additional grated Parmesan for serving

Instructions

Prepare the Pesto:
- Combine basil leaves, toasted pine nuts, grated Parmesan, and garlic in a food processor. Pulse until finely chopped.
- Slowly drizzle in the olive oil with the processor running until the mixture is smooth and emulsified.
- Add lemon juice and season with salt and pepper to taste. Set aside.
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Reserve about 1/2 cup of the cooking water, then drain the pasta.
Sauté the Zucchini:
- Add a drizzle of olive oil in a large skillet over medium heat.
- Add the spiralized or sliced zucchini and sauté for 2-3 minutes until tender. Season lightly with salt and pepper.
Add Langostino:
- Add the cooked langostino tails to the skillet with zucchini.
- Sauté for an additional 2-3 minutes until heated through.
Combine Pasta and Sauce:
- Add the drained pasta to the skillet with the zucchini and langostino.
- Pour the pesto sauce over the pasta mixture.
- Toss everything together over low heat, adding reserved pasta water a little at a time until the sauce reaches the desired consistency and coats the pasta evenly.
Serve:
- Divide the pasta into serving bowls.
- Garnish with additional grated Parmesan and red pepper flakes if desired.
- Serve immediately and enjoy!

Notes

For a low-carb alternative, substitute the pasta with additional zucchini noodles.
Store any leftover pesto in an airtight container in the refrigerator for up to 3 days.
If langostino is unavailable, shrimp or lobster can be used as substitutes.

Prep Time: 20 minutes
Cook Time: 20 min
Cuisine: Italian

Nutrition

Calories: Approximately 550 per serving
Fat: 30g
Carbohydrates: 45g
Protein: 25g