Lobster Pasta (on a budget)
How to get luxury flavor without breaking the bank
Servings: 2
Calories: 824kcal
Ingredients
- 1/2 lb giant shrimp or langoustines whole, unpeeled
- 1/2 stick butter
- 1/4 tsp red pepper flakes
- 6 cloves garlic peeled and sliced
- 1 leek chopped
- 1/2 lb linguine
- 1 bunch parsley roughly chopped
- 1 tbsp creme fraiche
- 1/2 lemon
- salt and pepper to taste
Instructions
- Melt the butter in a large pan over medium heat. Add the shrimp, red pepper flakes, and garlic. Cook for about 3-4 minutes until the shrimp are cooked.
- Remove the shrimp and peel them. Cut the flesh into chunks and add the shells and heads to a fresh pan with cold water.
- Strain the butter, reserving the garlic slices.
- Return the infused butter to the pan and add the leeks. Sauté until softened but not colored, about 6-8 minutes.
- Bring the pan of water with shrimp shells to a boil. Simmer, then strain, discarding the shells and keeping the liquid.
- Bring the liquid back to a boil and cook the linguine according to packet instructions. Drain.
- Toss the linguine with the leeks, shrimp flesh, reserved garlic, creme fraiche, and chopped parsley.
- Serve immediately with lemon wedges on the side to squeeze over.
Nutrition
Calories: 824kcal | Carbohydrates: 100g | Protein: 40g | Fat: 30g | Cholesterol: 257mg | Sodium: 175mg | Sugar: 7g