pasta with langoustine ragù
pasta con ragù di scampi
TOTAL TIME: 25 minutes
MAKES: 4 servings
Simple perfection: a hint of mint adds a lively touch to a quick to make pasta with shrimp.
- Fine sea salt
- 1 pound occhi di lupo or other tube-shaped pasta
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped shallot
- 1 pound peeled and deveined langoustines or large shrimp, cut in half lengthwise
- 1/2 cup dry white wine
- 1 lemon
- 1/3 cup finely chopped mint
Bring a large pot of salted water to a boil. Cook pasta in the boiling water until al dente.
Meanwhile, in a large skillet, heat 3 tablespoons oil over medium heat; add shallot, reduce heat to low and cook, stirring occasionally, until softened, about 3 minutes.
Add langoustines to skillet, stir to coat with oil and cook 1 minute, then add wine, increase heat to high and cook until langoustines are opaque and just cooked through, about 2 minutes more.
Remove skillet from heat; finely grate zest from lemon over langoustines and pan juices.
Drain pasta and return to pot. Add remaining 3 tablespoons oil, langoustines, pan juices and mint; stir to combine, then season with salt to taste. Serve immediately.
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