Ingredients:
- 1 lb. Langoustine Tails, peeled and deveined
- 2 tbsp. unsalted butter
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 1 tbsp. tomato paste
- 1/4 cup heavy cream
- 1 tbsp. fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges, for serving
Instructions:
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In a large skillet over medium heat, melt the butter.
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Add the garlic and sauté for about 30 seconds, or until fragrant.
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Add the langoustine tails to the skillet and cook for about 2-3 minutes on each side, or until they turn pink and are slightly browned.
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Pour in the white wine and chicken broth and let it simmer for about 2-3 minutes, or until the liquid has reduced by half.
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Add the tomato paste and heavy cream, and stir until well combined.
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Let the sauce simmer for a few more minutes, or until it thickens slightly.
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Season with salt and pepper to taste.
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Remove from heat and sprinkle with fresh parsley.
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Serve hot with lemon wedges on the side.
This dish is simple to make but has complex flavors, with a creamy and tangy sauce that pairs perfectly with the sweet and succulent langoustine tails. Serve it with some crusty bread to soak up the sauce, or over a bed of rice or pasta. Enjoy!