Last night I really didn't feel like cooking, but my husband didn't want to go out, so I looked in my pantry, freezer, and fridge to see what was on hand. I always keep several varieties of pasta around, and had previously defrosted some langoustines (a saltwater crustacean also called the Norway Lobster), as I'd intended to make "lobster" rolls a few days before but hadn't gotten around to it yet. I also had a few ears of fresh sweet corn from a local market. Here's the quick and delicious dinner these ingredients inspired me to make!
Whole Grain Pasta with Langoustines
3/4 box of whole grain pasta (I used Barilla whole grain spaghetti)
3/4 lb langoustines defrosted, drained and patted dry (I got mine at Trader Joes in the frozen fish section) you can substitute shrimp (peeled and deveined) if you don't have langoustines.
2 tbs extra virgin olive oil
2-3 tbs Earth Balance spread
1-2 cobs fresh sweet corn (or about 1/2 cup frozen)
3 cloves garlic, chopped
1/4 cup fresh parsley, chopped
3/4 cup dry white wine
1/2 cup (or more if needed) of either pasta water or organic chicken or fish stock
Salt and fresh ground pepper to taste
Cook pasta according to box directions (reserving a few cups of pasta water). Remove as much moisture from the langoustines as possible after defrosting and draining.
*extra flavor hint,
defrost and dry langoustines either night before or a few hrs before and put them in a bowl or baggie, season with a little salt, fresh ground pepper and some fresh chopped garlic or a sprinkle of garlic powder let them marinate to develop flavor.
3/4 box of whole grain pasta (I used Barilla whole grain spaghetti)
3/4 lb langoustines defrosted, drained and patted dry (I got mine at Trader Joes in the frozen fish section) you can substitute shrimp (peeled and deveined) if you don't have langoustines.
2 tbs extra virgin olive oil
2-3 tbs Earth Balance spread
1-2 cobs fresh sweet corn (or about 1/2 cup frozen)
3 cloves garlic, chopped
1/4 cup fresh parsley, chopped
3/4 cup dry white wine
1/2 cup (or more if needed) of either pasta water or organic chicken or fish stock
Salt and fresh ground pepper to taste
Cook pasta according to box directions (reserving a few cups of pasta water). Remove as much moisture from the langoustines as possible after defrosting and draining.
*extra flavor hint,
defrost and dry langoustines either night before or a few hrs before and put them in a bowl or baggie, season with a little salt, fresh ground pepper and some fresh chopped garlic or a sprinkle of garlic powder let them marinate to develop flavor.
In a saute pan on med-high heat add olive oil and Earth Balance and a small sprinkle of salt. Add the chopped garlic and saute about 30 seconds until it just begins to soften. Add the langoustines and if not pre seasoned (see * hint) season with a sprinkle of salt and fresh ground pepper. Add in the corn (I like to cut it right off the cob into the pan). Saute about 2 minutes. Add the wine and preferred stock. Cook about 1-2 minutes. Add the cooked pasta and top with fresh chopped parsley. Mix to get an even distribution of the langoustines and pasta. Add in a bit of pasta water or more stock if you want more brothy sauce. If not, lower the heat and let some of the liquid absorb. Drizzle with a bit more extra virgin olive oil before serving. Enjoy!
Pair with a nice tossed salad or your favorite green vegetable. I steamed some organic broccoli and drizzled it with some garlic infused extra virgin olive oil and a few squeezes of fresh lemon. If you want to jazz it up even more toss in some lightly toasted pine nuts (another pantry staple of mine)
Wine suggestion:
Wine suggestion:
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