Langostino Pasta with Sherry Cream Sauce

There’s something irresistibly elegant about pasta bathed in a rich cream sauce, but when you introduce sweet, succulent langostino tails and a splash of sherry? Now we’re talking next-level comfort. This Langostino Pasta with Sherry Cream Sauce is creamy, savory, and just a touch fancy, yet simple enough to whip up on a cozy evening at home. The tender bites of langostino, paired with buttery mushrooms and the warmth of garlic, create a flavor combination that’s honestly hard to beat. Whether you’re cooking to impress or just treating yourself, this dish promises restaurant-quality results without the fuss.

Behind the Recipe

This recipe was born out of a desire to elevate a weeknight pasta dinner into something that felt a little more indulgent, without requiring a ton of effort. Langostino tails are one of those underrated seafood options that feel luxurious but are surprisingly easy to cook with. Paired with pantry staples like garlic, pasta, and cream, this dish came together almost by accident on a chilly evening when comfort food was the only thing on my mind.

Recipe Origin or Trivia

Langostino is a term that can be a little confusing. Though often called “langostino lobster,” they’re not actually lobsters at all. These little shellfish are more closely related to crabs and shrimp, and they have a sweet, delicate flavor that makes them a perfect match for creamy sauces. This recipe borrows inspiration from classic French and Italian pasta dishes, combining the richness of a sherry cream base with a seafood star that brings its own character to the plate.

Why You’ll Love Langostino Pasta with Sherry Cream Sauce

This dish checks all the boxes — cozy, satisfying, and just a little luxurious.

Versatile: Serve it for a special dinner or as a weeknight staple. You can even swap in other proteins if you like.

Budget-Friendly: Langostino tails are more affordable than lobster but just as impressive on the plate.

Quick and Easy: Everything comes together in about 30 minutes, with no complicated steps.

Customizable: Not a fan of mushrooms? Skip them. Want a touch of lemon? Go for it.

Crowd-Pleasing: Rich cream sauce, tender seafood, and garlicky goodness — it’s a winning combo every time.

Make-Ahead Friendly: The sauce can be prepped a few hours in advance and rewarmed before tossing with pasta.

Great for Leftovers: Reheat gently with a splash of cream or milk and it’s just as tasty the next day.

Chef’s Pro Tips for Perfect Results

This pasta is simple, but a few small tricks will take it from good to unforgettable.

• Use high-quality dry sherry for deeper flavor.
• Don’t overcook the langostino. They’re already pre-cooked, so just heat them through at the end.
• Let the cream reduce slightly before adding the cheese to thicken the sauce naturally.
• Add pasta water if the sauce needs loosening at the end — it helps it cling to the noodles beautifully.
• Taste before serving. A pinch more salt or a grind of pepper can make a big difference.

Kitchen Tools You’ll Need

You won’t need much to make this dish come together smoothly.

Large pot: For boiling your pasta.

Large skillet or sauté pan: To build the sauce and combine everything.

Tongs: Ideal for tossing the pasta in the sauce.

Measuring cups and spoons: Precision helps, especially with the sherry and cream.

Microplane or fine grater: For finely grated parmesan that melts beautifully.

Ingredients in Langostino Pasta with Sherry Cream Sauce

Each ingredient plays a role in creating a rich and balanced dish — nothing here is extra.

1. Dried Pasta: 8 ounces. This forms the hearty base and catches every drop of sauce.
2. Olive Oil: 1 tablespoon. Used to sauté mushrooms and start building flavor.
3. Mushrooms: 8 ounces, roughly chopped. Add earthy depth and soak up the sauce beautifully.
4. Butter: 2 tablespoons. Adds richness and helps bloom the garlic and spices.
5. Garlic: 3 cloves, sliced. Infuses the dish with that signature savory aroma.
6. Crushed Red Pepper: ½ teaspoon. Adds a gentle warmth without overwhelming heat.
7. Dry Cooking Sherry: ½ cup. The secret to the sauce’s depth and subtle sweetness.
8. Heavy Cream: 1 cup. The foundation of the velvety, indulgent sauce.
9. Parmesan Cheese: ½ cup, grated. Adds salty richness and helps thicken the sauce.
10. Langostino Tails: 12 ounces, thawed. The sweet seafood star of the show.
11. Salt: To taste. Enhances all the other flavors.
12. Black Pepper: To taste. Adds a final note of heat and balance.
13. Fresh Parsley: 2 tablespoons, chopped. Brightens the dish and adds a fresh, herby finish.

Ingredient Substitutions

Don’t have something on hand? Here are easy swaps.

Langostino tails: Shrimp or bay scallops.

Dry cooking sherry: White grape juice with a splash of vinegar.

Heavy cream: Half-and-half or coconut cream.

Parmesan cheese: Grana Padano or Pecorino Romano.

Mushrooms: Zucchini or bell peppers for a veggie twist.

Ingredient Spotlight

Langostino Tails: These sweet, tender morsels resemble lobster but are actually closer to shrimp. They’re bite-sized and perfect for soaking up creamy sauces.

Dry Cooking Sherry: This fortified wine adds a gentle sweetness and rich depth that makes the cream sauce sing.

Instructions for Making Langostino Pasta with Sherry Cream Sauce

Making this recipe feels like a mini culinary escape — easy, fun, and deliciously rewarding.

1. Preheat Your Equipment:
Bring a large pot of salted water to a boil for your pasta. At the same time, warm a large skillet over medium heat.

2. Combine Ingredients:
Add olive oil to the skillet. Toss in the mushrooms and sauté until browned and tender, about 5 minutes.

3. Prepare Your Cooking Vessel:
Add butter, sliced garlic, and red pepper flakes to the skillet. Stir until the garlic is fragrant and butter is melted, about 1 minute.

4. Assemble the Dish:
Pour in the cooking sherry, scraping up any browned bits from the bottom of the pan. Let it reduce slightly, then add the heavy cream and bring to a gentle simmer.

5. Cook to Perfection:
Drop your pasta into the boiling water and cook until al dente. Meanwhile, let the cream sauce simmer and thicken for about 5 minutes.

6. Finishing Touches:
Stir in the grated parmesan, then add the thawed langostino tails and cook just until heated through. Season with salt and pepper to taste.

7. Serve and Enjoy:
Drain the pasta and add it to the sauce, tossing gently to coat. Serve hot, garnished with chopped parsley and a sprinkle of extra parmesan if you like.

Texture & Flavor Secrets

The magic of this dish is in its contrasts. You get soft, buttery mushrooms paired with juicy langostino and al dente pasta that holds its bite. The sauce is creamy and silky, with a background whisper of garlic and a little sweet sharpness from the sherry. Every forkful feels luxurious without being heavy.

Cooking Tips & Tricks

Cooking this dish should feel joyful and stress-free. Here are some helpful tips:

• Cook the pasta just shy of al dente since it finishes in the sauce.
• Use freshly grated parmesan for best texture and flavor.
• Don’t let the cream boil — a gentle simmer is all it needs.
• Add parsley at the very end to keep its flavor fresh and bright.

What to Avoid

Even simple recipes can trip you up. Here’s what to watch for:

• Overcooking the langostino: They’ll turn rubbery quickly. Just warm them through.
• Using pre-shredded cheese: It won’t melt as smoothly and may clump.
• Boiling the cream: This can cause it to separate and lose its silky texture.

Nutrition Facts

Servings: 4
Calories per serving: 580

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

This dish is great to prep ahead. You can make the sauce a few hours in advance and gently reheat it before tossing in the pasta. Leftovers store well in the fridge for up to 2 days. Reheat with a splash of cream to bring back that velvety texture. Not ideal for freezing, as the sauce may separate.

How to Serve Langostino Pasta with Sherry Cream Sauce

This pasta shines all on its own, but if you want to round out the meal, a simple green salad or roasted asparagus makes a lovely pairing. A slice of warm, crusty bread wouldn’t hurt either to mop up that sauce.

Creative Leftover Transformations

Turn leftovers into something new and exciting:

• Add a bit of broth and extra cream to transform it into a creamy seafood soup.
• Spoon it into puff pastry shells for an elegant appetizer.
• Use it as a seafood filling for baked stuffed shells or lasagna rolls.

Additional Tips

A few more ideas to make this dish sing:

• Warm your serving plates before plating to keep the pasta hot longer.
• A squeeze of lemon at the end can brighten everything up.
• If you love heat, add a touch more red pepper for a spicier kick.

Make It a Showstopper

Presentation matters — swirl the pasta neatly on the plate, nestle the langostino on top, and sprinkle a bit of fresh parsley and parmesan. A drizzle of olive oil around the rim adds a beautiful gloss.

Variations to Try

• Lemon Garlic Version: Add lemon zest and juice for a bright citrusy twist.
• Veggie-Packed: Stir in spinach, peas, or sun-dried tomatoes.
• Spicy Kick: Use chili oil instead of olive oil to start the dish.
• Herb-Forward: Finish with fresh tarragon or basil instead of parsley.
• Cheesy Bake: Transfer to a baking dish, top with breadcrumbs and broil for a golden crust.

FAQ’s

Q1: Can I use fresh langostino instead of frozen?

A1: Yes, just make sure to cook them gently and avoid overcooking.

Q2: What’s a good non-alcoholic sub for sherry?

A2: Try white grape juice with a splash of white vinegar.

Q3: Can I make this gluten-free?

A3: Absolutely. Just use your favorite gluten-free pasta.

Q4: Will this recipe work with shrimp?

A4: Yes, shrimp is a great alternative if you can’t find langostino.

Q5: Can I freeze leftovers?

A5: Not recommended. The cream sauce may separate when thawed.

Q6: How do I reheat it without drying it out?

A6: Gently reheat in a skillet with a splash of cream or milk.

Q7: Is this kid-friendly?

A7: It can be. Just reduce or omit the crushed red pepper.

Q8: What type of pasta works best?

A8: Fettuccine, linguine, or spaghetti all work well.

Q9: Can I use milk instead of cream?

A9: It won’t be as rich, but whole milk can work in a pinch.

Q10: What’s the best cheese substitute for parmesan?

A10: Grana Padano or Pecorino Romano are great choices.

Conclusion

If you’re looking for a pasta dish that’s cozy, creamy, and just a little fancy, Langostino Pasta with Sherry Cream Sauce is your answer. It’s a recipe that feels like a treat but is simple enough for any day of the week. Trust me, you’re going to love this — every creamy, garlicky, seafood-kissed bite.

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