Description
This creamy Langostino Pasta with Sherry Cream Sauce is rich, flavorful, and surprisingly simple to make. Tender langostino tails, earthy mushrooms, and a silky sherry cream sauce make this a luxurious dinner without the fuss.
Ingredients
Scale
- 8 oz dried pasta
- 1 tablespoon olive oil
- 8 oz mushrooms, roughly chopped
- 2 tablespoons butter
- 3 cloves garlic, sliced
- ½ teaspoon crushed red pepper
- ½ cup dry cooking sherry
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- 12 oz frozen langostino tails, thawed
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and set aside.
- In a large skillet over medium heat, add olive oil and sauté mushrooms until browned, about 5 minutes.
- Add butter, garlic, and crushed red pepper. Cook until fragrant, about 1 minute.
- Pour in the sherry and let it simmer for 2–3 minutes to reduce slightly.
- Stir in the heavy cream and bring to a gentle simmer. Cook for 5 minutes, allowing the sauce to thicken.
- Add the parmesan cheese and stir until melted and smooth.
- Gently fold in the langostino tails and cook just until heated through.
- Season with salt and pepper to taste.
- Toss the cooked pasta into the sauce until evenly coated.
- Serve hot, garnished with chopped parsley and extra parmesan if desired.
Notes
- Use freshly grated parmesan for a smooth, melt-in sauce.
- Do not overcook the langostino — they just need to be warmed through.
- Add a splash of pasta water if the sauce gets too thick.
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 3g
- Sodium: 540mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 140mg