Langostino Bisque Pasta

For a seafood pasta dish, it doesn’t get any better than this! Langostino tails have a similar taste to rich lobster, with a hint of a shrimp taste. And when paired with a bisque sauce and linguine… it’s a winner!

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Ingredients

Seafood Stock

1 ¾ c

Herbes de Provence

1 tbsp

Kosher Salt

1 tbsp

Unsalted Butter

4 tbsp

Yellow Onion (Finely chopped)

1 whole

Carrots (Chopped)

Garlic (Minced)

Tomato Paste

Flour

Dry White Wine

Dried Spinach Linguine (Or your favorite linguine)

8 oz

Heavy Cream

¼ c

Frozen Langostino (Thawed, room temperature. I Found At Trader Joe’s)

12 oz

Salt

To taste

Ground Black Pepper

To taste

Panko Breadcrumbs

¼ c

Butter Shreds (To top)

¼ c

Instructions

Preheat oven 350 degrees.
Heat the stock, Herbes de Provence and kosher salt over medium low/low heat. Simmer, uncovered about 5 minutes. Set aside.
Heat butter over medium heat is a large skillet. Saute onion and carrot, stir until tender, about 10 minutes. Add garlic, stir 30 seconds. Add tomato paste and flour, stir. Add wine to deglaze the pan, scraping up brown bits from the pan. Stir stock into skillet, reduce heat to low, and simmer 30 minutes.
While mixture simmers, cook pasta, a few minutes less than package directions. Reserve ½ cup pasta water.
Use immersion blender to puree carrot/onion mixture, leaving a little texture.
Add cream, langostinos, and fold gently. Add pasta and pasta water as needed. Mixture should be creamy but not soupy.
Transfer to prepared baking dish.
Top with panko and butter shreds.
Bake 10 minutes until heated through.

Chef's Notes

*If you can’t find langostinos, you can sub cooked shrimp or cooked scallops.
** For butter shreds, use your potato peeler to shred from a cold sick of butter.

Please reach out to Dana directly if you have any questions.
Email: dana@stagedoorkitchen.com