Langostino Lobster Creole Pasta | New Soul Kitchen Remix

Instructions

Ingredients:

• 1 pound langostino lobster tails, thawed if frozen
• 1 pound linguine pasta
• 2 tablespoons olive oil
• 2 tablespoons of unsalted butter
• 1 onion, finely chopped
• 5 cloves garlic, minced
• 1 bell pepper, diced
• 1 celery stalk, diced
• 1 can (14.5 oz) diced tomatoes
• 1 cup seafood broth
• 1 teaspoon Cajun seasoning
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper (adjust to taste)
• ½ tablespoon onion powder
• ½ tablespoon garlic powder
• ¼ teaspoon seafood seasoning
• Pinch of Himalayan Sea salt
• 1 teaspoon crushed red pepper flakes
• Salt and black pepper to taste
• ½ cup heavy cream
• ¼ cup chopped fresh parsley
• Grated Parmesan cheese for serving

Method:

1. Cook the linguine pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onions, garlic, bell pepper, and celery. Sauté until the vegetables are softened, about 5-7 minutes, then add butter.
3. Add the diced tomatoes (with their juices), salt and pepper to taste and stir. Next, fold in the heavy cream, seafood stock, and stir to combine. Add in the smoked paprika, garlic powder, onion powder, seafood seasoning, crushed red pepper flakes, a pinch of Himalayan Sea salt. Mix and allow mixture to come to a quick simmer, approx. 5-7 minutes allowing the flavors to meld and the sauce to slightly thicken.
4. Fold the pasta and the langostino tails into the sauce and making sure all pasta is coated with the sauce. Add a pinch more of Cajun seasoning, red pepper flakes, and cracked black pepper to taste.
5. Allow to simmer of an additional 4 -5 minutes, until the lobster and pasta is heated through.
6. Remove the skillet from the heat and serve! Garnish with grated Parmesan cheese, and chopped parsley.