(Serves 4 to 6)
- 1 lb frozen langostinos, thawed and drained(usually precooked)
- 1 tbs olive oil
- 4 tbs unsalted butter
- 2 tbs minced shallot
- 1 tsp minced garlic
- ½ c. Heavy cream
- ½ c. Grated Parmesan Reggiano or Romano cheese
- ¼ tsp freshly ground black pepper
- 1 pinch red pepper flakes
- 1 lb. Farfalle pasta(bow tie)
- 1 tbs chopped parsley
Chop, mince, and organize ingredients.
Start pasta in boiling water according to directions on pkg. Pasta will cook in about 11 minutes.
When you drop the pasta in boiling water, heat large saute or frypan over medium high heat. Add oil and butter. When butter just starts to foam, add shallots. Shallots will soften in a couple minutes. Add garlic and cook one minute.
Add the cream, grated cheese, black pepper, red pepper flakes, and langostino. Toss and fold ingredients together. When sauce simmers, turn heat to low and cook two minutes.. Pasta should be finished now. Add pasta to sauce, along with several tbs of the pasta cooking water. Add parsley, and continue heating a couple minutes. Toss and serve.