Langoustine and Orzo Delight

local_grocery_store Ingredients

• 1 lb Langoustine, peeled and deveined
• 8 oz Orzo pasta, uncooked
• 2 tbsp Olive oil
• 4 cloves Garlic, minced
• 1 cup Cherry tomatoes, halved
• 1/2 cup White wine
• 2 tbsp Lemon juice, freshly squeezed
• 1/4 cup Fresh parsley, chopped
• to taste Salt
• to taste Black pepper

restaurant_menu Method

1. 1.Bring a large pot of salted water to a boil. Cook the orzo pasta according to package instructions until al dente. Drain and set aside.
2. 2.In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. 3.Add the langoustine to the skillet and cook for 2-3 minutes on each side, until opaque and cooked through. Remove the langoustine from the skillet and set aside.
4. 4.In the same skillet, add the halved cherry tomatoes and cook for 2-3 minutes until softened.
5. 5.Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Cook for another 2 minutes to allow the alcohol to evaporate.
6. 6.Return the langoustine to the skillet and add the cooked orzo pasta. Toss everything together to combine.
7. 7.Drizzle the lemon juice over the dish and season with salt and black pepper to taste.
8. 8.Garnish with freshly chopped parsley and serve hot.

lightbulb_outline Tips

• chevron_rightIf you can't find langoustine, you can substitute with jumbo shrimp or prawns.
• chevron_rightFor added flavor, sprinkle some grated Parmesan cheese on top before serving.
• chevron_rightFeel free to add some crushed red pepper flakes if you like a little heat.
• chevron_rightServe with a side of crusty bread to soak up the delicious sauce.