By Jodee Weiland
When we went to the store today, they had langostino lobster tails, cooked and peeled, so we decided to buy some. Originally, I had been thinking about making a pasta with shrimp, Zima grape tomatoes, and baby spinach in an olive oil and white wine sauce. But in spite of this, when I saw the langostino lobster tails, I immediately thought this would be even better with the Zima grape tomatoes I had bought earlier.
Zima grape tomatoes are orange in color and deliciously sweet. This all led to my latest recipe, Pasta Langostino with Fresh Zima Tomatoes and Spinach in Olive Oil and White Wine.
Keep in mind that langostino lobster tails are not really lobster. In fact, they are what is commonly referred to as squat lobster by most people in the restaurant business. They are actually crustaceans more closely related to hermit crabs, but if you like them, none of this matters. Personally, I like both shrimp and langostinos, but I can always get shrimp. On the other hand, I do not see langostinos as often, so I decided this was a good choice for today. Remember, you can always make this same recipe with shrimp if you prefer. Either way, I’m sure the pasta will be delicious. I hope you like my recipe for Pasta Langostino with Fresh Zima Tomatoes and Spinach in Olive Oil and White Wine Sauce as much as we did!
1 pound pasta of your choice
1/3 cup of extra virgin olive oil
1/4 cup of white wine (I used Riesling)
2 and 1/2 cups Zima grape tomatoes (you can use other tomato types if preferred)
3 chopped garlic cloves
8 to 9 basil leaves sliced or 1 tablespoon dried basil
1/4 to 1/2 teaspoon crushed red pepper (optional)
3 to 4 cups or more fresh baby spinach
1 pound langostinos (shrimp may be substituted)
Grated Parmesan Reggiano cheese to taste
On the stove, heat olive oil and add garlic, fresh basil (roll leaves and then slice) or dried basil, and white wine. Then add fresh Zima grape tomatoes whole. Cook covered over a medium heat until tomatoes cook, then reducing to low heat. You can add the crushed red pepper at this time.
While tomatoes cook, prepare your pasta according to the package instructions. When the pasta is about 4 minutes from being ready, add spinach leaves to the tomato mixture. Over a medium heat, cook the spinach until it is wilted and ready. Just prior to the pasta being ready, add the langostinos warming them. Once the pasta is done cooking, spoon the langostino, tomato, and spinach mixture over the pasta, stirring it in gently. Add grated Parmesan Reggiano cheese to each serving or eat it as is.
Pasta Langostino with Fresh Zima Tomatoes and Spinach in Olive Oil and White Wine Sauce is a delicious meal full of flavor! Serve this meal with a crusty loaf of bread and wine. Once again, remember that you can always use shrimp if you would prefer to do so. Either shrimp or langostinos would work with this recipe. Whichever you choose, I know you will enjoy this meal. So, enjoy!