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Langostinos (or Shrimp) and Linguine with Pecan Sauce
Ingredients
- 10 oz. Orca Bay salad shrimp or Langostinos, thawed & drained
- 8 oz. Linguine, cooked per package directions and drained
- 1 piece stale white bread, crusts removed
- 2 Tbsp. chicken broth or stock
- 1 Tbsp. red wine vinegar
- 1 Tbsp. lemon juice
- 1/2 C. pecan halves, toasted
- 1 garlic clove
- 2 Tbsp. parsley sprigs, rinsed, tightly packed
- 3 Tbsp. olive oil
- salt and pepper to taste
20 minutes / Serves 4 / Print Recipe
Instructions
Soak stale bread in chicken broth or stock. Place in blender container. Add the vinegar, lemon juice, the pecan halves, the garlic clove, and parsley. Using feed tube, and with motor running, add olive oil in slow drizzle to make a smooth, thick paste.
Spray a large non-stick sauté pan with pan release, then place over medium-high heat. When hot, add the linguine, the salad shrimp or langostinos, and the pecan sauce. Toss continuously until seafood and pasta are heated through. Garnish with parsley and a lemon wedge.
Recipe Credits
Recipe Submitted by Roger Fickenscher.
What If I can't find Langostinos?
Salad (cold water shrimp)