Ingredients
- ½ pound Angel Hair pasta
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- ½ cup Clos du Bois Chardonnay
- Juice of 1 lime, freshly squeezed
- 8 – 12 ounces cooked, frozen langostino tails, thawed, and pressed to remove excess water
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
- ⅓ cup fresh parsley leaves, chopped
Instructions
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Cook pasta according to package directions. Drain and set aside*.
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Heat oil and butter in a large skillet over medium heat until butter is melted. Add the garlic and cook until fragrant, 1 minute.
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Stir in Clos du Bois and the lime juice and continue cooking until reduced by about half. Add the langostino tails and cook until heated thru.
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Off the heat and stir in the red pepper flakes. Add salt and pepper to taste. Stir in the parsley.
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Add the drained pasta and toss to coat. Serve immediately.
Recipe Notes
*Toss with some olive oil to prevent sticking.
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