Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Sunday, October 7, 2018

Langostino Tails and Vegetables in Creamy White Wine Sauce Over Pasta

I picked up some frozen langostino tails from Trader Joe's, which are sourced from Chile and already cooked, because I thought they would be good to have on hand for a quick and easy meal.  Langostino sourced from Chile is relatively sustainable due to the Chilean government's strict oversight of its fisheries to prevent overfishing. This is a quick and tasty sauce to serve over pasta, and includes local veggies (in my case the mushrooms, green beans, shallots and tomatoes were farmed locally).

1 garlic clove
1 shallot
1 TBS butter
1 TBS olive oil
1 cup chopped mushrooms
1 1/2 cup green beans, cut into 1" pieces
1 tomato, diced
1 cup white wine
1 cup heavy cream
12 oz. cooked langostino tails
handful of fresh parsley, chopped
salt and pepper to taste

1 lb. pasta, cooked


Chop together garlic clove and shallot. Saute in butter and olive oil over low heat. Stir in mushrooms and cook for a few minutes, then add green beans and tomatoes and continue to cook and stir.

Add white wine and cook until wine is reduced by half.  Add heavy cream and cook, stirring occasionally,  until thick, about 20 minutes.  Add langostino tails and cook until heated through, about two minutes.  Add salt and pepper to taste.  Serve over pasta. Garnish with chopped parsley.  Serves 4.

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