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 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.