Mediterranean Langostino Pasta
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
Bow-tie pasta and langostino are tossed with sun-dried tomatoes, pancetta, garlic, onions, and yellow bell peppers in a Mediterranean-inspired sauce. This colorful dish is finished with capers, white balsamic vinegar, and a touch of half and half.
Ingredients
- 1 lb bow tie pasta
- 5/16 lbs pancetta chopped or small diced
- 1 large onion medium diced
- 1 yellow bell pepper large diced
- 4 large garlic cloves minced
- 1 lb langostino (shelled and precooked)
- 1/4 cup chopped sundried tomatoes
- 4 tbsp capers
- 2 tbsp white balsamic vinegar
- 1/4 cup chopped fresh parsley
- 1/8 tsp crushed red pepper
- 2 tbsp half and half
- salt and pepper
- extra virgin olive oil
- freshly grated parmesan cheese
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 333 mg
- Iron: 2.43 mg
- Magnesium: 45.4 mg
- Phosphorus: 276 mg
- Potassium: 606 mg
- Zinc: 2.01 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 lb bow tie pasta
- 1 lb langostino (shelled and precooked)
- 1/4 cup chopped sundried tomatoes
- 4 tbsp capers
- 2 tbsp white balsamic vinegar
- 1/4 cup chopped fresh parsley
- 1/8 tsp crushed red pepper
- 2 tbsp half and half
- salt and pepper
- extra virgin olive oil
- freshly grated parmesan cheese
Prepare
- 5/16 lbs pancetta, chopped or small diced
- 1 large onion, medium diced
- 1 yellow bell pepper, large diced
- Mince 4 large garlic cloves
Let's Cook
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Step 1.
While prepping vegetables, bring a pot of water to boil for the pasta.
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Step 2.
Cook the pasta according to package until al dente. Drain and set aside, reserving 1/4 cup pasta cooking water.
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Step 3.
In a large skillet, cook the pancetta, rendering out some of the fat.
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Step 4.
When pancetta is just getting a little crisp, add the onion and cook for 2 or 3 minutes. (Add a drizzle of olive oil if necessary to keep things from sticking to the pan.)
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Step 5.
Add the yellow pepper and garlic and cook for another 3 minutes, stirring as needed until the vegetables are just slightly past crisp tender.
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Step 6.
Stir in the langostino, sundried tomatoes, crushed red pepper, and the capers. Cook and stir until the langostino has warmed through.
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Step 7.
Stir in the parsley, white balsamic vinegar, and half and half (if using). Add salt and pepper to taste.
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Step 8.
Toss all ingredients with the pasta. Drizzle with the reserved pasta water and a little olive oil for moisture, if needed.
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Step 9.
Serve immediately. Can be topped with freshly grated parmesan cheese if desired.