This Creamy Tomato Basil Langostino Linguine is an elegant, restaurant-quality meal that you can whip up in a single skillet in under 30 minutes. Langostino tails are the “hidden gems” of the seafood aisle; they offer the sweet, delicate flavor of lobster with the convenience of shrimp.
Bathed in a lush pink sauce made from heavy cream, tomato paste, and sun-ripened cherry tomatoes, this pasta is balanced by the brightness of fresh basil and a zesty squeeze of lemon. It’s sophisticated enough for a dinner party but easy enough for a rewarding weeknight treat.
Recipe Details
- Flavor Profile: A savory blush sauce with a balance of sweet tomatoes, rich cream, and bright citrus, finished with an aromatic herbal punch from fresh basil.
- Texture: Velvety smooth sauce coating tender “al dente” linguine, punctuated by the firm, snappy bite of langostino tails.
- Time: 10 minutes prep, 20 minutes cook time.
- Difficulty: Easy.
What You’ll Need
To make this recipe, you will need a large cast-iron skillet (which provides excellent heat distribution) and a separate pot to boil your linguine. A sturdy spatula for stirring the cream sauce and a pair of tongs for tossing the pasta are also essential.
Ingredient Notes
- Langostino Tails: Usually found in the frozen section (pre-cooked and peeled). Ensure they are fully thawed and patted dry before adding them to the skillet.
- Roasted Red Peppers: These add a smoky sweetness to the sauce that complements the seafood beautifully. Use the jarred variety for convenience.
- Tomato Paste: This provides the deep, concentrated tomato base. Be sure to stir it into the liquid well to avoid lumps.
- Sauvignon Blanc vs. Pasta Water: Using a dry white wine like Sauvignon Blanc adds a sophisticated acidity that “cuts” through the heavy cream. If you prefer to skip the alcohol, starchy pasta water works perfectly to bind the sauce.
- Linguine: The flat shape of linguine is the traditional choice for seafood pasta as it holds onto the cream sauce without being too heavy.
Add-ins and Substitutions
- Protein: If you can’t find langostinos, large shrimp or even scallops are fantastic substitutes.
- Vegetables: Stir in a handful of fresh baby spinach at the very end until wilted for some extra greens.
- Spice: If you enjoy heat, double the red pepper flakes to give it a “Fra Diavolo” kick.
- Cheese: While purists might disagree with cheese and seafood, a sprinkle of fresh Parmesan right before serving adds a lovely salty depth.
How to Make Creamy Tomato Basil Langostino Linguine
- Sauté Aromatics: Heat a large cast-iron skillet over medium heat. Add the butter and minced garlic. Stir and cook for 1-2 minutes until the garlic is fragrant and translucent, being careful not to let it burn.
- Add Veggies and Herbs: Stir in the cherry tomatoes and roasted red peppers. Add the fresh parsley and basil.
- Season: Season the vegetable mixture with salt, pepper, oregano, paprika, and red pepper flakes. Stir well to combine.
- Brighten: Stir in the 1 tablespoon of lemon juice. The acidity will help break down the tomatoes slightly.
- Form the Sauce Base: Add the tomato paste and your choice of liquid (pasta water or Sauvignon Blanc). Stir and simmer for 2-3 minutes until the paste is fully incorporated and a light, consistent tomato sauce forms.
- Make it Creamy: Pour in the heavy cream. Stir gently and let it simmer for a minute. Taste the sauce and adjust the seasonings if needed.
- Warm the Langostinos: Add the thawed langostino tails to the skillet. Since langostinos are usually pre-cooked, you only need to cook them for 2-3 minutes, stirring gently, until they are heated through.
- Toss the Pasta: Add your cooked linguine directly into the skillet. Use tongs to toss the pasta until every strand is evenly coated in the creamy sauce.
- Finish and Serve: Remove from heat. Finish with a final squeeze of lemon juice and a garnish of fresh basil, parsley, and extra red pepper flakes. Serve immediately.
Pro Tip: If your sauce feels a little too thick after adding the pasta, add an extra splash of warm pasta water. The starch in the water helps the sauce emulsify and stay silky-smooth rather than getting clumpy.
Recipe Tips
- Thaw Thoroughly: If the langostinos are still icy when added, they will release water into your cream sauce, making it thin and runny. Pat them dry with a paper towel before adding.
- Don’t Overcook: Overcooking langostinos (or shrimp) makes them rubbery. Since they are small, they only need a few minutes to warm up in the hot sauce.
- Pasta Timing: Time your linguine so it finishes boiling right as you are ready to toss it into the skillet. This ensures the pasta is hot and the starch is active.
FAQs
- What exactly is a langostino? While they look like tiny lobsters, they are actually more closely related to hermit crabs! In terms of culinary use, they taste like a cross between a very sweet shrimp and a lobster tail.
- Can I use half-and-half? You can, but the sauce will be thinner. If using half-and-half, you might want to add an extra tablespoon of tomato paste to help with the thickness.
- How do I store leftovers? This is best eaten fresh, but you can store it in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce.
Serving Suggestions
- Wine: This pairs beautifully with the same Sauvignon Blanc used in the sauce, or a crisp Pinot Grigio.
- Bread: Serve with a warm, crusty baguette or garlic crostini to soak up the leftover pink sauce.
Creamy Tomato Basil Langostino Linguine
- Total Time: 30 minutes
- Yield: 2–3 Servings 1x
Description
This Creamy Tomato Basil Langostino Linguine is an elegant, restaurant-quality meal made in a single skillet. Featuring sweet langostino tails in a lush pink cream sauce with cherry tomatoes and fresh basil, it’s sophisticated yet ready in under 30 minutes.
Ingredients
The Seafood & Pasta
- 12 oz langostino tails, thawed and dried
- 1/2 lb linguine, cooked al dente
The Sauce Base
- 1.5 tablespoons butter
- 5 cloves garlic, minced
- 1 cup cherry tomatoes
- 1 cup roasted red peppers, chopped
- 2–3 tablespoons tomato paste
- 1/4 cup pasta water or Sauvignon Blanc
- 1/2 cup heavy cream
Seasoning & Herbs
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- Spices: Salt, pepper, oregano, paprika, red pepper flakes
Instructions
Sauté: Melt butter in a skillet. Cook minced garlic for 1–2 mins. Add cherry tomatoes, roasted red peppers, parsley, and basil.
Season: Stir in spices and lemon juice. Add tomato paste and liquid (water or wine). Simmer 2–3 mins until smooth.
Cream & Seafood: Pour in heavy cream and simmer 1 min. Fold in langostino tails and heat for 2–3 mins until warmed through.
Toss: Add cooked linguine to the skillet and toss with tongs until coated. Finish with extra lemon and herbs.
Notes
Thaw Thoroughly: Pat langostinos dry to prevent watering down the sauce.
The ‘Blush’ Secret: Tomato paste + heavy cream creates the classic pink sauce texture.
Wine Swap: Sauvignon Blanc adds acidity, but pasta water helps the sauce cling better.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet / Stovetop
- Cuisine: Italian-American / Seafood
Nutrition
- Serving Size: 1.5 cups
- Calories: 510
- Sugar: 6g
- Sodium: 740mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 215mg
Keywords: langostino linguine, creamy tomato seafood pasta, pink sauce pasta, 30 minute seafood dinner, lobster style pasta, easy gourmet dinner, tomato basil langostino
