Langostino Cajun Fettuccine – #FishFridayFoodies

Langostino Cajun Fettuccine | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

This is my first year observing Lent. Many, many, many, many, many, many, many, many, many, many, many, many years ago, when I first met B.O.B. Bob, I asked him if observing Lent was something that he did. (Yes, that’s one “many” for each year that we’ve been together!) I remember his response being something like, “Not really.” This year, however, he’s decided to go back to his Catholic roots and observe Lent by not eating sandwiches. I’m not quite sure what logic he used to come up with giving up sandwiches, but I have a feeling that he’s going to end up not eating lunch because of it. I personally think it would be more of a hardship for him to give up French fries or beer, but who am I to question his choice. I did however inform him that his notion of wraps not counting as sandwiches was completely wrong.

As a sign of solidarity, I’ve decided to give up something as well, sweet tea. It may not be something I consume every day, but it is probably the one food that I consistently indulge in. I’m still allowing myself to drink unsweetened tea, but I have a feeling that my tea consumption will diminish significantly over the next couple of weeks. B.O.B. Bob and I will also be observing “Fish Fridays” throughout Lent. This most likely means that we’ll be eating out on Fridays until Lent is over, because I don’t cook fish very often. It’s not that it’s difficult; I just prefer my house not smell like fish for several days after enjoying it.

Langostino Cajun Fettuccine | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Ingredients:

  • 8-oz. Fettuccine
  • 1 Tablespoon Unsalted Butter
  • 1 Tablespoon Extra Virgin Olive Oil
  • 3 Cloves Garlic, Crushed
  • 1 (12-oz.) Bag of Frozen Langostino Tails (80/100 Count)
  • 3 Teaspoons Cajun Seasoning
  • 1 Cup Heavy Whipping Cream
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 2/3 Cup Grated Romano Cheese
  • A Handful of Chopped Chives (Extra for Garnish)

Langostino Cajun Fettuccine | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Directions:

  1. Cook fettuccine as per directions on the package.
  2. Melt butter and olive oil together in a large sauté pan over medium-high heat.
  3. Add garlic, Cajun seasoning, and langostino tails; sauté until the seafood has thawed completely. Remove the langostino tails with a slotted spoon; set aside.
  4. Whisking constantly, add the cream, Romano cheese, chives, and black pepper to the sauté pan; cook until the mixture has thickened; 3 to 5 minutes.
  5. Turn the heat off on the cream sauce and stir in the drained fettuccine pasta and langostino tails.
  6. Pour the pasta and sauce into a large serving bowl, or onto a large platter; garnish with additional chopped chives.

Langostino Cajun Fettuccine | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Suggestions:

  • Langostino is Spanish for “little lobster.” They have a similar taste to lobster, and can be bought for half the price. You can also substitute frozen or fresh shrimp in this recipe.
  • You may replace the grated Romano with grated Parmesan.
  • Make sure to constantly whisk the cream sauce to prevent scorching.

Langostino Cajun Fettuccine | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Improvements:

  • Add chopped fresh asparagus to the cream sauce.
  • Squeeze lemon juice onto the pasta dish before serving.

ORIGINALLY POSTED 03/06/2014

Langostino Cajun Fettuccine

Langostino Cajun Fettuccine

Ingredients:

  • 8-oz. Fettuccine
  • 1 Tablespoon Unsalted Butter
  • 1 Tablespoon Extra Virgin Olive Oil
  • 3 Cloves Garlic, Crushed
  • 1 (12-oz.) Bag of Frozen Langostino Tails (80/100 Count)
  • 3 Teaspoons Cajun Seasoning
  • 1 Cup Heavy Whipping Cream
  • 1/4 Teaspoon Freshly Ground Black Pepper
  • 2/3 Cup Grated Romano Cheese
  • A Handful of Chopped Chives (Extra for Garnish)

Directions:

  1. Cook fettuccine as per directions on the package.
  2. Melt butter and olive oil together in a large sauté pan over medium-high heat.
  3. Add garlic, Cajun seasoning, and langostino tails; sauté until the seafood has thawed completely. Remove the langostino tails with a slotted spoon; set aside.
  4. Whisking constantly, add the cream, Romano cheese, chives, and black pepper to the sauté pan; cook until the mixture has thickened; 3 to 5 minutes.
  5. Turn the heat off on the cream sauce and stir in the drained fettuccine pasta and langostino tails.
  6. Pour the pasta and sauce into a large serving bowl, or onto a large platter; garnish with additional chopped chives.
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FishFridayFoodies | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

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  • With dishes like this, you won’t miss meat on Fridays this Lent! Have a blessed season!

    • Colleen

      I’m hoping not!

  • Camilla Mann

    Nice to meet you! Love this recipe. Thanks for sharing with #FishFridayFoodies

    • Colleen

      Glad to be here and looking forward to seeing everyone’s recipes!

  • Wendy Klik

    My goodness Colleen. This looks so delicious. We do observe Lent in our household and with dishes like this you couldn’t even consider it a sacrifice. I think I am giving up sweets this Lenten Season. That will definitely be a sacrifice for me.

    • Colleen

      I’m still not sure about this season, but I’m sure I’ll think of something!

  • Karen

    Sandwiches! Very cute. Love this dish and never think of langostino.

    • Colleen

      It’s a favorite of mine!

  • Rebekah Rose Hills

    Creamy perfection. This definitley sounds like my kind of dinner. Yumm!

    • Colleen

      Thanks Rebekah!

  • Confessions of a Culinary Diva

    Too funny! My spouse occasionally decides to give up something for lent, like wine. Totally unrealistic and lent doesn’t last long.
    This pasta is something I could get addicted to – it sounds fantastic! Creamy, luscious!

    • Colleen

      Giving up alcohol is always a laugh! It’s hard enough for me to eat fish on Friday’s. Friday is usually a night for eating out, and I’m a picky fish eater.

  • That looks lovely Colleen! Creamy and oh so luscious! Love it.

    • Colleen

      Thanks! It was pretty yummy and will be on the menu again!

  • Langostino is a new one to me, I’ve never heard of them before. I love creamy sauces on fish, and yours looks like it taste amazing.

    • Colleen

      You need to try it April! It’s a great shellfish!

  • This reminds me of a cheesy fettuccine dish my grandmother used to make with crawfish tails. Love it!

    • Colleen

      Thanks Stacy…cheese sounds like a great addition!

  • This sounds so delicious and comforting, but with a little spice as well – just my kind of dish. I love the photos too!

    • Colleen

      Thanks Caroline!