Linguini with Langoustines

Linguini with Langoustines

Serving size: 4 people
Prep time: 45 minutes


  • 400g of linguini
  • 2 cloves of garlic, minced
  • 150g cherry tomatoes, cut in half
  • 500g of langoustine, peeled and deveined (get them live or frozen)
  • 100ml of white wine
  • 2 tablespoons of olive oil
  • Bunch of fresh parsley leaves
  • Salt and pepper to taste


  1. Bring a large pot of salted water to a boil. Add the linguini and cook until al dente, about 8-10 minutes. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
  3. Cut the langoustine in half and add to the skillet to cook until pink, about 3-4 minutes. Add the white wine and let cook at medium-high heat until evaporated.
  4. In the same skillet, add the tomatoes and cook until softened about 5 minutes. Season with salt and pepper and sprinkle with fresh parsley thinly chopped.
  5. Add the cooked linguini to the skillet and toss to combine. Cook for an additional 2 minutes, until the pasta is heated through.
Linguini with Langoustines

Pro tip: For the best flavour, use fresh langoustine. If fresh langoustine is not available, frozen langoustine defrosted overnight can be used as a substitute. Serve the Langoustine Linguini with a side of Fresh Green Salad.

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