Langostino with Garlic, Tomato & Basil

Servings 2


  • 3 tbsp extra-virgin olive oil plus more for drizzling
  • 2 cloves garlic (more to taste) finely minced
  • 1 tbsp shallots finely minced
  • 3 tbsp breadcrumbs of your choice
  • 8 medium langoustino (see note) rinsed and patted dry
  • 1/4 cup dry white wine
  • One 28-ounce can whole peeled tomatoes drained and coarsely chopped, 1/4 cup of juice reserved
  • 1 tsp crushed red pepper more to taste
  • salt and pepper to taste
  • chiffonade of 6-8 basil leaves
  • Lemon wedges and crusty baguette


  • Heat the olive oil in a large skillet. Add the garlic and shallots, cook over moderate heat, stirring frequently, until just beginning to brown, about 3-4 minutes. Stir in the breadcrumbs and cook until beginning to brown, about 1 minute
  • Add the langoustines to the skillet in a single layer. Pour the wine over them and cook until reduced by half, about 1 minute. Add the tomatoes and the reserved juice, crushed red pepper and salt and pepper. Cover and simmer over moderately low heat, stirring occasionally, until the tail meat is opaque, about 15 minutes. Stir in the basil and drizzle with a little more olive oil. Serve the langoustines with lemon wedges and a crusty baguette.


Langostino should be sliced with a sharp knife from head to tail to remove the "vein", same idea as shrimp.
Chiffonade; Stack the basil leaves, roll them into a thin cigar shape, and then slice with knife or use kitchen scissors across the roll to form thin ribbons.
Tried this recipe?Let us know how it was!