Go Back

Trenette with Langoustines

Trenette with Langoustines
The Silver Spoon Kitchen

Prep 20 mins
Total 20 mins
4 servings
484 kcal


  • 3 tablespoons olive oil
  • 1 garlic clove
  • 1 dried chile (any variety)
  • 12 ounces langoustines or lobsterettes (or substitue shelled shrimp) thawed if frozen, peeled
  • 12 ounces fresh trenette (or substitute fresh or dried linguine)
  • Chopped flat-leaf parsley for garnish
  • Salt


  • Bring a large pot of salted water to a boil.
  • Heat the oil in a skillet. Add the garlic clove and chile and cook, stirring frequently, for a few minutes until barely browned. Remove the garlic and chile with a slotted spoon and discard.
  • Add the langoustines or lobsterettes to the skillet, season with salt, and cook for 3 to 5 minutes.
  • Meanwhile, cook the pasta until al dente, 2 to 3 minutes if using fresh pasta or according to package directions if using dried pasta. Drain the pasta, tip it into the skillet, and toss to combine. Sprinkle with chopped parsley and serve immediately.