Langoustine Pappardelle
2 cloves garlic
2 shallots
1 pat Herb Butter
100ml langoustine stock
50ml dry sherry
1 teaspoon cornflour
90g langoustine tails
2 tablespoons extra thick single cream
1 small handful chopped parsley
70g (dry weight) pappardelle
190g asparagus
Melt the herb butter in a small pan. Add the shallots and garlic and saute over very low heat until softened but not browned.
Mix the cold stock with the sherry and cornflour and add to the pan. Cook over low heat until reduced and thickened, about 10-15 minutes.
Add the langoustine in the last 5 minutes and allow them to cook in the sauce.
Stir in the cream and parsley and serve on the cooked pasta, accompanied by the asparagus.
Nutrition Data
Calories (kcal) 596.3
Carbohydrate (g) 54.8
Protein (g) 35.7
Fat (g) 19.5
Fibre (g) 5.8
2 cloves garlic
2 shallots
1 pat Herb Butter
100ml langoustine stock
50ml dry sherry
1 teaspoon cornflour
90g langoustine tails
2 tablespoons extra thick single cream
1 small handful chopped parsley
70g (dry weight) pappardelle
190g asparagus
Melt the herb butter in a small pan. Add the shallots and garlic and saute over very low heat until softened but not browned.
Mix the cold stock with the sherry and cornflour and add to the pan. Cook over low heat until reduced and thickened, about 10-15 minutes.
Add the langoustine in the last 5 minutes and allow them to cook in the sauce.
Stir in the cream and parsley and serve on the cooked pasta, accompanied by the asparagus.
Nutrition Data
Calories (kcal) 596.3
Carbohydrate (g) 54.8
Protein (g) 35.7
Fat (g) 19.5
Fibre (g) 5.8
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