How to Make Pesto Langostino Zcchini Recipes
Quick, healthy, and packed with fresh flavors, this pesto langostino zucchini recipe combines succulent langostino with crisp zucchini noodles and a rich pesto sauce. Ready in under 30 minutes, it's perfect for busy weeknights or special occasions.
Ingredients
- Fresh basil (2 cups)
- Pine nuts (1/4 cup)
- Olive oil (1/3 cup)
- Garlic (2 cloves)
- Parmesan cheese (1/4 cup, grated)
- Salt and pepper to taste
For the Dish:
- Fresh langostino tails (1 lb)
- Zucchini (2 large, spiralized)
- Olive oil (1 tbsp)
- Garlic (2 cloves, minced)
- Salt and pepper to taste
Instructions
- Prepare the Pesto Sauce: Blend fresh basil, pine nuts, olive oil, garlic, Parmesan cheese, salt, and pepper in a food processor until smooth.
- Cook the Langostino: Heat olive oil in a skillet over medium heat. Sauté the langostino tails until pink, then remove and set aside.
- Cook the Zucchini Noodles: In the same skillet, add minced garlic and sauté for 1-2 minutes. Add the zucchini noodles and cook for 3-4 minutes, just until tender.
- Combine the Dish: Toss the zucchini noodles and langostino with the pesto sauce until well coated. Garnish with Parmesan cheese and optional cherry tomatoes.
- Serve and Enjoy!
Notes
- Zucchini Texture: To avoid soggy zucchini noodles, don't overcook them. They should be lightly sautéed to maintain their firm texture.
- Pesto Variations: You can adjust the flavor of the pesto by adding more garlic, lemon juice, or a handful of spinach to enhance its freshness.
- Langostino Substitute: If langostino is not available, shrimp or lobster tails can be used as a great alternative without sacrificing flavor.
- Nutritional Additions: For a more filling dish, feel free to add a sprinkle of roasted pine nuts or walnuts for extra crunch and healthy fats.
- Vegan Option: For a plant-based version, use nutritional yeast instead of Parmesan in the pesto, and substitute langostino with marinated tofu or tempeh.
- Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently sauté on low heat to prevent the zucchini noodles from becoming too soft.
- Make It Creamy: Add a splash of cream or a dollop of Greek yogurt to the pesto for a rich, creamy texture that complements the seafood and zucchini noodles.
- Spicy Kick: For a spicy variation, sprinkle some red pepper flakes into the pesto or toss the finished dish with a dash of chili oil.