Pesto Langostino Zucchini and Pasta Recipe : Quick & Easy Dinner

Are you ready to elevate your dinner game with a vibrant dish that’s both easy and flavorful? This Pesto Langostino Zucchini and Pasta Recipe combines the delicate sweetness of langostinos, the freshness of zucchini, and the bold, herby flavors of pesto. Perfect for quick weeknight meals or special occasions, this recipe is sure to become a favorite in your kitchen!

Why This Recipe Stands Out

This dish is more than just pasta; it’s a culinary masterpiece:

Langostinos: Deliver a sweet, delicate seafood taste that complements the earthy flavors.
Zucchini: Provides a subtle crunch and absorbs the pesto‘s rich flavors beautifully.
Pesto: The green gold that ties the dish together with its herbal zest.

For a healthier twist, explore options like spinach pesto recipes to elevate your dish!

Ingredients You’ll Need

Here’s what you’ll need to create this delectable dish:

1 pound langostinos (thawed if frozen)
1 pound of pasta (spaghetti or penne work great)
2 medium zucchinis, sliced
2 garlic cloves, minced
1 cup of pesto
3 tbsp olive oil
Salt and pepper to taste
Parmesan cheese and fresh basil for garnish

For an equally creamy variation, check out this boursin pasta recipe.

Step-by-Step Guide

1. Preparation

Thaw and pat dry the langostinos.
Slice zucchini into thin rounds and mince garlic.
Cook pasta until al dente. Save ½ cup of pasta water.

2. Cooking the Langostinos

Heat olive oil in a pan over medium heat.
Cook langostinos for 2-3 minutes on each side until pink. Set aside.

3. Building the Base

In the same pan, add garlic and zucchini. Sauté until zucchini is tender but still crisp.
Stir in cooked pasta and reserved pasta water.

4. Bringing It All Together

Add the pesto, mixing gently to coat everything evenly.
Add the cooked langostinos back into the pan and mix lightly.

5. Serve and Garnish

Top with grated Parmesan, fresh basil, and a squeeze of lemon. Pair with crusty bread or a light salad.

For pairing inspiration, read more about raos seafood pasta recipes.

Troubleshooting Tips

Pesto too thick? Add pasta water to thin it out.
Rubbery langostinos? They’re overcooked; cook them only until they turn pink.
Mushy zucchini? Sauté on high heat for a shorter time.

Customizations

Make this dish your own with these variations:

Spicy Kick: Add red pepper flakes or chili oil.
Vegetarian Alternative: Substitute langostinos with mushrooms or artichokes.
Vegan Adaptation: Use vegan pesto and nutritional yeast instead of Parmesan.

Nutritional Benefits

This dish is not just delicious but also nutritious:

Langostinos are high in protein and low in fat.
Zucchini is rich in vitamins and minerals.
Pesto offers healthy fats from olive oil and nuts.

FAQs

Can I use frozen langostinos?
Yes, thaw them completely and pat dry before cooking to ensure the best texture.

Can I make my own pesto?
Absolutely! Blend basil, garlic, pine nuts, Parmesan, and olive oil for a homemade version.

What pasta works best?
Long pasta like spaghetti or short ones like penne are excellent choices.

How long can leftovers last?
Store in an airtight container for up to 2 days in the refrigerator.