Capellini with Langostinos

About a week and a half ago, I was at Trader Joe's in Union Square, and I came across a bag of frozen seafood that looked like itty bitty lobster tails. The name langostino means "little lobster." I bought this unknown seafood on faith, and I let it sit in the freezer for about a week and a half before I turned my attention to it.

I did my research, and I spent some time online learning about this food and some popular ways to prepare it. Turns out that the creatures look like shrimp with wicked long pincers. Kinda scary. They were once considered throw away food, but now are looked at very favorably. Indeed the meat is deliciously sweet, and it was very affordable.

So, after looking at some of the flavors that folks said go well with langostinos, I concocted a light pasta dish with an amazing white wine sauce. David, my in-house food tester, made me save the leftover sauce for later use. It's good. Real good.

Capellini with Langostinos

1lb frozen cooked langostinos
1lb capellini
1/2 cup red onion
2 cups white wine
2 heads of broccoli cut up
1tbs Goya Adobo seasoning
3 cloves garlic minced
1 teaspoon oregano
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1 tsp crushed red pepper
1 stick of butter
1/2 teaspoon cinnamon

To begin, prepare your pasta al dente. Set the pasta aside.

Next in a large skillet, melt HALF of the stick of butter over medium heat. Next add the onions and garlic and saute for two minutes in the butter. Next add the rest of the ingredients except the other half of the butter, langostinos and the pasta. Saute this for about five minutes so that the broccoli has time to cook a bit. Finally add the last half of the butter stick and the langostinos. Cook for about seven minutes allowing the flavors to mix well. Serve over the capellini.

This dish will run you about $10 and will easily feed four to six people.