- 1 lb. Langoustines/Scampi, cleaned and deveined
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 2 tbsp. olive oil
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1/4 cup chicken or seafood broth
- 2 tbsp. unsalted butter
- 1 tbsp. fresh parsley, chopped
- Lemon wedges, for serving
In a shallow dish, mix the flour with salt and pepper to taste. Coat the langoustines/scampi in the seasoned flour, shaking off any excess.
In a large skillet over medium heat, heat the olive oil. Add the langoustines/scampi and cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.
In the same skillet, add the garlic and sauté for about 30 seconds, or until fragrant.
Pour in the white wine and broth, and let it simmer for about 2-3 minutes, or until the liquid has reduced by half.
Stir in the butter until melted and well combined.
Add the cooked langoustines/scampi back into the skillet and toss to coat in the sauce.
Season with salt and pepper to taste.
Remove from heat and sprinkle with fresh parsley.
Serve hot with lemon wedges on the side.
This dish is simple yet elegant, with a light and flavorful sauce that enhances the natural sweetness of the langoustines/scampi. Serve it as an appetizer or main course with some crusty bread or over a bed of pasta or rice. Enjoy!