Langoustines/Scampi
Ingredients:
- 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
Instructions:
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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.
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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.
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In the same skillet, add the garlic and sauté for about 30 seconds, or until fragrant.
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Pour in the white wine and broth, and let it simmer for about 2-3 minutes, or until the liquid has reduced by half.
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Stir in the butter until melted and well combined.
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Add the cooked langoustines/scampi back into the skillet and toss to coat in the sauce.
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Season with salt and pepper to taste.
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Remove from heat and sprinkle with fresh parsley.
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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!
