Garlicky, packed with just a bit of heat, and sautéed ‘shooms and stuff and oh! so tasty served over pasta (or rice, rice is good here, too); this dish is a nice change from your typical red sauce.
I adapted a recipe for Shrimp Fra Diavolo from Cooking Light magazine; adding the ‘shrooms and a bit of my Sherry Peppers Sauce, and substituting frozen langostino tails (check Costco and Trader Joe’s) for the shrimp because, heck, they were in the freezer, so why not?
My only regret?
I shoulda made some French bread, or mebbe a batch of naan, to soak up more of that spicy, juicy goodness.
I mean, the dish itself is a snap to toss together; a bit of fresh, home made bread would’ve hardly complicated matters. I just would’ve had to start earlier…
INGREDIENTS
•1 lb cooked frozen langostino tails
•1 tbsp unsalted butter
•Olive oil
•8 oz sliced ‘shrooms
•1/2 large sweet onion, diced
•2 cloves garlic, minced
•1 shallot, diced
•1 tsp crushed red pepper
•1/2 tsp dried oregano
•1/2 tsp dried basil
•1/2 tsp dried parsley
•3 tbsp sherry peppers sauce*
•1 tbsp fresh lemon juice
•2 (14.5 oz) cans diced fire roasted tomatoes
*No sherry peppers sauce? No problem! It is wicked easy to make, or, you can substitute Tiger Sauce from the condiment aisle at your local market.
Melt the butter with a bit of olive oil over medium high heat, add ’shrooms and toss to coat, then add one tablespoon of the sherry peppers sauce and continue to sauté until golden brown. Place the ‘shrooms in a bowl and set aside for later.
Drizzle a bit more olive oil into the pan, then add theonion, garlic, and shallot.
Sauté for five minutes, add the remaining two tablespoons sherry peppers sauce and the spices and cook for one minute more, or until the liquid is reduced.
Stir in the lemon juice and the tomatoes, then add the cooked ‘shrooms back in.
Lower the heart and simmer over low heat while you boil the water for pasta.
Once pasta is ready, drain, rinse, and toss with a bit of butter and some of the cooking water. Cover and set aside.
Stir the langostino tails into the sauce, cover, and let rest over very low heat for three minutes.
We topped ours with a bit of shredded Parmesan, but some fresh Mozz and torn basil leaves would’ve been a very good thing as well.